Food Preparation Hi-Lites

Fileted

1. Remove head, tail, fins, or skin as desired.
2. Cook filet with any recipe you like,
3. Be extra careful when fileting fish. Use the palm to hold the fish steady while making the cut.

Steamed Stuffed Filets

1. Lay bottom of filet on a long plate (with skin on).
2. Concoct and spread layers of cooked sweet rice/ham. Add filling of your choice.
3. Lay top filet over.
4. Pierce and hold creation together with bamboo sticks.
5. Return head and tail to appropriate position to resemble a whole fish.
6. Pretend it is a whole fish; add all ingredients and steam or bake.
7. Add garnish and serve with a smile!

Fish Balls

1. Remove fins and skin, and scrape fish meat off skeleton.
2. Turn over and scrape other side. (Note: You can also buy fish meat at the market.)
3. Mix fish meat with chopped peanuts, green onions, water chestnuts, and add condiments.
4. Use a spoon to form fish balls and cook in broth of your choice, or bouillabaisse in a fondue. Lots of combinations.
5. Serve with any noodle or pasta. (Also add lettuce, spinach, or other leafy vegetables.)

Fish Cake

1. Scrape, chop, or mince fish meat. (Also available prepared at market.)
2. Mix with ingredients as above.
3. Form patties and dip into your favorite batter mix.
4. Wok or pan fry in your favorite batter mix.
5. Serve on lettuce whole or in strips.
6. Provide individual saucers of oyster sauce, mustard, catsup, fish sauce or your secret sauce.

In the next edition of Jade Dragon Online we will discuss how to prepare vegetable stuffings, vegetable wrappings, and bean cakettes (a la tofu). Future issues will focus on fried rice, as well as selecting oils and condiments, acquiring good stir-frying techniques, steaming, and using your wok hardware, among many other exciting renegade wok secrets.

To become a full-fledged Renegade Wokker more quickly, order the Renegade Wok source book at a discounted rate of only $9.99 (retail $12.95) using our mail order form.

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