BRAISED FISH, POT-ROAST-STYLE
Provided by Mark Bittman
Categories brunch, dinner, lunch, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Put the olive oil in a Dutch oven over medium-high heat. When it is hot, sprinkle the fish with salt and pepper, and add it to the pot. Cook, undisturbed, until it is well browned, 5 or 6 minutes. (If you're using halibut fillet, and it has skin, brown the nonskin side.) Transfer it to a plate, browned side up.
- Add the onion, thyme, saffron, carrots, fennel and potatoes; sprinkle with salt and pepper. Cook, stirring occasionally until the onion begins to soften, about 5 minutes. Add the tomato paste and smoked paprika, and cook, stirring, until the tomato paste darkens a bit, 2 or 3 minutes. Add the wine, scraping up any browned bits from the bottom of the pot, and let it bubble away until it almost disappears.
- Add the stock, bring to a boil and let it bubble vigorously until the liquid reduces by about a third, about 10 minutes. Adjust the heat so the mixture simmers; when the vegetables are nearly tender - about 10 minutes later - nestle the fish, browned side up, among the vegetables; keep the browned crust above the liquid. Cook, undisturbed, until the fish and vegetables are tender, 10 to 15 minutes.
- Transfer the fish to a cutting board, and divide the vegetables among shallow bowls. Slice the fish and put it on top of the vegetables. Taste the cooking liquid, and adjust the seasoning; ladle it over all, garnish with the parsley and serve.
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 11 grams, Carbohydrate 40 grams, Fat 15 grams, Fiber 7 grams, Protein 45 grams, SaturatedFat 3 grams, Sodium 1472 milligrams, Sugar 10 grams
BRAISED FISH
For lunch, you can have an appetizing spicy dish, and you can eat two more bowls of rice! Dad's cooking skills are superb, and he is a must for fish. The relatives, friends, classmates, neighbors, etc. who have eaten in my house are full of praise for the fish that Dad made. One time, one of my brothers came to eat at home and ate the fish my dad made. He immediately said to his dad, "Dad, quickly ask uncle how to make this fish. It's so delicious." 【Broiled Fish】It is delicious, the meat is tender and delicious, spicy and delicious, and it's superb when you eat and drink! And often eating fish, not only does not gain weight, but also has the effects of lowering blood sugar, protecting the heart, preventing cancer, and preventing osteoporosis. The method is very simple. Try it now!
Provided by 18LS28xgl Scattered
Time 30m
Yield 3
Number Of Ingredients 14
Steps:
- Prepare ingredients: Mirror fish, sour radish, green pepper, old ginger, young ginger, garlic, dried chili, Chinese pepper;
- Clean the mirror fish and cut into pieces; wash the sour radish, ginger, young ginger, and green pepper, and cut into shreds; cut the garlic in half;
- After the fish is marinated evenly with appropriate amount of salt and cooking wine, then use appropriate amount of starch to make it evenly;
- Heat up the wok and pour in the right amount of vegetable oil; the amount of oil needs to be more than usual for cooking; after the oil pan is heated, put the fish pieces and turn to medium-low heat;
- Deep-fried fish pieces until golden and fished out;
- Leave the bottom oil in the pot, add dried chili, pepper, and Pixian bean paste to fry until fragrant;
- Add shredded sour radish, shredded ginger and garlic, and continue to stir fry;
- Pour in an appropriate amount of water; add an appropriate amount of soy sauce and balsamic vinegar, and bring to a boil;
- After the soup has burned out the aroma, add the fish cubes and continue to cook;
- Add shredded green pepper and shredded ginger and cook for 30 seconds;
- After the ingredients are cooked, add an appropriate amount of salt, then add water starch to harvest the juice, and then turn off the heat;
- [Broiled Fish] It's done.
BRAISED FISH WITH SPICY TOMATO SAUCE
Make and share this Braised Fish With Spicy Tomato Sauce recipe from Food.com.
Provided by h8windows
Categories < 60 Mins
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix paprika, coriander, cumin, cinnamon, and cayenne in a small bowl. Heat oil in a large skillet over medium heat. Add paprika mixture and garlic and cook, stirring constantly, until fragrant, about 30 seconds.
- Add tomato paste and cook, stirring constantly, until darkened, about 1 minute.
- Stir in spinach, 1 1/2 cups water, sugar, salt, and several grinds of pepper; cover and bring to a simmer over medium-high heat. Cook, stirring occasionally, 3 to 4 minutes.
- Nestle fish in sauce and return to a simmer. Reduce heat to medium and cook, covered, until fish is cooked through and flakes easily with a fork, 5 to 10 minutes depending on thickness.
Nutrition Facts : Calories 314.6, Fat 12.4, SaturatedFat 1.8, Cholesterol 99.3, Sodium 963.3, Carbohydrate 7.2, Fiber 2.2, Sugar 3.1, Protein 43.1
ELEGANT BRAISED LAMB SHANK DINNER RECIPE BY TASTY
Here's what you need: lamb shanks, kosher salt, freshly ground black pepper, canola oil, medium carrots, medium white onion, celery, garlic, tomato paste, red wine, chicken stock, orange, lemon, fresh rosemary, fresh thyme, bay leaves, brussels sprouts, red pearl onion, olive oil, yukon gold potato, white pepper, unsalted butter, sour cream, heavy cream, fresh parsley, lemon, flaky sea salt, garlic, fresh chives, horseradish, orange
Provided by Matthew Johnson
Categories Dinner
Yield 8 servings
Number Of Ingredients 31
Steps:
- Preheat the oven to 400°F (200°C).
- Season the lamb shanks all over with salt and pepper.
- Heat the canola oil in a large Dutch oven over medium-high heat.
- Sear 2 lamb shanks at a time until a dark brown crust forms on one side, 3-5 minutes. Sear the other sides of the meat until evenly browned. Remove the shanks from the pan and set aside. Remove all but 2 tablespoons of fat from the pan.
- Add the minced carrots, onion, celery, and minced garlic to the pot. Season with salt and pepper, and cook until the vegetables are deeply caramelized, 15-20 minutes.
- Add the tomato paste and cook until it browns and is aromatic, 5 minutes.
- Add the red wine and scrape the bottom of the pot to release the flavorful browned bits stuck to the bottom. Cook until the wine reduces by half and thickens slightly, 3 minutes.
- Add the chicken stock, orange juice, lemon juice, rosemary, thyme, and bay leaves. Stir and bring to a boil.
- Return the lamb shanks to the Dutch oven, cover, and place in the oven for 2 hours, turning the shanks halfway through, until the lamb is tender and the braising liquid has thickened.
- About halfway through the lamb cooking time, add the oblique-cut carrots, Brussels sprouts, red pearl onions, and whole garlic cloves to a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine. Roast in the oven for 1 hour, or until the vegetables are tender.
- Right after the potatoes finish boiling, drain and transfer to a large bowl. Season with plenty of salt and a bit of white pepper, and mash the potatoes until as smooth as possible.
- Fold in the butter, sour cream, and heavy cream until smooth and light.
- Make the citrus gremolata: In a small bowl, combine the parsley, lemon zest, flaky salt, garlic, chives, horseradish, and orange zest.
- To serve, scoop mashed potatoes onto a plate. Add roasted vegetables and a lamb shank. Top with the braising liquid and citrus gremolata.
- Enjoy!
Nutrition Facts : Calories 1362 calories, Carbohydrate 91 grams, Fat 78 grams, Fiber 8 grams, Protein 76 grams, Sugar 17 grams
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