SOY GINGER DIPPING SAUCE
Provided by Alton Brown
Time 10m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Add all of the ingredients to a lidded jar and shake well to combine. Serve as a dipping sauce for tempura or dumplings.
SOY AND GINGER STEAMED FISH
This method is endlessly adaptable: Swap the black bass for salmon; use spinach instead of cabbage. Don't like mushrooms? Skip 'em!
Provided by Christina Chaey
Categories Bon Appétit Dinner Seafood Fish Bass Steam Mushroom Cabbage Ginger Rice Soy Sauce Pescatarian Peanut Free Tree Nut Free Dairy Free Quick & Easy Healthy
Yield 4 servings
Number Of Ingredients 11
Steps:
- Slice each fillet into 3 pieces; season all over with salt. Set aside.
- Combine kombu (if using), sake, soy sauce, mirin, and ¾ cup water in a medium donabe or Dutch oven or large saucepan. Bring to a boil, then reduce heat to low. Layer cabbage stems, then leaves in pot. Scatter mushrooms and ginger over and place reserved fish on top. Cover pot and cook until fish is opaque and just cooked through, 8-10 minutes.
- Spoon some rice into bowls and top with vegetables and fish, dividing evenly; ladle broth over. Drizzle with sesame oil and top with scallions.
STEAMED FISH WITH GINGER & SPRING ONION
Take an Asian approach to low-fat cooking - steam fish with pak choi, mirin, garlic and soy and serve topped with coriander
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Cut a large rectangle of foil, big enough to make a large envelope. Place the pak choi on the foil, followed by the fish, then the ginger and garlic. Pour over the soy sauce and rice wine, then season.
- Fold over foil and seal the 3 edges, then put on a baking sheet. Cook for 20 mins, open the parcel and scatter over the spring onions and coriander. Serve with brown rice and squeezed lime juice.
Nutrition Facts : Calories 145 calories, Fat 1 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 29 grams protein, Sodium 1.1 milligram of sodium
STEAMED WHOLE FISH WITH GINGER, SCALLIONS, AND SOY
Provided by Charles Phan
Categories Fish Ginger Steam Dinner Seafood Soy Sauce Green Onion/Scallion Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 2 to 4 as part of a multicourse meal
Number Of Ingredients 8
Steps:
- 1. Rinse the fish in cold water and pat dry with paper towels. Season the fish inside and out with salt and pepper. Place the fish on a heatproof plate that is both large enough to accommodate it (a glass pie plate works well) and will also fit inside your steamer, bending the fish slightly if it is too long. Stuff half of the ginger inside the cavity of the fish and spread the remaining ginger on top of the fish.
- 2. Pour water into a wok or stockpot and set a steamer in the wok or on the rim of the stockpot. Make sure the water does not touch the bottom of the steamer. Bring the water to a boil over high heat.
- 3. Place the plate holding the fish in the steamer, cover, and steam for about 8 minutes, until the fish flakes easily when tested with the tip of a knife.
- 4. While the fish is steaming, in a small bowl, stir together the soy sauce, wine, and 1 tablespoon of water. Set aside.
- 5. When the fish is ready, carefully remove the plate from the steamer and pour off any accumulated liquid. Lay the scallion and cilantro along the top of the fish. In a small sauté pan, heat the oil over high heat until it is hot but not smoking. Remove the oil from the heat and pour it directly over the scallion and cilantro to "cook" them. Drizzle the soy mixture over the fish and serve immediately.
SOY AND GINGER FISH
Make and share this Soy and Ginger Fish recipe from Food.com.
Provided by WaterMelon
Categories Chinese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oils in a skillet over med-high heat.
- Add ginger and chillies and cook for 2 mins, until crisp.
- Add soy sauce, wine and sugar to skillet and simmer 1 min, until sauce has thickened slightly.
- Add the fish, cook in the sauce for approx 3 mins each side or until cooked.
- Serve immediately on top of steamed rice with steamed greens.
- Optional: Sometimes I add some garlic too, together with the ginger and chillies.
Nutrition Facts : Calories 261.4, Fat 8.2, SaturatedFat 1.4, Cholesterol 114.9, Sodium 944.1, Carbohydrate 12.7, Fiber 0.9, Sugar 8.3, Protein 33.3
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
SWEET SOY AND GINGER FISH
Make and share this Sweet Soy and Ginger Fish recipe from Food.com.
Provided by Sonya01
Categories < 60 Mins
Time 46m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine honey, soy, ginger and oil in a saucepan over medium heat.
- Cook, stirring, until marinade comes to the boil.
- Set aside to cool. Pour marinade into a ceramic dish.
- Add fish to cooled marinade. Turn to coat.
- Cover. Refrigerate for 30 minutes.
- Preheat a chargrill or barbecue on medium heat.
- Remove fish from marinade, reserving marinade.
- Cook fish, brushing with marinade, for 3 minutes each side or until cooked to your liking.
- Place onto plates.
- Serve with Asian salad greens.
CODFISH IN GINGER SOY CREAM
Provided by Next Iron Chef All Star: Beau MacMillan
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the teriyaki sauce: In a medium saucepan over high heat, add the soy sauce, mirin, water, vinegar, brown sugar, garlic, and ginger. Stir to combine and bring it to a boil. Cook for 3 to 4 minutes. Mix the cornstarch with 1 tablespoon of water to form a slurry and add it to the boiling mixture. Cook and stir until the sauce thickens. Reduce the heat to low and keep warm.
- Season the codfish with salt and pepper, to taste. Dust the fillets lightly with flour, shaking off any excess. In a large skillet over medium-high heat, add a thin layer of oil. When the oil is hot, add the codfish and cook until it's browned on both sides and cooked through, about 8 minutes. Remove the fish to a plate and keep warm. Cook the scallions in the same pan, adding more oil if necessary, until they are browned and have softened slightly.
- Heat another saucepan over medium-high heat, add a thin layer of oil, and cook the ginger and chile pepper until they are softened, about 2 minutes. Carefully pour in the white wine and cook until it has almost evaporated. Stir in the heavy cream and reduce it by half. Pour in a 1/2 cup of the teriyaki sauce. Add the mussels, cover, and cook until the mussels have opened, about 5 minutes.
- Put 2 scallions on each serving plate and arrange a piece of fish on top. Add a few mussels and spoon over some of the cream sauce. Drizzle each plate with extra teriyaki sauce and garnish with chervil leaves.
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SOY AND GINGER STEAMED FISH RECIPE | BON APPéTIT
From bonappetit.com
4.4/5 (61)Estimated Reading Time 5 minsServings 4
- Combine kombu (if using), sake, soy sauce, mirin, and ¾ cup water in a medium donabe or Dutch oven with lid. Bring to a boil, then reduce heat to low. Layer cabbage stems, then leaves in pot. Scatter mushrooms and ginger over, then place fish over mushrooms. Cover pot and steam until fish is opaque and just cooked through, 8–10 minutes.
- Drizzle with sesame oil and top with scallions. Serve in shallow bowls with broth spooned over and rice alongside.
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