Subject: Boiled Red Snapper with Fried Cashews
From: Unicorn (unicorn@indenial.com)
Date: Thu Feb 06 2003 - 08:14:10 EST
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FOOD FUNNY
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Thanks to my friend Penny Zibula for this one:
A tough old cowboy once told his grandson the secret of a long life
was to sprinkle a little gunpowder on your oatmeal every morning at
breakfast. The grandson did so faithfully and when he died at 103
years, his obituary read: "He left a wife, 14 children, 26
grandchildren, and a 15-foot hole in the wall of the crematorium."
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TODAY'S RECIPE
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A whole cooked fish represents togetherness and abundance, and
Chinese cooks usually cook their fish with the head and tail attached
for added flavor. If this doesn't appeal to you, you may use fish fillets
in the following recipe.
Boiled Red Snapper with Fried Cashews
Equal parts water and chicken stock
1 large onion, sliced
2 ribs celery with green tops, chopped
1 large carrot, chopped
6 thin slices fresh ginger
1/2 cup (125 ml) Chinese wine or dry sherry
12 whole black peppercorns
1 whole red snapper, about 3 lbs (1.3 Kg)
or 2 lbs (900 g) red snapper fillets
For the dressing:
1/4 cup (60 ml) peanut or vegetable oil
1 cup (250 ml) unsalted cashews
1 Tbs (15 ml) soy sauce
2 tsp (10 ml) sesame oil
2 scallions (spring onions), green and white parts,
thinly sliced
Place enough water and chicken stock to cover the fish in a wok or
large skillet - do not add the fish yet. Add the onion, celery,
carrot, ginger, wine, and peppercorns and bring to a boil over high
heat. Simmer for 5 minutes and add the fish. Return to the boil,
reduce the heat to low, and simmer covered until the fish is done, 8
to 10 minutes. Carefully remove the fish to a warm platter.
Meanwhile, heat the oil in a separate wok or skillet over moderate
heat and saute the cashews until light golden brown. Remove the
cashews with a slotted spoon and drain on paper towels, keeping the
remaining oil hot. Combine the soy sauce and sesame oil and pour the
mixture over the fish. Carefully pour the hot oil over the fish.
Garnish with the cashews and scallions and serve immediately. Serves
4 to 6. Note: The liquid remaining from poaching the fish can be
strained and served as a soup if desired.
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