Baked Fish In Soy Ginger Sauce Food

SAUTEED SABLEFISH WITH GINGER-SOY GLAZE

Steps:

• Combine first 7 ingredients in an 11 x 7-inch baking dish. Add sablefish, turning to coat. Cover and marinate in the refrigerator for 20 minutes, turning after 10 minutes.
• Remove fish from dish and reserve marinade. Sprinkle fish evenly with salt and pepper. Heat a large nonstick skillet or sauté pan over medium-high heat. Add canola oil and lay fish in pan, skin side up. Cook 5 minutes on each side or until lightly browned and to desired degree of doneness.
• While fish cooks, pour reserved marinade into a small saucepan. Bring to a boil and cook 7 minutes, or until marinade is thick enough to coat the back of a spoon.
• To assemble: Place the ramen noodles on dish and place fillet on top of the bed of ramen. Brush fish with glaze and garnish with sliced green onions.

GINGER SOY SAUCE

Steps:

• Whisk soy sauce, water, sugar, ginger, garlic and oil together in a small bowl. Let stand 10 to 15 minutes for the flavors to mix. Then wisk again.
• Sprinkle with thinly sliced green onion. Use as a dipping suace for Ginger Chicken or any Asian dish.

STEAMED FISH WITH GINGER & SPRING ONION

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.

CATFISH IN GINGER SAUCE

Steps:

• In a 2-cup microwave-safe bowl, combine the onions, oil and ginger. Microwave, uncovered, on high for 1-1/2 minutes or until onions are tender. , In small bowl, combine the cornstarch and water until smooth. Stir in the broth, soy sauce, vinegar and cayenne. Stir into onion mixture. Microwave, uncovered, at 70% power for 2-3 minutes, stirring after each minute, until sauce comes to a boil. , Place catfish in a microwave-safe 3-qt. dish; pour sauce over the fish. Cover and microwave on high for 5-6 minutes or until fish flakes easily with a fork.

BAKED FISH IN SOY GINGER SAUCE

Steps:

• Pre-heat oven to 425°F.
• Place fish fillets in a 13 X 9 inch baking dish.
• Dissolve the chicken bouillon cube in one cup boiling water, and set aside.
• Clean the scallions, and cut each in half (basically, separating white part from green); slice the green portions, then cut the white portion in matchstick-size pieces.
• Keep these apart, you will be using them separately.
• Slice the ginger into matchstick-size pieces.
• From the one cup bouillon, remove 1/4 cup and pour this over the fish; sprinkle the fillets with cayenne pepper, salt and pepper if using, then top with the green portion of the scallions.
• Place, covered, in the oven and bake for 15 minutes, or until it flakes easily with a fork.
• In a small bowl, mix the remaining bouillon with the soy sauce, rice wine vinegar, cornstarch and 2 TBS water; set aside.
• Heat the oil in a small non-stick skillet.
• Add the scallion strips and the ginger and cook until golden (just a few minutes).
• Give the soy mixture a good stir, then add to the skillet.
• Heat to boiling, and boil stirring for 1 minute or until the sauce has thickened.
• Remove fish from oven and onto serving plates.
• Serve sauce over the fish.

SWEET SOY AND GINGER FISH

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.

GINGER SOY FISH RECIPE

Steps:

• Cut to the fish into thick, but bite size pieces. Add corn starch to the fish fillet.
• Coat the fish with the corn starch. Set aside.
• Peel the ginger, slice and cut into thin strips.
• Mix all the ingredients for the Sauce in a small bowl. Stir to mix well and make sure that the sugar melts.
• Heat up a non-stick skillet or well-seasoned wok with the cooking oil on medium to high heat. When the oil is fully heated, add the ginger and stir-fry until they turn light brown. Remove them from the oil and set aside in a bowl.
• Using the ginger-infused oil, pan fry the fish until both surface turn light to golden brown. Make sure you turn the fish very gently with spatula or tong, or preferably with a pair of long cooking chopsticks. Fish fillets are very delicate; you don't want to break them up while pan-frying.
• Add the Sauce to the fish. As soon as the sauce bubbles. Turn off the heat and dish out. Top the fish with the ginger strips and scallion. Serve immediately with steamed rice.

SALMON IN A SOY & HONEY MARINADE

Steps:

• Mix together soy sauce, honey, ginger, garlic spring onions and lime juice - taste to your liking and season with black pepper.
• Rinse the fish with clean water and gently pat dry with kitchen paper.
• Pour the sauce over the fish in a large bowl, making sure the fillets are covered. Seal the bowl with cling film and leave to marinade in the fridge for 20 minutes.
• Once marinaded, loosely wrap the fish in individual foil parcels with a couple of spoonfuls of the marinade, leaving a 1 inch gap in the top of the foil.
• Place on a tray in a pre-heated oven at around 160°C for 15-20 minutes. Pour the remaining marinade into the parcels half way through cooking. Meanwhile, cook your rice or noodles.
• Serve with vegetables such as broccoli, green beans or red peppers. Unwrap the parcels and use a flat utensil to lift the fish out and place onto your plate.
• Sprinkle the fish with sesame seeds and fresh chopped spring onion to garnish.

FISH IN GINGER SAUCE

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.

GINGER, SOY AND GARLIC BAKED FISH WITH CHILLI BROCCOLI

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.