Gingerlemoncorianderfishsoup 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.

GINGER, LEMON & CORIANDER FISH SOUP

Steps:

• Bring 6-8 cups of water to boil in a large pot and add lemon slices (squeeze them into the water and then throw them in the pot).
• Add as much ginger and garlic as you can handle! the more, the better - reduce heat to low.
• Julienne (long ultra-thin slices) carrot and scallions and add to pot.
• Slice fish (or chicken if you want to substitute) into bite size pieces and add to soup mix - bring back to boil for 1-2 minute, then reduce heat to simmer.
• Add all other ingredients and simmer for 1/2 hour.
• Variation: add fresh chilli sparingly, if you like it hot!
• Lemongrass is a wonderful additive if you have it in your pantry.

LEMON GINGER FISH

Steps:

• Blend first 8 ingredients in a food processor.
• Place fish fillets on a heavy duty foil, and create a rim by rolling up sides of foil.
• Pour mixture over fish.
• Place foil and fish on the grill, uncovered.
• Grill for 15 minutes or until fish flakes.

LEMON-GINGER WAFERS

Steps:

• Finely grate the ginger into a fine-mesh sieve set over a bowl. Press with the back of a spoon to squeeze out the juice (you'll need 1 tablespoon juice); set aside. Whisk the flour, cornstarch and salt in a medium bowl.
• Beat the butter and 1/2 cup confectioners' sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the lemon zest, 2 tablespoons lemon juice, the vanilla and ginger juice. Reduce the mixer speed to low; add the flour mixture and beat until just incorporated.
• Divide the dough between 2 sheets of plastic wrap; form into two 1-by-9-inch logs. Wrap and freeze until firm, about 1 hour.
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Unwrap the logs and slice into 1/4-inch-thick rounds; arrange 1 inch apart on the prepared baking sheets. Bake, switching the pans halfway through, until the edges are golden, about 13 minutes. Let cool5 minutes on the baking sheets, then transfer to racks to cool completely.
• Make the icing: Put the remaining 1/3 cup confectioners' sugar in a bowl; stir in 2 to 3 teaspoons lemon juice, a little at a time, until the icing is spreadable. Spread on the cookies and top with crystallized ginger; let set 30 minutes.

STEAMED FISH WITH GINGER

Steps:

• Set a large bamboo or metal steamer basket over a skillet of simmering water over medium heat.
• Crush the ginger slices with the flat side of a knife. Place the garlic and half each of the ginger and scallions on a plate that will fit inside the steamer. Score the fish skin a few times with a knife; season with salt and pepper. Place the fish skin-side up on the plate, drizzle with 2 teaspoons sesame oil and sprinkle with the sugar. Put the plate in the steamer. Mix the soy sauce and rice wine and pour over the fish.
• Cover and steam the fish until just cooked through, 6 to 12 minutes, depending on the thickness. Carefully remove the hot plate. Add the snow peas to the steamer, season with salt, cover and cook until bright green, 1 to 2 minutes.
• Transfer the fish to a platter, spoon the juices on top and sprinkle with the remaining scallions. Heat the remaining 2 teaspoons sesame oil and the peanut oil in a skillet over high heat. Add the remaining ginger and cook until it begins to brown. Pour the hot oil over the fish.

FISH AND VEGETABLE SOUP WITH LIME, GINGER, AND CILANTRO

Steps:

• Grind first 4 ingredients in processor to coarse paste, stopping occasionally to scrape sides.
• Heat oil in large pot over medium heat. Add paste; sauté until aromatic, about 2 minutes. Add stock, 2 cups water, 4 tablespoons lime juice, lemongrass, and star anise; bring to boil. Reduce heat; cover and simmer 10 minutes. Remove star anise. Add carrots and next 4 ingredients; simmer 2 minutes. Add fish; cook until just opaque, stirring gently, about 3 minutes. Mix in cilantro and 2 tablespoons lime juice. Season with salt and pepper.
• *Available at Asian markets and in the spice section of some supermarkets.

LEMON-GINGER FISH RECIPE - (3.8/5)

Steps:

• Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Cut fish into 4 pieces and set aside. Thinly slice one lemon and set aside. Finely shred peel from remaining lemon and then juice the lemon. In a small bowl combine the lemon peel and juice, ginger, and sugar. Set aside. In a large skillet, melt the butter. Add the four fish pieces to the skillet and cook for about 1-2 minutes on each side, until lightly browned. Don't overcook. Add the lemon juice, ginger, sugar mixture. Cover and cook for about 2 - 3 minutes. Use a spatula to carefully lift the fish from the skillet and transfer to a platter. Cover with foil to keep warm. Add lemon slices to the skillet. Cook about 2 minutes or until lemon slices are softened and sauce is slightly thickened. Meanwhile, place spinach in a very large, microwave-safe bowl. Sprinkle with the water. Microwave on 100-percent power (high) about 2 minutes or just until wilted, tossing once after 1 minute. To serve, divide spinach among four shallow serving bowls. Top with fish and sauce. Add lemon slices and sprinkle with salt and pepper.

STEAMED FISH WITH GINGER & SPRING ONION

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut a large rectangle of foil, big enough to make a large envelope. Place the pak choi on the foil, followed by the fish, then the ginger and garlic. Pour over the soy sauce and rice wine, then season.
• Fold over foil and seal the 3 edges, then put on a baking sheet. Cook for 20 mins, open the parcel and scatter over the spring onions and coriander. Serve with brown rice and squeezed lime juice.

GINGER SESAME SALMON

Steps:

• Preheat oven to 450 degrees F or grill to medium-high.
• Center one-fourth of onion slices and carrots on each sheet of Reynolds Wrap® Non-Stick Foil. Top with salmon. Sprinkle with ginger; drizzle with vinegar and oil. Sprinkle with salt and pepper to taste.
• Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
• Bake 16 to 20 minutes on a cookie sheet in oven.
• OR grill 14 to 16 minutes in covered grill.
• Serve salmon and carrots on a bed of spinach. Sprinkle with additional seasoned rice vinegar, if desired.

STEAMED FISH WITH SCALLIONS AND GINGER

Steps:

• Position oven racks in upper and lower thirds of oven. Heat oven to 450°. Place a long piece of aluminum foil on a large, shallow baking sheet (foil should be longer than sheet); repeat with another baking sheet; place 1 whole fish on each sheet. Season each fish on both sides with salt and pepper. Whisk remaining ingredients in a bowl; spoon over each fish. Seal foil loosely around each fish to create a somewhat roomy pocket. Bake 10 minutes per inch of thickness of fish at its thickest part (typically 20 to 25 minutes for a 2-inch-thick fish). Remove foil and serve with juices.