Seared Red Snapper With Ginger Garlic And Cilantro Soy Sauce Food

SEARED RED SNAPPER WITH GINGER, GARLIC AND CILANTRO SOY SAUCE

Steps:

• Dredge fish in cornstarch to coat.
• Heat the olive oil to hot, in an appropriate sized pan, and cook (fry) the fish until just done, about 2-3 minutes.
• Remove fish from pan and set aside.
• Heat sesame oil in the pan until steaming.
• Add ginger and garlic.
• Apply this mixture over fish.
• Combine the soy sauce and water and pour over the fish.
• Now add the cilantro on top and then the sesame seeds (I like toast seeds for a nice flavor).

STEAMED RED SNAPPER WITH GINGER, CHILES, AND SESAME OIL

Steps:

• Arrange a 9-inch metal cake rack or steamer basket in a 12- to 14-inch wok or a deep 12-inch skillet (with a domed lid) and add enough water to reach just below rack. Cover wok and bring water to a boil.
• Score skin of fish in several places, then put on an oiled heatproof plate that will fit into wok or skillet with 1 inch clearance around plate. Stir together Sherry and salt in a small bowl, then rub mixture onto both sides of fish, leaving skin side up.
• Heat vegetable oil in a small skillet over moderately high heat until hot but not smoking, then sauté ginger, scallion, and chiles, stirring, until fragrant but not browned, about 30 seconds, and spoon over fish. Carefully transfer fish (on plate) to rack in wok and cover tightly, then steam until fish is just cooked through, 7 to 8 minutes. Carefully remove plate from wok and sprinkle fish with sesame oil.

RED SNAPPER WITH SESAME GINGER MARINADE

Steps:

• Microwave sesame seeds on high about 1 minute.
• Mix oil, soy, vinegar, ginger, garlic& cayenne.
• Marinade filets in mixture 10-15 minutes .
• Arrange filets on plate with thick side out.
• Cover with plastic wrap and vent in two places.
• Microwave on high 4-5 minutes until thickest portion is just opaque.
• Let stand 5 minutes.
• Sprinkle with toasted sesame seeds.

STEAMED WHOLE RED SNAPPER WITH ASIAN FLAVORS

Steps:

• Sprinkle inside of each fish with salt. Using sharp cleaver or knife, make 4 diagonal slits on 1 side of each fish, spacing equally and cutting to the bone. Insert 1 slice of ginger, 1 slice of garlic and 1 cilantro leaf into each slit. Turn fish over. Make 4 diagonal slits on second side of each fish and insert remaining sliced ginger, sliced garlic and cilantro leaves. Arrange fish in 9-inch-diameter glass pie dish. (Can be made 6 hours ahead. Cover; refrigerate).
• Place a slice of ginger and garlic, then a whole cilantro leaf in each slit; they will add flavor to the fish during the steaming process. Hold back the flaps to insert the seasonings more easily.
• Pour enough water into wok or large pot to reach depth of 1 1/2 inches. Place bottom of 11- to 12-inch-diameter bamboo steamer over water in wok or open a steamer rack and place in pot. Place dish with fish in bamboo steamer (or on steamer rack). Curl tails if necessary to fit.
• The classic Chinese way to cook the fish is in a tiered bamboo steamer set over boiling water in a wok. Pour water to a depth of 1 1/2 inches into the wok.
• If you don't have a bamboo steamer or a wok, you can use a vegetable steamer rack set in a large pot. The pot should be large enough to allow steam to circulate around the glass pie dish that holds the fish.
• Sprinkle 1 tablespoon each of chopped cilantro, shallots, lemongrass and green onions into dish around fish. Combine broth and 1 tablespoon soy sauce in cup and pour into dish. Bring water to boil. Cover bamboo steamer (or pot). Steam fish until just opaque in center at bone, about 18 minutes.
• Before steaming, surround the fish with chopped shallots, lemongrass, green onions, and cilantro. Then pour a broth and soy sauce mixture into the dish to flavor the fish as it cooks.
• Meanwhile, combine sesame oil and vegetable oil in heavy medium skillet. Add chopped ginger and chopped garlic, then 2 tablespoons each of chopped cilantro, shallots, lemongrass and green onions. Stir over medium heat until oil is hot and seasonings are fragrant, about 3 minutes. Pour seasoned oil into small bowl; add remaining 2 tablespoons soy sauce.
• Using oven mitts as aid, transfer dish with fish to work surface. Using large spatula, transfer fish to platter. Spoon juices from dish over fish. Spoon some of seasoned oil over fish. Serve fish with rice; pass remaining seasoned oil.
• You may have to special-order whole fish from the supermarket or fish market.
• ** Available at Southeast Asian markets and in the produce section of some supermarkets.

RED SNAPPER WITH CILANTRO, GARLIC, AND LIME

Steps:

• Preheat broiler and lightly oil a shallow baking pan (1 inch deep).
• Pat fish dry, then arrange, skin sides up, in 1 layer in baking pan. Brush both sides of fish with 3 tablespoons oil total and sprinkle with salt and pepper. Toss together cilantro, garlic, and zest in a small bowl.
• Broil fish 6 inches from heat, without turning over, until just cooked through, 8 to 10 minutes. Transfer fish, skin sides up, with a metal spatula to a platter, then sprinkle with cilantro mixture and drizzle with remaining 3 tablespoons oil.

BAKED RED SNAPPER WITH GARLIC, LIME, AND CILANTRO

Steps:

• Spray a baking dish with cooking spray. Place red snapper skin-side down in the baking dish. Sprinkle evenly with garlic, garlic salt, and red pepper. Spread cilantro evenly over the fish; squeeze lime evenly on top.
• Marinate in the refrigerator, 30 minutes to 1 hour.
• Preheat the oven to 425 degrees F (220 degrees C). Melt butter and pour evenly over the fish.
• Bake in the preheated oven until flesh flakes easily with a fork, 15 to 18 minutes. Serve with juices spooned over the fish, if desired.

STEAMED SNAPPER WITH GINGER, LIME, AND CILANTRO

Steps:

• Mix 3 tablespoons cilantro and next 7 ingredients in small bowl to blend. Set aside. Pour enough water into large pot to reach depth of 1 inch. Add steamer rack or basket. Top with 9-inch-diameter glass pie dish. Bring water to boil.
• Place fish in pie dish. Pour cilantro sauce over. Sprinkle with salt and pepper. Cover pot; steam fish just until opaque in center, about 6 minutes for snapper and 8 minutes for halibut. Serve with sauce; garnish with 2 tablespoons cilantro.
• To peel and grate fresh ginger:
• Using a small knife, peel away the thin, light-brown skin from the portion needed. Then rub the peeled ginger back and forth over the raised bumps of a small porcelain ginger grater (found at Asian markets).
• *Available in the Asian foods section of many supermarkets, at some specialty foods stores, and at Asian markets.

RED SNAPPER WITH MUSTARD SAUCE

Steps:

• Arrange fish fillets in a baking pan or baking dish.
• Sprinkle fish with lemon juice, salt and pepper.
• Broil fish in oven for about 7 to 9 minutes or until fish is opaque.
• Meanwhile, mix prepared mustard, mayonnaise, green onions and salt.
• Spread sauce over fish and broil for a couple more minutes or until sauce begin to bubble.
• Serve immediately with steamed rice and a side of steamed vegetables.

BETTER THAN TAKE-OUT CHINESE PEPPER STEAK

Steps:

• Combine cornstarch, sugar, ginger with soy sauce; mix well.
• Add meat and stir.
• Get oil hot in deep dish skillet and add beef only, reserving soy sauce liquid.
• Meanwhile, cut up peppers and tomatoes.
• When beef is browned, add the peppers, tomatoes, garlic, water and reserved soy sauce liquid into skillet.
• Cook over medium to low heat until peppers are tender, about 10 to 15 minutes.
• Serve over rice (I prefer Jasmine rice).

GRILLED RED SNAPPER WITH SPICY LIME SOY SAUCE

Steps:

• Combine lime juice, soy sauce, oyster sauce, sugar, chili garlic paste, ginger, scallions and peanut oil in a large bowl.
• Add fish and marinate for 2 hours, turning occasionally.
• Preheat grill to medium-high.
• Grill fish 4-10 minutes, depending on thickness.
• Garnish with cilantro and lime wedges.