Ching He Huang/Chinese Food Made Easy/Seafood/Chinese-style fish and chips

Ching He Huang/Chinese Food Made Easy/Seafood/Chinese style fish & chips
http://www.chinghehuang.com/
http://thecookskitchen.com/20539+Ching+Asian+Tableware
http://itunes.apple.com/us/app/chinese-food-in-minutes/id374143443?mt=8&i...
http://www.amazon.co.uk/Ching-He-Huang/e/B0034NOWOK/ref=ntt_athr_dp_pel_pop_1
Ching makes Chinese-style fish and chips with roast sweet potato chilli chips and Gong bao haddock goujons
Ingredients
For the haddock goujons
1 tbsp Shaoxing rice wine or dry sherry
1 tbsp peeled and grated fresh root ginger
1 small spring onion, finely chopped
340g/12oz haddock fillets, cut into strips
1 tbsp crushed dried chillies
1 tsp sea salt
1 tsp white pepper
100g/3½oz dry breadcrumbs
100g/3½oz plain flour
2 free-range eggs, beaten
groundnut oil, for deep-frying
For the gong bao sauce
2 tbsp lemon juice
2 tbsp hoisin sauce
1 tbsp dark soy sauce
1 tsp crushed dried chilli flakes
1 tbsp cornflour, mixed with 2 tbsp cold water, to thicken
To serve
roasted sweet potato chips

Method
1. For the haddock goujons, mix the Shaoxing rice wine, grated ginger and chopped spring onion together in a shallow bowl and add the fish strips. Cover with cling film and leave to marinate in the fridge for 20 minutes.
2. Mix the dried chillies, sea salt and white pepper together with the breadcrumbs in a bowl, then tip onto a plate or tray. Dip the marinated strips of fish into the flour, then into the beaten egg, then roll in the seasoned breadcrumb mixture. Pat lightly to secure the breadcrumbs to the fish, then shake off any excess. Repeat with all of the fish strips.
3. Quarter-fill a wok with groundnut oil and heat until a small cube of bread dropped in sizzles and turns golden-brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the fish goujons in small batches and deep-fry for 2-3 minutes, or until golden-brown, then remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining fish goujons.
4. For the gong bao sauce, heat all of the sauce ingredients together in a small saucepan, and, if necessary, thicken with the cornflour and water mixture. Remove from the heat and transfer to a small bowl or ramekin for dipping.
5. To serve, pile the fish goujons onto a serving plate and place the bowl of gong bao sauce on the side. Serve immediately with roast sweet potato wedges

Category:

Howto & Style

Tags:

• Beauty
• Drink
• Fitness
• Food
• Health
• Ching
• He
• Huang/Chinese
• Made
• Easy/Seafood
• jamie
• oliver
• london
• england
• taipei
• Taiwanese
• dish
• sweet
• be
• wokstar
• nigella
• lawson
• gordon
• ramsay
• taiwan
• neihu
• ting
• tings
• 台湾菜
• 內湖
• 台北市
• Kitchen
• 中國菜
• Gong
• bao
• haddock
• Китайска
• кухня
• Ẩm
• thực
• Trung
• Quốc
• goujons
• Chinese-style
• fish
• chips
• roast
• potato
• chilli
• Cucina
• cinese
• Chinesische
• Küche
• Cuisine
• chinoise
• Chinese
• keuken
• 中華料理
• Kuchnia
• chińska
• 중화요리
• Kinesiska
• köket

[folshme]

dude..non of ur videos r complete..they either hv a prequel or a sequel..each recipe is incomplete..

[Byrdmansexual]

For the love of god where is part 2 my fish is going to burn!

[oneicecreamscoop]

Crab...lungs?

[76carmel]

Haddock, pollock or tilapia will work with this recipe.

[teelein]

if u mix noodles with cracked up crab-parts like her, u will end up spitting constantly shell pieces while eating the noodles...

[liuzhou]

She needs to sharpen that knife. And where are the chips!

[winkiiV]

who cares about the rules

[jingeos]

Folshme's right... it's annoying...

[Olen1009]

Suggestion: Professional chefs do not put both hands in all of the ingredients. They use one hand to flour and transfer to the beaten egg...then the other one to go from the egg to the crumbs. If you did a lot of fish they she did, your hands would be breaded to the size of a football. HOWEVER, I like the recipe.

[rlf4403tube]

i like her a lot... she is very natural and her presentation so quick and simple... that made easy to follow!