Ginger Soy And Garlic Baked Fish With Chilli Broccoli Food

GINGER, SESAME AND CHILLI PRAWN & BROCCOLI STIR-FRY

Steps:

• Heat a pan of water until boiling. Tip in the broccoli and cook for just 1 min - it should still have a good crunch. Meanwhile, mix the stem ginger and syrup, soy sauce, garlic and finely chopped chilli.
• Toast the sesame seeds in a dry wok or large frying pan. When they're nicely browned, turn up the heat and add the oil, prawns and cooked broccoli. Stir-fry for a few mins until the prawns turn pink. Pour over the ginger sauce, then tip in the beansprouts. Cook for 30 seconds, or until the beansprouts are heated thoroughly, adding a splash more soy or ginger syrup, if you like. Scatter with the sliced chilli and serve over rice or noodles.

GINGER AND CHILLI BAKED FISH

Steps:

• Preheat the oven to a hot 220 degree C.
• Make 4 deep slits diagonally across both sides of the fish.
• Place a large sheet of foil, with sides overlapping, in a large shallow baking dish.
• The dish needs to be large enough to hold the fish.
• Spray the foil with cooking oil spray and place the fish on the foil.
• Fill the cavity of the fish with layers of lime slices and ginger slices.
• Combine the oil, fish sauce, grated ginger and garlic in a small bowl.
• Rub mixture into the cuts in the fish and all over the surface.
• Bring foil around fish so it will contain the cooking juices but do not cover the top of the fish.
• Bake for about 20 minutes, or until almost cooked through.
• While fish is baking, combine the palm sugar, chilli, extra fish sauce and lime juice in a small bowl.
• Spoon this mixture over the fish and bake for another 5 minutes or until fish is just cooked through.
• You can use 2 800gram fish if you prefer, but cut the cooking time to 15 minutes.
• The fish can be rubbed with the ginger mixture up to 6 hours ahead, but only bake just before serving.

BROCCOLI WITH GARLIC AND SOY SAUCE

Steps:

• Put the garlic cloves and oil in a small heavy-bottomed saucepan. Bring to a boil and cook uncovered over low heat for 10 to 15 minutes, until the garlic is browned and tender. Turn off the heat and add the red pepper flakes and 1/2 teaspoon salt. Immediately pour into a heat-proof container to stop the cooking. Allow to cool to room temperature.
• For the salad, blanch the broccoli florets in a large pot of boiling salted water for 2 to 3 minutes, until crisp-tender. Drain well and immerse immediately into a large bowl of ice water until the broccoli is cooled. This process stops the cooking and sets the bright green color. Drain well.
• In a large bowl, toss the broccoli with 1/2 teaspoon salt, 1/4 cup of the oil used to cook the garlic, the soy sauce, and 8 or more cloves of cooked garlic. Taste for seasonings and serve cold or at room temperature.

GINGER, SOY AND GARLIC BAKED FISH WITH CHILLI BROCCOLI

Steps:

• Preheat oven to 180 degrees Celcius.
• Mix the mushrooms with the soy sauce, sesame oil, garlic and half the ginger.
• Place in large baking dish and bake for 15 minutes.
• Meanwhile, rub the remaining ginger into the fish fillets and season with salt and pepper.
• Place on top of the mushrooms and return to the oven for 10-15 minutes (this will depend on the thickness of the fillets. They are done when they flake easily with a fork.).
• While the fish is cooking, stir fry the broccoli, bok choy, chilli flakes, sesame oil and soy sauce.
• Serve the fish with the mushrooms and the delicious juice poured over the top and the broccoli stir fry to the side.

GRILLED MACKEREL WITH SOY, LIME & GINGER

Steps:

• To make the marinade, mix all the ingredients together and pour over the mackerel. Cover and chill for 30 mins.
• Heat grill and put the mackerel, skin-side up, on a baking sheet lined with foil. Grill for 5 mins, then turn and baste with remaining marinade. Grill for 5 mins more.
• Cook the rice following pack instructions, then drain and toss with the spring onions and pepper. Serve with the mackerel.

GINGER BROCCOLI

Steps:

• Saute the broccoli over medium heat in sesame oil for 8 minutes.
• While broccoli is cooking, stir together the soy sauce, ginger, and sugar, stirring until sugar dissolves.
• Add the soy mixture to the broccoli along with the water, cover and simmer for 2 minutes more.
• Serve at once.

GINGER AND GARLIC BROCCOLI

Steps:

• Cut broccoli into 1-inch flowerets. Trim and peel stems and cut into 1/4-inch slices.
• In a 10-inch heavy skillet heat oil over moderately high heat until hot but not smoking and cook gingerroot and garlic, swirling skillet occasionally, until just golden. With a slotted spoon transfer gingerroot and garlic to paper towels to drain.
• Add broccoli to skillet and cook, stirring frequently, until browned well, about 5 minutes. In a small bowl stir together water, soy sauce, and vinegar. Add mixture to skillet and cook until most liquid is evaporated, about 1 minute. Serve broccoli sprinkled with gingerroot and garlic.

SEA BASS WITH SIZZLED GINGER, CHILLI & SPRING ONIONS

Steps:

• Season 6 sea bass fillets with salt and pepper, then slash the skin 3 times.
• Heat a heavy-based frying pan and add 1 tbsp sunflower oil.
• Once hot, fry the sea bass fillets, skin-side down, for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through.
• Turn over, cook for another 30 seconds - 1 minute, then transfer to a serving plate and keep warm. You'll need to fry the sea bass fillets in 2 batches.
• Heat 2 tbsp sunflower oil, then fry the large knob of peeled ginger, cut into matchsticks, 3 thinly sliced garlic cloves and 3 thinly shredded red chillies for about 2 mins until golden.
• Take off the heat and toss in the bunch of shredded spring onions. Splash the fish with 1 tbsp soy sauce and spoon over the contents of the pan.

GINGER SOY SAUCE

Steps:

• Whisk soy sauce, water, sugar, ginger, garlic and oil together in a small bowl. Let stand 10 to 15 minutes for the flavors to mix. Then wisk again.
• Sprinkle with thinly sliced green onion. Use as a dipping suace for Ginger Chicken or any Asian dish.

BROCCOLI WITH CHILLI & CRISPY GARLIC

Steps:

• Bring a large pan of salted water to the boil. Add the stalks and cook for 2 mins, then add the florets and cook for 2 mins more.
• Gently heat the garlic and oil together until the garlic just starts to sizzle and brown, then remove from the heat and add the chilli. Drain the broccoli really well and toss in the garlic oil to serve.