Pan Seared Fish Fillets In Ginger Broth Recipe Epicuriouscom Food

STEAMED SCALLION GINGER FISH FILLETS WITH BOK CHOY

Steps:

• In medium bowl, whisk together soy sauce, sugar, rice wine, and five-spice powder.
• Transfer fish to 2 rimmed plates. Drizzle each piece with 1 tablespoon soy sauce mixture and scatter with julienned ginger. (Set remaining sauce aside for finishing dish.) Cover and refrigerate 15 minutes.
• Fit large saucepan with flat steamer basket, fill with 1 inch water, and bring to boil over high heat. Reduce heat to low and transfer 1 plate to steamer basket. Cover and steam 4 minutes. Without lifting lid, turn off flame and allow residual heat to finish cooking until fish is just cooked through, about 1 minute more. Carefully remove plate (keep warm in oven). Return water in steamer to boil, transfer second plate to steamer, and steam remaining fish in same manner.
• While fish is steaming, in small saucepan over moderate heat, heat vegetable oil. Keep warm.
• Divide fish among 4 plates and top with julienned scallions. Pour splash of hot oil over each dish. Serve immediately with bok choy.

PAN-SEARED RED SNAPPER IN GINGER BROTH

Steps:

• Cut leaves from bok choy stalks, keeping leaves and stalks separate. Slice leaves thin and cut stalks diagonally into 1/2-inch-thick slices.
• In a large heavy saucepan heat 1 teaspoon of each oil together over moderately high heat until hot but not smoking and stir-fry bok choy stalks, carrot, and gingerroot 1 minute.
• Add Scotch, broth, and sugar and simmer, covered, 5 minutes. Add bok choy leaves and scallions and simmer, covered, 3 to 5 minutes, or until tender. Season broth with salt and pepper and keep warm, uncovered.
• Pat fish dry and rub cornstarch and curry powder into skin of each fish fillet. Halve each fish fillet on the diagonal.
• In a 9-inch non-stick skillet heat remaining 2 teaspoons oil together over moderately high heat until hot but not smoking and sauté fish, skin sides down and pressing flat occasionally with a metal spatula, until golden, about 2 minutes. Turn fish and sauté until just cooked through, about 2 minutes more.
• Divide broth between 2 bowls and top with fish, skin sides up. Garnish each serving with coriander sprigs.

PAN-ROASTED FISH FILLETS WITH HERB BUTTER

Steps:

• Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
• Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
• Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.

CATFISH FILLETS IN GINGER SAUCE

Steps:

• In a 2-cup microwave-safe bowl, combine onion, oil and ginger.
• Microwave, UNCOVERED, on high for 1 1-1/2 minutes or until onions are tender.
• In a small bowl, combine cornstarch and water; blend until smooth.
• Add in broth, soy sauce, vinegar and cayenne; mix well.
• Stir into onion mixture.
• Microwave, UNCOVERED, at 70% power for 3-4 minutes, stirring after each minute, until sauce comes to a boil.
• Place catfish in a microwave-safe 3 quart dish.
• Pour sauce over catfish.
• COVER and microwave 5 1/2 to 7 minutes or until the fish flakes easily with a fork.

SALMON RICE BOWLS WITH COCONUT-GINGER BROTH

Steps:

• Cook the Salmon:
• Preheat oven to 400°F. Heat oil in a large skillet over medium until melted. Add panko, pepper, paprika, cayenne, and 1/2 tsp. salt. Cook, stirring constantly, until panko is golden brown, 2-3 minutes. Transfer to a paper-towel-lined plate. Wipe skillet clean; reserve for beans and greens.
• Line a quarter sheet pan or other small rimmed baking dish with parchment paper, then arrange salmon fillets skin side down; season with remaining 3/4 tsp. salt. Using a small spoon or offset spatula, spread mayonnaise across salmon, then sprinkle spiced panko over, pressing lightly to adhere. Roast until salmon is opaque, 8-10 minutes.
• Make the Broth and Beans and Greens and Assemble:
• Heat coconut milk, ginger, sugar, 1 tsp. salt, and 1/4 cup water in a small pot over medium and bring to a boil. Immediately remove from heat and stir in lime juice.
• Heat oil in reserved skillet over medium until melted. Add beans and kale, then cover pan and cook, stirring once halfway through, until kale is wilted, 2-3 minutes. Season with remaining 1/2 tsp. salt and stir to combine.
• Divide rice among bowls, then top with beans and greens mixture. Using a fish spatula, lift each fillet up off its skin-the skin will stick to the paper-and arrange in each bowl. Pour in coconut broth. Serve with lime wedges alongside.

PAN-SEARED CRUSTED SALMON WITH CHERRY TOMATO–GINGER SAUCE

Steps:

• In a small bowl, combine the coriander, ground ginger, and cayenne and mix with 1 tablespoon plus 1 teaspoon of the oil to make a paste. Pat the paste on both sides of the salmon fillets and season with salt and pepper. Heat a 12-inch heavy-based skillet over medium-high heat. Add the remaining 1 tablespoon oil and swirl to coat. When the oil is hot but not smoking, add the fillets and cook until the bottom is well browned and the bottom half of the fish becomes opaque, 3 to 4 minutes. Turn the fish and cook until browned on the second side and just cooked through, another 3 to 4 minutes. Transfer to a warm platter. Pour off all but a film of fat from the pan. Add the garlic and sauté until fragrant, about 15 seconds. Add the tomatoes, sprinkle with salt, and sauté until slightly softened, about 2 minutes. Remove from the heat, toss in the ginger, and pour the tomatoes over the fish. Put the pan over high heat. Add the wine and boil until reduced by half. Add the broth; boil until reduced by half again. Off the heat, swirl in the butter. Season with salt and pepper to taste. Pour the sauce over the salmon and tomatoes, sprinkle with the cilantro, and serve immediately.

PAN-SEARED CRUSTED SALMON WITH CHERRY TOMATO-GINGER SAUCE

Steps:

• In a small bowl, combine the coriander, ground ginger, and cayenne and mix with 1 tablespoon plus 1 teaspoon of the oil to make a paste.
• Pat the paste on both sides of the salmon fillets and season with salt and pepper.
• Heat a 12-inch heavy-based skillet over medium-high heat.
• Add the remaining 1 tablespoon oil and swirl to coat.
• When the oil is hot but not smoking, add the fillets and cook until the bottom is well browned and the bottom half of the fish becomes opaque, 3 to 4 minutes.
• Turn the fish and cook until browned on the second side and just cooked through, another 3 to 4 minutes.
• Transfer to a warm platter.
• Pour off all but a film of fat from the pan.
• Add the garlic and sauté until fragrant, about 15 seconds.
• Add the tomatoes, sprinkle with salt, and sauté until slightly softened, about 2 minutes.
• Remove from the heat, toss in the ginger, and pour the tomatoes over the fish.
• Put the pan over high heat.
• Add the wine and boil until reduced by half.
• Add the broth; boil until reduced by half again.
• Off the heat, swirl in the butter.
• Season with salt and pepper to taste.
• Pour the sauce over the salmon and tomatoes, sprinkle with the cilantro, and serve immediately.

POACHED FISH WITH GINGER & SESAME BROTH

Steps:

• Pour the stock into a deep sauté pan or wok with the vinegar, then add the ginger and garlic. Cover and cook for 5 mins to allow the flavours to mingle.
• Add the soya beans, broccoli and the fleshy part of the Chinese leaves, then place the spring onions and fish on top. Cover and cook for 4-5 mins more until the fish just flakes. Carefully lift the fish off, discard the ginger, and stir in the remaining Chinese leaf and the sesame oil. Ladle into bowls, top with the fish and sprinkle with the seeds.