Recipes

This is an Asian inspired meal, and from my buddy Jack in the photo, similar to General Tso's Orange Chicken. But with fish. Snakehead to be exact. The "Potomac Pike" is excellent and similar to chicken in the texture of the meat when it's cooked and the color too! These are pretty basic steps, but I rated it Intermediate do to the prepping and different elements involved.

1. Prep the fish. Cut filets into 1" cubes, a handful of pieces should make a good portion.
2. Prep the sauce
3. Prep the vegetables
4. Fry the fish
5. Mix the fish with the sauce and vegetables.

• First, I take the meat and soak them in buttermilk to take out any funky flavors but keep the freshness of the fish. No buttermilk? No worries. Mix 1 cupp of whole milk with 3 tbsp vinegar.

While the fish is soaking, now is a good time to prep the veggies.

• Onion, green pepper and garlic. Now is the time to add any other veggies you want to add and maybe a hot pepper to spice it up.

Put the veggies aside and start getting together your sauce.

• 1/4 Cup chicken stock
• 1tbsp hoison sauce
• 1tbsp fish sauce
• 1tbsp soy sauce
• 1tbsp cornstarch
• 2tbsp honey
• 2tbsp vinegar

Mixing these together in a sauce pan or pot will help keep the dirty dishes to a minimum.

Next, we go back to our fish. Something we should all know how to do. lightly breading and frying the fish. I toss in an extra step before coating them with flour. Putting them through an egg wash gives them a nice coat before they fry.

• 1 egg
• 2tbsp sugar
• 2tbsp garlic powder
• 2tbsp fish sauce

Put some vegatable oil in a pan and turn on the heat.

Throw the meat in the flour and then toss the floured meat into the pan. *** Dont let the meat sit in the flour too long or it will come out gummy ***

Now grab a seperate pan for the vegetables and start to sautee them with a little bit of oil. Dont throw in your garlic and ginger right away. Give it a minute so they dont burn.

Back to the sauce. Hopefully you put it in a pot or something to apply to the stove. Put the sauce over so heat to reduce the sauce. It should boil for a minute or two and turn into a thicker sauce, simliar to... the buttermilk and not so much water.

• Your meat should be close to done because this is when the magic happens.

1. When the sauce is ready, pour it in with the vegetables. mix it up.
2. Mix it the meat and turn the heat off as soon as the last piece hits the pan.

You can also serve this over rice, but is good as is.

ENJOY!