Baked Fish With Sesame And Ginger Food

SESAME-CRUSTED FISH WITH BUTTER AND GINGER SAUCE

Steps:

• Preheat oven to 200 degrees. Heat large, heavy skillet over medium heat. Put seeds on plate. Season fillets with salt and pepper and turn in seeds, patting to coat fillets as fully as possible with seeds. Add oil to skillet and when it shimmers add fillets.
• Brown fish on 1 side for a couple of minutes, then brown on other side for a minute or two. Remove skillet from heat, transfer fish to plate (even if not done) and place plate in oven.
• When skillet has cooled slightly, put over medium heat. Add butter, and when it melts add ginger. About 30 seconds later, add soy sauce and 1/4 cup water and stir to blend. Return fillets to skillet, along with accumulated juices.
• Turn heat to medium and cook fillets for about 1 to 3 minutes until desired doneness, turning 3 or 4 times. (If the pan dries out, add 2 or 3 tablespoons water.) Fish should be done when a thin-bladed knife meets little resistance at fillet's thickest point. Serve pan juices over fish.

BAKED FISH WITH SESAME AND GINGER

Steps:

• Season each fillet lightly with salt and pepper. Combine ginger and sesame oil in a small bowl, then rub the mixture on the fillets, massaging with fingers to coat evenly.
• Place the fish in one layer in a baking dish, and tightly cover the dish with foil. Let the fish marinate at room temperature for 15 minutes, or refrigerate up to 3 hours and bring to room temperature before baking.
• Heat the oven to 400 degrees. Bake the fish on the top rack for 10 minutes. Remove foil and check to make sure the fish is cooked through. Return to oven for 1 or 2 more minutes, if necessary.
• Transfer the fish to plates or a serving platter. Sprinkle with sesame seeds and scallions and garnish with a few slices pickled ginger. Serve with stir-fried spinach and steamed rice, if desired.

STEAMED FISH WITH GINGER

Steps:

• Set a large bamboo or metal steamer basket over a skillet of simmering water over medium heat.
• Crush the ginger slices with the flat side of a knife. Place the garlic and half each of the ginger and scallions on a plate that will fit inside the steamer. Score the fish skin a few times with a knife; season with salt and pepper. Place the fish skin-side up on the plate, drizzle with 2 teaspoons sesame oil and sprinkle with the sugar. Put the plate in the steamer. Mix the soy sauce and rice wine and pour over the fish.
• Cover and steam the fish until just cooked through, 6 to 12 minutes, depending on the thickness. Carefully remove the hot plate. Add the snow peas to the steamer, season with salt, cover and cook until bright green, 1 to 2 minutes.
• Transfer the fish to a platter, spoon the juices on top and sprinkle with the remaining scallions. Heat the remaining 2 teaspoons sesame oil and the peanut oil in a skillet over high heat. Add the remaining ginger and cook until it begins to brown. Pour the hot oil over the fish.

ONE-PAN FABULOUS FISH

Steps:

• In a large shallow casserole pan on a high heat, mix the rice with 2 heaped teaspoons of tapenade, then pour over 600ml of water.
• Put the lid on and let it come to the boil while you halve the tomatoes and, in a bowl, mix them with 1 tablespoon each of olive oil and red wine vinegar.
• Taste, season to perfection with sea salt and black pepper, and tear in most of the basil leaves.
• Cut the fish into four equal-sized pieces and place in the pan, pushing them into the rice.
• Scatter over the dressed tomatoes. Put the lid back on and boil for 10 minutes, or until the rice is cooked through, then remove the lid and cook for a further 2 minutes until all the liquid has evaporated.
• Spoon the remaining tapenade over the fish, pick over the remaining basil leaves, drizzle lightly with extra virgin olive oil, and dish up.

SESAME GINGER BAKED SALMON IN FOIL

Steps:

• Position a rack in the center of the oven and preheat the oven to 375ºF. Tear three pieces of foil that are slightly larger than the baking sheet, large enough to wrap the salmon in. Place one piece of foil on the baking sheet, followed by the second one going the other way (like a cross) and the last one going the same direction as the first. This will ensure none of the sauce leaks out.
• In a saucepan over medium heat, heat the oil and add the ginger and garlic and allow to sizzle for just 30 seconds, add the rice vinegar and soy sauce and allow the them to reduce for 30 seconds to a minute. Stir in the honey and remove from heat. Add the sesame oil and red pepper flakes.
• Place the salmon filet in the prepared foil, using a brush or spoon, brush the salmon with the sesame ginger sauce. Any remaining sauce can be poured around the salmon. Sprinkle with the toasted sesame seeds. Wrap the foil so all sides are properly closed so the sauce does not leak.
• Bake salmon for 12-14 minutes or until firm (see note). Open the foil, spoon the sauce surrounding the salmon onto the fish, place under the broiler on for the 1-3 minutes, keeping an eye on the salmon so it does not burn. Remove from the oven, if your sauce is a little liquidy, allow the fish to rest for just 5 minutes. This will allow the sauce to thicken a bit. Serve with sliced scallions garnished on top.

SESAME CRUSTED FISH WITH SOY, BUTTER AND GINGER SAUCE

Steps:

• Preheat the oven to 200 degrees F. Preheat a large, heavy skillet over medium heat while you prepare the sesame seeds. Put them on a plate and season them with salt and pepper; add the oil to the skillet. When the oil shimmers, begin to turn the fillets in the seeds, encouraging them to coat the fillets as fully as possible, and add the fillets to the skillet.
• Brown the fish on one side for a couple of minutes, then turn and brown on the other side, another minute or two. Remove the skillet from the heat and transfer the fish to a plate (don't worry if it's done); put the plate of fish in the oven to keep warm.
• When the skillet has cooled slightly, return it to the stove over medium heat. Add the butter and when it melts, add the ginger. About 30 seconds later, add the soy sauce and 1/4 cup water and stir to blend. return the fillets to the skillet, along with any of their accumulated juices.
• Turn the heat to medium and cook the fillets for a total of about 4 minutes, turning 3 or 4 times. (If at any time the pan seems to dry out entirely, add 2 or 3 tablespoons water.) At this point, the fish should be done (a thin-bladed knife inserted into its thickest point will meet little resistance.) Serve with the pan juices spooned over the fish.

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.

BAKED TROUT WITH SHIITAKE MUSHROOMS, TOMATOES, AND GINGER

Steps:

• Preheat oven to 400°F. Line large rimmed baking sheet with foil; coat with nonstick spray. Sprinkle fish with salt and pepper. Open fish like a book and arrange, skin side down, on prepared baking sheet.
• Mix next 5 ingredients in bowl. Sprinkle mixture over fish, drizzle with soy sauce and sesame oil, then top with cilantro sprigs. Bake uncovered until fish is opaque in center, about 20 minutes.