Red Cooked Fish With Tangerine Peel Recipes

ROASTED COD WITH TANGERINE SAUCE

Steps:

• Preheat the oven to 500 degrees; if you have a baking stone, use it. Finely grate the zest of the tangerines, without grating any of the bitter white part. (On a good grater, you should be able to get away with one swipe per section of skin, rather than rubbing over and over.) Set aside. Juice the tangerines, and measure 1 1/4 cups of the juice. Set the juice in a small saucepan over medium-high heat, bring to a boil and reduce, stirring occasionally, to about 1/2 cup; this will take at least 10 minutes.
• Place a large ovenproof skillet, preferably nonstick, over high heat, and add the tablespoon of olive oil. If necessary, cut the cod into serving pieces so it will fit into the skillet. When the oil smokes, pour out any excess. (You need only a film.) Add the fish and put the skillet in the oven; set a timer for 6 minutes.
• The fish is done when it offers little or no resistance when a thin-bladed knife passes through it and when the flesh is opaque, or nearly so, throughout. Unless unusually thick, it will be done in about 8 minutes.
• While the fish is cooking, season the tangerine sauce with salt and cayenne; it should have something of a bite. Add the coriander, if you choose. Whisk in the butter or oil a little at a time, until the sauce is smooth and thick. Taste, adjust seasoning and add the grated zest; cook 15 seconds longer. Serve the fish with the sauce spooned over it, and garnish with the herb.

RED-COOKED FISH WITH TANGERINE PEEL

Steps:

• Soak the tangerine or citrus peel for 20 minutes in warm water or until it is soft. Rinse under running water, squeeze out any excess liquid, finely chop, and set aside.
• Make three or four slashes on each side of the fish to help it cook faster and allow the flavors to permeate. Rub the fish on both sides with the salt. Evenly coat each side of the fish with the cornstarch.
• Heat a wok or deep saute pan until it is hot. Add the oil, and when it is hot, deep-fry the fish on each side for 5 to 8 minutes until it is brown and crispy. (If the head or tail is not submerged in the oil, regularly ladle some of the oil over the exposed parts.) Remove the fish, and drain on paper towels.
• Pour off most of the oil, leaving 2 tablespoons, and reheat the wok. Add the chopped tangerine peel, garlic, ginger, and scallions and stir-fry for 30 seconds. Put in the rest of the ingredients. Return the fish to the wok, spooning the ingredients over the top of the fish. Cover the wok, and cook over low heat for 8 minutes. When the fish is cooked, carefully remove it to a serving platter, and serve at once.