P.F. Chang's China Bistro, Inc.'s 40-plus restaurant chain, operating in 19 states, owes much of its success to founder Paul Fleming's unique idea of pairing oriental cuisine with American-style service. At the outset, when he opened the first of the restaurants in Scottsdale, Arizona, Fleming broke with the traditional Chinese restaurant format. With his collaborator, chef Philip Chiang, he devised a comparatively limited menu that featured far fewer dishes than the menus of typical, full-service, Chinese restaurants. Incorporating an American steak house dining style and a formidable selection of wines and cheeses, P.F. Chang's offers such additional oriental restaurant anomalies as espresso and cappuccino. Although P.F. Chang's China Bistros are stylish in decor, displaying motifs from the Ming and T'ang Dynasties and hand-painted murals, the dishes are moderately priced, partly because one of Fleming's aims was to provide high quality but affordable Chinese food for "the masses."
Ginger Steamed Fish
GINGER STEAMED FISH
PF Chang's Bistro Restaurant Recipe
To top Fish before Steaming:
dash salt and white pepper
1 teaspoon sesame oil
3 slices of ginger smashed
3 stalks of green onion smashed
Note: Make sure fish is never overcooked. No matter what you do to it after the fact. You can never fix it. No more than 7 to 9 minutes for thin sliced (convection steamer).
1 cup soy sauce
1 cup chicken or fish stock
1 1/2 tablespoons sugar to taste
2 tablespoons julienne green onions
2 tablespoons julienne peeled fresh ginger
2 tablespoons hot oil temperature
2 tablespoons sauce
Remove fish to serving plate. Cover with ginger, then green onions Spread the heated oil over the top to sizzle into the vegetables and fish. Distribute sauce over fish.