Fillets With Ginger Sauce Recipes

SAUTEED FILLET OF SOLE WITH FRESH TOMATO AND GINGER SAUCE

Steps:

• Place tomatoes in boiling water for about 10 seconds. Drain, and pull away skins; remove cores. Cut tomatoes crosswise and into 1/4-inch cubes.
• Heat olive oil in saucepan, add shallots and garlic. Cook briefly. Do not brown. Add tomatoes, ginger, cumin, and salt and pepper to taste. Bring to a boil and simmer 5 minutes.
• Place tomato mixture in a blender. Add 1 tablespoon butter, and blend quickly to a fine texture. Check seasoning; transfer to small saucepan and keep warm.
• Meanwhile, sprinkle fillets with salt and pepper to taste. Pour milk into a shallow bowl; put the flour on a dish. Dredge each fillet with flour, patting so flour adheres and shaking to remove excess.
• Heat vegetable oil in a large nonstick skillet over medium-high heat. Place as many fillets in the pan as will fit in one layer without crowding.
• Brown fillets thoroughly on one side; turn, and brown on other side. Cooking will take about 2 minutes on each side, depending on the thickness of the fillets. Do not overcook.
• Divide tomato mixture equally among four warm serving plates. Place fillets over tomatoes, and keep warm.
• While the pan is still warm, wipe it out with a paper towel and return it to medium-high heat. Add the remaining butter, and cook until hazelnut brown. Add lemon juice, and pour equally over each serving. Top with basil or parsley.

LIME AND GINGER FISH FILLETS

Steps:

• Combine the oil, ginger, spring onions, garlic, sugar, vinegar, fish sauce, lime rind and juice in a small bowl and mix well.
• Place fish fillets in a single layer in a large shallow dish.
• Pour the ginger mixture over the fish.
• Cover and marinate in fridge for 1 hour.
• Place each fish fillet onto a piece of lightly oiled foil.
• Top each one with some of the ginger mixture from the dish and some lime leaves.
• Fold in the edges of the foil and enclose fish well.
• Cook the packets on a grill or BBQ for about 15 minutes or until cooked through (cooking time will depend on the heat of your grill and thickness of fish).
• Open the top of each packet and sprinkle with herbs and garnish with a lime wedge.
• Goes well with stir-fried Asian vegetables and rice.

CATFISH FILLETS IN GINGER SAUCE

Steps:

• In a 2-cup microwave-safe bowl, combine onion, oil and ginger.
• Microwave, UNCOVERED, on high for 1 1-1/2 minutes or until onions are tender.
• In a small bowl, combine cornstarch and water; blend until smooth.
• Add in broth, soy sauce, vinegar and cayenne; mix well.
• Stir into onion mixture.
• Microwave, UNCOVERED, at 70% power for 3-4 minutes, stirring after each minute, until sauce comes to a boil.
• Place catfish in a microwave-safe 3 quart dish.
• Pour sauce over catfish.
• COVER and microwave 5 1/2 to 7 minutes or until the fish flakes easily with a fork.

GINGER SAUCE FOR SALMON

Steps:

• Melt 1 tablespoon butter in heavy small saucepan over medium-high heat; add ginger and shallots. Saute until soft, about 5 minutes.
• Add wine and vinegar and bring to boil. Reduce heat and simmer until reduced to 1/3 cup, about 8 minutes. Strain.
• Boil cream in heavy medium saucepan until reduced by half, about 5 minutes. Stir into wine mixture. Simmer sauce until slightly thickened, about 3 minutes.
• Remove from heat. Add remaining butter and whisk just until melted. Season with salt and pepper.
• Spoon over cooked salmon fillets.

FISH IN GINGER SAUCE

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.