Fish In Dark Soya Sauce Recipes

SOY-MARINATED FISH

Soy-Marinated Fish image

Provided by Grace Young

Categories Wine Wok Fish Ginger Onion Soy Appetizer Marinate Dinner Sherry Soy Sauce Bon Appétit Pescatarian Dairy Free Tree Nut Free Kosher

Yield Makes 6 (appetizer) servings

Number Of Ingredients 15

Ingredients

Fish
1 1/2 pounds 3/4-inch-thick hake or pollack fillets, cut into 2x3- or 2x4-inch pieces
1/2 cup chopped green onions
3 tablespoons minced peeled fresh ginger
3 tablespoons Shaoxing wine (Chinese rice wine) or dry Sherry, divided
2 tablespoons peanut oil or vegetable oil, divided
1 tablespoon soy sauce
Sauce
3 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons Asian sesame oil
2 tablespoons Shaoxing wine (Chinese rice wine) or dry Sherry
1 tablespoon dark soy sauce
1 whole star anise
1/4 cup chopped green onions

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.

FISH IN DARK SOYA SAUCE

Fish in Dark Soya Sauce image

Make and share this Fish in Dark Soya Sauce recipe from Food.com.

Provided by jasm1525

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 mackerel, clean
1 garlic clove, pound
1 slice gingerroot, shred
1/4 chili pepper, slice
1 teaspoon sugar
1/2 teaspoon dark soya sauce
1/2 cup water
2 tablespoons cooking oil
1 stalk spring onion, chopped

Steps:

Heat the oil in a frying pan and fry the pounded ingredients and shredded ginger till fragrant.
Add in the rest of the ingredients except the fish and bring to the boil.
Gently put in the fish and simmer for 5 minutes.
Turn the fish over and simmer for another 5 to 10 minutes till the fish is cooked.
Dish into a plate and sprinkle with chopped spring onion before serving.

Nutrition Facts : Calories 68.4, Fat 6.8, SaturatedFat 0.9, Sodium 39, Carbohydrate 2, Fiber 0.2, Sugar 1.3, Protein 0.2

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