Gingered Fish From The Islands Recipes

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.

GINGERED FISH

Steps:

• Using a damp cheesecloth or your hand, squeeze grated ginger over a small bowl gathering the ginger juice.
• Combine 2 tablespoons ginger juice, soy sauce, sherry, lemon juice, and sugar or sugar substitute in a large food storage bag or bowl; add fish, turning or gently shaking to coat.
• Marinate in refrigerator 20 minutes, turning fish occasionally.
• Remove fish from marinade; discard marinade.
• Place fish on broiler pan coated with cooking spray and broil 3 minutes (do not turn); brush oil over fish, and broil an additional minute or until fish flakes easily when tested with a fork.
• Place fish on individual serving plates, and drizzle remaining tablespoon ginger juice over fish; garnish with scallions.

GINGERED FISH FROM THE ISLANDS

Steps:

• Make dipping sauce first. Mix all ingredients and set aside.
• Preheat oven for broiling (480 F, 250 C).
• Clean fish and pat dry. With a sharp knife cut 2 or 3 into the flesh slightly on the thickest part.
• Add all ingredients for the marinade. Smear the marinade onto the fish on both sides and into the cavity. Let ginger fibers inside of the fish.
• Set aside for 30 minutes.
• Meanwhile prepare your vegetables (ginger, pepper, green onion or scallions).
• Mix the ingredients for the topping in a pan and cook for 4-5 minutes or put them in a bowl and heat in the microwave for 3 minutes.
• Oil a grilling pan or use a non sticky sheet and put fish on it. Put fish into the oven and broil for about 8 minutes on the first side.
• Turn the fish and top with the vegetable mix.
• Broil for further 8 minutes.
• Take fishes out of the oven and transfer it on service plates.
• Serve the dipping sauce in a separate small bowl.
• Enjoy it!
• Note: I used one sweet Hungarian pepper for this recipe.

FRIED FISH WITH FRIED GINGER

Steps:

• Choose a pot that will accommodate the fish chunks in one layer. Add 2 to 3 inches of oil, turn heat to medium-high, and bring to 350 degrees.
• Meanwhile, peel ginger (if skin is thin, this is best accomplished with a spoon) and julienne it, slice it thinly, or peel strips with a vegetable peeler. When oil is hot, fry ginger until lightly browned, about 10 minutes, adjusting heat as necessary so the temperature remains nearly constant. Meanwhile, season the fish with salt and pepper, and combine flour and cornstarch in bowl.
• Remove ginger with slotted spoon and set aside. Dredge fish lightly in the cornstarch-flour mixture, tapping to remove excess, and slowly add pieces to oil, again adjusting heat as necessary so temperature remains nearly constant. Fry, turning once or twice, until fish is lightly browned and cooked through (a skewer or a thin-blade knife will pass through each chunk with little resistance). Remove with slotted spoon, and drain on paper towels.
• Fry scallions for 15 seconds and remove with a slotted spoon; drain. Refry the ginger for about 30 seconds, then remove and drain. Put fish on plate and garnish with ginger and scallions; drizzle with soy sauce or fish sauce, top with cilantro, and serve.

SOY AND GINGER STEAMED FISH

Steps:

• Slice each fillet into 3 pieces; season all over with salt. Set aside.
• Combine kombu (if using), sake, soy sauce, mirin, and ¾ cup water in a medium donabe or Dutch oven or large saucepan. Bring to a boil, then reduce heat to low. Layer cabbage stems, then leaves in pot. Scatter mushrooms and ginger over and place reserved fish on top. Cover pot and cook until fish is opaque and just cooked through, 8-10 minutes.
• Spoon some rice into bowls and top with vegetables and fish, dividing evenly; ladle broth over. Drizzle with sesame oil and top with scallions.