POACHED FISH
Steps:
- In a pan large enough to poach the fish in, combine the stock, wine, parsley, and chives. Bring to a boil and reduce the heat so the water is barely simmering.
- Slowly lower the fish into the poaching liquid. Poach the fish until it is just cooked through, about 6 minutes. Remove and serve with Classic Creamy Herb Vinaigrette. and Roasted Vegetables.
- Whip the cream until soft peaks form. Slowly whisk the vinaigrette into the whipped cream until combined. Whisk in the herbs, lemon juice, and vegetable oil. Taste and adjust the seasonings. Use at once or cover and refrigerate.
- Serve with poached fish and grilled vegetables.
- Preheat the oven to 400 degrees F.
- Toss the vegetable with the thyme, salt, pepper, and enough oil to lightly coat. Spread in a roasting pan or on a baking sheet. Roast until the vegetables are tender, about 25 minutes. Cool slightly before serving.
ASIAN STEAMED FISH
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Rinse the fish under cold water and pat dry. Sprinkle with 1 teaspoon salt and a few grinds of pepper. Arrange 4 fillets in a single layer in a glass or enamel pie plate. Top with half each of the scallions and ginger, then lay the remaining 4 fillets on top to make 4 sandwiches. Drizzle with 1 tablespoon soy sauce and refrigerate until ready to cook, or up to 30 minutes.
- Remove the fish from the refrigerator. Fill a wok or large Dutch oven with 2 to 3 inches of water; bring to a boil. Put a large steamer in the wok (the water should not touch the bottom of the steamer). Set the pie plate in the steamer, cover and steam until the fish is cooked through, 15 to 20 minutes. Transfer the fish to a plate and drizzle with any collected juices.
- Heat the peanut oil in a small skillet over medium-high heat. Add the remaining ginger, the garlic, jalapeno, sugar and 1/2 teaspoon salt and stir-fry 30 seconds. Add the remaining 1 tablespoon soy sauce and remove from the heat. Slice the remaining scallions into matchsticks and scatter over the fish along with the bell pepper. Pour the ginger mixture on top. Serve with rice.
CHINESE-STYLE STEAMED FISH
This is a basic and common Chinese recipe for steamed fish. My father taught me how to make this; it is easy to prepare, hard to mess up, and very versatile. Serve over white rice, using some of the sauce mixture from the steaming bowl.
Provided by KAM_SUNG
Categories World Cuisine Recipes Asian Chinese
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Arrange 1/2 of the green onions on the bottom of the steaming bowl (it is important to steam in a container in order to retain the steam and juices around the fish). Place 1/2 of the mushrooms and Napa cabbage sections on top of the onions. Place fish on top of the vegetables. Sprinkle ginger, garlic, and red pepper flakes over fish. Top with the remaining green onions, mushrooms, and napa cabbage. Drizzle soy sauce and water over everything.
- Place steam bowl in a steamer over 1 inch of boiling water, and cover. Steam for 15 to 20 minutes, or until fish flakes easily. Garnish with cilantro, if desired.
Nutrition Facts : Calories 215.5 calories, Carbohydrate 5.2 g, Cholesterol 54.5 mg, Fat 4.2 g, Fiber 1.6 g, Protein 37.7 g, SaturatedFat 0.6 g, Sodium 635.5 mg, Sugar 1.4 g
OVEN-POACHED FISH IN OLIVE OIL
Steps:
- Preheat oven to 250°F.
- Chop half of capers and pat fish dry. Sprinkle fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and let stand 10 minutes at room temperature. Arrange half of lemon slices in 1 layer in an 8-inch square glass baking dish and arrange fish in 1 layer over lemon. Top with all of capers, remaining lemon slices, and 3 tablespoons parsley, then pour oil over fish. Bake in middle of oven, uncovered, until fish just flakes and is cooked through, about 1 to 1 1/4 hours.
- Serve fish with some of lemon slices, capers, and oil spooned over. Sprinkle with remaining tablespoon parsley.
ORIENTAL POACHED FISH
Make and share this Oriental Poached Fish recipe from Food.com.
Provided by NannyMarvel
Categories Chinese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Combine poaching liquid ingredients with water to bring the mixture within 1 1/2 inches from top of fish poacher, Dutch oven or lidded pan. Bring to a boil and boil for 5 minutes.
- Add fish to poaching liquid. Cover pan; immediately turn off heat. Let fish cook, undisturbed for 10 minutes.
- Stir together soy sauce, sugar, sherry, vinegar, pepper and chicken stock in mixing bowl. Set aside.
- Transfer fish to warmed platter. Discard poaching liquid.
- Heat peanut oil in a wok or large nonstick skillet over high heat. When a wisp of smoke appears, add ginger and scallions. Cook, stirring and shaking for 1 minute; add sauce. Once sauce boils, pour contents of pan over fish. Serve at once.
Nutrition Facts : Calories 414.6, Fat 18.6, SaturatedFat 3.2, Cholesterol 93.7, Sodium 1943, Carbohydrate 15, Fiber 1, Sugar 12, Protein 40.9
EASY THAI POACHED FISH
This is light and quickly prepared, but has a complex flavor. It complements spicier or heavier Asian dishes (particularly coconut based rices or curries - I serve it with a spicy coconut rice pilaf). I've included substitutions to the traditional Thai ingredients, in case you haven't got them handy.
Provided by labouchet
Categories Curries
Time 25m
Yield 3-6 serving(s)
Number Of Ingredients 15
Steps:
- Put first 7 ingredients in blender and process to a puree (use some of the broth if necessary).
- Add this puree to the rest of the broth in a wide heavy based pan (you will be poaching fish in this pan), bring to a boil, lower heat and simmer 5 minutes.
- Taste now for seasoning, adding salt/soy if necessary.
- Optional Extra Step: Sear fish pieces in a separate very hot saute pan in some butter or oil--no more than 30 seconds each side (This adds color and flavor, but isn't strictly necessary).
- Add fish pieces to simmering (it should be bubbling when you add fish) liquid and poach on slightly lowered heat, turning once, about 5 to 8 minutes total (depends on type and thickness of fish and if you have seared it).
- Do not overcook!
- Remove fish and serve in a platter, with sauce poured over the fish.
- Sprinkle with garnishes.
CRISP FRIED FISH FILLETS ORIENTAL
Steps:
- In a small saucepan combine the soy sauce, the vinegar, the gingerroot, the sugar, and pepper to taste and heat the mixture over low heat while preparing the fish. Pat the fish dry and season it with salt and pepper. Have ready in separate shallow dishes the cornstarch, the eggs beaten with the salt, and the bread crumbs combined with the sesame seeds. Dredge each fillet in the cornstarch, coating it thoroughly and shaking off the excess, dip it in the egg mixture, letting the excess drip off, and dredge it in the bread crumb mixture, pressing the mixture to help it adhere.
- In a skillet large enough to hold 2 of the fillets comfortably heat 1/4 inch of the oil over moderately high heat until it just begins to smoke, in it fry the fillets, 2 at a time, reheating the oil between batches, for 45 seconds to 1 minute on each side, or until they are golden brown, and transfer them to paper towels to drain. Transfer the fillets to 4 heated plates, bring the soy sauce mixture to a boil, and spoon it over the fish.
POACHED FISH WITH GINGER & SESAME BROTH
Poach your favourite white fish in a light Asian-inspired broth and serve alongside healthy green broccoli, Chinese cabbage, soya beans and spring onions
Provided by Sara Buenfeld
Categories Dinner
Time 18m
Number Of Ingredients 11
Steps:
- Pour the stock into a deep sauté pan or wok with the vinegar, then add the ginger and garlic. Cover and cook for 5 mins to allow the flavours to mingle.
- Add the soya beans, broccoli and the fleshy part of the Chinese leaves, then place the spring onions and fish on top. Cover and cook for 4-5 mins more until the fish just flakes. Carefully lift the fish off, discard the ginger, and stir in the remaining Chinese leaf and the sesame oil. Ladle into bowls, top with the fish and sprinkle with the seeds.
Nutrition Facts : Calories 247 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 0.7 milligram of sodium
More about "orientalpoachedfish recipes"
DELICIOUS CHINESE FISH RECIPES - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 2 mins
5 DELICIOUS WAYS TO POACH FISH - THE BETTER FISH® …
From thebetterfish.com
Estimated Reading Time 4 mins
THAI POACHED FISH IN RED CURRY - ASIAN INSPIRATIONS
From asianinspirations.com.au
TUNISIAN POACHED FISH - OLDWAYS
From oldwayspt.org
10 CLASSIC FRENCH FISH RECIPES TO CELEBRATE POISSON …
From bonappetit.com
THAI-STYLE FISH RECIPES - THE SPRUCE EATS
From thespruceeats.com
MENU - NDTV FOOD
From food.ndtv.com
10 BEST ASIAN BAKED FISH RECIPES | YUMMLY
From yummly.com
10 BEST ASIAN STYLE FISH RECIPES | YUMMLY
From yummly.com
AUTHENTIC THAI GRILLED FISH RECIPE (PLA PAO ปลาเผา)
From eatingthaifood.com
25+ AMAZING FISH RECIPES ANYONE CAN MAKE - THE MEDITERRANEAN …
From themediterraneandish.com
ORIENTAL FISH - SPLENDOR GARDEN
From splendorgarden.com
EASY CHINESE STEAMED FISH RECIPE - MOCHI MOMMY
From mochimommy.com
ORIENTAL BAKED FISH
From goodhousekeeping.com
PRIYA KRISHNA'S ORANGE-PEEL FISH RECIPE - TODAY.COM
From today.com
POACHED FISH ON THE GRILL - CHEF SILVIACHEF SILVIA
From chefsilvia.com
CANTONESE POACHED FISH WITH GINGER AND GREEN ONIONS RECIPE
From latimes.com
POACHED WHITE FISH IN ASIAN BROTH - WOOLWORTHS TASTE
From taste.co.za
POACHED COD | CHEF JEAN-PIERRE - YOUTUBE
From youtube.com
LONGCHI POACHED FISH RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
CANTONESE STEAMED FISH: A 20 MINUTE RECIPE - THE WOKS OF LIFE
From thewoksoflife.com
POACHED FISH IN GARLIC TOMATO SAUCE - FEELGOODFOODIE
From feelgoodfoodie.net
25 IDEAS FOR POACHED FISH RECIPES - BEST RECIPES IDEAS …
From eatandcooking.com
QUICK ORIENTAL FISH SOUP - BETTER HOMES & GARDENS
From bhg.com
CHINESE SEAFOOD MAIN DISH RECIPES | ALLRECIPES
From allrecipes.com
ASIAN STYLE POACHED HALIBUT + HOW TO POACH FISH - BIANCA OSBOURNE
From biancaosbourne.com
SOY SAUCE POACHED FISH - CHINESE GRANDMA
From chinesegrandma.com
POACHED FISH IN THAI SPICES – A LIGHT SUMMERY FISH CURRY
From sinamontales.com
PERFECT POACHED FISH - THE ENDLESS MEAL®
From theendlessmeal.com
CHINESE POACHED FISH RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PAN FRIED FISH: CHINESE WHOLE FISH RECIPE - THE WOKS OF LIFE
From thewoksoflife.com
PAN ASIAN ORANGE POACHED FISH - FLORIDA ORANGE JUICE
From floridacitrus.org
TOMATO-POACHED FISH WITH CHILE OIL AND HERBS - ALISON ROMAN
From alisoneroman.com
EASY POACHED SALMON WITH LEMON & DILL (STEP-BY-STEP) - GARLIC …
From garlicdelight.com
WHITE FISH AND MUSSELS POACHED IN ASIAN-STYLE BROTH - RICARDO
From ricardocuisine.com
CHINESE-POACHED FISH WITH HOT SOY SAUCE - WASHINGTON POST
From washingtonpost.com
ACQUA PAZZA - ITALIAN POACHED FISH | RECIPETIN EATS
From recipetineats.com
SOUTHERN ITALIAN POACHED FISH | COOK'S ILLUSTRATED
From cooksillustrated.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love