STEAMED SOY AND GINGER FISH | MARION'S KITCHEN
Get more fish in your dinner repertoire with this super-easy steamed version of a restaurant classic. If you've got a bamboo steamer at home, use that, but otherwise all you need is some basic kitchen equipment. Simple, light but full of fresh flavours, accompany it with a side serve of rice and you're good to go.
Provided by Bee
Yield 2
Number Of Ingredients 9
Steps:
- Step 1.Slice the spring onion lengthways into long, thin strips. Place the spring onion in a bowl of cold water and soak until ready to serve (slices will curl).
- Step 2.To set up a makeshift steamer, choose a large, wide and deep pan with a tight-fitting lid. Fold and scrunch a piece of foil into a long snake shape. Then coil the shape to form a trivet. Place in the bottom of the pan.
- Step 3.Place fish fillets onto a plate that is smaller than your pan and top with ginger.
- Step 4.Combine soy sauce and lime juice, then pour the mixture over the fish.
- Step 5.Place the plate of fish on top of the foil trivet in your pan. Pour water into the pan (being careful not to pour any on the plate) until it comes to just below the bottom of the plate. Turn the heat on high. Once the water starts to steam, place the lid on. Cook for about 12 minutes (or a bit longer for salmon) or until the fish fillets are cooked (they will easily flake when poked with a fork).
- Step 6.Just before the fish is ready, place the vegetable oil and the sesame oil in a small saucepan. Heat until a wooden spoon causes bubbles to form when placed into the oil. Turn the heat off but keep the oil warm on the stovetop.
- Step 7.Use a tea towel to protect your hands as you carefully remove the hot plate of fish from the pan. Top with spring onion. Pour the hot oil over the spring onion to sizzle and cook the onion a little. Top with chilli slices and serve with steamed rice.
SOY AND GINGER STEAMED FISH
This method is endlessly adaptable: Swap the black bass for salmon; use spinach instead of cabbage. Don't like mushrooms? Skip 'em!
Provided by Christina Chaey
Categories Bon Appétit Dinner Seafood Fish Bass Steam Mushroom Cabbage Ginger Rice Soy Sauce Pescatarian Peanut Free Tree Nut Free Dairy Free Quick & Easy Healthy
Yield 4 servings
Number Of Ingredients 11
Steps:
- Slice each fillet into 3 pieces; season all over with salt. Set aside.
- Combine kombu (if using), sake, soy sauce, mirin, and ¾ cup water in a medium donabe or Dutch oven or large saucepan. Bring to a boil, then reduce heat to low. Layer cabbage stems, then leaves in pot. Scatter mushrooms and ginger over and place reserved fish on top. Cover pot and cook until fish is opaque and just cooked through, 8-10 minutes.
- Spoon some rice into bowls and top with vegetables and fish, dividing evenly; ladle broth over. Drizzle with sesame oil and top with scallions.
SOY AND GINGER FISH
Make and share this Soy and Ginger Fish recipe from Food.com.
Provided by WaterMelon
Categories Chinese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oils in a skillet over med-high heat.
- Add ginger and chillies and cook for 2 mins, until crisp.
- Add soy sauce, wine and sugar to skillet and simmer 1 min, until sauce has thickened slightly.
- Add the fish, cook in the sauce for approx 3 mins each side or until cooked.
- Serve immediately on top of steamed rice with steamed greens.
- Optional: Sometimes I add some garlic too, together with the ginger and chillies.
Nutrition Facts : Calories 261.4, Fat 8.2, SaturatedFat 1.4, Cholesterol 114.9, Sodium 944.1, Carbohydrate 12.7, Fiber 0.9, Sugar 8.3, Protein 33.3
SWEET SOY AND GINGER FISH
Make and share this Sweet Soy and Ginger Fish recipe from Food.com.
Provided by Sonya01
Categories < 60 Mins
Time 46m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine honey, soy, ginger and oil in a saucepan over medium heat.
- Cook, stirring, until marinade comes to the boil.
- Set aside to cool. Pour marinade into a ceramic dish.
- Add fish to cooled marinade. Turn to coat.
- Cover. Refrigerate for 30 minutes.
- Preheat a chargrill or barbecue on medium heat.
- Remove fish from marinade, reserving marinade.
- Cook fish, brushing with marinade, for 3 minutes each side or until cooked to your liking.
- Place onto plates.
- Serve with Asian salad greens.
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