Single Serving Chile Ginger Haddock Food

BAKED HADDOCK

Steps:

• Preheat oven to 350. Lightly grease/spray a large shallow baking dish.
• Pat haddock dry; arrange in prepared baking dish. Sprinkle w/ salt and pepper.
• In a small bowl, mix together melted butter, lemon juice and minced garlic; evenly brush over haddock fillets.
• Evenly sprinkle fillets with parsley tarragon and paprika.
• Bake at 350 for 25-35 minutes of until opaque and flakes easily.

GONG BAO HADDOCK GOUJONS

Steps:

• For the marinade: In a shallow dish, mix together the onion, rice wine, and ginger. Add the fish and, marinate for 20 minutes, covered, in the refrigerator.
• For the sauce: In a small pan, heat the lemon juice, hoisin sauce, soy sauce, and chile flakes and thicken the mixture with the cornstarch and water slurry, if necessary. Set aside. Cook's Note: If your sauce is a little sharp, add a pinch of caster sugar.
• For the bread crumbs: Mix the crushed chiles, salt, white pepper together in a bowl. Add in the bread crumbs, then tip them onto a plate or tray. Set aside.
• For the coating: Remove the fish from the marinade and dip the strips in the flour, shaking off the excess flour, then in the eggs and, finally, in the seasoned bread crumb mixture. Heat a wok over high heat and fill it to a quarter of its depth with enough groundnut oil. Heat the oil to 350 degrees F. Test the temperature by dropping a cube of bread into the oil and seeing if it in turns golden brown within 15 seconds. Deep fry the coated fillets until they are golden brown. Remove them with a slotted spoon and drain them on an absorbent paper towel. Serve immediately with the sauce and Roasted Sweet Potato Chile Chips, recipe follows.
• Preheat an oven to 350 degrees F. Put the olive oil, sea salt, crushed dried chile flakes and black pepper into a roasting tin. Add the sweet potato slices and turn them to coat in the seasoned oil. Roast in the oven for 20 to 30 minutes, depending on the thickness of the chips. Serve immediately.

HADDOCK POACHED IN GINGER

Steps:

• In a large skillet, over a medium heat, add the oil. Add the garlic and half of the ginger. After 30 seconds, add the stock, soy sauce and wine.
• Bring to a boil and simmer until the liquid is reduced by half, approximately 5-10 minutes. Season to taste with salt and pepper.
• Place the fillets in the liquid, and poach until the filets are cooked through, approximately 6-10 minutes.

CREOLE HADDOCK

Steps:

• Preheat oven to 500*.
• Place fillets in baking dish.
• Combine tomatoes, green peppers, lemon juice, oil, salt , onion flakes, basil leaves, pepper, and hot sauce.
• Spoon tomato mixture over fillets.
• Bake fillets for 5 -8 min or until fillets flake easily.
• Place fillets on a warm platter.
• Garnish with tomato and green pepper rings.

HADDOCK STEAMED WITH VEGGIES

Steps:

• Bring water in a steamer to a boil, lower heat to a simmer. Layer ingredients in the steamer; cabbage, break the slice up a little, the slice of onion, broken into rings; sprinkle with salt and pepper to taste. Sprinkle 1 tablespoon cheese over evenly, add the slice of tomato. Season the fish with salt and pepper and place the fish fillets evenly over the tomato and top with the other tablespoon of cheese.
• Steam for approximately 10 minutes or until the cabbage is tender crisp and the fish is flaky. Try to retain the layers to remove to plate.

HADDOCK AND SALSA VERDE

Steps:

• Place chopped onion, carrot and parsley in a pan with 1 litre of water, the wine, peppercorns, bay leaf and a sprinkling of salt.
• Bring to a boil, reduce heat and let simmer for 20 minutes.
• Meanwhile, make the salsa verde.
• Start by rinsing the capers and patting them dry.
• Throw the capers in a food processor, along with the chilli, shallot, basil, gherkins, dill and a bit of zest from your lemon or lime.
• Chop the parsley leaves until you have about 4 tablespoons and add them too, along with a bit of salt and pepper.
• Blitz until everything is chopped and mixed.
• Keep the motor running and slowly add the olive oil to make a pesto-type, thick, green sauce.
• You may need to scrape down the sides of the bowl.
• Ten minutes before you want to eat, strain the fresh bouillon into a large, deep frying pan.
• Bring it to a boil, place the fish in the pan and poach until just cooked through (as little as three minutes, depending on the thickness of the fish).
• Carefully lift the fish onto warmed plates, spoon the sauce over the top and serve.