Chinese Marinated Fish Recipes

SOY-MARINATED FISH

Steps:

• For fish:
• Rinse fish and pat dry. Mix green onions, ginger, 1 tablespoon rice wine, 1 tablespoon oil, and soy sauce in 11x7x2-inch glass baking dish. Add fish and turn to coat. Let marinate 1 hour at room temperature.
• For sauce:
• Bring first 6 ingredients to boil in heavy small saucepan, stirring to dissolve sugar. Reduce heat to medium and simmer until sauce is slightly thickened and reduced to 1/3 cup, about 4 minutes. Remove star anise sauce from heat and cool.
• Remove fish from marinade and place on several layers of paper towels to drain; reserve marinade. Pat fish dry. Heat 14-inch-diameter flat-bottomed wok over high heat until drop of water added to wok evaporates on contact. Add remaining 1 tablespoon oil to wok, then fish pieces, spreading evenly. Cover and cook 30 seconds. Uncover and loosen fish pieces with metal spatula. Reduce heat to medium and cook 1 minute. Turn fish pieces over; cook 1 minute. Add remaining 2 tablespoons rice wine and reserved marinade from fish. Cover and cook 1 minute. Remove wok from heat; let fish stand covered until just opaque in center, about 1 minute. Using metal spatula, transfer fish and sauce from wok to plate. Drizzle with some of star anise sauce. Refrigerate until cold. DO AHEAD Can be made 6 hours ahead. Cover fish and keep chilled. Cover remaining star anise sauce and let stand at room temperature.
• Spoon additional star anise sauce over fish; sprinkle with green onions and serve cold or at room temperature.

CHINESE MARINATED FISH

Steps:

• Turn on broiler in oven or toaster oven.
• Combine the sherry and sesame oil. Grate the ginger, and add.
• Wash and dry fish. Coat it with marinade, until it's time to cook it -- just a few minutes.
• Remove the fish from the marinade, and broil it according to the Canadian rule: measure the fish at its thickest part, and cook it 8 to 10 minutes to the inch. Scrod will take about 5 minutes. Brush once with marinade.

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.

CHINESE-STYLE STEAMED FISH

Steps:

• Arrange 1/2 of the green onions on the bottom of the steaming bowl (it is important to steam in a container in order to retain the steam and juices around the fish). Place 1/2 of the mushrooms and Napa cabbage sections on top of the onions. Place fish on top of the vegetables. Sprinkle ginger, garlic, and red pepper flakes over fish. Top with the remaining green onions, mushrooms, and napa cabbage. Drizzle soy sauce and water over everything.
• Place steam bowl in a steamer over 1 inch of boiling water, and cover. Steam for 15 to 20 minutes, or until fish flakes easily. Garnish with cilantro, if desired.

ASIAN MARINADE FOR FISH OR SHRIMP

Steps:

• Combine all ingredients in a shallow bowl or resealable plastic bag.
• Add fish or shrimp and marinate in the refrigerator for 20 minutes.
• Broil or grill fish till fish flakes easily with a fork (time required will depend on which fish you use), or shrimp is cooked through.
• Serve.

BASIL-MARINATED FISH

Steps:

• In a large bowl, combine the vinegar, oil, herbs, garlic, lemon zest, salt and pepper. Add fillets; turn to coat. Cover and refrigerate for 30 minutes, turning once or twice. , Drain and discard marinade. Lightly oil the grill rack. Grill fillets, covered, over medium-hot heat or broil 4 in. from the heat for 7-10 minutes or until fish flakes easily with a fork.

CHINESE FIVE SPICE MARINATED SALMON

Steps:

• Combine the marinade ingredients in a shallow nonmetalic baking dish or ziplock bag,.
• Add the salmon strips and turn gently to coat.
• Refrigerate for a minimum of 30 minutes or up to 6 hours, turning often.
• Steamed Salmon:.
• Remove salmon from marinade and place in a casserole dish that will fit inside your bamboo steamer. (I use a disposible aluminum cake pan that has been slightly modified to allow steam to filter around the sides.).
• Generously brush salmon with your favorite oriental sauce; sprinkle grated ginger on top.
• Cover with bamboo lid and place over boiling water to steam.
• Steam for 10-12 minutes; or until fish flakes with a fork.
• Serve over rice with lemon/lime wedge.