Asian Fish With Vegetables Recipes

ASIAN INFUSED FISH AND VEGETABLES

Steps:

• Rinse snow peas and cut diagonally into pieces. Rinse carrots, peel and cut into thin sticks. Rinse scallions and cut white parts diagonally into thin rings. Cut green parts into fine strips. Mix vegetables together.
• Preheat oven to 180°C (approximately 350°F). Cut 4 pieces of parchment paper measuring about 30 x 30 cm (approximately 12 x 12 inches).
• Rinse cilantro and shake dry. Pluck off leaves and place in a bowl. Peel garlic and press into bowl. Mix well with curry paste and 2 tablespoons of oil. Season with salt and pepper.
• Rinse fish fillets and pat dry. Place in middle of parchment squares and brush with cilantro oil. Top with vegetables and drizzle remaining oil on top. Fold parchment paper over and secure with kitchen twine. Place parchment parcels on a baking sheet and cook for 25 minutes.
• Open parcels and serve sprinkled with red pepper flakes.

FISH FILLETS WITH ASIAN VEGETABLES

Steps:

• Heat the oven to 350℉ (180℃). Arrange the fish fillets in a baking dish . Place the water chestnuts and bamboo shoots in a colander, and pour boiling water over them to remove the tinny taste. Arrange the vegetables around the fish. Also arrange the scallions and snow peas. Bring the court bouillon to a simmer, along with the soy, sesame oil, pepper, garlic and ginger. Pour this over the fish, cover the fish with a sheet of buttered wax paper, buttered side down, and bake for 7 minutes. Remove from the oven, drain the cooking liquids, and reduce them by half. Serve immediately, dividing the fish among the plates along with the vegetables.

STEAMY GRILLED ROCKFISH WITH CHINESE VEGETABLES

Steps:

• Mix the garlic with the soy sauce and fish sauce in a medium. Place the rockfish in the bowl and marinate for 5 to 7 minutes.
• Cut bottoms of the bok choy and wash, making sure there's no sand in between the leaves. Trim the bottom of the mushrooms and separate the mushrooms so they're not too clumped together. Drizzle the grapeseed oil on the vegetables and salt them.
• Heat a grill pan over high heat for 5 minutes. You want it nice and hot! When a drop of water instantly sizzles and evaporates, add the bok choy and mushrooms. It's ok if the grill pan is crowded ? that's what creates the steam. Grill until the bok choy and mushrooms have some char, about 3 minutes. Move the vegetable aside. Remove the rockfish from the marinade and place skin-side down on the grill pan. Cover the top of the fillets with the vegetables, reduce the heat to medium and cover with aluminum foil. Grill/steam the fish and vegetables for 12 to 17 minutes, depending on how thick your fillet is. You may lift the foil to check on it. If the middle of the fillet flakes easily, it's ready.
• Pulse the scallions, ginger, sesame oil and 1 teaspoon salt in a food processor. If you can find it, add a head of black garlic because it adds a nice sweetness.
• Cut the rockfish fillets into 4 to 5 portions. Place a large scoop of garlic-ginger sauce onto the plate, then use the back of the spoon to "swoop" it across the plate. Place the fish on top of the sauce, then cover with grilled/steamed veggies. Garnish with black sesame seeds and chives.

ASIAN VEGETABLES WITH FISH

Steps:

• Cut the perch fillets in 1-1.5 cm (approximately 1/2-inch) wide strips and sprinkle with lemon juice. Peel ginger and cut into sticks. Peel celery root and cut into large cubes (1.5-2 cm/approximately 3/4 inch). Parboil in boiling salted water for about 6 minutes, drain and rinse with cold water. Trim peas. Peel the shallots, cut in half and cut into strips.
• Rinse the Thai basil and pat dry. Cook rice according to package instructions, about 20 minutes. Heat the oil in a frying pan and fry the ginger with the shallots until translucent. Add fish and cook 2 minutes. Add the remaining vegetables, deglaze with soy sauce and cook for another 3 minutes. Season with pepper and arrange on plates with the rice. Serve garnished with basil.

CHINESE NEW YEAR WHOLE FISH WITH SWEET AND SOUR VEGETABLES

Steps:

• Score the fish flesh, cutting 3-4 diagonal slits through to the bone on both sides.
• Season with salt rubbing the salt into the cuts.
• Cook under a preheated grill 4 minutes each side. Alternatively bbq it.
• Meanwhile heat a wok, add a little oil, add ginger, chilli and vegetables tossing well over high heat for 2-3 minutes.
• Add soy and oyster sauces, sugar, vinegar and sesame oil and bring to the boil.
• In a bowl mix cornflour to a smooth paste with some cold water, add to the pan and simmer until sauce thickens.
• Place fish on serving platter and spoon sauce and vegetables over the top.

ASIAN FISH AND VEGETABLE WRAP

Steps:

• In a small bowl, add the oyster sauce, marmalade, soy sauce, orange zest, ginger, and cornstarch; stir to combine.
• In a large non-stick skillet, heat 1 tablespoon of oil over medium heat.
• Add the garlic; sauté for 30 seconds.
• Add in the bell pepper, cabbage, and water chestnuts; cook, stirring occasionally for 2-3 minutes or until the cabbage wilts.
• Add in the oyster sauce mixture and stir to combine.
• Continue cooking until the sauce begins to boil; remove from heat; transfer the vegetable mixture to a large bowl.
• Clean out the skillet and return to the stove.
• Add in the remaining 1 tablespoon olive oil over medium-high heat.
• Sprinkle the salmon evenly with the five spice powder, 1 teaspoon Kosher salt, and 1/4 teaspoon pepper.
• Add the salmon to the skillet and cook, stirring frequently, for 3 minutes or so, until it is firm and cooked through.
• Add the vegetables and rice to the salmon; stir gently.
• Fold in the chow mein noodles; season with additional salt and pepper if desired.
• Spoon mixture onto each tortilla; roll-up/wrap burrito style.
• Serve immediately.

MAHIMAHI WITH GINGER-SOY SAUCE AND STIR-FRIED VEGETABLES

Steps:

• Mix first 10 ingredients in medium bowl. Let stand 1 hour at room temperature.
• Preheat oven to 400°F. Press each fillet into coriander seeds to coat all sides. Sprinkle with salt and pepper. Heat 1 tablespoon oil in large skillet over high heat. Add 3 fillets and sear until brown, about 1 minute per side. Transfer to large rimmed baking sheet. Repeat with remaining 3 fillets and 1 tablespoon oil. Spoon 1 tablespoon sauce over each fillet. Bake until just cooked through, about 5 minutes for medium-rare. Transfer fish to plates.
• Toss Stir-fried Vegetables with 2 tablespoons sauce. Divide vegetables among plates. Serve, passing remaining sauce separately.

CHINESE STEAMED FISH WITH VEGETABLES

Steps:

• 1. Combine sauce ingredients and set aside for 30 minutes.2. Rinse fish and pat dry. Arrange on steamer tray and set over pan with 2 to 3-inches boiling water cover and steam 1-2 minutes. 3. Top with vegetables and steam until fish is opaque through center and vegetables are crisp-tender, 3-5 minutes longer. 4. Transfer vegetables and fish to individual plates and pour sauce over each portion. Note: Orange zest is the orange part of the peel only. The white portion is too bitter for use.