Hong Kong Style Fish From Atlanta Fish Market Recipes

HONG KONG-STYLE FISH FROM ATLANTA FISH MARKET

Steps:

• In a saucepan, combine soy sauce, water, sherry and sugar and bring to a boil. Reduce heat to low to keep warm.
• In a large skillet, heat sesame and olive oils. Add spinach and toss until wilted. Season with pepper and set aside.
• Steam or saute fish until just done. Do not overcook.
• to assemble: In a large soup bowl, place a bed of spinach. Rest fish on top of spinach and garnish with ginger and green onions. Pour soy broth over fish and serve.

HONG KONG-STYLE SEA BASS

Steps:

• Peel ginger, and cut into thin strips. Cut green onions into 2-inch thin strips; set ginger and green onions aside.
• Pour 1/4 cup vegetable oil into a large skillet; place over high heat until hot. Add garlic, and cook, stirring constantly, 5 to 7 seconds; remove and discard garlic.
• Add spinach to skillet; cook, stirring constantly, until lightly wilted. Spoon spinach onto serving plates, and keep warm.
• Place fish in a steamer basket or bamboo steamer over boiling water; cover and steam 8 minutes or until fish flakes easily when tested with a fork. Place fish on spinach; top with ginger and green onions.
• Combine remaining 1/4 cup vegetable oil and sesame oil in skillet; place over high heat until hot. Drizzle over fish.
• Bring soy sauce and next 3 ingredients to a boil in skillet. Drizzle half of mixture over fish; serve immediately with remaining mixture.

FISH WITH HONG KONG SAUCE

Steps:

• Preheat the oven to 450°F.
• Use a paper towel to wipe the inside and lid of a cast-iron Dutch oven with the sesame oil.
• Spread the onion and garlic in the pot.
• Add the rice to the pot with 1 cup plus 1 tablespoon water and 1/2 teaspoon of the chili paste. Stir to make an even layer of the rice. Place the fish on top, skin side down. Lightly season with salt and pepper and add the wine.
• In a small bowl, mix the ketchup, ginger, about 1/2 teaspoon salt, the sugar, cornstarch, 1/2 to 1 teaspoon chili paste, and 3 tablespoons warm water. Whisk well to dissolve all of the ingredients, especially the cornstarch.
• Layer the green beans and asparagus over the fish. Drizzle half of the ketchup mixture evenly over the top. Cover with the cabbage and pour the rest of the ketchup mixture over all.
• Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately unless the rice is still crunchy. If this is the case, remove the pot from the oven and let it sit with the lid tightly closed for an additional 5 minutes to allow the steam to penetrate the grains. Fluff the rice with a fork before serving.
• Calories: 530
• Protein: 22g
• Carbohydrates: 93g
• Fat: 9g
• Cholesterol: 19mg
• Sodium: 211mg
• Fiber: 6g