Fish Filets With Asian Vegetables Food

ASIAN VEGETABLES WITH FISH

Steps:

• Cut the perch fillets in 1-1.5 cm (approximately 1/2-inch) wide strips and sprinkle with lemon juice. Peel ginger and cut into sticks. Peel celery root and cut into large cubes (1.5-2 cm/approximately 3/4 inch). Parboil in boiling salted water for about 6 minutes, drain and rinse with cold water. Trim peas. Peel the shallots, cut in half and cut into strips.
• Rinse the Thai basil and pat dry. Cook rice according to package instructions, about 20 minutes. Heat the oil in a frying pan and fry the ginger with the shallots until translucent. Add fish and cook 2 minutes. Add the remaining vegetables, deglaze with soy sauce and cook for another 3 minutes. Season with pepper and arrange on plates with the rice. Serve garnished with basil.

FISH FILLETS WITH ASIAN VEGETABLES

Steps:

• Heat the oven to 350℉ (180℃). Arrange the fish fillets in a baking dish . Place the water chestnuts and bamboo shoots in a colander, and pour boiling water over them to remove the tinny taste. Arrange the vegetables around the fish. Also arrange the scallions and snow peas. Bring the court bouillon to a simmer, along with the soy, sesame oil, pepper, garlic and ginger. Pour this over the fish, cover the fish with a sheet of buttered wax paper, buttered side down, and bake for 7 minutes. Remove from the oven, drain the cooking liquids, and reduce them by half. Serve immediately, dividing the fish among the plates along with the vegetables.

STEAMY GRILLED ROCKFISH WITH CHINESE VEGETABLES

Steps:

• Mix the garlic with the soy sauce and fish sauce in a medium. Place the rockfish in the bowl and marinate for 5 to 7 minutes.
• Cut bottoms of the bok choy and wash, making sure there's no sand in between the leaves. Trim the bottom of the mushrooms and separate the mushrooms so they're not too clumped together. Drizzle the grapeseed oil on the vegetables and salt them.
• Heat a grill pan over high heat for 5 minutes. You want it nice and hot! When a drop of water instantly sizzles and evaporates, add the bok choy and mushrooms. It's ok if the grill pan is crowded ? that's what creates the steam. Grill until the bok choy and mushrooms have some char, about 3 minutes. Move the vegetable aside. Remove the rockfish from the marinade and place skin-side down on the grill pan. Cover the top of the fillets with the vegetables, reduce the heat to medium and cover with aluminum foil. Grill/steam the fish and vegetables for 12 to 17 minutes, depending on how thick your fillet is. You may lift the foil to check on it. If the middle of the fillet flakes easily, it's ready.
• Pulse the scallions, ginger, sesame oil and 1 teaspoon salt in a food processor. If you can find it, add a head of black garlic because it adds a nice sweetness.
• Cut the rockfish fillets into 4 to 5 portions. Place a large scoop of garlic-ginger sauce onto the plate, then use the back of the spoon to "swoop" it across the plate. Place the fish on top of the sauce, then cover with grilled/steamed veggies. Garnish with black sesame seeds and chives.

CRISPY ORIENTAL FISH FILLETS

Steps:

• In a small saucepan combine the soy sauce, the vinegar, the gingerroot, the sugar, and pepper to taste and heat the mixture over low heat while preparing the fish.
• Pat the fish dry and season it with salt and pepper.
• Have ready in separate shallow dishes the cornstarch, the eggs beaten with the salt, and the bread crumbs combined with the sesame seeds.
• Dredge each fillet in the cornstarch, coating it thoroughly and shaking off the excess, dip it in the egg mixture, letting the excess drip off, and dredge it in the bread crumb mixture, pressing the mixture to help it adhere.
• In a skillet heat 1/4 inch of the oil over moderately high heat until it just begins to smoke, in it fry the fillets, 2 at a time, reheating the oil between batches, for 45 seconds to 1 minute on each side, or until they are golden brown, and transfer them to paper towels to drain.
• Transfer the fillets to plates, bring the soy sauce mixture to a boil, and spoon it over the fish.

CRISP FRIED FISH FILLETS ORIENTAL

Steps:

• In a small saucepan combine the soy sauce, the vinegar, the gingerroot, the sugar, and pepper to taste and heat the mixture over low heat while preparing the fish. Pat the fish dry and season it with salt and pepper. Have ready in separate shallow dishes the cornstarch, the eggs beaten with the salt, and the bread crumbs combined with the sesame seeds. Dredge each fillet in the cornstarch, coating it thoroughly and shaking off the excess, dip it in the egg mixture, letting the excess drip off, and dredge it in the bread crumb mixture, pressing the mixture to help it adhere.
• In a skillet large enough to hold 2 of the fillets comfortably heat 1/4 inch of the oil over moderately high heat until it just begins to smoke, in it fry the fillets, 2 at a time, reheating the oil between batches, for 45 seconds to 1 minute on each side, or until they are golden brown, and transfer them to paper towels to drain. Transfer the fillets to 4 heated plates, bring the soy sauce mixture to a boil, and spoon it over the fish.

CHINESE-STYLE FISH FILLETS

Steps:

• In a bowl, toss the cabbage and slivered ginger together until ginger is evenly distributed. Arrange in the center of a rectangular dish 11by 7 by 2 inches. Score smooth side of fish fillet with slashes 1/8-inch deep and about 1 inch apart. Place fish, scored side up, over cabbage and ginger.
• Stir the water and cornstarch together until smooth. Stir in remaining ingredients and pour over fish.
• Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 9 minutes. Prick plastic to release steam.
• Remove from oven and uncover.

PAN-SEARED FISH FILLETS IN GINGER BROTH

Steps:

• Discard any bruised or wilted outer leaves from bok choy, then cut leaves from stalks, keeping leaves and stalks separate. Thinly slice leaves and cut stalks diagonally into 1/2-inch-wide slices. Halve carrot lengthwise and cut diagonally into 1/4-inch-thick slices.
• Heat 1 tablespoon vegetable oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then stir-fry bok choy stalks, carrot, and ginger 1 minute. Stir in Sherry, broth, and sugar and simmer, covered, 5 minutes.
• Meanwhile, cut scallions crosswise into 2-inch pieces, then halve lengthwise and cut into very thin matchsticks.
• Add bok choy leaves and scallions to carrot mixture and simmer, covered, until vegetables are tender, 3 to 5 minutes.
• While vegetables simmer, pat fish dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir together cornstarch and curry powder, then rub into skin of each fillet. Halve each fillet diagonally with a sharp knife.
• Stir sesame oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper into vegetable mixture and keep warm, uncovered, on turned-off burner.
• Heat remaining 1 1/2 tablespoons vegetable oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook fish, skin sides down, gently pressing occasionally with a metal spatula (to keep skin flat), until skin is golden, 2 to 3 minutes. Turn fish over and cook until just cooked through, about 2 minutes more. Remove from heat.
• Divide broth and vegetables among 4 shallow bowls and stack 2 fish halves, skin sides up, in center of each bowl.

FISH AND VEGETABLE STIR-FRY

Steps:

• Mix all ingredients in a skillet and cook on a stove top flame low heat.
• Cover with a lid right away let steam until fish is done usually only 5-7 minutes depending on thickness of fish.
• Then pour out excess liquid and serve the rest.

BAKED FISH WITH FROZEN VEGETABLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 2-quart baking dish with olive oil.
• Combine mixed vegetables, water, celery, onion, and garlic in the bottom of the prepared baking dish. Season with paprika, salt, and pepper.
• Lightly season cod fillets and layer on top of vegetables.
• Place in the preheated oven and immediately reduce the heat to 350 degrees F (175 degrees C). Bake until fish flakes easily with a fork, about 30 minutes.