PAN FRIED COD WITH ASIAN DRESSING
Make and share this Pan Fried Cod with Asian Dressing recipe from Food.com.
Provided by JustJanS
Categories Sauces
Time 32m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- To make the dressing, boil the soy sauce, vinegar and 5 spice powder together.
- Remove from the heat, mix in the sesame oil and season with salt and pepper.
- Set aside.
- Mix the spring onions with the chilli.
- Lightly coat the fish fillets with seasoned flour.
- Heat the knob of butter in a fry pan and cook for about 3-4 minutes on each side (depending on thickness) until cooked.
- Reheat the dressing and add the onions and chilli-cook for 1-2 minutes more.
- Serve the fish with the dressing spooned over.
PAN - ASIAN ORANGE FISH
This is a recipe that is a little different, but I'm sure you will enjoy it - I found it in our local newspaper.
Provided by Chef mariajane
Categories Halibut
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place first eight ingredients for poaching liquid in a large sauté pan. Bring to a boil and simmer for 10-15 minutes until slightly thickened.
- Place fish fillets, skin side up, into sauté pan. Poach on low heat uncovered for 5 minutes. Turn fish over and poach for 2-3 minutes more.
- Add broccoli, cover and poach for 2-3 minutes. Remove pan from heat and let sit covered for 2-3 minutes. Serve immediately with brown rice.
EASY BAKED ASIAN ORANGE SALMON (OR TROUT)
Easy baked salmon, with an Asian-inspired orange-soy sauce. Ready in just 15 minutes!
Provided by Jennifer
Categories Main Course
Time 20m
Number Of Ingredients 9
Steps:
- Preheat oven to 400F., with the oven rack in the centre of the oven.
- Add a little olive or cooking oil onto a baking sheet and use a brush to evenly coat the bottom of the baking sheet. Set aside.
- Pat the salmon or trout fillets dry with paper towel. Brush the top of the salmon lightly with olive oil, then season with salt and freshly ground pepper. Lay the fillets onto the prepared baking sheet, skin side down.
- Make the sauce by stirring together all the sauce ingredients. Set aside until needed.
- *Note: Baking time will vary depending on the size/thickness of your fish. Your first baking period should produce a fish that is cooked/lighter coloured on the outside, but still not quite cooked through the thickest part. Extend your baking time if needed.When oven is preheated, place the salmon into the oven and roast for 10 minutes. (Fish should be cooked-looking on the outside edges with the thicker middle still a little pink at this point). Remove from oven and baste the fish generously with some of the sauce and place a few orange slices on top, if desired. Return to the oven for an additional 5 minutes. (Fish should be evenly coloured at this point.
- Remove fish from oven and again baste generously. Switch the oven from the Bake setting to the Broil setting (use the "Hi" setting if your oven has both Hi and Lo). Return the fish to the oven to the same middle oven rack and broil for 1 minute. Baste again and broil for another 1-2 minutes. Watch closely so the sauce doesn't begin to scorch, as that will introduce a bitter taste to the sauce.
- Remove from oven and spoon any sauce that may be in the pan over-top of the salmon. Serve immediately.
Nutrition Facts : Calories 305 kcal, Carbohydrate 15 g, Protein 36 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 100 mg, Sodium 558 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
GINGER SOY FISH RECIPE
Ginger Soy Fish - crispy and perfectly cooked fish in a mouthwatering sauce. Topped with ginger and scallion, this recipe is so good with steamed rice!
Provided by Rasa Malaysia
Categories Chinese Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Cut to the fish into thick, but bite size pieces. Add corn starch to the fish fillet.
- Coat the fish with the corn starch. Set aside.
- Peel the ginger, slice and cut into thin strips.
- Mix all the ingredients for the Sauce in a small bowl. Stir to mix well and make sure that the sugar melts.
- Heat up a non-stick skillet or well-seasoned wok with the cooking oil on medium to high heat. When the oil is fully heated, add the ginger and stir-fry until they turn light brown. Remove them from the oil and set aside in a bowl.
- Using the ginger-infused oil, pan fry the fish until both surface turn light to golden brown. Make sure you turn the fish very gently with spatula or tong, or preferably with a pair of long cooking chopsticks. Fish fillets are very delicate; you don't want to break them up while pan-frying.
- Add the Sauce to the fish. As soon as the sauce bubbles. Turn off the heat and dish out. Top the fish with the ginger strips and scallion. Serve immediately with steamed rice.
Nutrition Facts : Calories 348 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 83 milligrams cholesterol, Fat 18 grams fat, Protein 33 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 2 people, Sodium 1122 milligrams sodium, Sugar 6 grams sugar
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