Steamed Arctic Char With Soy Crispy Garlic And Chiles Food
STEAMED ARCTIC CHAR WITH SOY, CRISPY GARLIC, AND CHILES
This lovely recipe for steamed arctic char is courtesy of Pete Evans and can be found in "My Table: Food for Entertaining."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Place green scallion pieces in a bowl of cold water and transfer to refrigerator until ready to use.
- Place fish in an even layer in a baking dish. In a small bowl, mix together rice wine and soy sauce; pour over fish. Sprinkle white scallion pieces and ginger over fish, cover baking dish with parchment paper-lined aluminum foil, and transfer to oven. Cook until fish is cooked through but still moist, about 7 minutes.
- Meanwhile, heat oil to a depth of 2 inches in a medium saucepan over medium-high heat. Add garlic and chiles and cook until golden and crisp. Using a slotted spoon, transfer garlic and chiles to a paper towel-lined place to drain.
- Remove fish from oven and drizzle chile sauce over fish. Drain green scallion pieces and sprinkle over fish along with cilantro, garlic, and chiles. Serve immediately with lime wedges and rice.
SEARED SOY-SESAME ARCTIC CHAR
Arctic char can be substituted for brook trout, Tasmanian ocean trout, or salmon. To prepare this recipe as seen on "Mad Hungry" TV, simply quadruple the recipe.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 5
Steps:
- In a small bowl, stir together the soy sauce, honey, and sesame oil. Season the fish with salt and pepper and brush with half of the sauce.
- Heat a small cast-iron skillet over high heat. Sear the fish skin side up for 4 minutes. Pour the remaining sauce over the fish and swirl the sauce around the pan. Carefully turn the fish, spoon the sauce over the top, and cook for 3 more minutes, until the fish is just cooked through. Serve immediately.
THAI-STYLE STEAMED FISH
Serve with Thai jasmine rice for a flavour-packed low-fat meal
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 7
Steps:
- Nestle the fish fillets side by side on a large square of foil and scatter the ginger, garlic, chilli and lime zest over them. Drizzle the lime juice on top and then scatter the pieces of pak choi around and on top of the fish. Pour the soy sauce over the pak choi and loosely seal the foil to make a package, making sure you leave space at the top for the steam to circulate as the fish cooks.
- Steam for 15 minutes. (If you haven't got a steamer, put the parcel on a heatproof plate over a pan of gently simmering water, cover with a lid and steam.)
Nutrition Facts : Calories 199 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Protein 29 grams protein, Sodium 3.25 milligram of sodium
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