Fish With Hong Kong Sauce Food

CANTONESE STEAMED FISH

Steps:

• Cut the scallions into 2-inch lengths, and cut the pieces in half lengthwise. Julienne them thinly. Thinly slice about 15g of ginger, and julienne them. Give the cilantro a rough chop. Set the aromatics aside.
• Combine the light soy sauce, salt, sugar and hot water in a small bowl and mix until the sugar and salt are dissolved. Set aside.
• Prepare your steaming set-up, and fill with 1-2 inches of water. Bring to a boil.
• Rinse your fish fillet, and carefully lay it on an oblong heat-proof plate that will fit into your wok or steaming setup. Carefully place it in the steamer, and adjust the heat to medium. The water should be at a slow boil that generates a good amount of steam, but not so high that the water evaporates too quickly.
• Cover and steam for 7-10 minutes depending upon the size and thickness of your fish fillet. If you have extremely small, thin fillets (half an inch), cook for 4-5 minutes. Check for doneness using a butter knife. If it falls easily through the thickest part of the fillet to the bottom of the plate, the fish is done.
• Turn off the heat, and carefully drain any liquid on the plate. Spread about ⅓ of the scallions, ginger, and cilantro on the steamed fish (alternatively, you can wait to do this AFTER adding the sauce).
• To make the sauce, heat a wok or small saucepan to medium high heat, and add 2 tablespoons vegetable oil. Add the remaining ⅔ of the ginger, and fry for 1 minute. Add the white parts of the scallions and cook for 30 seconds.Then add rest of the scallions and cilantro. The mixture should be sizzling.
• Add the soy sauce mixture. Bring the mixture to a bubble, and cook until the scallions and cilantro are just wilted, about 30 seconds.
• Pour this mixture over the fish. If you prefer to add the raw aromatics after adding the sauce, you can do so now, and heat an additional 1 tablespoon of vegetable oil to pour over the raw aromatics. Serve immediately!

HONG KONG-STYLE FISH FROM ATLANTA FISH MARKET

Steps:

• In a saucepan, combine soy sauce, water, sherry and sugar and bring to a boil. Reduce heat to low to keep warm.
• In a large skillet, heat sesame and olive oils. Add spinach and toss until wilted. Season with pepper and set aside.
• Steam or saute fish until just done. Do not overcook.
• to assemble: In a large soup bowl, place a bed of spinach. Rest fish on top of spinach and garnish with ginger and green onions. Pour soy broth over fish and serve.

FISH WITH HONG KONG SAUCE

Steps:

• Preheat the oven to 450°F.
• Use a paper towel to wipe the inside and lid of a cast-iron Dutch oven with the sesame oil.
• Spread the onion and garlic in the pot.
• Add the rice to the pot with 1 cup plus 1 tablespoon water and 1/2 teaspoon of the chili paste. Stir to make an even layer of the rice. Place the fish on top, skin side down. Lightly season with salt and pepper and add the wine.
• In a small bowl, mix the ketchup, ginger, about 1/2 teaspoon salt, the sugar, cornstarch, 1/2 to 1 teaspoon chili paste, and 3 tablespoons warm water. Whisk well to dissolve all of the ingredients, especially the cornstarch.
• Layer the green beans and asparagus over the fish. Drizzle half of the ketchup mixture evenly over the top. Cover with the cabbage and pour the rest of the ketchup mixture over all.
• Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately unless the rice is still crunchy. If this is the case, remove the pot from the oven and let it sit with the lid tightly closed for an additional 5 minutes to allow the steam to penetrate the grains. Fluff the rice with a fork before serving.
• Calories: 530
• Protein: 22g
• Carbohydrates: 93g
• Fat: 9g
• Cholesterol: 19mg
• Sodium: 211mg
• Fiber: 6g

HONG KONG FISH IN CURRY SAUCE

Steps:

• In two separate bowls, mix together marinade and flavoring sauce ingredients.
• Cut fillet into 1 1/2 x 1 1/2 inch pieces.
• Dry the fish with a clean kitchen towel, pressing out any excess water.
• Marinate fish for 15 minutes.
• In a skillet, heat 2 T oil over medium-high heat and pan fry the fish on both sides until lightly browned, about one to two minutes per side; transfer fish to serving platter.
• Heat 2 T oil over high heat; stir fry the onions for a few seconds.
• Add the curry powder, potatoes and carrots; stir fry until well-blended.
• Add the flavoring sauce; cover and cook over medium heat until the potatoes and carrots are tender, about 12 minutes.
• Return fish to pan and mix gently.

HONG KONG BBQ SAUCE

Steps:

• In a medium saucepan, combine all ingredients.
• Bring to a simmer and cook, stirring until brown sugar dissolves and sauce is warmed through, about 10 minutes.
• This enough marinade for 2 meals.