STEAMED FISH WITH GINGER
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Set a large bamboo or metal steamer basket over a skillet of simmering water over medium heat.
- Crush the ginger slices with the flat side of a knife. Place the garlic and half each of the ginger and scallions on a plate that will fit inside the steamer. Score the fish skin a few times with a knife; season with salt and pepper. Place the fish skin-side up on the plate, drizzle with 2 teaspoons sesame oil and sprinkle with the sugar. Put the plate in the steamer. Mix the soy sauce and rice wine and pour over the fish.
- Cover and steam the fish until just cooked through, 6 to 12 minutes, depending on the thickness. Carefully remove the hot plate. Add the snow peas to the steamer, season with salt, cover and cook until bright green, 1 to 2 minutes.
- Transfer the fish to a platter, spoon the juices on top and sprinkle with the remaining scallions. Heat the remaining 2 teaspoons sesame oil and the peanut oil in a skillet over high heat. Add the remaining ginger and cook until it begins to brown. Pour the hot oil over the fish.
GINGER STEAMED FISH WITH CAPER DRESSING
This recipe requires a steamer for the fish, and is combines it with an excellent caper dressing. The addition of the fresh ginger, will add a layer of flavor to the fish as it steams, and the caper dressing will really kick up the taste. An excellent, healthy dinner in under 30 minutes. Well, are you ready... Let's get into...
Provided by Andy Anderson !
Categories Fish
Time 20m
Number Of Ingredients 10
Steps:
- 1. Add the peas to a pot with the rice, and water, and then prepare the rice according to the package directions, leave covered in the pan, and set aside.
- 2. THE CAPER DRESSING
- 3. Add the capers, butter, and olive oil in a frying pan, and cook over medium heat until the capers are crisp, about 4 minutes.
- 4. Remove from the heat, and then add the lemon juice, leave covered in the pan.
- 5. STEAMING THE FISH
- 6. Chef's Note: To steam fish, you will need a steaming basket or perforated container that sits in, or over, a pan filled with boiling water. The steam from the water rises up through the holes and cooks the food inside the container or basket. There are different types of steaming baskets and containers available, including bamboo steamers, saucepan steamer inserts and expanding steamer baskets. For this recipe I will be using a bamboo steamer.
- 7. Add the sliced ginger to the bottom of the steamer basket, and then place the fish filets on top of the ginger.
- 8. Place the sliced lemons on top of the fish.
- 9. Fill the pan that you will be using to steam the fish about 1/3 full of water, and bring to the boil.
- 10. Chef's Tip: It is important that the steamer basket fits neatly into the pan to ensure that the steam cannot escape from around the sides. It is also important that the water doesn't touch the bottom of the steamer basket or the food will sit in the water and be poached or boiled, not steamed.
- 11. Place the steaming basket over the boiling water and then cover tightly with the lid.
- 12. Chef's Note: As the steaming process continues, the sliced ginger will infuse excellent flavor into the fish from the bottom, and the lemon will add flavor to the top.
- 13. Remove the basket from the pan immediately.
- 14. Divide the cooked rice on two serving plates.
- 15. Add the filets over the mound of rice on each plate, and then drizzle with the caper sauce.
- 16. Serve immediately.
- 17. Keep the faith, and keep cooking.
STEAMED FISH WITH GINGER
If you like fish or even anything about Chinese food you'll love this recipe.
Provided by lenochka
Categories World Cuisine Recipes Asian Chinese
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
- Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.
- Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.
- Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over; be careful. Garnish with cilantro sprigs and serve immediately.
Nutrition Facts : Calories 360.6 calories, Carbohydrate 2 g, Cholesterol 72.6 mg, Fat 16.8 g, Fiber 0.5 g, Protein 48.1 g, SaturatedFat 2.6 g, Sodium 1908 mg, Sugar 0.4 g
STEAMED GINGER FISH & VEGETABLES
Make and share this Steamed Ginger Fish & Vegetables recipe from Food.com.
Provided by Sonya01
Categories Healthy
Time 30m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Place a bamboo basket over a saucepan of boiling water. (I used my metal steamer from my saucepans as I have no bamboo steamer).
- Line base with baking paper and top with fish.
- Sprinkle with ginger and lemon juice.
- Cover and steam for 7 minutes or until fish is cooked depending on how thick the fish is.
- Serve with vegetables & rice.
Nutrition Facts : Calories 368.2, Fat 2.9, SaturatedFat 0.6, Cholesterol 134, Sodium 144.7, Carbohydrate 41.9, Fiber 0.6, Sugar 0.4, Protein 40.1
STEAMED FISH WITH GINGER AND SCALLIONS
You can certainly make this fish in a bamboo steamer, but I have found it works well done in foil packets in the oven--and there's a bonus--nothing to wash.
Provided by Chef Kate
Categories Halibut
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F.
- Place each fish fillet on a large piece of aluminum foil.
- Combine the smashed ginger, scallions, oil and salt and pepper and distribute the mixture among the four pieces of fish.
- Bring up the ends of each piece of foil and close up to form four loose pouches.
- Place the four pouches on a cookie sheet and place in the oven for about ten minutes.
- While the fish is cooking, make the sauce by combing the ingredients and stirring until the sugar is dissolved.
- Open one foil packet and make sure fish is coked through.
- If so, place each piece of fish on an individual serving plate on which you have pooled a tablespoon or two of the warm sauce and garnish with the julienned scallions and ginger.
- Drizzle the hot oil over the fish and serve, with extra sauce on the side.
STEAMED FISH WITH GINGER
From Super Food Ideas. This looks to be a simple dish which is packed with flavour. Serve with rice and steamed asian greens.
Provided by ImPat
Categories Weeknight
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring 2 cups cold water to a simmer in a large wok over medium heat.
- Line a 30cm bamboo steamer with baking paper and place steamer over water.
- Place fish in steamer and cover and steam for 5 to 10 minutes or until just cooked through (timing will depend on thickness of fish and you could use blue eye, snapper or ling fish are suggested).
- Personally I would use my electric 3 tiered steamer to steam the fish.
- Carefully transfer to a plate and cover to keep warm.
- Meanwhile combine coriander, onion and chilli in a bowl.
- Combine ginger, garlic, sugar and soy sauce in a heatproof bowl.
- Place peanut oil and sesame oil in a saucepan over high heat and cook for 2 minutes until starting to smoke and then carefully pour over ginger mixture (CAREFUL it will spit).
- Drizzle ginger mix over fish and top with coriander mix and serve with rice and greens.
ASIAN GINGER SAUCE FOR FISH
Came up with this after searching for a similar sauce. Can be used on just about any white fish (cod, sole, orange roughy, flounder) or even salmon. Try to use fresh ginger as it will really make a difference. If you don't have fresh then ground ginger will suffice.
Provided by CulinaryQueen
Categories Sauces
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, mix together the first seven ingredients (sherry through garlic).
- Add the chillies, if using.
- NOTE: I made the sauce early in the day to allow the flavors to mix, but it is not necessary to do so.
- Preheat the oven to 205C/400°F.
- Place the fish fillets in a baking dish.
- Drizzle the marinade over the fish.
- Bake for 10-12 minutes or until the fish flakes easily with a fork.
- Plate the fish and spoon the sauce over it.
- Serve with rice.
CAPER VINAIGRETTE
Make and share this Caper Vinaigrette recipe from Food.com.
Provided by Sharon123
Categories Belgian
Time 5m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Combine mustard, salt, peppr, and vinegar in a small bowl.
- Whiskk in olive oil until well blended.
- Stir in capers.
- Enjoy!
More about "ginger steamed fish with caper dressing food"
CHINESE GINGER-SOY STEAMED FISH RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.8/5 (100)Total Time 30 minsCategory Entree, DinnerCalories 388 per serving
GINGER STEAMED FISH | EL MUNDO EATS
From elmundoeats.com
STEAMED FISH WITH GINGER, CHILLI AND HOT SESAME DRESSING
From healthyfood.com
#HADDOCK RECIPES | JUST A PINCH RECIPES
From justapinch.com
CHINESE STEAMED FISH WITH GINGER AND SCALLION - CHEFPANGCAKE
From chefpangcake.com
GINGER STEAMED FISH WITH CAPER DRESSING RECIPES
From tfrecipes.com
STEAMED GINGER FISH SERVED WITH EGG-FRIED RICE - BBC FOOD
From bbc.co.uk
STEAMED BARRAMUNDI WITH GREENS AND GINGER DRESSING RECIPES
From recipehomemade.com
HOW TO MAKE GINGER SAUCE STEAMED FISH - B+C GUIDES
From guides.brit.co
BAKED FISH WITH MUSHROOMS AND GINGER RECIPE - NYT COOKING
From cooking.nytimes.com
#STEAMER RECIPES | JUST A PINCH RECIPES
From justapinch.com
SCALLION GINGER SALMON WITH SOY DRESSING - RED HOUSE SPICE
From redhousespice.com
15 AMAZING GINGER FISH RECIPES – EASY RECIPES TO MAKE AT HOME
From eatwhatweeat.com
MANDARIN KITCHEN, LONDON: ‘SERIOUSLY GOOD’ – RESTAURANT REVIEW
From theguardian.com
EASY FISH DINNER WITH MISO GINGER DRESSING - STEAM & BAKE
From steamandbake.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love