Fishingingersauce Recipes

ARTHUR TREACHER'S FISH

Arthur Treacher's Fish image

Make and share this Arthur Treacher's Fish recipe from Food.com.

Provided by Lennie

Categories Lunch/Snacks

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 7

Ingredients

3 lbs fish fillets
2 cups all-purpose flour
3 cups pancake mix
3 cups club soda
1 tablespoon onion powder
1 tablespoon seasoning salt
oil (for deep frying)

Steps:

Dip moistened fish pieces evenly but lightly in the flour.
Dust off any excess flour and allow pieces to air dry on waxed paper, about 5 minutes.
Whip the pancake mix with the club soda to the consistency of buttermilk-- pourable, but not too thin and not too thick.
Beat in the onion powder and seasoned salt.
Dip floured fillets into batter and drop into 425F oil in heavy saucepan using meat thermometer.
Brown about 4 minutes per side.
Arrange on cookie sheet in 325F oven until all pieces have been fried.

STEAMED FISH WITH GINGER

Steamed Fish with Ginger image

If you like fish or even anything about Chinese food you'll love this recipe.

Provided by lenochka

Categories World Cuisine Recipes Asian Chinese

Time 25m

Yield 2

Number Of Ingredients 9

Ingredients

1 pound halibut fillet
1 teaspoon coarse sea salt or kosher salt
1 tablespoon minced fresh ginger
3 tablespoons thinly sliced green onion
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 tablespoon peanut oil
2 teaspoons toasted sesame oil
¼ cup lightly packed fresh cilantro sprigs

Steps:

Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.
Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.
Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over; be careful. Garnish with cilantro sprigs and serve immediately.

Nutrition Facts : Calories 360.6 calories, Carbohydrate 2 g, Cholesterol 72.6 mg, Fat 16.8 g, Fiber 0.5 g, Protein 48.1 g, SaturatedFat 2.6 g, Sodium 1908 mg, Sugar 0.4 g

FISH IN GINGER SAUCE

Fish in Ginger Sauce image

This is far easier than the list of ingredients may indicate. If you enjoy fishing, this is a great way to prepare your fresh catch, whether bass, bluegill, crappie, perch or walleye fillets. It's great with tilapia fillets too. I came up with this Asian-like recipe after years of experimenting and tweaking. It has a little spice kick to it from the Szechuan stir-fry sauce, but anyone can handle it, even kids. I posted a 5 minute video of myself making this dish on YouTube under the title "Fish in Ginger Sauce" (from Juanelo1946)."

Provided by Mr. Sandman

Categories Tilapia

Time 27m

Yield 3 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup soy sauce
2 tablespoons of szechuan stir-fry sauce
3 tablespoons sugar
1/4 teaspoon garlic powder
2 -3 tablespoons minced fresh ginger
2/3 cup water
1 -2 lb of small fish fillet
1/2 cup of fried fish breading (or cornmeal with salt & pepper)
1/3 cup vegetable oil (for cooking)
2 -3 large green onions, chopped

Steps:

Fillets should be wet.
In a small bowl mix the first six ingredients.
Heat skillet over medium high heat.
Add vegetable oil to skillet.
Put breading in one gallon sealable plastic bag.
Add the fillets to the bag and shake to coat them thoroughly.
Put the breaded fillets onto clean plate.
Add fillets to hot oil and cook until slightly brown, about 1-2 minutes.
Turn over fillets and brown on other side for another minute.
Turn heat down to medium.
Pour in the soy sauce mixture.
Turn fish over one last time.
Cover pan and let it simmer about 3-4 minutes more (see note).
Transfer fillets to serving platter and pour sauce from skillet over top.
Sprinkle the chopped green onions over the top.

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