Wok-Upped Crappie
by Vernon Summerlin
A wok’s most distinguishing feature is its shape. The classic woks have a rounded bottom and are hand-hammered. Woks are sometimes flipped inside out after being shaped, creating a gentle flare to the edge that makes it easier to push food up onto the sides of the wok. Woks in Western countries are sometimes made with flat bottoms, this makes them more similar to a deep-frying pan. The flat bottom allows the wok to be used on an electric stove where a rounded wok would not be able to fully contact the stove’s heating element. A round-bottom wok enables the traditional round spatula or ladle to pick all the food up at the bottom and toss it around easily, which is difficult with a flat bottom. The round-bottomed wok can get hotter than a flat-bottomed wok and is better for stir frying. You don’t need a wok to stir-fry fish. A heavy skillet that holds the heat well will work just fine. Just for fun, let’s wok-up some fish flesh.
- 1 pound crappie fillets
- 1 1/2 cups celery cut diagonally
- 1 green pepper cut into 1/4-inch strips
- 1/4 cup green onions chopped
- 1/2 cup fresh mushrooms sliced
- 1 tablespoon cornstarch
- 1/4 teaspoon garlic powder
- 2 teaspoons instant chicken bouillon*
- 1/4 cup soy sauce
- 1 1/2 cups chicken stock or water
- 2 tablespoons canola oil
Heat oil in a wok or heavy skillet. Cut crappie fillets into 1 1/2-inch strips. Sauté the fish fillet strips and vegetables for 3 minutes. Add cornstarch, mixed with seasonings, soy sauce and stock or water. Bring to a boil for 3 minutes until thickened and hot. Serve over hot cooked rice.
*If you use chicken bouillon dissolve it in 1 1/2 cups water. If you use chicken stock omit the bouillon. Serves 4.
Poached Crappie
- 6 crappie fillets
- 1 medium leek, shredded white and light green parts
- 1 bay leaf
- 2 strips of lemon peel
- 2 black peppercorns
- Pinch of sea salt
- 2 cups water
- Olive oil (optional)
Add the leeks, bay leaf, lemon peel, peppercorns and salt to a small pot. Pour in 2 cups of water and bring to a boil. Cover and simmer over medium-low heat for 20-30 minutes. Reduce heat to low and add in the crappie. Add more water if the fish is not covered by at least 2/3. Cover, bring to a boil and turn off the heat. Let it steam on top of the stove until the fish is opaque. Carefully remove the fish with a slotted spoon and, if desired, drizzle with a little olive oil. Serve with rice and steamed vegetables. Serves 3-6.
Tip: To save fish in the freezer, ink the date, type of fish and number of servings on the plastic freezer bag large enough to hold your fish, fill with water, seal and freeze.
