Description:



Ingredients:
INGREDIENTS:
1 pound fish fillets, such as cod, haddock, or sea bass
Marinade:
1 teaspoon salt
1 large egg white
1 tablespoon cornstarch
Sauce:
1 cup chicken broth
1 tablespoon light soy sauce
1 tablespoon Chinese rice wine or dry sherry
2 tablespoons tomato paste
3 tablespoons rice vinegar
3 tablespoons granulated sugar
1 tablespoon cornstarch mixed with 2 tablespoons water
Other:
1 red bell pepper
1 tablespoon ginger, finely chopped
2 tablespoons green onions, chopped diagonally
2 - 4 cups oil for deep-frying


Directions:
Rinse the fish fillets and pat dry. Cut into 2-inch squares. Add the fish to the marinade ingredients, using your fingers to mix in the ingredients and adding the cornstarch last. Marinate the fish for 15 minutes.

While the fish is marinating, prepare the sauce and vegetables. In a small bowl, mix together the chicken broth, soy sauce, rice wine, tomato paste, vinegar and sugar. In a separate small bowl, dissolve the cornstarch in the water.

Heat the oil. Add the marinated fish cubes. Deep-fry until they are golden brown. Remove and drain on paper towels.

Remain 2 tablespoons oil from the wok. Add the ginger and green onion and stir-fry until aromatic. Stir fry for a minute and add the red bell peppers.
Add the sauce & Bring to boil. Add the cornstarch and water mixture, stir to thicken. Serve the fish , covered with the sweet and sour sauce and vegetables.

Description:
rich lobster bisque (french).

Ingredients:
1 big lobster tail (400g)
90g butter
1 big onion / 1 big carrot / 1 celery stalk / 1 cup dry white wine
1/4 cup cognac / a few blades of fresh parsley
1 blade dried thyme / 2 bay leaves
1 tbsp tomato concentrate / 2 tomatoes / 1 liter fish stock
2 tbsp cornstarch / 1/2 cup sour cream
origano and paprika / salt & pepper.


Directions:
1. Prepare the vegetables : peal and mince the onion, peal and slice the carrot, clean and cut the celery into pieces. Peal and seed the tomatoes, then cut them in small pieces.

2. Cut the lobster shell with scissors and take the flesh out ; cube it and reserve it in the fridge.

3. Heat the butter in a casserole, add the onion, carrot and celery ; cook for 20 minutes on gentle flame, vegetables must soften but not get brown.

4. (Heat and) flame the cognac and pour it on the vegetables ; add the white wine and the lobster shell. Boil this mixture until it has reduce to half volume.

5. Add the parsley, the thyme, the bay leaves, the tomatoes and concentrate then the fish stock. Simmer for 45 minutes and mix very often.

6. Take the shell out and blend in a mixer in order to get a very thin soup.
7. Pour the soup in a clean saucepan. Mix the cornstarch to the cream and incorporate it to the soup. Turn on a medium flame for another 5 minutes.

8. Add the lobster flesh and adjust seasoning. Gently cook for 10 minutes, which will cook the flesh. Blend again ; top with origano chopped leaves and spread a little paprika.