Spicy And Sour Fish Marinade Food

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SPICY GRILLED FISH



Spicy Grilled Fish image

This is a really tasty, economical and different way to enjoy fish! Lots of flavor from the marinade and easy clean up! Winners in my book. I am sure this would work very well on any firm, mild fish. When I made this I was a little crunched in the time department so I only got to marinade it for 1 hour and it was delicious. Plan ahead! This is best marinated for at least an hour but no more than 2 hours. In a pinch, just let it marinate while the grill is heating.

Provided by Mamas Kitchen Hope

Categories     Bass

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

24 ounces catfish fillets or 24 ounces other mild fish
1/4 cup lemon juice
1/4 cup vegetable oil
2 tablespoons low sodium soy sauce
2 tablespoons fresh ginger, finely chopped or 2 teaspoons ground ginger
6 garlic cloves, finely chopped, about 1 Tbsp
3 green onions, chopped, green and white parts
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper, adjust to taste
lemon wedge (optional)
parsley, chopped (optional)

Steps:

  • Combine lemon juice, soy sauce, vegetable oil, ginger, garlic, green onions, minced onion, paprika and cayenne pepper and stir to mix well.
  • Place fish in a zipper seal bag and pour liquid mixture over it. Seal and marinate in the refrigerate for about 1 to 2 hours.
  • Oil grill grate or fish basket really well and preheat grill to medium high. Grill fish for 4 minutes on each side. Flip the fish only once and brush with reserved marinade when flipped.
  • NOTE: Fish is completely cooked when the color turns from translucent to opaque (white) or has reached a 150 degree F internal temperature. Resist the temptation to over-cook fish until it "flakes," which indicates the fish is becoming dry.

Nutrition Facts : Calories 347.4, Fat 23.9, SaturatedFat 4, Cholesterol 93.5, Sodium 437.2, Carbohydrate 5.5, Fiber 0.9, Sugar 1, Protein 27.1

SWEET, SALTY, AND SOUR MARINADE



Sweet, Salty, and Sour Marinade image

Provided by Matt Lee

Categories     Sauce     Ginger     Quick & Easy     Healthy     Lemongrass     Cilantro     Lime Juice     Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 8

3 ounces palm sugar, chopped, or 6 1/2 tablespoons light brown sugar
1/2 cup fresh lime juice
1/2 cup fish sauce (such as nam pla or nuoc nam)
1/2 cup coarsely chopped fresh cilantro
2 tablespoons chopped peeled fresh ginger
4 red Thai chiles or 6 Fresno chiles, thinly sliced
3 tablespoons minced lemongrass (from peeled bottom 4" of 2 large stalks)
Ingredient info: Palm sugar is available at Indian and Asian markets. Fish sauce is sold at Asian markets and better supermarkets.

Steps:

  • Stir palm sugar and 3 tablespoons water in a small saucepan over low heat until sugar is dissolved. Remove from heat.
  • Combine lime juice, fish sauce, and 3 tablespoons water in a medium bowl. Whisk in 1/3 cup palm sugar syrup (reserve remaining syrup for glaze). Stir in cilantro, ginger, chiles, and lemongrass. Put pork or seafood in a glass, stainless-steel, or ceramic dish. Toss with marinade. Cover; chill for at least 3 hours or overnight.
  • Remove pork or seafood from marinade, pat dry, and grill.
  • The finish:
  • Simmer marinade and reserved palm sugar syrup in a small saucepan until reduced to 3/4 cup. Brush glaze onto meat or fish during the last few minutes of grilling.

MARINATED SWEET AND SOUR FISH



Marinated Sweet and Sour Fish image

From the "Jerusalem" cookbook. This recipe is the original one that served as inspiration for Recipe #513470, except this one calls for frying the fish. There are some small variations in the ingredients, as well. The dish is best served at room temperature preferably after resting a day or two in the fridge, and eaten with as chunk of good bread. t also makes a good starter. Small whole fish, scaled and gutted, are also good in this recipe.

Provided by zeldaz51

Categories     Southwest Asia (middle East)

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

3 tablespoons olive oil, divided
2 medium onions, cut into 3/8 in/1 cm slices (3 cups/350g.)
1 tablespoon coriander seed
2 ripe sweet bell peppers, 1 red and 1 yellow, halved lengthwise, seeded, and cut into strips 3/8 inch/1 cm wide (3 cups/320 grams)
2 garlic cloves, crushed
3 bay leaves
1 1/2 tablespoons curry powder
3 tomatoes, chopped (2 cups/320 g)
2 1/2 tablespoons sugar
5 tablespoons cider vinegar
1 lb white fish fillet, divided into 4 equal pieces (500 g.)
seasoned all-purpose flour, for dusting
2 extra-large eggs, beaten
1/3 cup chopped cilantro (20 g.)
salt, pepper

Steps:

  • Preheat the oven to 375 F/190°C.
  • Heat 2 tablespoons of the olive oil in a large ovenproof frying pan or Dutch oven over medium heat. Add the onions and coriander seeds and cook for 5 minutes, stirring often. Add the peppers and cook for a further 10 minutes. Add the garlic, bay, curry powder, and tomatoes, and cook another 8 minutes, stirring occasionally. Add the sugar, vinegar, 1 1/2 teaspoons salt, some black pepper, and continue to cook another 5 minutes.
  • Meanwhile, heat the remaining 1 tablespoons oil in a separate frying pan over medium-high heat. Sprinkle the fish with some salt, dip in the seasoned flour to coat, then in the eggs. Fry about 3 minutes, turning once. Transfer the fish to paper towels to absorb the extra oil, then add to the pan with the peppers and onions, pushing the vegetables aside so the fish sits on the bottom of the pan. Add enough water just to immerse the fish (about 1 cup/250 ml) in the liquid.
  • Place the pan in the oven for 10-12 minutes, until the fish is cooked. Remove from the oven and leave to cool to room temperature. The fish can now be served, but it is actually better after a day or two in the fridge. Before serving, taste and add salt and pepper, if needed, and garnish with the cilantro.

Nutrition Facts : Calories 330.8, Fat 15.2, SaturatedFat 2.7, Cholesterol 180.3, Sodium 134, Carbohydrate 22.4, Fiber 4.4, Sugar 14.3, Protein 26.8

SWEET AND SOUR FISH



Sweet and Sour Fish image

I really enjoy eating this dish but it just takes so long to make it. The only things I change is I left out the egg and used milk to dip the fish and I used vegetable oil as I couldn't find groundnut oil. I also use can pineapple so I can use the juice. This recipe comes from a book called 'The Asian Kitchen' (The best of Chinese and Far Eastern cooking) by Lilian Wu

Provided by Chef floWer

Categories     Curries

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 21

450 g fish fillets, skinned, boned and cubed (Must be white and at least 2 cms (or more)
1/2 teaspoon Chinese five spice powder
1 teaspoon light soy sauce
1 egg, lightly beaten
2 -3 tablespoons cornflour
peanut oil, for deep frying (Groundnut oil)
2 teaspoons cornflour
4 tablespoons water
4 tablespoons pineapple juice
3 tablespoons chinese rice vinegar
3 tablespoons caster sugar
2 teaspoons light soy sauce
2 tablespoons tomato ketchup
2 teaspoons chinese rice wine or 2 teaspoons medium-dry sherry
3 tablespoons peanut oil (Groundnut oil)
1 garlic clove, crushed
1 tablespoon fresh gingerroot, chopped
6 spring onions, sliced diagonally into 5 cms lenghts
1 green capsicum, seeded and cut into 2 cms in pieces
115 g fresh pineapple, cut into 2 cms in pieces
salt & fresh ground pepper

Steps:

  • Put the fish in a bowl. Sprinkle over the five-spice powder and soy sauce, then toss gently.
  • Cover and leave to marinate for about 30 minutes.
  • Dip the fish in the egg, then in the cornflour, shaking off any excess.
  • Half-fill a wok with oil and heat to 190oc. Deep fry the fish in batches for about 2 minutes until golden.
  • Drain and keep warm. Carefully pour off all the oil from the wok and wipe clean.
  • To make the sauce, blend together in a bowl the cornflour, water, pineapple juice, rice vinegar, sugar, soy sauce, ketchup and rice wine or sherry. Miz well then set aside.
  • Heat the wok until hot. Add 2 teaspoons of the oil and swirl it around. Add the garlic and ginger and stir-fry for a few seconds. Add the spring onions and green capsicum and stir-fry over a medium heat for 2 minutes. Add pineapple.
  • Pour in the sauce and cook, stirring until thickened. Stir in the remaining 1 tablespoon oil and add seasoning to taste.
  • Pour the sauce over the fish and serve at once.

DIJON/SOY FISH MARINADE



Dijon/Soy Fish Marinade image

My dad recently went on a business trip to some island. He says the islanders use this marinade on everything! Mahi mahi, grouper, salmon... It's very good and a very quick three recipe marinade. The original just has soy sauce, dijon, and oil, but I like it with a little honey added in. The cooking time is the amount of time needed to marinate fish.

Provided by Pamplemoussee

Categories     < 4 Hours

Time 1h5m

Yield 1 cup

Number Of Ingredients 4

1/3 cup soy sauce
1/3 cup Dijon mustard
1/3 cup vegetable oil
1 tablespoon honey (optional)

Steps:

  • Add equal parts soy, mustard, and veg. oil into a bowl.
  • Put fish in a plastic bag and pour sauce over fish.
  • Marinate in the refrigerator for one hour.
  • Cook on the stove, oven, or grill.

BARBECUE FISH MARINADE



Barbecue Fish Marinade image

Make and share this Barbecue Fish Marinade recipe from Food.com.

Provided by Baz231

Categories     < 15 Mins

Time 5m

Yield 4 serving(s)

Number Of Ingredients 8

35 ml soy sauce
35 ml lime juice
35 ml white vinegar
35 ml olive oil
1/4 teaspoon pepper
1/4 teaspoon salt
1/2 tablespoon sesame seeds
1 teaspoon minced garlic clove

Steps:

  • Whisk together all ingredients.
  • Marinate fish for at least 1 hour before cooking.

Nutrition Facts : Calories 85.1, Fat 8.1, SaturatedFat 1.1, Sodium 741.1, Carbohydrate 2, Fiber 0.3, Sugar 0.4, Protein 1.4

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