FISH FILLETS IN SOUR CREAM
Provided by sredshaw
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Grease a 2 quart baking dish with 1 teaspoon butter. Arrange fish in baking dish. Blend salt, Tabasco sauce, paprika, lemon pepper, dill and Parmesan cheese into sour cream; spread over fish. Top with bread crumbs. Dot with remaining butter. Bake, uncovered, in a 350 degrees F oven for about 25 to 30 minutes or until fish is easily flaked with a fork. Serve with lemon slices.
Nutrition Facts :
STEAMED SCALLION GINGER FISH FILLETS WITH BOK CHOY
Steps:
- In medium bowl, whisk together soy sauce, sugar, rice wine, and five-spice powder.
- Transfer fish to 2 rimmed plates. Drizzle each piece with 1 tablespoon soy sauce mixture and scatter with julienned ginger. (Set remaining sauce aside for finishing dish.) Cover and refrigerate 15 minutes.
- Fit large saucepan with flat steamer basket, fill with 1 inch water, and bring to boil over high heat. Reduce heat to low and transfer 1 plate to steamer basket. Cover and steam 4 minutes. Without lifting lid, turn off flame and allow residual heat to finish cooking until fish is just cooked through, about 1 minute more. Carefully remove plate (keep warm in oven). Return water in steamer to boil, transfer second plate to steamer, and steam remaining fish in same manner.
- While fish is steaming, in small saucepan over moderate heat, heat vegetable oil. Keep warm.
- Divide fish among 4 plates and top with julienned scallions. Pour splash of hot oil over each dish. Serve immediately with bok choy.
CHINESE-STYLE STEAMED FISH
This is a basic and common Chinese recipe for steamed fish. My father taught me how to make this; it is easy to prepare, hard to mess up, and very versatile. Serve over white rice, using some of the sauce mixture from the steaming bowl.
Provided by KAM_SUNG
Categories World Cuisine Recipes Asian Chinese
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Arrange 1/2 of the green onions on the bottom of the steaming bowl (it is important to steam in a container in order to retain the steam and juices around the fish). Place 1/2 of the mushrooms and Napa cabbage sections on top of the onions. Place fish on top of the vegetables. Sprinkle ginger, garlic, and red pepper flakes over fish. Top with the remaining green onions, mushrooms, and napa cabbage. Drizzle soy sauce and water over everything.
- Place steam bowl in a steamer over 1 inch of boiling water, and cover. Steam for 15 to 20 minutes, or until fish flakes easily. Garnish with cilantro, if desired.
Nutrition Facts : Calories 215.5 calories, Carbohydrate 5.2 g, Cholesterol 54.5 mg, Fat 4.2 g, Fiber 1.6 g, Protein 37.7 g, SaturatedFat 0.6 g, Sodium 635.5 mg, Sugar 1.4 g
FISH BAKED WITH SOUR CREAM
Although I haven't made this dish in ages, it was one of the first I tried when DH and I were dating, and I made dinner for him! For that reason, I'm glad I found this cookbook (Betty Crocker's New International) to share this sentimental (for us) dish. I remember it being a very tasty dish; it's not very colorful, but it does have a nice flavor, and when made with light sour cream, isn't too detrimental to the waistline! It's described as both Hungarian and Austrian in its origin, "betyar fogas", and the note says that it's often accompanied by boiled russet potatoes. I used to serve it with a colorful salad, since a white fish dish and white potatoes was way too bland!
Provided by Lizzie-Babette
Categories Hungarian
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Put fish into a rectangular baking dish (approx. 12 x 7. 5 x 2), sprayed lightly with a baking spray.
- Preheat oven to 350 degrees fahrenheit.
- Over medium to medium-high heat, melt butter in a skillet large enough to hold mushrooms and onions.
- Saute mushrooms and onions about 3 minutes, until mushrooms are golden, sprinkling with thyme when about halfway through.
- Spoon mushroom and onion mix over fish and sprinkle lightly with salt and pepper.
- Sprinkle about 1 1/2 T parmesan (or to taste) over the mushroom and onion mixture.
- Mix remaining cheese into sour cream.
- Spread sour cream over mushroom/onion mixture, using a spatula.
- Sprinkle with bread crumbs.
- Bake uncovered for about 25- 30 minutes, or until fish flakes with fork.
- Sprinkle with parsley and paprika and serve.
Nutrition Facts : Calories 243.1, Fat 10.9, SaturatedFat 6, Cholesterol 88.2, Sodium 366.3, Carbohydrate 6.1, Fiber 0.8, Sugar 2.6, Protein 29.5
CRISPY FISH WITH OUR FAVORITE SAUCE
Sour cream and mayo combine with lemon zest to create a tasty sauce for fish coated in Parmesan and skillet-cooked till crispy.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine first 4 ingredients. Refrigerate until ready to use.
- Mix cheese and flour in pie plate. Dip fish, 1 fillet at a time, in cheese mixture, turning to evenly coat both sides of each. Heat oil and butter in large nonstick skillet on medium-high heat until butter is melted. Add 3 fish fillets; cook 4 to 5 min. on each side or until fish flakes easily with fork. Remove from skillet; cover to keep warm. Repeat with remaining fish fillets.
- Serve with sour cream mixture.
Nutrition Facts : Calories 250, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 24 g
STEAMED FISH WITH SOUR CREAM SAUCE
The is from "The Swiss Cookbook". I haven't made it yet. Times are guesstimates. The original recipe just said "sour cream". No doubt full fat sour cream would be better, but I have to watch the cholesterol.
Provided by Debbie R.
Categories Swiss
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle fish with salt. Heavily butter a skillet that is presentable at the table. Place the fillets in it side-by-side.
- Sprinkle with the flour and parsley. Spoon the sour cream in a thin layer over the fish. Pour in the chicken broth.
- Cook, uncovered over low heat, without turning, until the fish is flaky. Sprinkle the lemon juice over the fish.
- Place the skillet under the broiler. Broil until barely browned. Serve from the skillet.
CHINESE STEAMED FISH WITH GINGER PASTE
This recipe is the basic Chinese steamed fish recipe.
Provided by KP Kwan
Categories Main
Time 30m
Number Of Ingredients 16
Steps:
- The fish should be gutted and descaled (by your fish vendor)
- Clean the fish cavity thoroughly (make sure not more debris and any fish blood that has a stinky smell)
- Pour some hot water over the entire fish with a ladle a few time.
- Bring the water in the wok to a boil.
- Place a stalk of spring onion on the plate, and one chopstick (or a metal spoon) at the middle of the plate.
- Place the fish on top of the chopstick.
- Apply some Shaoxing wine to the fish.
- Steam over HIGH HEAT, LID-ON, UNOPENED for 8 minutes. (Refer to the note section below for exact timing,)
- Discard the water in the plate after steaming.
- Blend ingredients (B)
- Saute ingredients (C) in a pan.
- Add Ingredients (B) and (D) it the pan. Combined and cook for 1 minute.
- Spread the ginger paste on the fish. Garnish with spring onions and chili.
Nutrition Facts : Calories 875 calories, Carbohydrate 41 grams carbohydrates, Protein 146 grams protein, ServingSize 1 fish, Sodium 3.5 grams sodium, Sugar 17 grams sugar
FISH WITH SOUR CREAM SAUCE
A low-carbohydrate main dish. Simple, uncomplicated flavours combine well to make an easy main course.
Provided by Boxerwing
Categories Onions
Time 1h
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in a skillet.
- Saute onions in butter until lightly browned.
- Arrange fish on top of onions and sprinkle with seasonings.
- Add the water.
- Cover, bring to a boil and then lower heat to low.
- Cook for 45 minutes.
- Divide fish onto two plates.
- Stir sour cream into onions and liquid left in pan.
- Serve sauce over fish.
FISH & CREAMY CURRY SAUCE
I think this was originally a Kraft recipe. This sauce is lovely, it's creamy but with a kick from the curry powder. The sauce also goes well over steamed broccoli as a side to this.
Provided by Mandy
Categories Australian
Time 24m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Remove skin from fish & sprinkle with lemon juice.
- Melt butter in a pan, add curry powder & flour & stir for a few minutes.
- Slowly stir in the milk and cook stirring for 1/2 minute.
- Stir in mayonnaise, salt, pepper & sour cream, simmer for one minutes & add parsley, set aside until needed.
- Cut fish into bite sized pieces & coat with seasoned flour, dip into egg which has been combined with water and coat with breadcrumbs.
- Deep fry fish in hot oil until golden & tender, drain & serve with sauce which has been reheated.
Nutrition Facts : Calories 414.7, Fat 19.7, SaturatedFat 6.3, Cholesterol 176.6, Sodium 426.5, Carbohydrate 11.5, Fiber 0.6, Sugar 2.5, Protein 46.4
FISH AND SOUR CREAM BAKE
Although the original recipe calls for Halibut, I've found that any firm, white fish will work. If your fish is frozen, soak it in milk to help remove the frozen "fishy" taste. This is an easy recipe that comes together fast. Except for the fish, most people will have all the other ingredients on hand. I love this after a hard work day....quick, easy, and delicious! Original recipe is from the "Reflections of the West" cookbook, but I've made a few changes.
Provided by breezermom
Categories Lunch/Snacks
Time 24m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut the fish in half to make 4 servings.
- Mix 1 tbsp water and 1 tbsp lemon juice. Brush the mixture on both sides of the fish. Sprinkle with a little salt and pepper (Remember, there will be salt and pepper in the sour cream topping).
- Arrange the fish in a lightly greased 11 x 7 x 1/2 inch baking dish. Bake uncovered at 450 degrees for 12 to 15 minutes or until the fish flakes easily when tested with a fork.
- While the fish is cooking, combine the sour cream, mayonnaise, green onions, 1 tsp lemon juice, 1/4 tsp salt, and 1/8 tsp ground red pepper. Once the fish flakes easily, spoon the sour cream mixture evenly over the fish.
- Sprinkle with the shredded cheese. Bake, uncovered, an additional 3 to 4 minutes or until the cheese melts and the sauce is thoroughly heated.
- Serve immediately.
CHINESE STEAMED FISH RECIPE
Steamed fish, Chinese steamed fish recipe. Learn how to make restaurant-style Chinese steamed fish with this easy steamed fish recipe, with steamed fish pics.
Provided by Rasa Malaysia
Categories Chinese Recipes
Time 15m
Number Of Ingredients 12
Steps:
- Clean the fish properly (remove scales, guts, gills, etc.) and pat dry. Blend the soy sauce mixture in a small bowl and set aside.
- Lay the fish on a plate and drizzle 1 tablespoon shaoxing (or rice) wine on top of the fish. Top the fish with 1/2 of the cut ginger strips.
- Heat up a wok with enough water for steaming. Wait for the water to boil. As soon as it boils, place your fish inside the wok, propped up with a small inverted bowl or a couple of wooden blocks (meant for steaming). Cover your wok tightly and set your kitchen alarm for 8 minutes.
- As soon as the fish is done steaming, transfer it out from the wok. Discard the fish water and ginger strips. Lay the remaining ginger strips on top of the fish.
- Heat up a pan over high heat and add 2 tablespoons of cooking oil, swirl around until it's hot. Pour the hot oil over the steamed fish. Put the pan back onto the stove, add the soy sauce mixture and stir well. As soon as the sauce bubbles up and boils, pour the soy sauce over the fish. Topped with scallions and cilantro leaves and serve the steamed fish immediately with white rice.
Nutrition Facts : Calories 344 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 83 milligrams cholesterol, Fat 10 grams fat, Protein 48 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 4 people, Sodium 1151 grams sodium, Sugar 6 grams sugar
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