GILTHEAD SEA BREAM WITH SCALLIONS AND GINGER
The seabream, marinated with pepper and chili and broiled or grilled with scallions and ginger and and asiatic dipping sauce. The balance between sweet and sour notes makes this dish. Don't overspice it with too much chili. Let the flavours of the fish take control and you will love it. I use Gilthead Seabream, but you can use any other whitefleshed fish like snapper or other seabreams varities. I would suggest to use smaller whole fish. If you use fillets reduce broiling time. But use always fresh fish for this dish to get the full flavours.
Provided by Thorsten
Categories Asian
Time 36m
Yield 1-2 serving(s)
Number Of Ingredients 17
Steps:
- Make dipping sauce first. Mix all ingredients and set aside.
- Preheat oven for broiling (480 F, 250 C).
- For the marinade crush pepper corns in mortar and add chili pepper, salt and fish sauce. Crush and mash until well combined.
- Clean fish and pat dry. With a sharp knife cut 2 or 3 into the flesh slightly on the thickest part.
- Smear the marinade onto the fish on both sides and into the cavity. Set aside for 30 minutes.
- Meanwhile cut scallions first into 1 inch long pieces and then into very fine stripes. Do the same with ginger and chili pepper. Cut garlic into very fine slices.
- Oil a grilling pan with sunflower oil and put fish on it. Put fish into the oven and broil for about 8 minutes on each side.
- Watch carefully and brush from time to time with oil. For broiling you should need about 1 tablespoon of oil.
- While fish is broiling heat the remaining tablespoon oil in samll pan over medium hight heat. Add scallions and cook for about 1 to 2 minutes.
- Add ginger, garlic, red chili pepper and sugra and cook for another 3 to 5 minutes. Stir frequently. Remove from heat and keep warm.
- Take fish out of the oven and serve with scallions and ginger on top of it. Serve the dipping sauce in a seperate small bowl.
Nutrition Facts : Calories 364.9, Fat 27.9, SaturatedFat 3.7, Sodium 2253.3, Carbohydrate 30.3, Fiber 5.6, Sugar 13.2, Protein 4.4
GRILLED CHICKEN THIGHS WITH GINGER SCALLION SAUCE
Simple grilled chicken thighs are taken up a notch with an unexpected and flavorful sauce made from ginger and scallions. The sauce is so fresh and bright, you'll find yourself wanting to eat it with everything.
Provided by Valerie Bertinelli
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- To make the scallion sauce: Add the scallions, vegetable oil, vinegar, ginger, soy sauce, sesame oil and garlic to a small bowl and stir to combine. Add 2 tablespoons of the ginger scallion sauce to a large bowl and keep the rest refrigerated until ready to serve the chicken.
- For the chicken thighs: To the bowl with the 2 tablespoons reserved ginger scallion sauce, add the oil, soy sauce, vinegar and sambal oelek. Whisk to combine, then add the chicken thighs. Stir to coat the chicken in the marinade. Let the chicken marinate at room temperature for 30 minutes.
- Preheat a grill pan over medium-high heat. Remove the chicken to a paper towel-lined baking sheet, smooth-side up. Sprinkle the smooth side with 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer the chicken to the heated grill pan, seasoning-side down. Sprinkle the underside with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill for 10 minutes, rotating the chicken once. Flip the chicken and cook until it is 165 degrees F all the way through and has nice grill marks, an additional 7 to 10 minutes. Remove the chicken to a plate.
- Serve the chicken with the remaining ginger scallion sauce.
SEA BREAM WITH HERB AND GARLIC SAUCE
This dish is very easy to prepare and cook. The sauce can be prepared well in advance. It started life as one of my experiments when I first bought a hand blender and is now one of my standards.
Provided by Ron Richardson
Categories European
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix Mayonaise, Lemon juice, Herbs and garlic in a blender.
- Season with salt and pepper to taste.
- Store in refrigerator for at least 1 hour.
- Rinse the Fillets and pat dry.
- Brush with oil and place under a preheated grill for about 5 mins until the fish flakes.
- Serve with new potatoes and Sweet corn.
Nutrition Facts : Calories 88.5, Fat 7.4, SaturatedFat 1.1, Cholesterol 5.7, Sodium 157, Carbohydrate 5.9, Sugar 1.5, Protein 0.3
MEATLOAF WITH GINGER AND SCALLIONS
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees.
- Heat oil in a nonstick skillet. Add scallions, garlic and chestnuts. Cook briefly till wilted. Set aside.
- Place the beef and the turkey in a mixing bowl. Add the scallion mixture, ginger, coriander, bread crumbs, soy sauce, egg, sherry and pepper. Blend well with your hands, taking care not to overmix.
- Divide the mixture into 4 equal portions and place into 4 individual 1 1/2-cup souffle dishes. Smooth over the tops.
- Set the souffle dishes in a large pan with an inch of water and bring to a boil on top of the stove. Place in the oven and bake for 30 minutes. Let the loaves cool about 5 minutes before unmolding. Spoon barbecue sauce over and around the loaves.
Nutrition Facts : @context http, Calories 372, UnsaturatedFat 10 grams, Carbohydrate 17 grams, Fat 15 grams, Fiber 2 grams, Protein 40 grams, SaturatedFat 4 grams, Sodium 898 milligrams, Sugar 2 grams, TransFat 0 grams
STEAMED FISH WITH GINGER AND SCALLIONS
This is a classic preparation for a whole steamed fish. Serving whole fish during Chinese New Year symbolizes the wish for prosperity throughout the year.
Provided by Hsiao-Ching Chou
Categories Dinner Seafood Fish Bass Snapper Ginger Green Onion/Scallion Soy Sauce Wine Lunar New Year Pescatarian Dairy Free Peanut Free Tree Nut Free Steam Healthy
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Set up your steamer over high heat.
- Score the fish, gently making three to four cuts along the body of the fish on both sides, starting from the dorsal fin to the belly. The cuts should be deep enough that you can stuff them with some ginger and onions. Sprinkle the salt in the slits on both sides to help flavor the fish. Gently place half of the onions and ¼ cup of the ginger into the slits.
- In a small pot over medium-high heat, combine the soy sauce, wine, oil, and the remaining onions and ¼ cup ginger. Heat to a boil and then reduce the heat to low. Keep the sauce over low heat while the fish steams.
- Place the fish in a steam-proof dish, such as a pie plate, that fits in your steamer. The dish should be deep enough to let the sauce pool at the bottom. Steam the fish for 10 to 15 minutes, depending on the size of the fish. To check for doneness, turn off the heat. Carefully lift the lid of the steamer. Using the tip of a sharp knife, gently probe the flesh at the meatiest part of the fish. If it is opaque and flakes, then the fish is done steaming. If it looks underdone, then close the lid and steam over high heat for up to 5 minutes more.
- Remove the dish from the steamer and drizzle the soy sauce mixture over the fish. Garnish with cilantro. Serve with rice as a part of a meal.
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