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PAN-FRIED FISH WITH ASIAN SALSA

Makes: 4 servings

Ingredients:

1-pound firm fish, cut into 3/4-inch thick steaks

Marinade
2 teaspoons cornstarch
1/2 teaspoon salt
1/4 teaspoon white pepper

Salsa
1/4 cup small-diced tomatoes
1/4 cup each small diced red and green bell peppers
1/4 cup chopped red onions
1 tablespoon chopped cilantro
3 tablespoons plum sauce
1 tablespoon seasoned rice vinegar
2 teaspoons soy sauce
1-teaspoon chili sauce

2 tablespoons cooking oil
Cornstarch for dry coating

Cooking:

  1. Combine marinade ingredients in a bowl. Sprinkle over fish to coat. Let stand for 10 minutes. Combine salsa ingredients in a bowl. Let stand for 10 minutes.
  2. Place a wok or wide-frying pan over medium-high heat until hot. Add oil, swirling to coat sides. Dredge fish in cornstarch; shake to remove excess.
  3. Add fish and pan-fry, turning once, until golden brown, 3 to 4 minutes on each side. Remove and drain on paper towels.
  4. Serve fish with salsa on the side.

Adapted from Martin Yan's Culinary Journey Through China (KQED Books).
Copyright © 2006 Yan Can Cook Group.