ASIAN STEAMED FISH
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Rinse the fish under cold water and pat dry. Sprinkle with 1 teaspoon salt and a few grinds of pepper. Arrange 4 fillets in a single layer in a glass or enamel pie plate. Top with half each of the scallions and ginger, then lay the remaining 4 fillets on top to make 4 sandwiches. Drizzle with 1 tablespoon soy sauce and refrigerate until ready to cook, or up to 30 minutes.
- Remove the fish from the refrigerator. Fill a wok or large Dutch oven with 2 to 3 inches of water; bring to a boil. Put a large steamer in the wok (the water should not touch the bottom of the steamer). Set the pie plate in the steamer, cover and steam until the fish is cooked through, 15 to 20 minutes. Transfer the fish to a plate and drizzle with any collected juices.
- Heat the peanut oil in a small skillet over medium-high heat. Add the remaining ginger, the garlic, jalapeno, sugar and 1/2 teaspoon salt and stir-fry 30 seconds. Add the remaining 1 tablespoon soy sauce and remove from the heat. Slice the remaining scallions into matchsticks and scatter over the fish along with the bell pepper. Pour the ginger mixture on top. Serve with rice.
HONG KONG-STYLE FISH FROM ATLANTA FISH MARKET
This restaurant recipe is from the Atlanta Fish Market, known for its innovative seafood dishes. This particular recipe has quite a fan base and is healthy as well. I highly recommend halibut for this dish...you can use a variety of fish, but it works best with a white, light, flaky fish.
Provided by Epi Curious
Categories Low Cholesterol
Time 35m
Yield 2 , 2 serving(s)
Number Of Ingredients 11
Steps:
- In a saucepan, combine soy sauce, water, sherry and sugar and bring to a boil. Reduce heat to low to keep warm.
- In a large skillet, heat sesame and olive oils. Add spinach and toss until wilted. Season with pepper and set aside.
- Steam or saute fish until just done. Do not overcook.
- to assemble: In a large soup bowl, place a bed of spinach. Rest fish on top of spinach and garnish with ginger and green onions. Pour soy broth over fish and serve.
STEAMED FISH A LA HONG KONG
Steps:
- Preparation Rub fish thoroughly with salt and black pepper. Pour sherry over fish, sprinkle garlic, and ¼ cup ginger slivers on top. Place fish in a steamer and steam for 15 minutes. Remove, place on plate and top with scallions, cilantro, and remaining ginger. Heat olive oil in a sauce pan until it starts to sizzle. Pour over top of fish. Add soy sauce and serve. Serves 2-4.
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- Heat sauce ingredient in a small pan and bring to a boil and cook until sugar has dissolved. Remove and set aside
- Clean fish by rubbing some salt on the skin and inside. This will help to remove fish odor and retain moisture and freshness of the fish when cooked. Rinse off an pat the fish really dry with absorbent paper towel.
- I use a wok with a lid. Place a metal trivet on the wok. Pour in some water. Make sure it's enough to steam the fish so we don't have to refill water in the middle of steaming, which will disturb the cooking time. Not too much water too that it boils over the steaming dish. Bring water in the steamer to a boil
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