Panda Management Company, Inc. (PMC), based in Southern California, has grown dynamically ever since 1983 when it opened its first Panda Express, its most successful operation. As that name suggests, Panda Express units are fast-service Chinese restaurants, now found in over 34 states, the District of Columbia, Puerto Rico, and Japan. Altogether, PMC manages over 300 Panda Express Restaurants, six Panda Inn Restaurants, eight Hibachi-San Restaurants, and seven Panda Panda locations. Panda Inns, the first of which opened in 1973, are all located in Southern California, as are the Panda Pandas, upscale, gourmet Chinese food restaurants. The Hibachi-San Restaurants, featuring Japanese cuisine, are located in shopping mall food courts, about half of which are at select sites outside California. The much more ubiquitous Panda Express Restaurants are located in five basic operating environments: mall food courts; supermarkets and retail chains; shopping centers and key intersections; university and college campuses; and airports, casinos, and sports arenas.




Striped Bass Fillets With Dipping Sauce

Striped Bass Fillets With Dipping Sauce
Panda Express Recipe

Serves 2

1 tablespoon vegetable oil
3 tablespoons finely minced ginger
1 teaspoon finely minced garlic
1 tablespoon finely minced onion
1/4 cup lemon juice
1 tablespoon Chinese garlic and red chile paste
1 tablespoon soy sauce
2 tablespoons sugar
2 teaspoons sesame oil
1 tablespoon minced fresh red chile pepper
2 teaspoons cornstarch mixed with 2 teaspoons cold water

2 striped bass, cleaned, scaled, heads removed
2 (12-inch) wooden skewers, cut into 3 pieces each (6 pieces total)
2 quarts vegetable oil
1 tablespoon soy sauce
1/4 cup cornstarch

For dipping sauce, heat oil in small saucepan over medium heat. Stir in the ginger, garlic and onion. Cook stirring 2 minutes or until the onion is softened. Remove from the heat and whisk in remaining ingredients. Return pan to heat and bring to a boil. Remove from heat and keep sauce warm while cooking fish.

For fillets, with sharp knife, cut striped bass along back, starting about 3 inches below tail. Scrape knife against bones to free fillet, keeping skin intact. Repeat on both sides of fillet and cut out bones.

Insert 1 skewer into tail. Insert 2 skewers into fillets on either side of tail. (This holds fish in place during cooking.) Repeat with remaining striped bass.

Heat oil in a large wok to 350-375 degrees (or use a deep saucepan large enough to hold fish). Brush both sides of fish with soy sauce and coat lightly with cornstarch. Gently slide fish into hot oil and cook 6-8 minutes, until lightly browned. Remove from wok and place on serving plate. Carefully remove skewers and spread out fillet sides, with tail up for dramatic presentation. Serve with the dipping sauce.

Source: Panda Express

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