Fish With Hong Kong Sauce Recipes

HONG KONG-STYLE FISH FROM ATLANTA FISH MARKET

Hong Kong-Style Fish from Atlanta Fish Market image

This restaurant recipe is from the Atlanta Fish Market, known for its innovative seafood dishes. This particular recipe has quite a fan base and is healthy as well. I highly recommend halibut for this dish...you can use a variety of fish, but it works best with a white, light, flaky fish.

Provided by Epi Curious

Categories Low Cholesterol

Time 35m

Yield 2 , 2 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup low sodium soy sauce
1/4 cup water
3 ounces dry sherry
2 tablespoons granulated sugar
2 tablespoons sesame oil
2 tablespoons olive oil
1 lb spinach, fresh, washed and stemmed
black pepper, freshly ground
12 ounces white fish fillets (preferably two 6-oz. fillets)
2 tablespoons ginger, fresh, finely julienned
2 tablespoons green onions, finely julienned

Steps:

In a saucepan, combine soy sauce, water, sherry and sugar and bring to a boil. Reduce heat to low to keep warm.
In a large skillet, heat sesame and olive oils. Add spinach and toss until wilted. Season with pepper and set aside.
Steam or saute fish until just done. Do not overcook.
to assemble: In a large soup bowl, place a bed of spinach. Rest fish on top of spinach and garnish with ginger and green onions. Pour soy broth over fish and serve.

HONG KONG FISH IN CURRY SAUCE

Hong Kong Fish in Curry Sauce image

This easy and delicious dish can also be prepared with chicken, shrimp or scallops. Note this recipe has been updated to reflect gracious suggestions from Ready Set Cook #9 Contest reviewers.

Provided by FLKeysJen

Categories Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 lb fish fillet, any white fish such as orange roughy, tilapia, flounder
1 cup white onion, sliced
1 tablespoon curry powder
3 white potatoes, peeled and sliced in 1/4 inch pieces
1 medium carrot, peeled and sliced
4 tablespoons peanut oil, for frying
2 tablespoons cornstarch
1 tablespoon sesame oil
1/2 teaspoon salt
1 egg white, folded delicately with a rubber spatula (not beaten)
1 dash pepper
1 (13 1/2 ounce) can coconut milk or 1 (13 ounce) can light coconut milk
1 tablespoon brown sugar
2 teaspoons chicken bouillon powder

Steps:

In two separate bowls, mix together marinade and flavoring sauce ingredients.
Cut fillet into 1 1/2 x 1 1/2 inch pieces.
Dry the fish with a clean kitchen towel, pressing out any excess water.
Marinate fish for 15 minutes.
In a skillet, heat 2 T oil over medium-high heat and pan fry the fish on both sides until lightly browned, about one to two minutes per side; transfer fish to serving platter.
Heat 2 T oil over high heat; stir fry the onions for a few seconds.
Add the curry powder, potatoes and carrots; stir fry until well-blended.
Add the flavoring sauce; cover and cook over medium heat until the potatoes and carrots are tender, about 12 minutes.
Return fish to pan and mix gently.

Nutrition Facts : Calories 608.4, Fat 38.8, SaturatedFat 21.2, Cholesterol 62.5, Sodium 903, Carbohydrate 36.6, Fiber 3.7, Sugar 6.9, Protein 31.6

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