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.
15-MINUTE GINGER SOY ASIAN STEAMED FISH
Steps:
- Dry fish fillets thoroughly with paper towels. Place in a single layer in a 9x13 glass dish or other large microwavable dish.
- In a bowl, whisk together all remaining ingredients (except for cilantro and green onions) until well combined. Pour evenly over the fish, ensuring that both sides of fillets are coated with sauce. Sprinkle evenly with cilantro and green onions on top of fillets. Tightly cover dish with two layers of cling wrap. Microwave on high for 4-6 minutes, depending on thickness of your fish; if your microwave doesn't have a turntable, be sure to rotate the dish halfway into cook time. If needed, add another 1-2 minutes of cook time; cooked fish should be firm and flaky at the center.
- Carefully serve while hot.
ASIAN-STYLE FISH & CHIPS
Fancy a slightly more daring fish supper? Give your friday night fish and chips an Asian twist with tempura-battered cod and a spicy wasabi tartare sauce
Provided by Chelsie Collins
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 19
Steps:
- In a large bowl, combine the miso paste with 1 tbsp rice wine vinegar and 1 tsp sugar. Put the cod fillets in the marinade and turn over so they are evenly coated. Cover with cling film and chill for 1 hr.
- Put the radishes in a small bowl with the black sesame seeds, the remaining vinegar and sugar, and a pinch of salt. Leave to pickle for at least 30 mins.
- For the wasabi tartare sauce, combine all the ingredients and season well. Set aside or chill in the fridge until needed.
- Meanwhile, put the sweet potato chips in a large saucepan filled with cold salted water. Bring to the boil and cook for 7-8 mins until slightly tender. Drain and leave to steam-dry for 2 mins.
- Fill a large saucepan with the oil until two-thirds full. Place over a medium-high heat until the oil reaches 180C on a temperature probe (or until a piece of bread crisps up in 20 secs). Meanwhile, make the tempura batter by combining the flours and gradually whisking in the soda water. Whisk until the batter is lump-free, then chill until needed.
- Once the oil has come to temperature, fry the sweet potato chips in batches until golden and cooked through, about 5 mins. Transfer to a baking sheet, season with salt and place in a low oven to keep warm while you fry the fish.
- Tip some seasoned flour onto a plate and dip the cod fillets in it, patting off any excess. Dip into the batter and fry in the same oil as the chips for 3-4 mins, until the batter is golden and the fish is cooked. Drain on kitchen paper.
- Serve the cod with the chips, wasabi tartare, pickled radishes and lime for squeezing over.
Nutrition Facts : Calories 851 calories, Fat 27 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 107 grams carbohydrates, Sugar 25 grams sugar, Fiber 6 grams fiber, Protein 43 grams protein, Sodium 0.8 milligram of sodium
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
ASIAN FISH NIGHT
I do lot's of Asian nights be it Chinese, Thai or Japanese. I vary between meat and fish sometimes I mix both. This time I just made all fish, I like to do a few dishes for variety, instead of just one dish for a meal. I made Chinese cod, onion and ginger crab with egg sauce and braised halibut with ginger and green onion.
Provided by The Flying Chef
Categories Halibut
Time 55m
Yield 4 serving(s)
Number Of Ingredients 34
Steps:
- This sounds like a huge recipe, but because fish cooking time is not long, your main work is cracking and extracting meat from crab legs and claws.
- Method for cod.
- Cut fish into 4 pieces, place fish in an oven proof baking dish or pan. Place 2 slices of ginger on each piece. Pour soy and hoisin over fish and refrigerate for 30 minutes.
- Bake fish in pre-heated oven 180°C for 8-10 minutes depending on thickness of fillet.
- Remove fish pieces and arrange on a warmed serving dish. Place roasting pan over moderate heat and add sauce ingredients except cornflour. Add a little water to cornflour and mix pour into pan stir until mixture boils and thickens.
- Pour sauce over fish garnish with green onions and serve immediately.
- Method for onion and ginger crab with egg sauce.
- You can leave the crab in shells for time if preferred, I remove the meat from all but 2 claws for ease of eating. It can be messy trying to crack shells once mixed with sauce. Also reserve a few green onions to sprinkle over the top.
- Remove crab meat from legs and claws, save 2 claws to garnish plate.
- Heat some olive oil in a pan or wok and add onions, garlic and ginger stir fry for 1 minute. Add green onions and stir fry for another minute.
- Add soy, chillies, sherry, stock, water and crab meat stir fry 3-4 minutes, add 2 crab claws cook for another minute.
- Beat egg in a bowl and spoon 3-4 tablespoons of sauce into the egg. Add one at a time and mix, this stops the egg from scrambling when added. Pour egg mixture slowly into pan and stir until heated through.
- Place mixture into serving bowl, top with 2 crab claws and sprinkle with green onions.
- Method for Braised Halibut with ginger and green onion.
- Cut fish into 4 pieces.
- Heat some olive oil in a pan or wok, add onions, ginger and garlic stir fry for 30 secs - 1 minute.
- Add soy sauce, sherry, stock and water stir. Simmer fish fillet 7-8 Min's turning each piece once during cooking.
- Remove fish to a warmed serving plate, add a little water to cornflour and pour into sauce, add sugar and stir until mixture boils and thickens pour over fish garnish with green onion and serve immediately.
- Serve fish dishes as is or you can serve with rice, I find rice too filling.
Nutrition Facts : Calories 452.9, Fat 5.5, SaturatedFat 1, Cholesterol 190.4, Sodium 3276.6, Carbohydrate 19.7, Fiber 2.1, Sugar 8.9, Protein 60
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