Gently Steamed Fish With Cucumber Borage And Tahini Sauce Recipes

GENTLY STEAMED FISH WITH CUCUMBER, BORAGE, AND TAHINI SAUCE

Steps:

• Fish: Combine coarse salt and water in a large bowl and whisk until salt dissolves. Place halibut in a deep nonreactive container just wide enough to hold fillets in a single layer, and add lemon and dill stems. Pour salted water over fish to completely submerge, cover container with plastic wrap, and refrigerate at least 2 hours and up to 4 hours.
• Tahini sauce: Mash garlic and coarse salt into a paste with a mortar and pestle or the flat side of a knife. Transfer garlic to a medium bowl; whisk in tahini. Whisk in lemon juice, then the water, whisking until sauce is the consistency of lightly whipped cream.
• Cucumber and borage: Melt 2 tablespoons butter in a medium saute pan over medium heat. Add cucumber and a pinch of coarse salt; reduce heat to medium-low. Cook, stirring occasionally, until cucumber begins to become translucent, about 10 minutes. Transfer cucumber to a bowl with a slotted spoon. Melt remaining tablespoon butter over medium-low heat, add shallot and garlic, and cook, stirring occasionally, until softened, about 5 minutes. Add borage leaves and stalks and a pinch of coarse salt. Increase heat to medium-high; cook until borage browns in places and stalks become tender, about 4 minutes. Add lemon juice, scraping up browned bits with a wooden spoon, and transfer to bowl with cucumber. Season mixture with coarse salt, gently stirring to combine, and cover to keep warm.
• To finish: Remove fish from brine; discard brine. Place fillets, skinned side down, in a single layer in a steamer; top with 1 tablespoon oil and sprinkle with flaky salt. Bring 1 inch of water to a simmer in a large, shallow pot. Place steamer in pot and cover. Steam until fillets are just cooked through and opaque throughout, about 4 minutes.
• Spread 1 tablespoon tahini sauce across each of 4 plates and top with fish. Divide cucumber and borage among plates, drizzle with oil and any accumulated juices, and garnish with borage flowers.

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.

STEAMED FISH WITH GINGER

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.

BAKED WHOLE FISH WITH TAHINI SAUCE AND TEMPURA VEGETABLES

Steps:

• I use 2 pans for the cooking 1 for each fish, I put the same amount of ingredients listed above per pan. By that I mean 1/3 cup lime per pan 1/2 cup wine per pan etc -- Or double up and eye ball dividing mixture evenly among pans.
• Combine lime juice, wine, water, lemongrass, coriander and parsley in a bowl. Place fish in baking dish and pour mixture over, repeating for second pan.
• Cover with foil and bake at 190c for 25-30 Min's until fish are tender and cooked through.
• Tahini Sauce.
• Blend or Process Tahini ingredients until just combined about a minute.
• Transfer to a pan and heat until sauce thickens and is heated through.
• To Serve pull skin back from one side of fish and using a fork pull fish meat off from top to bottom. You will find it flakes off real easy and you shouldn't end up with many bones in fish meat. Repeat to the other side, place fish meat neatly on plate and pour tahini sauce over. Serve with tempura vegetables with dipping sauce recipe below.
• Vegetables.
• You can use just about any mix of vegetables, above recipe is just a suggestion. This is also the same way to make seafood tempura you can also make this as a starter with a mixture of seafood and vegetables.
• Cut seaweed into 5cm squares, halve the sheet and cut into 2cm-wide strips. Brush strips with water and wrap tightly around noodles in the middle, reserve noodle bunches.
• Mix all the ingredients for the batter together, this should not be a smooth batter, but should have a few lumps of flour in it. It is best made just before beginning to deep fry. Always make with iced or chilled water and never leave batter to sit for to long before using.
• Heat oil to moderately hot 170c in wok or deep pan. Dust chopped vegetables, except seaweed squares, lightly in flour. Dip seaweed squares and other ingredients into batter, drain excess batter, deep fry ingredients, in batches until golden. Drain on absorbent paper. Only fry small amounts at a time to allow for oil to come back to correct temperature before next batch is added.
• Finally deep fry noodle bunches and serve as a garnish.
• Combine all sauce ingredients stir to mix.
• Serve tempura immediately with individual bowls of dipping sauce.
• Recipe for Dashi.
• If you can't get instant dashi here is a recipe for primary dashi. The recipe makes quite a lot but if you make Japanese often it will keep in the fridge for a few days and last in the freezer for a month but it will lose some of it's delicate flavour and aroma.
• 15g dried kelp (konbu).
• 1 litre cold water.
• 15g large smoked dried bonito flakes (katsuobushi).
• Wipe kelp with a damp cloth, cut into 3-4 large pieces. Place kelp in a large saucepan with water, cook uncovered, about 10 Min's or until just about to come to a boil.
• Remove kelp, bring liquid to boil and add another 1/4 cup cold water along with bonito flakes, return just to a boil, remove from heat immediately.
• Strain dashi through a muslin-lined sieve into another pan.

FISH WITH TAHINI SAUCE

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease a baking dish and arrange the catfish in a single layer.
• Bake in the preheated oven until the fish flakes easily with a fork, 45 to 60 minutes.
• Meanwhile, whisk together the tahini, garlic, water, and lemon juice; season with salt. Once the fish is done, cut it into 1 inch cubes, and pour the tahini sauce overtop. Sprinkle with parsley to garnish.

CHINESE STEAMED FISH IN SAUCE

Steps:

• Rinse and drain fish. Score the skin at 1/2 inch intervals on both sides.
• Place the fish on a large plate, and sprinkle with salt inside and out.
• Place the fish in a steamer basket and place in a wok, or use a regular Western steamer pot.
• Sprinkle the fish evenly with the ginger slices, then cover with a lid.
• Steam the fish on medium heat for about 10 minutes.
• Meanwhile, mix soy sauce and vinegar.
• When the fish is flaky and cooked, place it on a serving plate.
• Pour sauce over fish.
• Toss out any water from the wok, and add oil and green onions.
• Saute quickly over a hot flame until onions are a bit tender, then pour sizzling oil and onions over fish.
• Garnish with chopped coriander (cilantro) and serve.

CUCUMBER SAUCE FOR FISH & SEAFOOD

Steps:

• Mix the cuke with the sour cream, miracle whip, chives, lemon juice, salt& pepper Mix well and chill until serving with hot or cold seafood.