In a large ziploc bag, add garlic, soy sauce, sugar, salt and pepper. Shake well to combine. Add cod steaks to the ziploc bag, press the air out of the bag and seal tightly. Press the marinade around the cod to coat it. Place bag in the fridge and marinate for least 30 minutes, up to overnight.
Remove the marinated cod out of the bag and place them on the air frying basket, spaced evenly. Cook at 350 F for 17 minutes.
In the mean time, prepare the black bean sauce. In a small bowl, add fermented black beans, water, maggi sauce, and sesame oil. Stir to mix evenly
Remove cod from the air fryer and place in a dish. Garnish with cilantro and jalapeños (optional). Pour the black bean sauce over top of the fish and serve.
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1 quart (1 liter) vegetable oil , or lard, for frying
Set aside 2 tablespoons of flour. In a large, roomy bowl, mix the remaining flour with the cornstarch and baking powder. Season lightly with a tiny pinch of salt and pepper
Using a fork to whisk continuously, add the beer and the sparkling water to the flour mixture and continue mixing until you have a thick, smooth batter. Place the batter in the fridge to rest for between 30 minutes and 1 hour.
Meanwhile, cut the potatoes into a little less than 1/2-inch-thick slices, then slice these into 1/2-inch-wide chips. Place the chips into a colander and rinse under cold running water.
Place the washed chips into a pan of cold water. Bring to a gentle boil and simmer for 3 to 4 minutes.
Drain carefully through a colander, then dry with paper towels. Keep in the fridge covered with paper towels until needed.
Meanwhile, lay the fish fillets on a paper towel and pat dry. Season lightly with a little sea salt.
Heat the oil to 350 F in a deep-fat fryer or large, deep saucepan. Cook the chips a few handfuls at a time in the fat for about 2 minutes. Do not brown them. Once the chips are slightly cooked, remove them from the fat and drain. Keep to one side.
Place the 2 tablespoons of flour reserved from the batter mix into a shallow bowl. Toss each fish fillet in the flour and shake off any excess.
Dip into the batter, coating the entire fillet
Check that the oil temperature is still 350 F. Carefully lower each fillet into the hot oil. Fry for approximately 8 minutes, or until the batter is crisp and golden, turning the fillets from time to time with a large slotted spoon.
Once cooked, remove the fillets from the hot oil and drain on paper towels. Sprinkle with salt. Cover with greaseproof paper (parchment paper) and keep hot.
Heat the oil to 400 F, then cook the chips until golden and crisp, or about 5 minutes. Remove from the oil and drain. Season with salt.
Serve immediately with the hot fish accompanied by your favorite condiment.
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Prep: 20 mins – Cook: 2 hrs – Brine 8 hrs Total 2 hrs 20 mins
4 whole trout, gutted and gilled
1/2 cup kosher salt
1/2 cup brown sugar
Mix the salt and sugar with a gallon of water and stir to dissolve the salt and sugar. Submerge the trout in this brine and put in the fridge, covered, for at least 2 hours and up to overnight.
Remove the trout from the brine (discard the brine), pat dry with paper towels and set on a rack over a baking sheet in the fridge for at least a few hours, and up to overnight. You can also set the fish to dry in a cool, breezy place for a few hours.
Put the fish in the smoker, hanging or on the grates, and get a nice cool smoke going. Slowly let the temperature rise to 200F and hold it between 175F and 200F for at least an hour, and up to 4 hours; I prefer 2 hours. Do not let the temperature get above 225F. If it does, set a tray of ice in the smoker.
When your trout are smoked, you can eat them warm or chilled.
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Mix ingredients together and store in an airtight container for up to 6 months.
Prepare the Salmon:
Rub each piece of salmon with olive oil and sprinkle with house seasoning, to taste (I use about 1 teaspoon of olive oil and ¼ teaspoon of seasoning per piece).
Grill the Salmon:
Heat coals, gas grill, or grill pan to medium heat. Place salmon on the grill. Cover and grill over medium heat for about 5 minutes per side (maybe a few more minutes, depending on the thickness of your fish). The salmon is done when it flakes easily with a fork.
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1 pound medium shrimp, shelled and deveined, shells reserved
2 tablespoons unsalted butter
1 small onion, finely chopped
1 1/2 cups arborio rice
2 ripe plum tomatoes, cut into 1/2-inch dice
Salt and freshly ground pepper
In a small nonreactive saucepan, warm the saffron and wine over moderate heat for 1 minute. In a medium saucepan, boil the shrimp shells with 6 1/2 cups of water over high heat for 5 minutes. Strain the stock into a medium saucepan; keep hot over moderately low heat. In a large nonreactive saucepan, melt 1 1/2 tablespoons of the butter over high heat. Add the shrimp and cook, stirring, until just opaque, about 3 minutes; transfer to a plate. Add the remaining 1/2 tablespoon butter and the onion to the pan and cook over moderately high heat until the onion is translucent, about 2 minutes. Stir in the rice. Add the saffron liquid and boil it until almost completely evaporated.
Add 1 cup of the hot shrimp stock or just enough to form a thin veil over the rice. Gently boil the rice, stirring, until the liquid is absorbed. Repeat this procedure, adding the hot stock 1 cup at a time, until it is all used and the rice is tender but firm. Add the shrimp and cook just to warm through. Fold in the tomatoes and season with salt and pepper. Serve at once.
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