This morning, on CBC's Weekend Morning Show with host Nadia Kidwai, I presented a dish from North India and a Sichuan fish dish. So yummy together as well as quite simple to prepare!
The local whitefish is related to salmon, caught wild in Manitoba,
and is higher in omega fatty acids than in salmon. It is a sustainable fish. This fish was brought down yesterday from fishers 9 hours
North of Winnipeg. It is available at Gimli Fish.
The Pea Flour that I used for the Cheela, was from Tamarack Farm. Traditionally, this lovely flatbread is made with Chick Pea flour, or Besan. The local pea flour is a wonderful ingredient for this incredibly simple dish!
Sichuan
Crispy Whitefish
1 whole whitefish (available at Gimli Fish)*
2 ½ tbs
shaoxin rice wine
2 ½ tbs
finely chopped ginger
½ tsp salt
Oil to
deep fry fish in wok
2 -4
spring onions, chopped
4 cloves
garlic, chopped
2 ½ tsp
chilli bean paste
1 cup
stock or water
2 ½ tbs
soy sauce
3 tsp
sugar
2 tbs
Chinese black vinegar
1 tbs corn
flour
Coriander
At 1 inch
intervals, cut scores into the fish diagonally through to the bone on both
sides.
Mix shaoxin
rice wine with 2 tsps ground ginger and salt. Place the fish into a dish and spread the wine, ginger, salt
mixture all over the fish. Let
marinate for at least 30 minutes.
Heat wok
filled ¼ of oil, to medium heat.
Holding the fish by the tail, slide in to cook. Cook for 5-8 minutes, depending on the
size of the fish, or until brown on both sides. For extra crispy, dredge the fish first in corn starch. After cooking, drain fish on paper
towel and set aside.
Remove oil
from wok, leaving 1 ½ tbs of oil.
Heat oil to sauté green onions, ginger, garlic, chili bean paste for about
10-20 seconds. Add rice wine,
water or stock, soy, sugar, and black vinegar and bring to a boil. Add fish and heat, covered, for another
10 minutes.
Cook up the
remaining sauce in pan with a bit of water and corn starch until
thickened. Serve over the fish
with fresh coriander and/or more green onions.
Enjoy!
Cheela with Local Pea Flour
There are
many variations of this very simple flatbread. It can be prepared plain or with many kinds of spices and
vegetables. This one today is made
with Tamarack Farms Pea Flour, instead of Besan, or Chick pea flour. This is also a Gluten-Free flatbread.
2 cups Pea
Flour (available today at St. Norbert’s Farmer’s Market from Tamarack Farms)
1 tbs chat
masala (or chilies, garam masala, etc.)
1-2 chopped
shallots (I used dried shallots today)
Salt, to
tastes
Water, to
make a smooth batter, like a crepe consistency
Oil, for
cooking
Combine pea
flour, seasonings, salt, etc in a bowl.
Stir in water to make a crepe batter consistency. Heat pan and spread like a thin
pancake. Pour 1 tsp oil on the
sides and cook on medium heat until each side is golden.
Serve hot
with dishes or chutneys.
Enjoy!
2 comments:
Really Awesome………very nice post. You are Expert in your profession. It's a very interesting in post. I appreciate you keep do posting. Jean Alberti
Wow! Thank you kindly!
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