BROCCOLI WITH GARLIC AND SOY SAUCE
Steps:
- Put the garlic cloves and oil in a small heavy-bottomed saucepan. Bring to a boil and cook uncovered over low heat for 10 to 15 minutes, until the garlic is browned and tender. Turn off the heat and add the red pepper flakes and 1/2 teaspoon salt. Immediately pour into a heat-proof container to stop the cooking. Allow to cool to room temperature.
- For the salad, blanch the broccoli florets in a large pot of boiling salted water for 2 to 3 minutes, until crisp-tender. Drain well and immerse immediately into a large bowl of ice water until the broccoli is cooled. This process stops the cooking and sets the bright green color. Drain well.
- In a large bowl, toss the broccoli with 1/2 teaspoon salt, 1/4 cup of the oil used to cook the garlic, the soy sauce, and 8 or more cloves of cooked garlic. Taste for seasonings and serve cold or at room temperature.
GINGER, SOY AND GARLIC BAKED FISH WITH CHILLI BROCCOLI
This is a light, fresh dinner, full of protein, vitamins and minerals. Perfect for an after-workout dinner, and super easy to boot.
Provided by peachy_pie
Categories Asian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 180 degrees Celcius.
- Mix the mushrooms with the soy sauce, sesame oil, garlic and half the ginger.
- Place in large baking dish and bake for 15 minutes.
- Meanwhile, rub the remaining ginger into the fish fillets and season with salt and pepper.
- Place on top of the mushrooms and return to the oven for 10-15 minutes (this will depend on the thickness of the fillets. They are done when they flake easily with a fork.).
- While the fish is cooking, stir fry the broccoli, bok choy, chilli flakes, sesame oil and soy sauce.
- Serve the fish with the mushrooms and the delicious juice poured over the top and the broccoli stir fry to the side.
Nutrition Facts : Calories 171.8, Fat 5.3, SaturatedFat 0.8, Cholesterol 61.6, Sodium 1309.3, Carbohydrate 9.7, Fiber 2.6, Sugar 3, Protein 23.4
GINGER AND GARLIC BROCCOLI
Categories Garlic Ginger Vegetable Side Sauté Vegetarian Quick & Easy Low Cal High Fiber Low/No Sugar Broccoli Healthy Vegan Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 7
Steps:
- Cut broccoli into 1-inch flowerets. Trim and peel stems and cut into 1/4-inch slices.
- In a 10-inch heavy skillet heat oil over moderately high heat until hot but not smoking and cook gingerroot and garlic, swirling skillet occasionally, until just golden. With a slotted spoon transfer gingerroot and garlic to paper towels to drain.
- Add broccoli to skillet and cook, stirring frequently, until browned well, about 5 minutes. In a small bowl stir together water, soy sauce, and vinegar. Add mixture to skillet and cook until most liquid is evaporated, about 1 minute. Serve broccoli sprinkled with gingerroot and garlic.
GINGER AND CHILLI BAKED FISH
This looks so wonderful! I haven't made this yet but will soon, my mouth is watering already! I would serve this on a bed of coconut or lemon rice with an Asian salad and fresh steamed bok choy.
Provided by dale7793
Categories Asian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to a hot 220 degree C.
- Make 4 deep slits diagonally across both sides of the fish.
- Place a large sheet of foil, with sides overlapping, in a large shallow baking dish.
- The dish needs to be large enough to hold the fish.
- Spray the foil with cooking oil spray and place the fish on the foil.
- Fill the cavity of the fish with layers of lime slices and ginger slices.
- Combine the oil, fish sauce, grated ginger and garlic in a small bowl.
- Rub mixture into the cuts in the fish and all over the surface.
- Bring foil around fish so it will contain the cooking juices but do not cover the top of the fish.
- Bake for about 20 minutes, or until almost cooked through.
- While fish is baking, combine the palm sugar, chilli, extra fish sauce and lime juice in a small bowl.
- Spoon this mixture over the fish and bake for another 5 minutes or until fish is just cooked through.
- You can use 2 800gram fish if you prefer, but cut the cooking time to 15 minutes.
- The fish can be rubbed with the ginger mixture up to 6 hours ahead, but only bake just before serving.
Nutrition Facts : Calories 436.4, Fat 8.8, SaturatedFat 1.6, Cholesterol 268, Sodium 985.1, Carbohydrate 12.2, Fiber 1.2, Sugar 7.9, Protein 74.3
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