STEAMED FISH WITH GINGER
If you like fish or even anything about Chinese food you'll love this recipe.
Provided by lenochka
Categories World Cuisine Recipes Asian Chinese
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
- Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.
- Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.
- Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over; be careful. Garnish with cilantro sprigs and serve immediately.
Nutrition Facts : Calories 360.6 calories, Carbohydrate 2 g, Cholesterol 72.6 mg, Fat 16.8 g, Fiber 0.5 g, Protein 48.1 g, SaturatedFat 2.6 g, Sodium 1908 mg, Sugar 0.4 g
STEAMED FISH WITH LIME AND GARLIC RECIPE (ปลากะพงนึ่งมะนาว)
Pla kapong neung manao (ปลากะพงนึ่งมะนาว), or Thai steamed barramundi fish with lime sauce, is a favorite seafood dish for many Thais. Make this recipe at home and you're in for a real steamed fish!
Provided by Mark Wiens
Categories Thai
Time 35m
Yield 1 whole fish
Number Of Ingredients 10
Steps:
- Make sure your fish is scaled and gutted, and then score the fish with 3 diagonal incisions on each side of the fish. Cut off the top halves of the lemongrass, bruise, and stuff the lemongrass into the cavity of the fish. Steam the fish over high boiling water for about 10 - 15 minutes depending on the size of your fish.
- In a saucepan, heat the chicken stock until it comes to a boil, and then toss in the sugar, reduce heat, and boil until the sugar is completely dissolved. Pour the mixture into a bowl and set aside.
- Mince the garlic, chilies, and cilantro, and mix into the chicken stock soup, along with fish sauce and lime juice. Stir gently and then taste test. Make sure it's sour, and balanced with a hint of sweetness.
- When the fish is fully steamed, transfer it to a serving platter (with edges to keep in the soup), garnish with a bed of Chinese celery, and place the fish on the platter. Gently scoop on all the sauce over the fish, putting most of the garlic and chilies on the top of the fish.
- Make sure you eat with steamed rice!
THAI-STYLE STEAMED FISH
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
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
STEAMED HALIBUT WITH GINGER
If you're looking for quick, easy, and healthy weeknight inspiration, give this steamed halibut with ginger a whirl.
Provided by Nancie McDermott
Categories Mains
Time 20m
Number Of Ingredients 8
Steps:
- In a small bowl, combine the soy sauce, sherry, and sesame oil, and stir well.☞TESTER TIP: Once you begin cooking, this fish comes together very quickly. Have ready your sauce, tongs, and serving plate for the fish before you start cooking.
- Fill the base of a steamer pan or a wok with about 4 inches (10 cm) of water. Place the steamer basket over the water.
- Arrange the fish, skin-side down, on a plate that will fit inside the steamer. (If you have more than 1 piece of fish, leave a little space between them.) Lightly season the fish with the salt and then scatter the ginger over the fish.
- Place the plate in position inside the basket or on the rack, and bring the steaming water to a rolling boil over high heat.
- When the steam is flowing well, adjust the heat to maintain an even flow, and cover the steamer basket with its lid. Cook until the fish is opaque throughout when checked at the thickest part, 6 to 12 minutes, depending on the thickness of the fish. Turn off the heat and leave the fish in the steamer.
- In a small pan or skillet over medium-high heat, warm the vegetable oil until it is hot but not smoking, about 1 minute.
- Carefully transfer the fish to a platter, leaving any liquid behind. Quickly pour the soy sauce mixture over the ginger-covered fish, and scatter the scallion on top of the ginger. Slowly drizzle the hot oil over the top of the fish. Serve right away.
Nutrition Facts : ServingSize 1 portion, Calories 363 kcal, Carbohydrate 4 g, Protein 37 g, Fat 20 g, SaturatedFat 3 g, TransFat 0.1 g, Cholesterol 63 mg, Sodium 1269 mg, Fiber 0.5 g, Sugar 0.4 g, UnsaturatedFat 15 g
STEAMED HALIBUT FLASHED WITH THAI BIRD-KAFFIR LIME OIL TURMERIC FRIED RICE AND LONG BEAN SALAD
Steps:
- Set up a steamer that can hold the 4 fillets. Mix lime juice, salt, sugar and water. Add the fish and brine for 20 minutes. Add the fillets to the steamer (should be lined with red leaf or banana leaf), top with the scallions and steam for 8 to10 minutes until cooked though. Meanwhile, in a small saucepan, heat the peanut oil very hot until almost smoking. Mix the kaffir, chile, ginger, garlic and salt and pepper. First plate the halibut and right before serving, add the mix to the hot oil, mix and immediately flash the halibut. Serve.
- It is recommended to use day old rice so that the drier rice can soak up the flavors. In a wok, add 2 tablespoons of oil and quickly soft scramble the eggs. Remove the eggs. In the same wok, coat with oil and stir-fry garlic and ginger. Add scallions and rice and heat thoroughly. Add soy sauce, white pepper and scrambled eggs. Check for seasoning.
- Blanch the long beans in a 350 degree fryer for only 1 minute until wrinkled. Mix in a bowl the sambal, fish sauce and lime juice. Add the hot long beans. Check for seasoning and adjust. Let sit at room temperature.
STEAMED HALIBUT WITH CHILI LIME DRESSING
You can substitute other white fleshed fish for the halibut and if you don't have a steamer, you can wrap the fish in a loose foil packet and cook it in the oven for the same 9 to 11 minutes -- just be careful when you open the foil because the steam will rush out. And, depending on your palate, you can increase or decrease the garlic and the heat.
Provided by Chef Kate
Categories Halibut
Time 15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For the Dressing.
- Combine the ingredients in a blender and puree until smooth.
- Taste and adjust seasoning.
- For the Fish.
- Steam the filets for 9 to 11 minutes.
- Fan out tomato and cucumber slices on serving platter or on four individual plates.
- Place steamed fish on top of tomato and cucumber.
- Drizzle dressing over fish.
- Rough chop herbs and scatter over the dressed fish.
- Garnish, if you like, with fried shallots and pickled red chilis.
- Note: To fry shallots, thinly slice them and stir fry in hot oil in a wok till they are golden brown--drain on a paper-towel covered rack and serve as a crispy garnish.
Nutrition Facts : Calories 188.8, Fat 2.3, SaturatedFat 0.5, Cholesterol 68.1, Sodium 777.7, Carbohydrate 16.1, Fiber 3.9, Sugar 6.6, Protein 27.7
GINGER SOY FISH RECIPE
Ginger Soy Fish - crispy and perfectly cooked fish in a mouthwatering sauce. Topped with ginger and scallion, this recipe is so good with steamed rice!
Provided by Rasa Malaysia
Categories Chinese Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Cut to the fish into thick, but bite size pieces. Add corn starch to the fish fillet.
- Coat the fish with the corn starch. Set aside.
- Peel the ginger, slice and cut into thin strips.
- Mix all the ingredients for the Sauce in a small bowl. Stir to mix well and make sure that the sugar melts.
- Heat up a non-stick skillet or well-seasoned wok with the cooking oil on medium to high heat. When the oil is fully heated, add the ginger and stir-fry until they turn light brown. Remove them from the oil and set aside in a bowl.
- Using the ginger-infused oil, pan fry the fish until both surface turn light to golden brown. Make sure you turn the fish very gently with spatula or tong, or preferably with a pair of long cooking chopsticks. Fish fillets are very delicate; you don't want to break them up while pan-frying.
- Add the Sauce to the fish. As soon as the sauce bubbles. Turn off the heat and dish out. Top the fish with the ginger strips and scallion. Serve immediately with steamed rice.
Nutrition Facts : Calories 348 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 83 milligrams cholesterol, Fat 18 grams fat, Protein 33 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 2 people, Sodium 1122 milligrams sodium, Sugar 6 grams sugar
THAI STEAMED FISH IN COCONUT SAUCE
Steamed fish fillets with fragrant Thai coconut sauce
Provided by Lisa
Categories Lunch or Light Dinner
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of oil over medium heat in a small skillet. Add chopped shallot, ginger, lemon grass and chili. Stir-fry for 3 minutes or until fragrant and lightly colored. Scrape into a small food processor or blender. (don't wash skillet - you'll use it for the topping) Add coconut milk, fish sauce and 8 stems of cilantro. Process for 30 seconds or so, until everything is finely blended into a thick sauce.
- *Arrange the fish fillets in a single layer on a heatproof plate or glass pie pan. Spread the coconut sauce evenly over the fish fillets. Place plate in a steamer and turn the heat to high. Once the water is boiling, cover tightly and steam fish for 6-8 minutes or until it's just opaque. Test with a knife. If the knife goes in easily, with no resistance, the fish is done. Remove from heat and remove cover.
- While the fish is steaming, line a plate with a paper towel. Heat remaining tablespoon of oil in the skillet over medium-high heat. When hot, stir-fry the shallots until browned, 3 minutes of so. Transfer to paper towel lined plate. Add the cilantro leaves and fry them for just a few seconds. Transfer them to the plate.
- Carefully (I used two spatulas) transfer fish fillets to four plates.(I like to plate them over a bed of rice) Sprinkle with a tiny pinch of salt and a generous sprinkling of pepper. Scatter fried shallots and cilantro on top. Spoon extra sauce over the rice.
- * See post for more details on how to set up a steamer
THAI-STYLE HALIBUT WITH COCONUT-CURRY BROTH
Steps:
- In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
- Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
- Steam or microwave the baby spinach for 2 minutes.
- Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.
STEAMED HALIBUT
We loved this recipe with halibut steaks. You can also make it with salmon steaks or Pacific cod. Serve this healthful, clean-tasting main dish with asparagus; try cooking it in the second layer of the steamer.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 5m
Number Of Ingredients 4
Steps:
- Line a steamer with fresh mixed herbs. Season halibut steaks with salt; place on herbs. Cover, and steam over simmering water until opaque, 5 to 7 minutes. Add a squeeze of lime.
Nutrition Facts : Calories 252 g, Protein 47 g, SaturatedFat 2 g
THAI STEAMED HALIBUT
This recipe has a very distinct taste from the marinade used. You could substitute the halibut for any other white fish. This recipe was found in my local newspaper when they listed the best recipes from the year.
Provided by Karlyn R
Categories Halibut
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine coconut milk with lemon peel, green onions, ginger, 1 teaspoon cilantro, garlic, red pepper flakes and turmeric.
- Cut halibut into serving pieces and place in an 8 or 9 inch glass pan; pour coconut milk marinade over fish.
- Cover and refrigerate for 1 to 2 hours; do not marinade longer as the fish will become too soft.
- Line a steamer with parchment paper and poke holes in paper.
- Combine lime juice and fish sauce.
- Remove halibut from marinade, keeping marinade on the fish, and place in steamer set over boiling water.
- Discard excess marinade.
- Or set a rack over the water, place fish on a plate and set on rack not touching the water.
- Spoon half of lime juice mixture over fish and sprinkle with salt.
- Baste fish with remaining lime juice mixture during cooking time.
- Cover the steamer and steam 12 minutes per inch of thickness.
- Check for doneness.
- Keep water at a high boil during cooking time.
- Remove halibut from steamer and sprinkle with remaining cilantro.
- Serve with lime wedges.
Nutrition Facts : Calories 225.5, Fat 4.5, SaturatedFat 0.7, Cholesterol 62, Sodium 526.6, Carbohydrate 3.7, Fiber 0.8, Sugar 0.8, Protein 41
HALIBUT OR OTHER FISH STEAMED IN BANANA LEAVES
Steps:
- Put at least 2 inches of water in the bottom of a steamer. Soak the banana leaves in hot water until soft, just a few seconds.
- Toss together the fish, garlic, ginger, nam pla, sugar, and cayenne. Put a piece of the seasoned fish in the center of each of the banana leaves and top with shallot, cilantro, and a light sprinkling of salt. Fold in the sides of the leaves and seal shut with toothpicks or skewers.
- Steam for about 15 minutes, or until the fish is done (peek into one of the packages to check). Be careful of the steaming liquid when removing the packages. Remove each of the fish pieces from its package before serving and spoon some of the juices over it.
- Lemongrass Halibut (or Other Fish) Steamed in Banana Leaves
- In step 2, toss the fish with 1 teaspoon hot red pepper flakes, 2 tablespoons minced lemongrass, 1 teaspoon ground coriander, 1 tablespoon fresh lime juice, and the nam pla and sugar. Put it in the packages as directed and top with the shallots, 1/2 cup chopped fresh chives or scallion, and 1/2 cup fresh basil leaves, preferably Thai basil. Seal and steam as directed.
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- Heat 1 tablespoon olive oil in a deep skillet over medium heat. Add the spinach to the pan and season it generously with salt and pepper. Toss the spinach in the olive oil until the spinach just begins to wilt down. Remove the spinach to a bowl and set aside. Wipe out the moisture from the pan and return the skillet to the heat.
- Add the other tablespoon of olive oil to the pan. Saute the shallots in the oil for 2-3 minutes until tender and fragrant. Add the curry paste, followed by the chicken broth, coconut milk, and sugar. Bring to a simmer, reduce heat to low, and allow the curry to reduce by half. Taste for seasoning and add salt, if needed.
- Season the halibut fillets lightly with salt. Place the halibut fillets into the broth, spooning some of the broth over the top. Cover the pan and allow the fillets to poach about 5 minutes (depending on the thickness of your fillets), or until cooked to medium rare to medium, being very careful not to overcook (halibut dries out quickly and we want to avoid that).
- Distribute the sautéed spinach evenly between 4 serving bowls. Carefully place a halibut fillet on top of each bed of spinach.
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- Rinse the fish, pat fry and place in a baking dish. Pour half the marinade over the fish and turn fish until thoroughly covered in the marinade. Marinade for 1-24 hours. (Reserve the rest of marinade for sauce.)
- Brush grill with oil (I used an indoor one over the stove, but outdoors is always best), then cook fish each side for 3-4 minutes. Do not overcook.
- To serve, serve fish right off the grill over Jasmine rice or vegetables. Cover fish with warm sauce and then garnish with cilantro.
THAI INSPIRED STEAMED FISH WITH LIME JUICE AND CHILIS ...
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5/5 (1)Category DinnerCuisine ThaiCalories 259 per serving
- In the bottom of a pan with a tight-fitting lid, create a platform for the fish to sit on with stalks of lemongrass. Cut the lemongrass into thirds and place them on the bottom of the pan. Pour enough water into the pan to just barely cover the lemongrass. Put the lid on and bring to a simmer. Place the halibut on top of the lemongrass, cover with a lid. Steam for 7-10 minutes depending on the thickness of your fish.
- To serve, divide the fish between bowls, top with the chili-lime sauce, torn cilantro, and chopped green onion. Serve with rice noodles or steamed rice.
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- Cook your favorite rice as you normally would, substituting 1/2 cup of coconut milk (reserve balance for sauce) for 1/2 cup of some of the water (See Note 1). Once steamed, fluff with fork and add half of the chopped cilantro leaves. Stir to mix and keep warm.
- In a small bowl whisk together the remaining coconut milk, Thai green curry paste, remaining chopped cilantro, lime juice and zest. Set aside.
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- when the water are boiled, put the fish dish into the steamer. Close the lid set the timer for 6 min. Voila sever with white rice and any vegetable dish
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