GRILLED MACKEREL WITH SOY, LIME & GINGER
A nutritious and lean fish supper with fragrant Thai flavours, ready in minutes and packed with vitamins and minerals
Provided by Good Food team
Categories Main course, Supper
Time 25m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 587 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 1.1 milligram of sodium
GRILLED BRANZINO WITH BASIL, LIME AND GINGER
Provided by Geoffrey Zakarian
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the marinade. Preheat a grill to medium high. Meanwhile, combine the lime zest, ginger, shallot, olive oil, 1 teaspoon kosher salt and a few grinds of pepper in a bowl.
- Stuff the fish. Thinly slice 1 lime. Stuff the slices into the cavity of each fish along with the basil leaves and ginger slices. Set aside half of the marinade for serving, then brush the rest on the fish. Season inside and out with kosher salt and pepper.
- Grill the fish. Preheat a grill to medium high and brush the grates with vegetable oil. Transfer the fish to the grill and cook until the skin starts to crisp, 5 to 7 minutes. Do not move the fish or the skin will stick to the grill. To flip the fish, place a spatula under the head end and use tongs to hold the cavity closed; gently roll the fish over. Cook the fish on the other side until the skin is crisp, 5 to 7 more minutes. Check the eyes: When they're both white, the fish is done. Transfer to a platter. Cut the remaining 4 limes in half; grill cut side down until caramelized, 3 to 4 minutes. Transfer to the platter.
- Fillet the fish. Using a fork and starting at the tail end, peel back the skin from one side of the fish; discard. Run a knife along the back of the fish to separate the top and bottom fillets. Use the knife to remove any additional skin along the back. Using a spoon, gently loosen and lift the top fillet away from the bottom fillet. Lift the head and use the spoon to carefully separate the spine from the bottom fillet. Discard the tail, head and stuffing. Remove and discard the skin from the bottom fillet. Repeat with the second fish.
- Serve. Drizzle the fillets with the reserved marinade; finish with some olive oil and a sprinkle of flaky sea salt. Serve with the grilled limes and more basil.
GINGER AND LIME SALMON
JW and I decided to make 2010 'the summer of ginger and lime.' We used a ton of fresh ginger and limes from Memorial Day through Labor Day, and by far, this was our favorite creation. Grill it or broil it. Either way, this salmon is fantastic! We serve this with a tossed green salad and steamed jasmine rice.
Provided by janaluwho
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Broiled Salmon Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Set oven rack about 6 to 8 inches from the heat source and preheat the oven's broiler; if broiler setting has Low setting, set broiler to that. Line a baking sheet with aluminum foil.
- Place salmon, skin side down, on the prepared baking sheet; rub salmon with olive oil. Season with seafood seasoning and black pepper. Arrange ginger slices atop salmon and sprinkle with garlic. Place lime slices over ginger-garlic layer.
- Broil salmon until hot and beginning to turn opaque, about 10 minutes; watch carefully. If broiler has a High setting, turn broiler to that setting and continue broiling until salmon is cooked through and flakes easily with a fork, 5 to 10 more minutes.
Nutrition Facts : Calories 218 calories, Carbohydrate 2.6 g, Cholesterol 76 mg, Fat 11.9 g, Fiber 0.5 g, Protein 24.2 g, SaturatedFat 2 g, Sodium 142.5 mg, Sugar 0.2 g
LIME & GINGER SALMON
Wok-cooking the vegetables gives this heart-healthy dish a bit of crunch
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 11
Steps:
- Mix the lime juice, ginger, garlic, soy and vinegar with some black pepper. Pour half over the salmon fillets and leave to marinate for 10 mins.
- Heat the grill to High. Lay the salmon on a non-stick baking tray and grill for 5-6 mins each side or until cooked through. Meanwhile, heat a wok with the remaining marinade and the stock, add the baby corn and broccoli, stir-fry for about 5 mins, then add the pak choi and cook for 2 mins more.
- Serve the salmon on top of the vegetables with any sauce from the pan and sprinkle with the spring onions.
Nutrition Facts : Calories 354 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 1.4 milligram of sodium
STEAMED SOY AND GINGER FISH | MARION'S KITCHEN
Get more fish in your dinner repertoire with this super-easy steamed version of a restaurant classic. If you've got a bamboo steamer at home, use that, but otherwise all you need is some basic kitchen equipment. Simple, light but full of fresh flavours, accompany it with a side serve of rice and you're good to go.
Provided by Bee
Yield 2
Number Of Ingredients 9
Steps:
- Step 1.Slice the spring onion lengthways into long, thin strips. Place the spring onion in a bowl of cold water and soak until ready to serve (slices will curl).
- Step 2.To set up a makeshift steamer, choose a large, wide and deep pan with a tight-fitting lid. Fold and scrunch a piece of foil into a long snake shape. Then coil the shape to form a trivet. Place in the bottom of the pan.
- Step 3.Place fish fillets onto a plate that is smaller than your pan and top with ginger.
- Step 4.Combine soy sauce and lime juice, then pour the mixture over the fish.
- Step 5.Place the plate of fish on top of the foil trivet in your pan. Pour water into the pan (being careful not to pour any on the plate) until it comes to just below the bottom of the plate. Turn the heat on high. Once the water starts to steam, place the lid on. Cook for about 12 minutes (or a bit longer for salmon) or until the fish fillets are cooked (they will easily flake when poked with a fork).
- Step 6.Just before the fish is ready, place the vegetable oil and the sesame oil in a small saucepan. Heat until a wooden spoon causes bubbles to form when placed into the oil. Turn the heat off but keep the oil warm on the stovetop.
- Step 7.Use a tea towel to protect your hands as you carefully remove the hot plate of fish from the pan. Top with spring onion. Pour the hot oil over the spring onion to sizzle and cook the onion a little. Top with chilli slices and serve with steamed rice.
STEAMED FISH WITH LIME AND GARLIC RECIPE (ปลากะพงนึ่งมะนาว)
Pla kapong neung manao (ปลากะพงนึ่งมะนาว), or Thai steamed barramundi fish with lime sauce, is a favorite seafood dish for many Thais. Make this recipe at home and you're in for a real steamed fish!
Provided by Mark Wiens
Categories Thai
Time 35m
Yield 1 whole fish
Number Of Ingredients 10
Steps:
- Make sure your fish is scaled and gutted, and then score the fish with 3 diagonal incisions on each side of the fish. Cut off the top halves of the lemongrass, bruise, and stuff the lemongrass into the cavity of the fish. Steam the fish over high boiling water for about 10 - 15 minutes depending on the size of your fish.
- In a saucepan, heat the chicken stock until it comes to a boil, and then toss in the sugar, reduce heat, and boil until the sugar is completely dissolved. Pour the mixture into a bowl and set aside.
- Mince the garlic, chilies, and cilantro, and mix into the chicken stock soup, along with fish sauce and lime juice. Stir gently and then taste test. Make sure it's sour, and balanced with a hint of sweetness.
- When the fish is fully steamed, transfer it to a serving platter (with edges to keep in the soup), garnish with a bed of Chinese celery, and place the fish on the platter. Gently scoop on all the sauce over the fish, putting most of the garlic and chilies on the top of the fish.
- Make sure you eat with steamed rice!
BAKED FISH WITH COCONUT AND LIME
A recipe from the Good Food collection.
Provided by goodfood.com.au
Categories Lunch
Time 45m
Yield SERVES 4
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to moderately hot 200C. Finely chop one lemongrass stem. Quarter the other lengthways and bruise it with the back of a knife. 2. Finely shred four of the lime leaves and place in a bowl with the coconut cream, fish sauce, garam masala, ginger, garlic, coriander, and finely chopped lemongrass. Mix together thoroughly, add the fish and toss to coat well. 3. Place a piece of bruised lemongrass and a piece of galangal in the centre of four 30cm long pieces of baking paper. Place a fish fillet on top, place 1 lime leaf on top of each fillet and spoon on ¼ cup of the coconut mixture. Wrap up securely and then wrap each parcel in foil. 4. Place in a non-metallic baking dish and bake for 15-20 minutes, or until cooked through. Unwrap the fish, discard the lemongrass and galangal pieces and serve on rice with the remaining cooking juices. Garnish with the lime wedges.
HEALTHY LIME AND GINGER MARINATED SALMON
Lime Ginger Salmon recipe marinated in honey, lime juice and ginger, and then quickly broiled to perfection.
Provided by Olena Osipov
Categories Dinner
Time 32m
Number Of Ingredients 8
Steps:
- In a small bowl, whisk oil, maple syrup, lime zest and juice, ginger, salt and pepper.
- Spread 3/4 of it on the bottom of baking dish or platter. Lay down salmon fillets flesh side down into the marinade and let marinate for about 10 minutes.
- Turn on oven's broiler on High and position top oven rack 5" - 6" below the heat source. Line large baking sheet with unbleached parchment paper, spray with cooking spray and place salmon fillets skin side down (if any). Coat with remaining marinade.
- Broil for 12 minutes, rotating baking sheet to ensure proper browning and prevent burning. Serve hot with cilantro coconut brown rice.
Nutrition Facts : ServingSize 1 piece, Calories 277 kcal, Sugar 3 g, Sodium 463 mg, Fat 13 g, SaturatedFat 2 g, Carbohydrate 4 g, Fiber 1 g, Protein 34 g, Cholesterol 94 mg
LIME AND GINGER FISH FILLETS
My favourite flavours combine to make this succulent and healthy fish dish. Perfect for BBQs when you want something other than steak and sausages.
Provided by dale7793
Categories Lunch/Snacks
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine the oil, ginger, spring onions, garlic, sugar, vinegar, fish sauce, lime rind and juice in a small bowl and mix well.
- Place fish fillets in a single layer in a large shallow dish.
- Pour the ginger mixture over the fish.
- Cover and marinate in fridge for 1 hour.
- Place each fish fillet onto a piece of lightly oiled foil.
- Top each one with some of the ginger mixture from the dish and some lime leaves.
- Fold in the edges of the foil and enclose fish well.
- Cook the packets on a grill or BBQ for about 15 minutes or until cooked through (cooking time will depend on the heat of your grill and thickness of fish).
- Open the top of each packet and sprinkle with herbs and garnish with a lime wedge.
- Goes well with stir-fried Asian vegetables and rice.
ORIENTAL BAKED BASA FILLETS WITH GINGER AND CHILLI
A type of Catfish found in South East Asia. It has moist, sweet whit flesh, with a mild flavour. Can be used to replace other white fish such as cod or haddock.
Provided by Central England Co-Operative
Categories Mains
Yield 4
Number Of Ingredients 8
Steps:
- Method Preheat the oven to 180C/350F/gas 4 Put each of the fillets onto a square piece of kitchen foil, which can be folded to cover the whole fish in a parcel. Place each of the parcels onto a large roasting tray. In a bowl, mix together the olive oil, ginger, garlic, chilli, coriander and lime juice. Add salt and pepper and ensure everything is well combined. Spoon equal amount of the sauce over each of the fillets, making sure they are well coated. Gently bash the lemon grass stalks with a wooden spoon to release their fragrance, and place 1 stalk on top of each fillet. Close the kitchen foil around the fish, and bake for 20-25 minutes until the fish is cooked through. Serve with rice and salad.
FRESH YELLOWTAIL FILLET WITH LIME AND GINGER
Provided by Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Season the yellowtail with salt and pepper, to taste. Preheat a nonstick, ovenproof skillet, coated with the olive oil. Add the yellowtail, flesh side down, and cook until brown, about 2 or 3 minutes. Turn the fish over and put the skillet into the oven for 5 minutes.
- Remove the skillet from the oven and transfer the fish to a warm platter. Pour any excess oil from the pan. Add the green onions, tomato, citrus zest and ginger and saute, over low heat, for 1 to 2 minutes. Add the wine and deglaze the skillet. Reduce the liquid by half, and then add the heavy cream. Reduce until lightly thickened. Whisk in the butter, lime juice and parsley. Season, to taste, with salt and pepper. Spoon the sauce over the fish and serve.
LIME AND GINGER FISH BURGERS
Make and share this Lime and Ginger Fish Burgers recipe from Food.com.
Provided by Sonya01
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Zest and juice the lime and set aside. Combine fish and half of the lime juice in a medium bowl; Squeeze half of the ginger between 2 dessertspoons allowing the juices to fall into the bowl with the lime juice; set aside.
- Arrange 3 shallow bowls on the bench and place flour, salt and pepper in one. The lightly beaten eggs and Tabasco in the 2nd one and the breadcrumbs in the third bowl.
- Dip fish fillets into the flour mixture, then into the egg and finally into the breadcrumb mixture, ensuring they are completely coated in all 3 layers.
- Heat peanut oil in a large frying pan and cook crumbed fish fillets 45 seconds each side or until just cooked through; drain on absorbent paper.
- Meanwhile, combine mayonnaise, the juice from the remaining ginger, the remaining lime juice and zest and a little more Tabasco in a small bowl.
- Spread mayo over the cut sides of each damper roll. Top with salad leaves and finally with 3-4 cooked fish fillets. Drizzle the fish with a little sweet chilli sauce. Squeeze over more lime juice if desired and eat immediately.
Nutrition Facts : Calories 526.3, Fat 19.6, SaturatedFat 3.4, Cholesterol 115.9, Sodium 822.5, Carbohydrate 73.1, Fiber 3.4, Sugar 5.8, Protein 14.5
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