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Five Colored Fish Shreds

China is behind one of the most amazing, detailed and flavored traditional cuisines ever. Few countries have managed to develop such a systematic and general view over food and its ingredients, and less fewer have transformed cooking into a rigorous art with calculated steps and magic formulas. The five-colored fish shreds recipe is one good example.

An important source of proteins, fish has been consumed as food since early times. Most fish are heart-friendly, that’s why so many nutritionists include it into various diets. Plus, fish has the lowest level of calories, compared to other meats, like chicken breast or lamb. As it can be prepared in a wide variety of ways, one just has to choose between them: raw, marinated, pickled, smoked, baked, fried, and poached or steam. Anyway, fish remains one of the most versatile ingredients which can be used in an incredible number of recipes.

Due to its geographic positioning, China is a reputed international fish cook, its recipes gaining a worldwide popularity. The five-colored fish shreds recipe is a delicious one which includes the next ingredients:

  • 500g fresh fish fillets, skinned
  • 1 tsp cornstarch dissolved in 1 tsp water
  • 100g dried Chinese black mushrooms, soaked in hot water until soft and then shredded
  • 1/2 tsp sesame oil
  • 150g carrot, shredded /[item] [item]5 tsp chicken stock
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 2 tsp rice wine
  • 500ml vegetable oil for deep-frying
  • 1/4 tsp pepper
  • 100g green pepper, shredded
  • 2 egg whites
  • 100g bean sprouts
  • 3 tbsp dry cornstarch (corn flour)
  • 1 tsp scallions, chopped
  • 1 tsp fresh ginger, chopped

  • As you may have noticed, this recipe needs rice wine. Made from fermented rice or millet, the rice wine has a rich aroma and low alcohol content, reason for which it can be used both for drinking and for cooking. With a sweet taste and an authentic taste, this special wine was created in ancient times, and since then, it keeps being one of China’s favorite treats when cooking some special dishes. If you don’t have the necessary rice wine needed in this recipe, it can be replaced sake or pale dry sherry.

    Cut the fish into 2.5cm/1-inch shreds. Mix the salt, the rice wine, 1/8 tsp of the pepper, the egg whites and the cornstarch into a batter. Now stir in half of the sesame oil and after that rub the fish shreds with this mixture and set aside.

    The mushrooms and the carrots must be blanched into boiling water, then rinse them in cold water and drain them. Now make a sauce, using the remaining salt, together with the remaining sesame oil, with the chicken stock, the sugar, the pepper and the cornstarch and water mixture.
    Take a wok and heat it well, and then add the mushrooms, the scallions, the green pepper bean sprouts, the carrots and the ginger – stir-fry them 1 minute, then add the fish and the rice wine (or its substitutes, if necessary). Pour in the sauce and be careful to blend well all the ingredients.

    Tags: five colored fish shreds, fish recipe, fish recipes, fish food, chinese food recipes, cooking fish, chinese food

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