Braised Fish With Orange And Soy Food

BRAISED FISH WITH ORANGE AND SOY

Steps:

• In a large skillet, heat oil over medium. Add garlic, ginger, and scallions; cook until scallions begin to soften, 2 minutes. In a small bowl, combine juice concentrate, soy sauce, and 1/4 cup water. Add mixture to skillet and bring to a simmer. Add fish, cover, and cook until opaque throughout, 6 to 8 minutes. Serve with rice.

ORANGE SOY-GLAZED SALMON

Steps:

• Mix orange juice, honey, soy sauce, lemon juice, and ginger together in a small bowl.
• Place salmon in a shallow dish. Pour all but 3 tablespoons of the orange juice mixture on top. Reserve remaining mixture in the bowl. Let salmon marinate at room temperature for 30 minutes.
• Preheat oven to 450 degrees F (230 degrees C).
• Transfer salmon to a baking dish lined with aluminum foil; pat dry with paper towels. Discard marinade. Spoon 1 tablespoon of reserved orange juice mixture over salmon; season with salt and pepper. Drizzle olive oil on top.
• Bake in the preheated oven until heated through, about 6 minutes. Spoon remaining 2 tablespoons orange juice mixture over salmon. Continue baking until flesh flakes easily with a fork, 6 to 9 minutes more. Serve with lemon wedges.

BRAISED WHOLE FISH IN HOT-AND-SOUR SAUCE

Steps:

• Make 3 shallow cuts, from top to bottom, on each side of the fish. If you're using dried mushrooms, heat the stock or water and soak the mushrooms in it.
• Put the 1/2 cup oil in a nonstick skillet that will accommodate the fish and place over high heat. A few minutes later, when the oil is hot-a pinch of flour will sizzle-dredge the fish heavily on both sides in the flour, then gently lower it into the oil. Cook, sprinkling with salt, until golden brown on both sides, turning just once and adjusting the heat if necessary to prevent scorching. Transfer the fish to a platter and pour off the oil from the skillet. Return it to the stove over medium heat and add the remaining 2 tablespoons oil.
• Drain the mushrooms if dried (reserving the stock) and slice them thinly, discarding their stems. Add them to the skillet along with the onion and turn the heat to high. Cook, stirring occasionally, until the onion softens, about 5 minutes. Add the garlic, ginger, chiles, and black beans and cook, stirring, for another minute. Add the wine, soy sauce, vinegar, and stock. Bring to a boil, then turn the heat to low and return the fish to the pan.
• Cover and cook gently until the fish is cooked through (peek into one of the slashes; the meat should be opaque clear to the bone), about 15 minutes. Use a pair of spatulas to gently move the fish to a platter. If the mixture is very soupy, turn the heat to high and reduce it until thick, stirring occasionally (if it's not, proceed). Spoon the sauce over and around the fish, then drizzle with the sesame oil and garnish with the scallion and cilantro.
• Omit the chiles or not, as you like. After adding the liquids in step 3, stir in 1/2 cup honey or sugar and cook until it dissolves. Proceed as directed.
• Omit the onion, chiles, black beans, and vinegar. Add 1/4 cup bamboo shoots, sliced, with the mushrooms to the skillet in step 3. Proceed as directed.

BAKED FISH WITH ORANGE

Steps:

• Melt the butter in frying pan, add the crumbs, garlic and grated orange rind.
• Stir until crumbs have absorbed all the butter.
• Place fish portions in a buttered ovenproof dish, sprinkle with the breadcrumbs, then pour over the orange juice.
• Bake uncovered for 20-30 minutes in moderate oven.

BAKED FISH WITH ORANGE SAUCE

Steps:

• Preheat oven to 400F degrees.
• Place fish in baking pan.
• Mix orange juice and butter.
• Pour half this mixture over the fish.
• Sprinkle the rind over.
• Bake for 10 minutes.
• Pour remaining orange mixture over.
• Bake another 10 minutes.
• Sprinkle with parsley.

ORANGE-SOY-BRAISED PORK RIBS

Steps:

• Put oven rack in middle position and preheat oven to 325°F.
• Sprinkle ribs evenly with salt.
• Bring orange juice, soy sauce, sugar, ginger, garlic, and pepper to a boil in roasting pan over moderately high heat, stirring until sugar is dissolved. Add ribs in 1 layer using tongs, turning to coat, and cover pan tightly with foil.
• Braise ribs in oven until very tender, about 2 hours. (If making ahead, see cooks' note, below.)
• Before serving:
• Reduce oven temperature to 200°F.
• Transfer ribs to a baking dish, arranging them in 1 layer, and keep warm in oven.
• Skim fat from cooking liquid if desired, then make glaze by boiling liquid, uncovered, stirring occasionally, until syrupy and reduced to about 3/4 cup, about 15 minutes. Brush glaze generously on ribs.

BRAISED CHINESE-STYLE FISH

Steps:

• Rinse and dry the fish. Coat with the cornstarch.
• Heat oil in a large skillet with a cover and brown the fish in the oil on both sides. Lower heat.
• Add the pea pods, mushrooms and water chestnuts. Combine the sherry, soy sauce, water, salt, sugar and ginger and pour over fish. Cover and simmer about 15 minutes. Remove fish to a warm platter.
• Drain the vegetables and spread them over and around the fish.
• Continue to cook the sauce until it is thickened slightly, stir in the scallions, pour over the fish and serve.

SOY-BRAISED SWAI

Steps:

• Heat oil in a skillet with high sides over medium heat. Add ginger and sauté until fragrant, 30 to 60 seconds.
• Add fish fillets, soy sauce, water, scallions, cilantro, and vinegar to the skillet. Bring to a boil and cover.
• Remove from heat and let sit until fish flakes easily with a fork, 10 to 15 minutes.