Cuisine Featured: Chinese
The Melting Pot section is where we have placed recipes for cuisines brought to America by the many immigrants to our shores. Over the years these cuisines have been Americanized, i.e., most viewers of our site have probably been exposed to many of these cuisines, either via the dining-out route or, perhaps, directly within our own families due to the multi-ethnic makeup therein. As an example of this multi-ethnicity within a single family, I can cite my own case-- My family consists of the following ethnicities: English, Irish, Scottish, German, Polish and Greek. Is it any wonder then that America is called the Melting Pot?
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4 sea bass or porgies, about ¾ Flour
pound each Vegetable oil for deep frying
1 tsp salt
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Wash the fish under cold running water and pat them dry with paper towels.
Sprinkle them evenly with the salt, then dust them lightly with flour and
shake them gently to rid them of any excess flour.
Pour vegetable oil into a heavy 12-inch skillet to a depth of 1 inch. Place
the skillet over high heat until the oil reaches a temperature of 350° on a
deep-frying thermometer. Then lower the fish into the hot fat. Do not crowd
them; if necessary, use two skillets. Fry the fish for 5 minutes on each
side, or until they are golden brown.
When they have cooked their allotted time, transfer them with a slotted
spatula to paper towels to drain and keep them warm in a low oven while you
prepare the sauce.
SAUCE
1 c pineapple juice ½ c distilled white vinegar
2 T tomato catsup 1 tsp soy sauce
½ c sugar 4¼ tsp cornstarch
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Combine ¾ c of the pineapple juice with the catsup, sugar, white
vinegar and soy sauce in a 1- to 1½-quart enameled or stainless-steel
saucepan. Bring to a boil over high heat. In a small bowl, dissolve the
cornstarch in the remaining ¼ c of pineapple juice and stir into the
boiling sauce. Stirring constantly, bring the sauce back to a boil and
cook until it is clear and has thickened enough to coat a spoon heavily.
Present the fish on a large heated platter, or in individual serving
dishes, and pour the sauce evenly over them. Serves 4.
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