Fish fillets with hoisin sauce
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieIngredients :
600-700 grams of boneless fish fillets
salt and pepper
about a cup of flour
3-4 tbsps. of hoisin sauce (I use Lee Kum Kee)
3 c. of cooking oil for frying
about a teaspoonful of sesame seed oil or a tablespoonful of toasted sesame seeds
Cooking procedure :
Cut the fish fillets into smaller pieces, about 2 x 2 inches, and about half an inch thick. Season with salt and pepper.
Heat the cooking oil in a frying pan until it starts to smoke. Dredge each piece of fish fillet in flour, shaking off the excess. Deep fry in batches until a crisp crust forms. Drain on absorbent paper towels.
Pour off all the oil from the frying pan. Over very low heat, add the hoisin sauce and stir to cover the entire bottom of the pan. Return the fish fillets to the pan and toss to coat each piece with the hoisin sauce. Don’t take too long with this step because hoisin sauce burns fast. As soon as the fish fillets are evenly coated with the hoisin sauce, turn off the heat. If you’re using toasted sesame seeds, add them at this point and toss the fish fillets a few times for even distribution. Otherwise, transfer the fish fillets to a serving platter and drizzle with sesame seed oil.
Serve at one with hot rice.
[tags]Chinese+cooking, food+blog, hoisin+sauce[/tags]
Comments
7 Responses to “Fish fillets with hoisin sauce”Trackbacks
Some related discussions...-
[...] ingredients of the dish is Sichuan peppercorns. I’ve used the same basic recipe on pork, fish and chicken and they were all good. I have to warn you though that I never used Sichuan peppercorns [...]
If you want your own pic to show with your comment, go get a gravatar!
Stay updated!
View the archive
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
| « Oct | ||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 |
| 8 | 9 | 10 | 11 | 12 | 13 | 14 |
| 15 | 16 | 17 | 18 | 19 | 20 | 21 |
| 22 | 23 | 24 | 25 | 26 | 27 | 28 |
| 29 | 30 | |||||
Beef rendang, a savory and spicy stew
Cucumber salad with roasted pili nuts
Nigella’s instant chocolate mousse
Boiled beef with gravy and potatoes
Braised pork hock
Appetizers
Asian
Birthdays & Parties
breakfast club
cakes
cheese
Chinese
chocolate
Christmas & New Year
Cooking for one
Daddy cooks!
Filipino
Italian Job
muffins & cupcakes
omelet
pasta
salads
School lunchbox
spring rolls
Superb soups
Conversations
- sheric on 'Cheese, tomato and basil toasties': Hi Ms. Connie, like it very much…yummy, i also try...
- Camille on 'Maja Maiz': Hi Ms. Connie… I really like your website I always visit it everytime na...
- ana on 'Buttery cupcakes': thank you, miss connie… this is really a big help..
- ana on 'Buttery cupcakes': hi miss connie… i love your recipes. they are just easy to follow, esp for...
- lemon on 'Make your own fish (and chicken) nuggets': ahaha. Perfect trick for a daughter who loves...
Feast Asia
White (Hainanese) chickenI used to think that the only way to cook white chicken, or Hainanese chicken as some readers call it, is to steam it and serve... »
OK this week hoisin fish sauce hmm
we have that brand here
sarap ng blogs… you hop here and there may menu planning ka na!!!
thanks
with chinese sauces, it’s really the only brand i trust. i’m sure there are better ones… but i can’t read the chinese labels on the jars.
even with 1.3 megapixel camer, your fish looks amazing!
I want to try that recipe, but i’m staying away from anything fried
gilmore, the old pic looked bad. this is a new one taken with the 8 megapixel Canon EOS 350D.
i wanna try this for dinner tonight, since my parents bought fish for the whole weekend.
I tried this recipe using tilapia fillets. It was so good. Luckily, the brand of hoisin sauce I have is Lee Kum Kee, and I also found some sesame seeds in my pantry that I toasted and put on top of the fish. Thank you for sharing your recipe, Ms. Connie!