Chinese Style Wok-Fried Whole Fish with Wokked Long Beans and Simple Stir Fried Rice
- Vegetable or peanut oil, for frying
- 1 (2-pound) whole fish, such as striped bass, scaled and gutted
- 1 1/2 cups rice flour
- 1 1/2 tablespoons Emeril's Original Essence, recipe follows
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- Wokked Long Beans, for serving
- Simple Stir Fried Rice, for serving
- Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Wokked long beans:
- 2 tablespoons soy sauce
- 1/4 teaspoon ground white pepper
- 8 ounces ground pork
- 1/4 cup peanut oil
- 3/4 pound long beans, washed, ends trimmed, cut into 4-inch lengths
- 3 tablespoons thinly sliced garlic
- 2 1/2 tablespoons hoisin sauce
- 2 tablespoons chili sauce with bean paste
- 1 tablespoon plus 1 teaspoon dark soy sauce
- 1 1/2 teaspoons sesame oil
- Simple Fried Rice:
- 3 tablespoons peanut oil
- 1 1/2 teaspoons sesame oil
- 3/4 cup diced onion
- 1/2 cup diced carrot
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon minced green onion bottoms
- 6 cups cooked white rice
- 1/2 cup frozen peas
- 3/4 cup soy sauce
- 2 teaspoons sugar
- 2 tablespoons chopped green onion tops
Preheat 1 1/2 to 2 inches of oil to 350 degrees F in a wok large enough to hold the fish.
In a shallow bowl, combine the rice flour, Essence, salt, and pepper, and dredge the fish in the seasoned flour mixture until well coated on all sides. Shake to remove any excess flour.
When the oil is hot, add the fish carefully to the wok; take care as it may splatter. Using a shallow ladle, ladle some of the hot oil over the top of the fish as it cooks in the wok. Cook until golden brown and cooked completely through, 12 to 15 minutes. Transfer the fish to a wire rack set over paper towels to drain briefly before serving.
Cut the fish into portions and serve hot over the Stir Fried Rice and garnish with some of the Wokked Long Beans.Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.Wokked long beans:
In a mixing bowl combine the soy sauce, white pepper and ground pork. Stir to combine well and set aside to marinate for 10 minutes.
Preheat a wok over high heat until hot. Add the peanut oil and, when the oil is smoking, add the long beans and stir-fry until slightly wrinkled, about 3 minutes. Using a slotted spoon, transfer to a plate lined with paper towels and set aside.
Remove all but about 1 tablespoon of the oil from the wok, then add the garlic and cook briefly until fragrant, about 10 seconds. Add the ground pork and stir fry until the pork is no longer pink, about 1 1/2 minutes. Add the hoisin sauce, chili sauce with bean paste, dark soy sauce and sesame oil to the wok and stir to combine. Return the long beans to the wok and stir to mix well. Serve as soon as everything is heated through.
Yield: 4 to 6 servingsSimple Fried Rice:
Heat a wok or 14-inch saute pan over high heat and, when hot, add the peanut oil and sesame oil and swirl to coat. Add the onion and carrots and cook, stirring, for 1 minute. Add the garlic, ginger and green onion bottoms and cook for 30 seconds. Add the rice, green peas, soy sauce, sugar, and green onion tops and cook, constantly stirring, until heated through and well blended, 3 to 4 minutes.
Yield: 4 to 6 servings
Recipe courtesy of Emeril Lagasse, Emeril's Food of Love Productions, copyright 2007