Broiled Fishcakes With Ginger And Cilantro Recipes

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BROILED FISH CAKES WITH GINGER AND CILANTRO



Broiled Fish Cakes With Ginger And Cilantro image

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 1h

Yield 4 servings

Number Of Ingredients 9

1 baking potato weighing about 1/2 pound
Salt to taste
1 1/2 pounds fillet of cod or other mild, delicate white fish
1 tablespoon peeled and minced ginger
1/2 cup minced cilantro leaves, plus more for garnish
1 fresh or dried hot red chile, minced, or 1/4 teaspoon cayenne, or to taste
Freshly ground black pepper to taste
2 tablespoons peanut or other oil
Lime wedges

Steps:

  • Boil potato in salted water to cover until it is tender but not mushy, 30 to 40 minutes.
  • Meanwhile, place fish in a skillet that can later be covered. Add water to cover, salt the water, and bring to a boil over high heat. Cover, turn off heat, and set a timer for 10 minutes. After that time, use a slotted spoon to remove fish to a bowl.
  • When potato is done, peel it and mash it with the fish. Add seasonings, along with some salt and pepper, and work the mixture with your hands until it is well blended. Shape into 8 equal burger-shaped patties.
  • Preheat broiler, and set rack about 4 inches from heat source. Brush patties on both sides with oil, then place on a non-stick baking sheet. Broil carefully, until nicely browned on top, then turn and brown on the other side. Sprinkle with more cilantro, and serve hot, with lime wedges.

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 5 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 1 gram, Sodium 559 milligrams, Sugar 1 gram

WHOLE FRIED FISH WITH GRILLED LIME, CILANTRO AND GINGER VINAIGRETTE



Whole Fried Fish with Grilled Lime, Cilantro and Ginger Vinaigrette image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

2 limes, 1 zested, both cut in half
1/4 cup olive oil
1/2 cup rice vinegar
1 tablespoon honey
1 tablespoon grated fresh ginger, plus one 2-inch piece
1 tablespoon soy sauce
1 teaspoon fish sauce
Kosher salt and freshly ground black pepper
6 cups vegetable oil or neutral oil, for frying
1 jalapeno
Two 1 1/2- to 2-pound whole fish such as red snapper or striped bass
4 cups rice flour
1 tablespoon coriander seeds, toasted and ground
1 cup fresh cilantro leaves and small stems (plooms)
4 scallions, sliced on a bias and soaked in ice water

Steps:

  • Preheat a grill pan over medium-high heat. Add the limes cut-side down and cook until deeply charred, 5 to 8 minutes.
  • In a mixing bowl, whisk together the olive oil, rice vinegar, honey, grated ginger, soy sauce and fish sauce. Season with salt and pepper, then set aside.
  • Add the frying oil to a cast-iron skillet large enough so the oil comes no more than halfway up the skillet sides. Heat the oil over medium-high heat. Add the jalapeno and 2-inch piece ginger to the oil.
  • Place the fish on a cutting board and pat dry with paper towels. Make slashes crosswise on a diagonal along the body of the fish every 2 inches on both sides, cutting all the way down to the bone. Season the fish generously inside and out with salt. Mix together the rice flour, coriander, lime zest and 1 tablespoon salt in a shallow bowl. Dredge the fish in the seasoned rice flour.
  • When the oil is 350 degrees F, grip a fish firmly by the tail and carefully lower head-first into the skillet, making sure to lay it down away from you. Repeat with the other fish. Fry until the flesh on the bottom side is cooked through and the skin is deeply browned and crisp, about 4 minutes. While the fish are frying, baste the inside of the heads with hot oil periodically.
  • Use tongs and a fish spatula to carefully turn both fish over. Fry until the flesh on the second side is cooked through and the skin is deeply browned and crisp, about 4 minutes. Transfer to a wire rack and season both sides with more salt.
  • To serve: Place both fish on a platter. Spoon the ginger vinaigrette over the top and around the fish. Garnish with cilantro and scallions and place the grilled limes around the edges.

BROILED FISHCAKES WITH GINGER AND CILANTRO



Broiled Fishcakes With Ginger and Cilantro image

Very tasty and relatively low fat fishcakes via Mark Bittman. These are a tad spicy and are great served on greens or a bun with a mayonaise of your choice, sliced onion and cucumber and a fruit salsa. They can be made in a counter top grill like a George Forman, adjusting cooking time for the fact that both sides are cooked at once.

Provided by Chef Kate

Categories     Potato

Time 1h

Yield 8 fishcakes

Number Of Ingredients 8

1 (1/2 lb) baking potato
1 1/2 lbs cod fish fillets (or other white fish)
1 tablespoon fresh ginger, peeled and minced
1/2 cup fresh cilantro, minced (plus more for garnish)
1 small hot red chili pepper, minced (or 1/4 teaspoon cayenne)
salt & freshly ground black pepper
2 tablespoons peanut oil
1 lime, cut in wedges

Steps:

  • Boil the potato in salted water until tender but not mushy (or bake the potato until tender but not overly soft).
  • Place the fish in a skillet which can be covered and cover the fish with salted water.
  • Bring to a boil over high heat, turn off the heat, cover the fish and let it poach in the water for ten minutes.
  • Transfer the fish via slotted spoon to a bowl.
  • Peel the cooked potato and add it to the fish and mash the two together.
  • Preheat the broiler.
  • Add the seasonings and salt and pepper to taste to the fish/potato mixture and work the mixture with your hands until well blended.
  • Shape into 8 equal burger-shaped patties.
  • Brush the patties on both sides with the oil and place on a non-stick or foil covererd cookie sheet.
  • Broil about 4" from heat source until nicely browned on top--about 3 minutes; then turn and brown the other side.
  • Serve hot garnished with lime wedges and additional cilantro.

Nutrition Facts : Calories 129.6, Fat 4, SaturatedFat 0.7, Cholesterol 36.7, Sodium 48.3, Carbohydrate 7.2, Fiber 0.9, Sugar 0.7, Protein 15.9

SALMON & GINGER FISH CAKES



Salmon & ginger fish cakes image

Create a complete superhealthy supper with these light, Asian-style fish cakes and sweet potato chips

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 45m

Number Of Ingredients 7

1 large sweet potato , cut into chips
4 tsp olive oil
2 x 140g/5oz skinless salmon fillets
thumbnail-size piece ginger , grated
zest 1 lime , plus wedges to serve
½ bunch spring onions , finely chopped
2 tbsp mayonnaise mixed with wasabi (optional)

Steps:

  • Heat oven to 200C/180C fan/gas 6. Toss the chips in a roasting tin with 1 tsp oil. Season and bake for 20-25 mins.
  • Chop the salmon as finely as you can and place in a bowl with the ginger, lime zest and seasoning. Heat 1 tsp oil in a non-stick pan and soften the spring onions for 2 mins. Stir into the salmon, mix well and shape into 4 patties.
  • Heat remaining oil in the pan and cook the patties for 3-4 mins each side until golden and cooked through. Cover with a lid and leave to rest for a few mins. Serve 2 patties each with the chips, mayo and lime wedges for squeezing.

Nutrition Facts : Calories 463 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 0.32 milligram of sodium

FISH WITH CILANTRO AND GARLIC



Fish With Cilantro And Garlic image

Provided by Marian Burros

Categories     dinner, easy, quick, main course

Time 20m

Yield 2 servings

Number Of Ingredients 8

Fresh cilantro to yield 1/4 cup coarsely chopped
Fresh parsley to yield 1/4 cup coarsely chopped
2 large cloves garlic
1/4 teaspoon ground cumin
1/8 to 1/4 teaspoon hot pepper flakes
2 tablespoons lemon juice
2 teaspoons olive oil
10 ounces red snapper or grouper

Steps:

  • Turn on the broiler, and cover broiler pan with aluminum foil.
  • Wash, dry and coarsely chop cilantro and parsley. Mince cilantro, parsley and garlic in food processor.
  • Add the cumin, hot pepper flakes, lemon juice and olive oil, and process until well blended.
  • Wash fish, and cut in half. Place in a single layer on foil, and spread cilantro mixture evenly over fish.
  • Broil fish four inches from heat, according to the Canadian rule: measure fish at the thickest part, and cook 8 to 10 minutes to the inch.

Nutrition Facts : @context http, Calories 196, UnsaturatedFat 5 grams, Carbohydrate 3 grams, Fat 7 grams, Fiber 0 grams, Protein 30 grams, SaturatedFat 1 gram, Sodium 97 milligrams, Sugar 1 gram

BROILED CHICKEN WITH MANGO, GINGER AND CILANTRO



Broiled Chicken with Mango, Ginger and Cilantro image

Categories     Chicken     Fruit     Ginger     Herb     Broil     Low Cal     Low/No Sugar     Mango     Winter     Bon Appétit

Yield 2 Servings; Can be doubled

Number Of Ingredients 7

2 boneless chicken breast halves with skin
2 teaspoons olive oil
1 tablespoon minced peeled fresh ginger
2 large garlic cloves, minced
3/4 cup chopped peeled mango or fresh pineapple
1 tablespoon chopped fresh cilantro
2 teaspoons white wine vinegar

Steps:

  • Preheat broiler. Lightly oil broiler pan. Using mallet or rolling pin, pound chicken lightly between sheets of waxed paper to even 1/2-inch thickness. Season chicken with salt and pepper. Place chicken, skin side up, on prepared pan. Broil until skin is golden brown, about 4 minutes. Turn chicken over and broil until cooked through but still juicy, about 3 minutes longer.
  • Meanwhile, heat 2 teaspoons oil in heavy small skillet over medium heat. Add ginger and garlic; sauté 2 minutes. Add mango; sauté until heated through and beginning to soften, about 3 minutes. Remove from heat. Mix in cilantro and vinegar. Season with salt and pepper.
  • Place chicken on plates. Top with warm mango mixture and serve.

BROILED QUAIL WITH GINGER, SOY, AND CILANTRO



Broiled Quail with Ginger, Soy, and Cilantro image

Yield Serves 4

Number Of Ingredients 9

6 whole jumbo quail (6 to 8 ounces each)
1/2 cup packed fresh cilantro leaves
2 tablespoons minced peeled fresh gingerroot
2 tablespoons soy sauce
2 teaspoons ground cumin
2 teaspoons ground coriander seeds
1/4 cup corn or canola oil
freshly ground black pepper
2 to 3 tablespoons water

Steps:

  • With poultry shears or a sharp knife cut off necks, feet, and first 2 wing joints of each quail and discard. Cut out and discard backbones and halve each quail lengthwise through breast. Arrange quail halves in one layer in a shallow flameproof baking pan.
  • Chop cilantro and in a small bowl stir together with gingerroot, soy sauce, cumin, ground coriander, and oil. Spoon marinade over quail, turning to coat and rubbing marinade into both sides. Marinate quail, covered and chilled, at least 1 hour and up to 12.
  • Preheat broiler.
  • Season quail lightly on both sides with pepper and salt and arrange, skin sides up, in pan with marinade. Broil quail 3 to 4 inches from heat 5 to 7 minutes. Turn quail over and baste with pan juices. Broil quail 2 to 3 minutes more, or until cooked to barely pink for medium.
  • Transfer quail to a platter and pour off fat from pan. On stovetop deglaze pan with water over moderate heat, stirring and scraping up brown bits. Spoon pan juices over quail.

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