Korean Slaw With Spicy Roasted Snapper Recipes
KOREAN SLAW WITH SPICY ROASTED SNAPPER
Our fresh and spicy homemade kimchi-style slaw is lower in sodium than its jarred cousin, and the flavorful fish is baked, not fried. It's a tango of tastes dancing in your mouth!
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oven to 425°F.
- In large bowl, beat sugar, lime juice, fish sauce, oil, gingerroot, chili garlic sauce and garlic with whisk. Add cabbage, radish and scallions; toss to combine. Set aside.
- Line cookie sheet with cooking parchment paper or foil. Place fillets on cookie sheet. Brush gochujang evenly over tops of fillets. Spoon 2 tablespoons bread crumbs on each fillet. Spread evenly over fish, pressing into sauce. Spray tops with cooking spray.
- Bake 13 to 15 minutes or until crust is brown and fish flakes easily with fork.
- Divide slaw among 4 serving plates; place fillet next to slaw on each. Drizzle with additional gochujang if desired. Serve immediately.
Nutrition Facts : Calories 240, Carbohydrate 21 g, Cholesterol 35 mg, Fat 1, Fiber 2 g, Protein 24 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 6 g, TransFat 0 g
ASIAN SLAW
Provided by Alton Brown
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a small bowl, or food processor combine ginger, vinegar, soy sauce, lime juice, oil, and peanut butter. In a large bowl, combine all other ingredients and then toss with dressing. You can save some of the dressing to dress noodles that can be added to this dish along with stir fried pork to make an entire meal.
KOREAN "FRIED" CHICKEN
Take your weeknight meal to Koreatown with this easy, meal packed with spicy, crunchy Asian flavors.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oven to 400°F. Line cookie sheet with foil; place baking rack on foil, and spray with cooking spray.
- Place cereal in food processor. Cover; process until finely ground. In medium bowl, mix sesame oil and honey; add chicken, and toss to coat. Add ground cereal, patting so coating sticks to chicken. Place on baking rack in pan.
- Bake 30 to 40 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
- Meanwhile, in large bowl, mix cucumbers, carrots, coleslaw mix, sugar and salt; toss to coat. Cover and let stand at room temperature 10 minutes. Strain mixture; return to bowl, and add 1/2 cup vinegar and 1 tablespoon sesame oil. Toss to coat; cover and refrigerate until ready to serve.
- In 2-quart saucepan, mix Sauce ingredients. Heat to simmer over low heat. Cook 4 to 5 minutes or until syrupy. Set aside.
- Strain slaw, and discard excess liquid. Divide slaw among 4 plates. Top each with a chicken breast; drizzle sauce around chicken. Serve immediately.
Nutrition Facts : Calories 420, Carbohydrate 36 g, Cholesterol 100 mg, Fat 2, Fiber 4 g, Protein 40 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 17 g, TransFat 0 g
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