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Set aside for 10 minutes before adding the cornstarch and tossing to coat. Transfer to a bowl, and add Shaoxing wine, salt, white pepper and canola oil. Pat your fish filet dry and cut into 1½ inch pieces. Let’s make this fish stir-fry for dinner! Fish Stir-fry Recipe Instructions Here are a couple photos of our last Blackfish trip!Īs for the rest of The Woks of Life crew, Judy and I have had some great days porgy fishing, and even Sarah and Kaitlin got into the action during our most recent summer Montauk trip. I usually go with a regular fishing crew of cousins and friends a few times a year. We’ve been on many fishing trips to catch black sea bass, porgies, and striped bass, both off the surf and on fishing charters. That said, Montauk is proclaimed as the “Fishing Capital of the World,” and I agree, as I love to fish there and know that I’ll get a good catch-one that includes Blackfish! Until I learned this skill, it was frustrating to see others reel in tautogs while I came up empty-and robbed of my bait!
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There’s also some extra skill involved in detecting the blackfish’s first bite, then some patient waiting for them to inhale your bait (to crush it with their inner jaws and teeth) before you set the hook. Sweet tasting and both firm and delicate, it’s ideal for a Chinese fish stir fry.īut tautogs are hard to catch! They eat shellfish (we fish with small green crabs for bait) and hide among rocks, so it’s all too easy to lose your fishing rig. It’s a Chinese favorite, known as hock bahn in Cantonese. We used Blackfish (also called tautog) in this recipe.
#Chinese fish bowl how to
There’s no waste in our house! About Blackfish and How to Catch Them How large you cut your chunks of fish is also a personal preference, but I like to make them about 1½ inch cubes-small enough for a bite but large enough to make a statement on the plate!Īnd for you Chinese elders and moms out there, if you start with a whole fish and then remove the fillets, the rest of the fish makes for a nice homestyle Fish Tofu Soup.If you do decide to blanch the fish in water, add another ¼ teaspoon of salt to the marinade, as much of the salt will wash away during blanching. Deciding between searing the fish in a hot wok or blanching the fish before stir-frying is up to your personal preference.Velveting the fish, including the marinating time, is a must-do!.You can also ask your fishmonger to do this for you!
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I think the taste and presentation is superior, but you do have to scale the fish if you keep the skin.