STEAMED FISH WITH GINGER
From Super Food Ideas. This looks to be a simple dish which is packed with flavour. Serve with rice and steamed asian greens.
Provided by ImPat
Categories Weeknight
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring 2 cups cold water to a simmer in a large wok over medium heat.
- Line a 30cm bamboo steamer with baking paper and place steamer over water.
- Place fish in steamer and cover and steam for 5 to 10 minutes or until just cooked through (timing will depend on thickness of fish and you could use blue eye, snapper or ling fish are suggested).
- Personally I would use my electric 3 tiered steamer to steam the fish.
- Carefully transfer to a plate and cover to keep warm.
- Meanwhile combine coriander, onion and chilli in a bowl.
- Combine ginger, garlic, sugar and soy sauce in a heatproof bowl.
- Place peanut oil and sesame oil in a saucepan over high heat and cook for 2 minutes until starting to smoke and then carefully pour over ginger mixture (CAREFUL it will spit).
- Drizzle ginger mix over fish and top with coriander mix and serve with rice and greens.
GINGER FLAN
Make and share this Ginger Flan recipe from Food.com.
Provided by CountryLady
Categories Pie
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Mix crust ingredients together& press into a 9 inch flan ring with removeable base (or a pie dish).
- Bake for 10 minutes, then cool completely.
- Blend filling ingredients well& spoon into cold crust.
- Chill for at least 2 hours.
- Just before serving, peel& slice mangoes or wash raspberries (if using fresh).
- Top the flan with your fruit of choice& garnish with candied ginger, if desired.
Nutrition Facts : Calories 303.3, Fat 12, SaturatedFat 5.9, Cholesterol 20.3, Sodium 333.6, Carbohydrate 47.9, Fiber 1.9, Sugar 22.4, Protein 2.8
SWEET GINGER FLAN
Provided by Marian Burros
Categories dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees.
- Combine 1/2 cup sugar with lime juice and water. Bring to a boil and cook over medium-high heat until mixture has a deep caramel color. Keep scraping down sides of pan and watch carefully because the sugar will burn easily. Immediately pour into an 8-cup souffle mold and set aside.
- Warm the milk and add the ginger and vanilla. Bring to a simmer and cook for 5 minutes. Remove from heat and strain out ginger and vanilla bean.
- Whisk together the remaining 1 1/2 cups sugar and the eggs. Beat in the milk and mix well.
- Pour the flan into the mold and place in a shallow pan filled with warm water. Bake for 1 hour, 10 minutes to 1 hour, 30 minutes, until custard is set. Remove from oven and cool. Refrigerate when cooled and let set about 3 hours.
- Unmold on serving plate; the caramel will have turned to liquid and become a light sauce. Arrange the papaya slices in the sauce and serve.
Nutrition Facts : @context http, Calories 311, UnsaturatedFat 3 grams, Carbohydrate 59 grams, Fat 6 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 97 milligrams, Sugar 53 grams, TransFat 0 grams
STEAMED ASPARAGUS WITH GINGER GARLIC SAUCE
This is a great side dish with grilled meats or Asian entrees. It goes especially well with grilled flank steak and rice. From Gourmet, April 1995.
Provided by lazyme
Categories Rice
Time 15m
Yield 4-8 serving(s)
Number Of Ingredients 13
Steps:
- In a steamer set over boiling water, steam asparagus, covered, until just crisp-tender, about 1 to 2 minutes. Transfer asparagus to a colander and rinse under cold water to stop cooking. Drain asparagus well.
- In a 1-cup measure, stir together cornstarch and water until dissolved and stir in soy sauce, Sherry or Scotch, sugar, salt and sesame oil.
- Heat a wok or large heavy skillet over high heat until hot and add vegetable oil. Heat vegetable oil until hot but not smoking and stir-fry gingerroot and garlic 30 seconds. Add asparagus and stir-fry 30 seconds. Stir cornstarch mixture and add to asparagus. Bring liquid to a boil, stirring, and stir-fry mixture until asparagus is well coated. Sprinkle asparagus with sesame seeds and toss.
- Serves 4 as an entree with rice or 6 as a side dish.
STEAMED FISH WITH GINGER
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Set a large bamboo or metal steamer basket over a skillet of simmering water over medium heat.
- Crush the ginger slices with the flat side of a knife. Place the garlic and half each of the ginger and scallions on a plate that will fit inside the steamer. Score the fish skin a few times with a knife; season with salt and pepper. Place the fish skin-side up on the plate, drizzle with 2 teaspoons sesame oil and sprinkle with the sugar. Put the plate in the steamer. Mix the soy sauce and rice wine and pour over the fish.
- Cover and steam the fish until just cooked through, 6 to 12 minutes, depending on the thickness. Carefully remove the hot plate. Add the snow peas to the steamer, season with salt, cover and cook until bright green, 1 to 2 minutes.
- Transfer the fish to a platter, spoon the juices on top and sprinkle with the remaining scallions. Heat the remaining 2 teaspoons sesame oil and the peanut oil in a skillet over high heat. Add the remaining ginger and cook until it begins to brown. Pour the hot oil over the fish.
STEAMED FISH WITH GINGER & MUSHROOMS
Make and share this Steamed Fish With Ginger & Mushrooms recipe from Food.com.
Provided by Latchy
Categories Asian
Time 30m
Yield 1-2 serving(s)
Number Of Ingredients 10
Steps:
- Put the prepared fish on to a plate slightly larger than itself, which will fit into your steamer (or you could put it into a large saucepan on an inverted saucer).
- Place all the remaining ingredients except the garnish on top of the fish; put in steamer and cook for approximately 20 minutes.
- Remove and garnish with coriander.
STEAMED FLAN WITH GINGER
Step away from the oven-this delicately creamy Vietnamese ginger flan is cooked on the stovetop in a steamer or a wok. It's a lovely dessert for any occasion.
Provided by Tung Nguyen
Yield Serves 6-8
Number Of Ingredients 4
Steps:
- In the stove-proof baking pan, combine the sugar, ginger, and ⅓ cup (80 ml) of water, and stir until the sugar is dissolved. Bring the mixture to a roiling boil over high heat, then lower the heat and simmer, constantly and very carefully stirring the mixture or swirling the pan. (Use an oven mitt or tongs to hold the side of the pan and swirl slowly.)
- After about 5 minutes, the mixture will foam, then turn a mahogany brown and begin to thicken. Keep gently stirring or swirling just until the mixture is deep brown, thick, and gooey, 2 to 3 minutes more, being careful not to burn the caramel. Remove from the heat immediately and let cool slightly, making sure the ginger is evenly scattered across the bottom of the pan.
- In a large bowl, whisk the eggs until uniformly yellow, with no whites visible. Continue whisking while slowly adding the condensed milk. When the mixture is thoroughly combined, repeat with 2½ cans of water (measuring the water in the can will help dislodge any milk stuck to the sides), then set the custard aside.
- If using a steamer, add enough water so that it almost reaches the rack. If using a wok or pot, put the cup or trivet in the bottom and add enough water so it almost reaches the top of the cup or trivet. Carefully put the pan with the caramel on the steamer rack or on top of the cup or trivet. Slowly pour the condensed milk mixture over the caramel, then cover the steamer or wok. Bring the water to a boil over high heat.
- When the water comes to a boil (look for steam coming out from under the lid or quickly lift the lid to check), lower the heat so the water simmers. Cook the flan until the edges are set and starting to bubble, and the middle is jiggly, 5 to 6 minutes. You can insert a chopstick or cake tester into the center of the flan to double- check its doneness; it should come out clean.
- Carefully remove the pan from the steamer or wok and let it cool. Cover the pan and refrigerate for at least 4 hours, but preferably overnight. To serve, run a knife around the flan; firmly hold a round, rimmed platter or pie dish against the top of the pan; and flip the pan over to invert the flan onto the platter. Slice into wedges and serve with the caramel sauce spooned over the top.
More about "steamed flan with ginger food"
BANH FLAN (VIETNAMESE CREME CARAMEL) - SCRUFF
From scruffandsteph.com
CHINESE STEAMED FLAN | FOOD STUFF
From foodstf.com
STEAMED SOY AND GINGER FISH - MARION'S KITCHEN
From marionskitchen.com
AUTHENTIC VIETNAMESE FLAN (BáNH FLAN)
From savourthepho.com
17 VEGETARIAN VIETNAMESE RECIPES FOR MEAT-FREE PHO, BANH
From epicurious.com
DAD’S GINGER FLAN RECIPE - MAGNOLIA
From magnolia.com
STEAMED FLAN WITH GINGER RECIPES
From tfrecipes.com
GOLDEN MILK FLAN RECIPE WITH TURMERIC, GINGER
From food52.com
STEAMED FLAN WITH GINGER | LOUISIANA LADY - COPY ME THAT
From copymethat.com
A HERITAGE DESSERT PLATTER FOR MY FRENCH-VIETNAMESE …
From epicurious.com
STEAMED FLAN WITH GINGER - PUNCHFORK
From punchfork.com
FOOD SCAVENGING 101: STEAMED FLAN RECIPE
From foodscavenging101.blogspot.com
BáNH FLAN (VIETNAMESE CRèME CARAMEL) – TAKES …
From takestwoeggs.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love