Five Spice Fish Recipes

FIVE-SPICE TUNA

Steps:

• In a large bowl of shallow dish, combine the first six ingredients. Add tuna and turn to coat. Refrigerate for 15 minutes., Drain tuna, discarding marinade. Place tuna on a broiler pan coated with cooking spray. Broil 3-4 in. from the heat until fish flakes easily with a fork, 3-5 minutes on each side .

FIVE-SPICE FISH

Steps:

• Toss the fish in the five-spice powder and cornstarch to coat.
• Heat the oil in a frying pan or wok and stir-fry the scallions, ginger, mushrooms, and corn for 1 minute.
• Add the spiced fish and cook for 2 minutes, turning once.
• Mix together the soy sauce, sherry, and sugar, then pour over the fish.
• Simmer for 2 minutes.
• Season to taste and serve.

LIGHT AND SPICY FISH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place a sheet of aluminum foil onto a baking sheet, and grease lightly.
• Place fillets onto the foil, and sprinkle with garlic powder, salt, and pepper. Spoon picante sauce over fillets, and squeeze lime juice over the top. Bring the sides of the foil together, and fold the seam to seal in the fish.
• Bake in preheated oven for 15 to 20 minutes, or until fish flakes easily with a fork.

FISH WITH BENGALI 5-SPICES

Steps:

• 1. Prepare the 5-spice mixture. Place the fish pieces in a large non-reactive bowl. Add the 1/4 teaspoon turmeric and salt and mix well, making sure all the pieces are well-coated. Cover with plastic wrap and marinate in the refrigerator at least 1 and up to 4 hours. 2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat and fry the fish pieces (leave any juices in the bowl), in 2 or 3 batches if necessary, until golden, about 2 minutes per side. Remove to a bowl. 3. To the bowl with the fish juices, add the remaining 1/2 teaspoon turmeric, cayenne pepper, and water and mix well to make a paste.4. Heat the remaining 1 tablespoon oil in the same skillet and add the panch-phoran they should splatter upon contact with the hot oil, so cover the pan until the splattering subsides. Quickly add the turmeric paste, stir about 1 minute, then add the tomatoes and cook until most of the juices evaporate, about 5 minutes.5. Mix in the fish, plus any juices that may have accumulated, and cook over medium heat 2 to 3 minutes to blend the flavors. Transfer to a serving dish, sprinkle the cilantro on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

FIVE SPICE

Steps:

• Place a small skillet over medium heat. Add spices and toast, stirring, until fragrant, 2 to 4 minutes. Pour into a small bowl and set aside to cool. If using the whole spices for a braise, they are ready to go.
• To make the spices into a powder, use a spice grinder, clean coffee grinder, or mortar and pestle to grind the spices until fine. If you like, you can strain the mix through a fine-mesh strainer to remove any coarse bits, but this is optional. Store in an airtight container in a cool, dark place for up to 1 year.

CHINESE FIVE-SPICE SALMON

Steps:

• Preheat oven to 375 degrees. Coat fillets with olive oil and place skin-side down in large baking dish. Sprinkle fillets with five-spice powder, sugar, lime peel, lime juice, garlic powder, red pepper flakes, and salt and pepper.
• Bake, uncovered, 15 minutes or until fish flakes easily with a fork.
• Meanwhile, heat sesame oil in large nonstick skillet. Add mushrooms and ginger; cook and stir until mushrooms are soft. Stir in bok choy and cook until heated through. Serve salmon over mushroom-bok choy mixture.