Fish Tip Tartar Sauce Garlic Japanese Mayo Soy Sauce Wasabi Recipes
FISH TIP, TARTAR SAUCE, GARLIC JAPANESE MAYO ,SOY SAUCE, WASABI
One night, while I made some grilled talipa white fish, my roommate and I started to create this sauce. As he started to make it, I began adding things to it...and finally him and I came up with prety good sauce.
Provided by happylilhappa mitsu
Categories Sauces
Time 5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix all above ingredients together-- leave over night, in air tight container, if desired.
- The dip can last up to a week.
- It is great with white fish or salmon and other light fish.
- It's great to just put a dallop or a in a small container and dip the fish if.
- It adds a little extra flavor.
WASABI TARTAR SAUCE
NEEDD A QUIK BUT DELICIOUS TARTAR SAUCE FOR MY FISH FILLETS....TURND OUT PERFECT :)
Provided by Lora DiGs
Categories Other Sauces
Time 5m
Number Of Ingredients 4
Steps:
- 1. COMBINE ALL INGREDIENTS IN A SMALL BOWL
- 2. N ENJOY
CRISPY BAKED FISH WITH TARTAR SAUCE
Charming fish shacks and salty sea air aren't a weeknight possibility for most of us, but thankfully, this recipe is. It features a clever technique from recipe developer Molly Kreuger: Creamy tartar sauce is spread on the fish to add flavor, keep the fillets moist during cooking and help the bread crumbs adhere to the fish. (Feel free to use your favorite tartar sauce in place of the one below.) The fish is baked until nearly cooked through, then broiled to toast the breadcrumb topping. The end result is crispy, creamy, tangy and moist, all of which is achieved without having to deal with a big pot of oil. Eat with more tartar sauce and a squeeze of lemon.
Provided by Ali Slagle
Categories dinner, weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees and set a rack in the upper part. In a medium bowl, stir together the mayonnaise, capers, pickles, herbs and Worcestershire sauce. Using a Microplane, finely grate the garlic into the bowl, then grate in the zest of the lemon. (Hold onto the lemon; you'll use the juice later.) Stir to combine and season the tartar sauce to taste with salt and lots of pepper.
- In a small bowl, stir together the panko and olive oil; season with salt and pepper.
- Pat the fish dry on all sides and season lightly all over with salt and pepper. Transfer to a lightly greased or foil-lined sheet pan. Coat the top with a thin layer of the tartar sauce (a scant tablespoon per fillet). Sprinkle the panko evenly on top (about 2 tablespoons per fillet), pressing gently to adhere.
- Bake the fish on the top rack until almost cooked through, 10 to 15 minutes for fillets between ½- and ¾-inch-thick (though you should check earlier, if using a thinner fish). An instant-read thermometer should read somewhere between 125 and 130 degrees when inserted into the thickest part of the fish.
- Meanwhile, add 1 tablespoon juice from the lemon to the tartar sauce and cut the remaining lemon into 4 wedges for serving.
- When the fish is nearly cooked through, switch the oven to broil. Broil the fish on the top rack until the bread crumbs are golden and the fish flakes easily and registers 140 degrees in the thickest part, 2 to 3 minutes. Eat with a spoonful of tartar sauce, more black pepper and a squeeze of lemon. (Any extra tartar sauce will keep for up to a week in the fridge.)
JAPANESE SPICY MAYO SAUCE
Make and share this Japanese Spicy Mayo Sauce recipe from Food.com.
Provided by Jamilahs_Kitchen
Categories Japanese
Time 6m
Yield 1 dip, 2 serving(s)
Number Of Ingredients 4
Steps:
- Mix ingrdients and enjoy.
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