Salt And Pepper Fish Recipes

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CHINESE SALT AND PEPPER FISH (20 MIN. RECIPE)



Chinese Salt and Pepper Fish (20 min. Recipe) image

Chinese Salt & Pepper Fish! It has a spicy kick to it, crispy and flavourful. Takes only 30 minutes to whip up and is perfect for dinner or leftovers!

Provided by christieathome

Categories     dinner     lunch

Time 20m

Number Of Ingredients 14

800 grams cod filet (sliced into bite size pieces)
6 cloves garlic (minced)
1 red chilli (sliced)
2 tsp ginger (chopped)
2 stalk green onion (chopped)
1 tsp cane sugar
1.5 tbsp Dry Sherry Wine
1/3 cup Avocado oil (for frying)
Salt and pepper (to taste)
2 tbsp Dry Sherry Wine
1 tsp salt
1 tsp black pepper
1 egg
6 tbsp cornstarch

Steps:

  • Pat fish very dry and slice into bite size pieces. This step is very important.
  • In a mixing bowl, mix together your marinade ingredients. Marinate fish in batter.
  • In a pot with avocado oil set over high heat, shallow fry your battered fish until golden crispy brown, about 7 minutes. Remove fish from pot. Pour out the oil.
  • In the same pot set over medium heat, saute ginger, garlic, red chilli, green onion and sugar. Throw in battered fish. Pour Dry Sherry over top. Fry for 1 minute and serve. Season with salt and pepper to taste. Serve and enjoy!

Nutrition Facts : Calories 405 kcal, Carbohydrate 15 g, Protein 38 g, Fat 21 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 127 mg, Sodium 709 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

SALT-AND-PEPPER FISH



Salt-and-Pepper Fish image

This dish is inspired by a classic Cantonese preparation, which is traditionally battered and deep-fried. Here, the fish is pan-seared in hot oil, but still gets plenty of texture and flavor from ginger, caramelized scallions, and lots of freshly ground black pepper.

Provided by Andy Baraghani

Categories     Bon Appétit     Dinner     Seafood     Fish     Cod     Rice     Ginger     Green Onion/Scallion     Pepper     Pescatarian     Wheat/Gluten-Free     Soy Free     Tree Nut Free     Peanut Free     Quick & Easy

Yield 4 servings

Number Of Ingredients 10

1 cup short-grain sushi rice
8 scallions
1 (1") piece ginger, peeled, finely grated
3 Tbsp. vegetable oil, divided
1½ lb. skinless, boneless cod, cut into 2" pieces
Kosher salt
2 tsp. freshly ground black pepper
1 Tbsp. unseasoned rice vinegar
1 tsp. sugar
2 Tbsp. unsalted butter, cut into pieces

Steps:

  • Rinse rice in several changes of cold water in a medium bowl until water runs clear. Drain well, then transfer to a small saucepan. Pour in 1¼ cups cold water and bring to a boil over medium-high heat. Give rice a stir so grains don't stick to the bottom. Cover pot and reduce heat to lowest setting. Cook, undisturbed, until water is evaporated and rice is tender, 18-20 minutes. Remove from heat and let sit, still covered, 10 minutes.
  • Meanwhile, trim dark green tops from scallions and thinly slice; set aside. Thinly slice white and pale green parts of scallions of a deep diagonal. Set aside separately.
  • Mix ginger and 2 Tbsp. oil in a medium bowl. Add cod and season with salt and sprinkle all over with pepper. Toss to coat.
  • Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Cook cod, undisturbed, until golden underneath, about 2 minutes. Turn over and scatter reserved white and pale green scallion parts on top. Cook, shaking the pan a few times, until fish is cooked through and some scallions are caramelized and some are just slightly softened, about 2 minutes. Remove from heat.
  • Stir vinegar and sugar in a small bowl until sugar dissolves. Mix into rice. Add butter and reserved dark green scallion tops and gently stir until butter is melted. Season with salt.
  • Transfer rice to a platter and top with fish; pour any pan juices over.

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