http://www.chinghehuang.com/

http://www.mogu.com.tw/

Ching makes Chinese-style fish and chips with roast sweet potato chilli chips and Gong bao haddock goujons
Ingredients
For the haddock goujons
1 tbsp Shaoxing rice wine or dry sherry
1 tbsp peeled and grated fresh root ginger
1 small spring onion, finely chopped
340g/12oz haddock fillets, cut into strips
1 tbsp crushed dried chillies
1 tsp sea salt
1 tsp white pepper
100g/3½oz dry breadcrumbs
100g/3½oz plain flour
2 free-range eggs, beaten
groundnut oil, for deep-frying
For the gong bao sauce
2 tbsp lemon juice
2 tbsp hoisin sauce
1 tbsp dark soy sauce
1 tsp crushed dried chilli flakes
1 tbsp cornflour, mixed with 2 tbsp cold water, to thicken
To serve
roasted sweet potato chips

Method
1. For the haddock goujons, mix the Shaoxing rice wine, grated ginger and chopped spring onion together in a shallow bowl and add the fish strips. Cover with cling film and leave to marinate in the fridge for 20 minutes.
2. Mix the dried chillies, sea salt and white pepper together with the breadcrumbs in a bowl, then tip onto a plate or tray. Dip the marinated strips of fish into the flour, then into the beaten egg, then roll in the seasoned breadcrumb mixture. Pat lightly to secure the breadcrumbs to the fish, then shake off any excess. Repeat with all of the fish strips.
3. Quarter-fill a wok with groundnut oil and heat until a small cube of bread dropped in sizzles and turns golden-brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Add the fish goujons in small batches and deep-fry for 2-3 minutes, or until golden-brown, then remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining fish goujons.
4. For the gong bao sauce, heat all of the sauce ingredients together in a small saucepan, and, if necessary, thicken with the cornflour and water mixture. Remove from the heat and transfer to a small bowl or ramekin for dipping.
5. To serve, pile the fish goujons onto a serving plate and place the bowl of gong bao sauce on the side. Serve immediately with roast sweet potato wedges

Duration : 0:6:56

http://www.chinghehuang.com/

http://www.mogu.com.tw/

She creates an array of Chinese seafood dishes Steamed sea bass in hot beer and ginger lime sauce
Ingredients
For the sea bass
2.5cm/1in piece fresh root ginger, peeled and cut into long thin strips (juilienne)
1 spring onion, sliced into long strips
1 whole wild sea bass (about 550g/1¼lb), de-scaled, gutted, cleaned and skin scored several times with a sharp knife
1 tbsp Shaoxing rice wine or dry sherry
For the hot ginger lime and beer sauce
2 tbsp groundnut oil
1 tbsp freshly grated root ginger
1 lime, zest only
1 tbsp Shaoxing rice wine or dry sherry
330ml/11½fl oz Chinese beer or other light beer
2 tbsp light soy sauce
1 spring onion, sliced into long strips (juilienne)
1 large handful fresh coriander, roughly chopped
steamed wild basmati rice, to serve

Method
1. For the sea bass, sprinkle half of the ginger and spring onion strips across the fish, or tuck some into the scores made in the skin. Place the remaining ginger and spring onion into the fish cavity.
2. Transfer the fish to a heatproof plate or dish and pour the rice wine over. Place the plate into a large bamboo steamer and cover. Place the bamboo steamer on top of a pan of boiling water (making sure the water does not touch the base of the steamer). Steam the fish for 8-10 minutes (depending on the size of the fish), or until the fish is cooked through (the flesh should flake easily when poked with chopsticks). Turn off the heat and leave the fish in the steamer to rest.
3. For the sauce, heat a wok until smoking and add the oil. Add the grated ginger, stir-frying for a few seconds. Stir in the lime zest, followed by the beer and soy sauce. As soon as the liquid comes to the boil, add the spring onions and coriander, then remove from the heat.
4. To serve, carefully remove the plate of fish from the bamboo steamer, pour the sauce over the fish and serve immediately with steamed wild basmati rice.

Duration : 0:6:32

Expert: David Postada
Contact: www.thebigeasycateringcompany.com
Bio: David Postada is the chef and owner of the Big Easy Catering company in Santa Barbara, CA.
Filmmaker: Diana Bacon

Duration : 0:1:12

Expert: David Postada
Contact: www.thebigeasycateringcompany.com
Bio: David Postada is the chef and owner of the Big Easy Catering company in Santa Barbara, CA.
Filmmaker: Diana Bacon

Duration : 0:1:13

Expert: David Postada
Contact: www.thebigeasycateringcompany.com
Bio: David Postada is the chef and owner of the Big Easy Catering company in Santa Barbara, CA.
Filmmaker: Diana Bacon

Duration : 0:1:39

Expert: David Postada
Contact: www.thebigeasycateringcompany.com
Bio: David Postada is the chef and owner of the Big Easy Catering company in Santa Barbara, CA.
Filmmaker: Diana Bacon

Duration : 0:1:19

Steps:
1. use a large shallow pot, heat over medium fire
2. put 2-3 spoon of olive oil on the hot shallow pot
3. put the onion, tomato, bellpepper in the pot, stir in low-medium heat until the moisture is removed, about 5 minutes. This is called the soffrito.
4. After the soffrito moisture is removed, add sausage, chicken, and stir until the chicken turn a little brown, about 5-7 minutes
5. In another pot, boil the chicken broth
6. after the broth boil, put the heat to simmer, and throw in a pinch of saffron, let it steep for 5 minutes on simmer.
7. in the large shallow pot, with the soffrito, chicken, sausage, pour in the chicken broth infused with saffron
8. pour the pre-washed rice in, adjust the amount of liquid if
necessary by adding water, so the paella won’t be too dry or too wet.
9. How do you know how much liquid vs rice? The height of rice from bottom of pan, should be equal to height of liquid above the rice.
10. simmer the whole mixture for about 5 minutes or so, stirring occassionally to prevent burning on the bottom of the pan
11. you can see the rice getting plump up inside the hot liquid after about 5-6 m,minutes
12. put the lid on the pot, cover properly to to make sure steam doesn’t escape too much from the pot
13, put the pot with lid inside an oven, preheated to 350 degree F
14. After about 30 minutes inside the oven, take out the pot from the oven and the rice should be fully cooked or very close to it
15. If so, then you want to put the veggie and seafood and mix them up really good, and put the pot with lid back in the oven for another 10 minutes.

Thanks for watching!

Duration : 0:7:5

Expert: David Postada
Contact: www.thebigeasycateringcompany.com
Bio: David Postada is the chef and owner of the Big Easy Catering company in Santa Barbara, CA.
Filmmaker: Diana Bacon

Duration : 0:1:16

Expert: David Postada
Contact: www.thebigeasycateringcompany.com
Bio: David Postada is the chef and owner of the Big Easy Catering company in Santa Barbara, CA.
Filmmaker: Diana Bacon

Duration : 0:1:24

Expert: David Postada
Contact: www.thebigeasycateringcompany.com
Bio: David Postada is the chef and owner of the Big Easy Catering company in Santa Barbara, CA.
Filmmaker: Diana Bacon

Duration : 0:1:43