Asian Ginger Sauce For Fish Recipes

FISH IN GINGER SAUCE

Fish in Ginger Sauce image

This is far easier than the list of ingredients may indicate. If you enjoy fishing, this is a great way to prepare your fresh catch, whether bass, bluegill, crappie, perch or walleye fillets. It's great with tilapia fillets too. I came up with this Asian-like recipe after years of experimenting and tweaking. It has a little spice kick to it from the Szechuan stir-fry sauce, but anyone can handle it, even kids. I posted a 5 minute video of myself making this dish on YouTube under the title "Fish in Ginger Sauce" (from Juanelo1946)."

Provided by Mr. Sandman

Categories Tilapia

Time 27m

Yield 3 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup soy sauce
2 tablespoons of szechuan stir-fry sauce
3 tablespoons sugar
1/4 teaspoon garlic powder
2 -3 tablespoons minced fresh ginger
2/3 cup water
1 -2 lb of small fish fillet
1/2 cup of fried fish breading (or cornmeal with salt & pepper)
1/3 cup vegetable oil (for cooking)
2 -3 large green onions, chopped

Steps:

Fillets should be wet.
In a small bowl mix the first six ingredients.
Heat skillet over medium high heat.
Add vegetable oil to skillet.
Put breading in one gallon sealable plastic bag.
Add the fillets to the bag and shake to coat them thoroughly.
Put the breaded fillets onto clean plate.
Add fillets to hot oil and cook until slightly brown, about 1-2 minutes.
Turn over fillets and brown on other side for another minute.
Turn heat down to medium.
Pour in the soy sauce mixture.
Turn fish over one last time.
Cover pan and let it simmer about 3-4 minutes more (see note).
Transfer fillets to serving platter and pour sauce from skillet over top.
Sprinkle the chopped green onions over the top.

ASIAN GINGER SAUCE FOR FISH

Asian Ginger Sauce for Fish image

Came up with this after searching for a similar sauce. Can be used on just about any white fish (cod, sole, orange roughy, flounder) or even salmon. Try to use fresh ginger as it will really make a difference. If you don't have fresh then ground ginger will suffice.

Provided by CulinaryQueen

Categories Sauces

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup dry sherry
2 tablespoons soy sauce (regular or low sodium)
2 teaspoons toasted sesame oil
1 teaspoon fresh lime juice
1 tablespoon spring onion, finely chopped
1 teaspoon gingerroot, freshly grated
1 garlic clove, finely minced
1 teaspoon hot chili pepper, finely chopped (optional)
2 (6 -8 ounce) fish fillets

Steps:

In a small bowl, mix together the first seven ingredients (sherry through garlic).
Add the chillies, if using.
NOTE: I made the sauce early in the day to allow the flavors to mix, but it is not necessary to do so.
Preheat the oven to 205C/400°F.
Place the fish fillets in a baking dish.
Drizzle the marinade over the fish.
Bake for 10-12 minutes or until the fish flakes easily with a fork.
Plate the fish and spoon the sauce over it.
Serve with rice.

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