When I’m cooking for one or want a really quick, low calorie but delicious and filling meal, one of my “go to” recipes is BEER FISH. You have to try this because I know you will love it and it will be at the top of your list for diet food! Plus, it’s easy. What more can you ask for in a recipe?
This recipe is called Pijiu Yu in Chinese and it comes from the southern region where rivers are abundant and fish are plentiful. I often make it with salmon because it’s inexpensive and easy to obtain where I live, but to be more true to its origin, you should make it with a firm and fairly thick white fish.
This is also a one pot dish – so there’s not much clean up. That pot is a Chinese WOK (with a cover), but you can also make it with a chef’s pan that has a cover. Stir frying in general is a quick and healthy way to cook, so if you don’t have a wok and want to get one, here’s a good, inexpensive source: The Wok Shop in San Francisco. I recommend that you get one made of carbon steel. Your choice if you want a single or double handle. With the double handle, you have to have oven mits handy because they get hot, but that’s the only real difference. http://www.wokshop.com/store/search.php?list=subcat&subcat=1 You can get a great wok at this link for $20. Make sure you also get a wok spatula. They are wide and flat and great for stir frying. So now to the recipe!
When using a wok, the cooking process is very quick, so it’s important to first assemble your ingredients. You will need:
4 to 6 ounces of fish (skin can be on or not)
2 Tablespoons corn or peanut oil
1/2 teaspoon each, salt, pepper and ground ginger (or 2 Tablespoons fresh ginger, sliced thinly)
2 cloves garlic, crushed
1/2 tomato, chopped
1/2 green pepper, sliced thinly
1/2 red pepper, sliced thinly
1 Tablespoon soy sauce
1/2 cup beer
1 Tablespoon spring onion, sliced thinly, on a diagonal, for diagonal
1. Mix together the salt, pepper (and ground ginger if you are using it). Sprinkle part of this mixture on the fish. If you are using fresh ginger, just sprinkle the fish with some of the salt and pepper.
2. Heat your wok on high heat. Then add the oil. Sear the fish on the meat side (if your fish has a skin). When it’s lightly browned and cooked half way through, flip it over. (Watch the side to see the color change as it cooks, so you can see when it’s cooked half way through.) By the way, this wok is not dirty! Woks develop a patina from the oil and you want it do so because the coating is “non-stick”.
3. Place the tomato, peppers, fresh ginger slices (if you are using fresh) and garlic on top of the fish, plus any leftover salt and pepper. (If you are using ground ginger, so the same but sprinkle in the rest of your mixture you made in step one.) Add the soy sauce and beer.
4. Put the cover on the wok and set a timer for five minutes. (You are still cooking on high heat.)
5. Remove the lid and transfer the fish and vegetables to a large bowl. In most cases, there should be a thick gravy underneath. If it’s a little thin, just cook it by itself for a minute or two to thicken it. Watch it because it will thicken very quickly! Spoon this “gravy” over the top of the fish and garnish with the sliced garden onions. Serve immediately.
If you want to watch a video about how to make this dish for more than one person, come see me at this YouTube link on the MexAmerica Foods channel: