Chinese Style Wok-Fried Whole Fish with Wokked Long Beans and Simple Stir Fried Rice (Emeril Lagasse) Recipe

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Chinese Style Wok-Fried Whole Fish with Wokked Long Beans and Simple Stir Fried Rice (Emeril Lagasse)
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  1. Preheat 1 1/2 to 2 inches of oil to 350 degrees F in a wok large enough to hold the fish.
  2. In a shallow bowl, combine the rice flour, Essence, salt, and pepper, and dredge the fish in the seasoned flour mixture until well coated on all sides. Shake to remove any excess flour.
  3. When the oil is hot, add the fish carefully to the wok; take care as it may splatter. Using a shallow ladle, ladle some of the hot oil over the top of the fish as it cooks in the wok. Cook until golden brown and cooked completely through, 12 to 15 minutes. Transfer the fish to a wire rack set over paper towels to drain briefly before serving.
  4. Cut the fish into portions and serve hot over the Stir Fried Rice and garnish with some of the Wokked Long Beans.
  5. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  6. Combine all ingredients thoroughly.
  7. Yield: 2/3 cup
  8. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
  9. Published by William Morrow, 1993.
  10. Wokked long beans:
  11. In a mixing bowl combine the soy sauce, white pepper and ground pork. Stir to combine well and set aside to marinate for 10 minutes.
  12. Preheat a wok over high heat until hot. Add the peanut oil and, when the oil is smoking, add the long beans and stir-fry until slightly wrinkled, about 3 minutes. Using a slotted spoon, transfer to a plate lined with paper towels and set aside.
  13. Remove all but about 1 tablespoon of the oil from the wok, then add the garlic and cook briefly until fragrant, about 10 seconds. Add the ground pork and stir fry until the pork is no longer pink, about 1 1/2 minutes. Add the hoisin sauce, chili sauce with bean paste, dark soy sauce and sesame oil to the wok and stir to combine. Return the long beans to the wok and stir to mix well. Serve as soon as everything is heated through.
  14. Yield: 4 to 6 servings
  15. Simple Fried Rice:
  16. Heat a wok or 14-inch saute pan over high heat and, when hot, add the peanut oil and sesame oil and swirl to coat. Add the onion and carrots and cook, stirring, for 1 minute. Add the garlic, ginger and green onion bottoms and cook for 30 seconds. Add the rice, green peas, soy sauce, sugar, and green onion tops and cook, constantly stirring, until heated through and well blended, 3 to 4 minutes.
  17. Yield: 4 to 6 servings
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1925.83 Kcal (8063 kJ)
Calories from fat 789.55 Kcal
% Daily Value*
Total Fat 87.73g 135%
Cholesterol 41.31mg 14%
Sodium 9049.98mg 377%
Potassium 1585.83mg 34%
Total Carbs 228.32g 76%
Sugars 11.28g 45%
Dietary Fiber 16.82g 67%
Protein 53.79g 108%
Vitamin C 11.9mg 20%
Vitamin A 0.3mg 9%
Iron 9.4mg 52%
Calcium 313.8mg 31%
Amount Per 100 g
Calories 247.3 Kcal (1035 kJ)
Calories from fat 101.39 Kcal
% Daily Value*
Total Fat 11.27g 135%
Cholesterol 5.3mg 14%
Sodium 1162.13mg 377%
Potassium 203.64mg 34%
Total Carbs 29.32g 76%
Sugars 1.45g 45%
Dietary Fiber 2.16g 67%
Protein 6.91g 108%
Vitamin C 1.5mg 20%
Iron 1.2mg 52%
Calcium 40.3mg 31%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 45
  • 51

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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