FISH IN GINGER SAUCE
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
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.
CURRY GINGER FISH
Steps:
- Quick-marinate the fish in the Curry Marinade. Place the fish fillets in a shallow bowl or resealable plastic bag and pour the marinade over the fish. Seal and place in the refrigerator, turning the fish halfway through, for 1 hour.
- Heat a saute pan over medium-high heat. Add oil. Carefully remove the fillets from the marinade; reserve the marinade. Place the fillets in the hot pan. Spoon the marinade over the thick parts of the fillets. This is where all the flavor is. It will also form a delicious crust. Sear on one side, about 3 minutes. Carefully flip the fillets and cook on the other side until the flesh has turned white and cooked through, 3 to 4 minutes more.
- Place half the rice at the center of each of two plates. Pour Thai Curry Butter Sauce around the rice. Press the rice down using a spatula to form a bed for the fish. Stack 2 fillets side-by-side over the rice on each plate. Top the fish on each plate with Cucumber-Macadamia Nut Relish. Place Green Beans to side of rice on each plate. Generously drizzle Thai sweet chile over relish and butter sauce.
- Place canola oil, brown sugar, sesame oil, scallions, ginger, lemongrass, mint and salt in a blender. Puree until smooth. Best made the day before to allow flavors to marry.
- Using a small pot, stir together white wine, vinegar, peppercorns, onion, bay leaf and ginger. Bring to a boil. Reduce until there's about 1/2 cup liquid left and it has darkened in color. Add heavy cream. Reduce by half. Add the butter in small amounts, whisking over medium heat and letting butter dissolve before adding more, and cooking until sauce is thick enough to coat the back of a spoon.
- Strain the sauce. Whisk in sweet Thai chile sauce, curry powder, soy sauce, lemon juice and salt. Cover and keep in a warm area until ready to use.
- Mix cucumbers, nuts, chile sauce, furikake, sambal, sesame oil, granulated sugar, vinegar and salt in a medium bowl. Refrigerate until cold. Best made the day before to allow flavors to marry.
- Heat a large saute pan on medium-high heat. Add oil. Add green beans and saute for 3 minutes. Add garlic and saute for 1 minute. Season with salt and pepper.
STEAMED FISH WITH GINGER & SPRING ONION
Take an Asian approach to low-fat cooking - steam fish with pak choi, mirin, garlic and soy and serve topped with coriander
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Cut a large rectangle of foil, big enough to make a large envelope. Place the pak choi on the foil, followed by the fish, then the ginger and garlic. Pour over the soy sauce and rice wine, then season.
- Fold over foil and seal the 3 edges, then put on a baking sheet. Cook for 20 mins, open the parcel and scatter over the spring onions and coriander. Serve with brown rice and squeezed lime juice.
Nutrition Facts : Calories 145 calories, Fat 1 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 29 grams protein, Sodium 1.1 milligram of sodium
STEAMED WHOLE FISH WITH GINGER, SCALLIONS, AND SOY
Provided by Charles Phan
Categories Fish Ginger Steam Dinner Seafood Soy Sauce Green Onion/Scallion Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 2 to 4 as part of a multicourse meal
Number Of Ingredients 8
Steps:
- 1. Rinse the fish in cold water and pat dry with paper towels. Season the fish inside and out with salt and pepper. Place the fish on a heatproof plate that is both large enough to accommodate it (a glass pie plate works well) and will also fit inside your steamer, bending the fish slightly if it is too long. Stuff half of the ginger inside the cavity of the fish and spread the remaining ginger on top of the fish.
- 2. Pour water into a wok or stockpot and set a steamer in the wok or on the rim of the stockpot. Make sure the water does not touch the bottom of the steamer. Bring the water to a boil over high heat.
- 3. Place the plate holding the fish in the steamer, cover, and steam for about 8 minutes, until the fish flakes easily when tested with the tip of a knife.
- 4. While the fish is steaming, in a small bowl, stir together the soy sauce, wine, and 1 tablespoon of water. Set aside.
- 5. When the fish is ready, carefully remove the plate from the steamer and pour off any accumulated liquid. Lay the scallion and cilantro along the top of the fish. In a small sauté pan, heat the oil over high heat until it is hot but not smoking. Remove the oil from the heat and pour it directly over the scallion and cilantro to "cook" them. Drizzle the soy mixture over the fish and serve immediately.
ASIAN GINGER SAUCE FOR FISH
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
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.
STEAMED FISH WITH GINGER
If you like fish or even anything about Chinese food you'll love this recipe.
Provided by lenochka
Categories World Cuisine Recipes Asian Chinese
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
- Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.
- Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.
- Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over; be careful. Garnish with cilantro sprigs and serve immediately.
Nutrition Facts : Calories 360.6 calories, Carbohydrate 2 g, Cholesterol 72.6 mg, Fat 16.8 g, Fiber 0.5 g, Protein 48.1 g, SaturatedFat 2.6 g, Sodium 1908 mg, Sugar 0.4 g
SESAME-CRUSTED FISH WITH BUTTER AND GINGER SAUCE
This recipe came out of a 2005 kitchen cage match between Mark Bittman and the chef Jean-Georges Vongerichten, in which Bittman, the home cook, sought to cook Chef Vongerichten's food more simply and perhaps just as deliciously. Judging by the quality of this particular dish, he succeeded.
Provided by Mark Bittman
Categories dinner, seafood, main course
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees. Heat large, heavy skillet over medium heat. Put seeds on plate. Season fillets with salt and pepper and turn in seeds, patting to coat fillets as fully as possible with seeds. Add oil to skillet and when it shimmers add fillets.
- Brown fish on 1 side for a couple of minutes, then brown on other side for a minute or two. Remove skillet from heat, transfer fish to plate (even if not done) and place plate in oven.
- When skillet has cooled slightly, put over medium heat. Add butter, and when it melts add ginger. About 30 seconds later, add soy sauce and 1/4 cup water and stir to blend. Return fillets to skillet, along with accumulated juices.
- Turn heat to medium and cook fillets for about 1 to 3 minutes until desired doneness, turning 3 or 4 times. (If the pan dries out, add 2 or 3 tablespoons water.) Fish should be done when a thin-bladed knife meets little resistance at fillet's thickest point. Serve pan juices over fish.
Nutrition Facts : @context http, Calories 435, UnsaturatedFat 18 grams, Carbohydrate 11 grams, Fat 27 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 7 grams, Sodium 561 milligrams, Sugar 1 gram, TransFat 0 grams
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