STEAMED WHOLE FISH WITH GINGER AND SESAME
Steaming a whole fish is an excellent, and speedy, way to cook. The fish here, dabbed with ginger and a few other aromatics, is transformed by the process, and delivers a sweet, near-melting succulence. The pan juices are the only sauce necessary. A traditional bamboo steamer is great to have, but any sizable steamer will work, or you can rig up a steamer using a large pot. Make sure that the makeshift rack sits an inch or so above the boiling water, and that the pot has a lid.
Provided by David Tanis
Categories dinner, main course
Time 1h
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Rinse fish with cold water, pat dry and season inside and out with salt and pepper. Place both fish on a heatproof platter or shallow baking dish. (Dish must be slightly smaller than inside dimensions of steamer.)
- Whisk together sweet wine, soy sauce, ginger, garlic, chile bean paste and 1 teaspoon sesame oil. Pour over fish and let marinate, turning once, for 30 minutes.
- Set up steamer with 3 inches of water in the bottom, then set rack 1 inch over water. Bring water to a rapid boil. Place fish, still on platter with marinade, on rack and cover with lid. (If using a bamboo steamer, cover top with a dish towel to retain steam.) Steam fish for 10 to 12 minutes, until just done. Flesh should look opaque, and there should be no pink at the bone when probed gently with a paring knife. Carefully remove platter from steamer.
- Meanwhile, place a skillet or wok over high heat and add vegetable oil. When oil looks hazy, add scallions and toss to coat. Sprinkle lightly with salt and stir-fry until slightly charred, about 2 minutes.
- To serve, scatter scallions over fish and top liberally with cilantro sprigs. (To make a tastier cilantro garnish, dress sprigs lightly with sesame oil and salt.) Using 2 forks, serve top fillet from carcass. Remove and discard skeleton to reveal lower fillet. Give each diner some fish, scallions and cilantro. Spoon pan juices over each serving.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 2 grams, Protein 65 grams, SaturatedFat 2 grams, Sodium 1015 milligrams, Sugar 2 grams, TransFat 0 grams
FLORNS' CHINESE STEAMED FISH
An easy, fast, and yummy fish dish that my family absolutely loves. This is my mom from China's recipe. Serve with rice.
Provided by charsiew
Categories World Cuisine Recipes Asian Chinese
Time 35m
Yield 2
Number Of Ingredients 10
Steps:
- Bring about 1 1/2 inches of water to boil in a steamer fitted with a basket large enough for the snapper to lie flat. Season snapper with salt and pepper, and place in the steamer basket. Top fish with ginger, and drizzle with soy sauce and sesame oil. Place shiitake mushrooms, tomato, and red chile pepper in the steamer basket.
- Steam fish 15 minutes, or until easily flaked with a fork. Sprinkle with cilantro.
Nutrition Facts : Calories 299.9 calories, Carbohydrate 5.9 g, Cholesterol 84 mg, Fat 8.1 g, Fiber 1.4 g, Protein 48.3 g, SaturatedFat 1.4 g, Sodium 1187.1 mg, Sugar 2.6 g
PLATE-STEAMED RED SNAPPER
Black sea bass, striped bass, catfish, salmon, and halibut are also delicious steamed.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- Place a steaming rack in a large wok. Fill wok with water to 1 inch below the rack. Place a heatproof plate on rack, making sure plate doesn't touch sides of wok.
- Season fillets with salt and pepper. Coat lightly on both sides with sesame oil. Sprinkle flesh side with chopped cilantro.
- Place one fillet on the plate, skin side down. Sprinkle with some lemon grass or peel; sprinkle remainder around plate. Place second fillet, skin side up, on top of first.
- Scatter scallions, ginger, and mushrooms on top of and around fish. Drizzle with soy sauce and vinegar.
- Bring water to a boil, turn down to a steady simmer, and cover wok. Steam until the fish flakes at thickest part, 10 to 15 minutes. Serve directly from plate.
RED SNAPPER WITH SESAME GINGER MARINADE
Although many microwaved dishes come out bland, this one turns out quite well due to the marinade. Even I, a non fish lover, thought this was pretty good
Provided by Tebo3759
Categories Microwave
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Microwave sesame seeds on high about 1 minute.
- Mix oil, soy, vinegar, ginger, garlic& cayenne.
- Marinade filets in mixture 10-15 minutes .
- Arrange filets on plate with thick side out.
- Cover with plastic wrap and vent in two places.
- Microwave on high 4-5 minutes until thickest portion is just opaque.
- Let stand 5 minutes.
- Sprinkle with toasted sesame seeds.
RED SNAPPER WITH GINGER-SCALLION RELISH
This recipe for red snapper with ginger-scallion relish is courtesy of chef Gregory Brainin.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 20
Steps:
- Preheat oven to 225 degrees.
- Score skin side of each fish fillet three times; season with salt and pepper and drizzle with olive oil. Place fish, skin-side down, in an ovenproof skillet over medium-high heat. Add a couple drops of water to skillet and transfer to oven. Cook until fish is just cooked through, 8 to 10 minutes.
- In a small heatproof bowl, combine ginger, scallion, lemongrass, chile, and 1/4 teaspoon coarse salt. In a small saucepan heat grapeseed oil in a small saucepan over high heat until smoking; immediately pour over ginger mixture. Add tarragon, miso, orange zest, rau rom, sesame oil, and nam pla; mix until well combined.
- Place mushrooms in a medium saucepan and season with salt, pepper, and olive oil. Add a few drops of water and place over medium heat. Cook, stirring occasionally, until mushrooms are soft and juicy.
- Place mushrooms in the center of 2 plates and top with fish, skin-side up. Top with ginger-scallion relish and garnish with chervil sprigs and lime; serve immediately.
STEAMED RED SNAPPER WITH GINGER, CHILES, AND SESAME OIL
Categories Wok Fish Ginger Steam Quick & Easy Snapper Hot Pepper Sesame Gourmet
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Arrange a 9-inch metal cake rack or steamer basket in a 12- to 14-inch wok or a deep 12-inch skillet (with a domed lid) and add enough water to reach just below rack. Cover wok and bring water to a boil.
- Score skin of fish in several places, then put on an oiled heatproof plate that will fit into wok or skillet with 1 inch clearance around plate. Stir together Sherry and salt in a small bowl, then rub mixture onto both sides of fish, leaving skin side up.
- Heat vegetable oil in a small skillet over moderately high heat until hot but not smoking, then sauté ginger, scallion, and chiles, stirring, until fragrant but not browned, about 30 seconds, and spoon over fish. Carefully transfer fish (on plate) to rack in wok and cover tightly, then steam until fish is just cooked through, 7 to 8 minutes. Carefully remove plate from wok and sprinkle fish with sesame oil.
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
QUICK STEAMED RED SNAPPER (SEAFOOD)
Excellent for microwave preparation. If you don't have a steamer, it's easy to make one. Use your vegetable steamer or cooling rack in a frypan.
Provided by Sheila in Alaska
Categories Orange Roughy
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine soy sauce, sugar, ginger, garlic, pepper and salt.
- Arrange fish on steaming rack.
- Brush fish with soy-ginger mixture.
- Place rack over boiling water.
- Cover.
- Steam 10 minutes or until fish flakes when tested with a fork.
- Brush occasionally with soy-ginger mixture.
Nutrition Facts : Calories 161.6, Fat 2, SaturatedFat 0.4, Cholesterol 53.2, Sodium 388.8, Carbohydrate 3.8, Fiber 0.1, Sugar 3.2, Protein 30.3
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