BOILED RED SNAPPER (DOMI CHIM)
Make and share this Boiled Red Snapper (Domi Chim) recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 55m
Yield 5 serving(s)
Number Of Ingredients 16
Steps:
- Remove scales from red snapper.
- Remove flesh from bones leaving two fish fillets and the skeletal bony piece.
- Cut flesh in 2" pieces.
- Slice each of these into thin pieces, salt and set aside.
- Squeeze out excess moisture from bean curd and mix well with finely chopped beef and seasoning listed above.
- Dip sliced fish in flour.
- Cut cucumber into thin matchstick lengths and sprinkle with salt.
- Press out the moisture and stir-fry in a little oil.
- Cut the carrot into matchstick lengths; add a little salt and stir-fry.
- Cool and slice into thin threads.
- Slice the mushrooms in thin shreds, salt over low heat until they turn green.
- Fry peeled gingko nuts in a little oil and salt over low heat until they turn green.
- Add fish sandwiches, then arrange prepared vegetable, egg strips and nuts attractively.
Nutrition Facts : Calories 309.6, Fat 13.4, SaturatedFat 4.6, Cholesterol 152.9, Sodium 617.1, Carbohydrate 3.4, Fiber 0.6, Sugar 1.5, Protein 41.7
ASIAN-STYLE STEAMED SNAPPER WITH BABY BOK CHOY
Steps:
- In a shallow pot that a bamboo steamer fits over or in a wok, add the water and bring to a boil. You can also use a traditional steamer that has 2 layers. Add the ginger, lime leaves, citrus zest, cilantro, scallions, white wine, jalapeno, and peanut oil. Season well with salt. Bring back to a boil and cook for 10 minutes for the flavors to combine.
- Season the fish with salt and pepper. Place the first layer of the bamboo steamer over the pot. Line the steamer with the cabbage leaves, making sure that the surface is not completely covered so the steam can get through. Lay the fish, skin-side up, on the cabbage leaves. Cover and steam for 1 minute.
- Place the bok choy on the second layer of the bamboo steamer in 1 layer. Uncover the steamer and place the bok choy layer on top of the fish. Cover and steam for about 5 minutes, or until the fish is just cooked through and the bok choy is tender, but still has some crispness. Check the fish for doneness by gently inserting a fork into it. If the fork slides easily in, the fish is done. If the fork resists sliding in, it is not quite done. Remove the fish and bok choy and keep warm while you make the sauce.
- Heat a medium saute pan over medium-high heat. Add the peanut oil and heat. When the oil is hot, add the ginger, garlic, and jalapeno and saute until just translucent, about 3 minutes. Do not allow the vegetables to brown. Add 4 ounces of the steaming liquid and the soy sauce and boil for 2 minutes. Do not season with salt as the soy sauce is salty. Add the sugar and boil for 1 minute, or until the sugar is completely dissolved. Lower the heat and whisk in the butter. Add the scallion whites, stir, and remove from the heat.
- Place some jasmine rice on a platter. Top with the steamed bok choy. Top the bok choy with the snapper, skin-side up. Spoon the sauce over the fish. Garnish with the scallion greens and cilantro sprigs.
BROILED RED SNAPPER FILLETS WITH CORIANDER BUTTER
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place the red snapper fillets on a platter, sprinkle with salt and pepper and brush each side with olive oil.
- Heat oven broiler or grill to high.
- Melt the butter in a saucepan, add the shallots, lemon juice, soy sauce and coriander. Bring to a simmer, transfer to a small blender or food processor and blend to a fine texture. Keep warm.
- If the snapper is to be broiled in an oven, place the fillets skin side down on the broiler pan and place it about 4 inches from the heat. Leaving the door ajar, cook 3 to 4 minutes without turning the fish. Do not overcook. If the fish fillets are to be cooked on a hot grill, place them skin side up and cook about 2 1/2 minutes. Turn and cook skin side down for about 2 minutes more. Do not overcook. Pour the coriander butter over the fillets and serve immediately.
Nutrition Facts : @context http, Calories 344, UnsaturatedFat 9 grams, Carbohydrate 3 grams, Fat 16 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 5 grams, Sodium 576 milligrams, Sugar 1 gram, TransFat 0 grams
BOILED CRAWFISH BY CAJUNCRAWFISH.COM
Make and share this Boiled Crawfish by cajuncrawfish.com recipe from Food.com.
Provided by Jeff Williamson
Categories Crawfish
Time 45m
Yield 10-15 serving(s)
Number Of Ingredients 9
Steps:
- If you have not already done so, drink a cold beer.
- After your beer, you would normally purge the crawfish.
- This is not necessary since our crawfish come pre-purged.
- Just rinse out the crawfish with fresh water and boil.
- If you want, use the time you saved by not purging the crawfish to have another beer.
- Drink another beer.
- Give one to a friend.
- Fill the large pot half full with fresh water, place on outdoor propane cooker, and start the fire.
- Place the lid on the pot and bring water to a boil.
- Add about 1 lb of Fruge's Original Seafood Boil to water.
- Let the boiling water mix it well for a minute or so.
- Time to drink another beer.
- Send sober friend to store for more beer.
- Drop in all 8 onions (halved), the potatoes and fresh garlic.
- Let this cook, keeping an eye on the potatoes (Check for doneness by stabbing with a sharp knife or fork. If it goes in easy, it is cooked. Hint: Do not over cook potatoes, slightly under cook them because they will continue to steam and cook in ice chest. You don't want to end up with mashed potatoes) When the potatoes are almost done, add the corn and mushrooms.
- After they have cooked, lower the fire on the burner and remove the basket.
- Place the vegetables in a small clean ice chest- don't close the lid- just place foil on top.
- Time to drink another beer.
- Turn the heat up on the burner.
- Add more spice to the water.
- (About 1. 5 lbs., save one half lb. of spice for later.) Take the lemons (halved) and squeeze the juice in the water.
- Then add the lemons to the water.
- When the water comes to a boil place the crawfish into the basket and put the basket in the pot.
- (Be careful- it's very hot!) Put the lid on the pot and enjoy another beer.
- When the water comes back to a boil- keep a very close eye on this part- let it boil for 4 minutes and turn off the fire.
- Let it soak for another 3 minutes and then remove.
- Kill the boil by adding cold water or ice, not much is needed maybe a gallon or so.
- Then let the crawfish soak.
- They will sink to the bottom and fill with spicy water (JUICES).
- Get an old table and place old newspapers on top.
- Dump the basket of crawfish on top of the newspaper and sprinkle with leftover spice.
- Dump the onions, potatoes, corn and garlic on top of the crawfish.
- Now it's time to really drink beer and eat.
- The vegetables are for those guests who cannot figure out how to peel the crawfish.
- At least they won't starve.
- Tips: To hold hot crawfish for a short time (1-2 hours), you can use a styrofoam ice chest.
- Most plastic chests will melt or warp.
- Use leftover spice to experiment.
- You can always add more to the ice chest.
- Sprinkle it on, stir it up and let it steam in chest for 10 minutes.
- Then test again.
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DOMI MAEUNTANG (SPICY FISH STEW WITH RED SNAPPER)
From koreanbapsang.com
4.4/5 (25)Servings 2Cuisine KoreanCategory Main
- Clean the fish, remove guts, scales, and fins, if not already done by the fishmonger. Rinse and scrub the clams. Place the clams in salted water (1 tablespoon of salt in 2 to 3 cups of water) for 30 minutes or longer to get the clams to spit out the sand.
- Clean the vegetables. Cut the radish into bite sizes. Thinly slice the scallions and the pepper. Cut the tofu into 1/2-inch thick small pieces.
- Add the broth to a medium size pot along with the radish and the seasoning mix. Bring it to a boil over high heat. Cook until the radish turns soft, about 3 minutes.
BROILED RED SNAPPER WITH KOREAN CHILI SAUCE | BEYOND KIMCHEE
From beyondkimchee.com
Reviews 25Servings 2Cuisine KoreanCategory Dinner, Main Course
- Cut off the fins and tail from the snapper, and give 2-3 deep slits on each side. Sprinkle with coarse sea salt and set aside. (You can keep the fish in the fridge if not cooking within 30 minutes)
- Line a broiler-safe pan with foil and place a rack on top. Spray the rack with oil. Place the red snapper on top and pour 1/4-1/2 cup of water in the pan. Place the pan in the oven so that the fish will sit about 4" below the heat source. Broil 8-10 minutes on one side. Flip the fish to the other side and continue to broil until it gets deep brown and the meat looks flaky, about 7-8 more minutes.
- Meanwhile, in a small mixing bowl combine chili paste, soy sauce, sugar, garlic, ginger, plum extract (or lemon juice), sesame oil, sesame seeds, and green onion. Mix well.
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