Fish, Chicken, Beef Or Goat Recipe
Make Fish, Chicken, Beef Or Goat Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Proteins (choose one)
Marinade / Seasoning
Cooking additions
Finishing & serving
Method
Proteins (choose one)
Prepare and trim protein
If using fish: pat fillets dry, remove any bones, and cut into serving pieces. If using chicken: trim excess fat and cut into 1-1.5-inch pieces. If using beef or goat: trim large fat pieces and cut into 1-inch cubes.
Tenderize tougher cuts (beef/goat only)
For beef or goat, optionally pound lightly or score pieces and marinate longer (see marinade step) to tenderize. For best results, marinate beef/goat 2–8 hours in refrigerator; chicken 30 minutes–2 hours; fish 15–30 minutes.
Marinade / Seasoning
Make the marinade
In a bowl combine 2 tbs vegetable oil, minced garlic, grated ginger, lime juice, paprika, ground cumin, salt, pepper and optional hot pepper. Whisk until well combined.
Marinate protein
Place chosen protein in a shallow dish or zip-top bag. Pour marinade over and rub to coat all pieces. Cover and refrigerate: fish 15–30 minutes, chicken 30 minutes–2 hours, beef/goat 2–8 hours. If short on time, proceed after 15 minutes for fish and 30 minutes for chicken.
Cooking additions
Cook according to protein type
Fish: Heat 1 tbs oil in a large skillet over medium-high. Add half the sliced onion and bell pepper and sauté 2–3 minutes until beginning to soften. Push vegetables to the side, add fish fillets and sear 2–3 minutes per side (thicker fillets may need 4–5 minutes) until opaque and cooked through. Add chopped tomato in the last minute to warm through. Remove from pan and keep warm. Chicken: Heat 1 tbs oil in a skillet over medium-high. Add sliced onion and bell pepper and sauté 3–4 minutes. Add marinated chicken pieces and cook 6–10 minutes, stirring occasionally, until internal temperature reaches 165°F (74°C) and juices run clear. Add chopped tomato during the last 2 minutes and stir to combine. Beef or Goat: Heat 1–2 tbs oil in a heavy pot or Dutch oven over medium-high. Brown meat in batches (2–3 minutes per side) to develop color, remove and set aside. In the same pot, sauté onion and bell pepper 3–4 minutes until softened. Return meat to pot, add 1 cup stock, scrape up browned bits, bring to a simmer, then reduce heat to low, cover and braise until tender: beef 1.5–2 hours, goat 1.5–2.5 hours, checking and stirring every 20–30 minutes. In the last 10 minutes, stir in chopped tomato to meld flavors.
Adjust seasoning
Taste the cooking liquid/vegetables and add salt, pepper or a squeeze of lime juice as needed to brighten the dish.
Finishing & serving
Finish and garnish
Transfer cooked protein and vegetables to a serving platter or serve directly from the pan. Sprinkle chopped cilantro or parsley over the top and place lime wedges on the side.