Steamed Arctic Char With Soy Crispy Garlic And Chiles Food

STEAMED ARCTIC CHAR WITH SOY, CRISPY GARLIC, AND CHILES

Steamed Arctic Char with Soy, Crispy Garlic, and Chiles image

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

Ingredients

6 scallions, julienned, green and white parts separated
4 (6-ounce) skinless arctic char fillets, scaled and gutted
1/2 cup shaoxing rice wine or dry sherry
1/2 cup light soy sauce
3 tablespoons julienned ginger
Peanut oil
4 cloves garlic, thinly sliced
2 long red chiles, thinly sliced
4 tablespoons Asian-style chile sauce
20 fresh cilantro leaves
8 lime wedges
Steamed white rice, for serving

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

Seared Soy-Sesame Arctic Char image

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

Ingredients

1 tablespoon soy sauce
1 teaspoon honey
1/4 teaspoon toasted sesame oil
1 6-ounce piece of Arctic char
Coarse salt and freshly ground black pepper

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

Thai-style steamed fish image

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

Ingredients

2 trout fillets, each weighing about 140g/5oz
a small knob of fresh root ginger , peeled and chopped
1 small garlic clove , chopped
1 small red chilli (not bird's eye), seeded and finely chopped
grated zest and juice of 1 lime
3 baby pak choi , each quartered lengthways
2 tbsp soy sauce

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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