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Archive for May, 2006

Cantonese-Style Flounder

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Adapted from Mr. Tang’s, Chinatown, New York

1 flounder, cleaned, rinsed, patted dry
1 ginger, julienned
4 stalks of scallions, sliced
1/2 cup sake
2 tbsps soy sauce
1 tbsp peanut oil
red chili flakes
salt and pepper

1. Preheat oven at 375º. Scatter half of the ginger and scallions in a baking dish large enough to accommodate the whole flounder. Place the flounder and top with the rest of the ginger and scallions. Add all the liquid and season with the chili flakes plus the salt and pepper.
2. Bake fish for about 20 minutes, adding a little water after 10 if the dish seems to be dry.

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Flour-Crusted Soft-Shell Crabs

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Adapted from Noodletown, Chinatown, New York

6 soft-shell crabs, rinsed under cold running water, apron and gills removed, patted dry
1 cup flour, sifted
2 tbsps paprika
vegetable oil
salt and pepper

1. On a plate, combine all ingredients except crabs and oil. Coat each crab with flour mixture, shake off excess and transfer to a plate.
2. In a heated deep skillet, add oil. Deep-fry crabs, turning over halfway through frying (watch out for popping) until golden brown, 3 to 5 minutes. Drain crabs on paper towels and serve with tartar sauce.

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