Pan Asian Orange Fish Recipes

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LEMON-ORANGE ORANGE ROUGHY



Lemon-Orange Orange Roughy image

Orange roughy fillets with a citrus twist. Very quick to prepare.

Provided by Brian Ehrler

Categories     Seafood     Fish

Time 20m

Yield 4

Number Of Ingredients 5

1 tablespoon olive oil
4 (4 ounce) fillets orange roughy
1 orange, juiced
1 lemon, juiced
½ teaspoon lemon pepper

Steps:

  • Heat oil in a large skillet over medium-high heat. Arrange fillets in the skillet, and drizzle with orange juice and lemon juice. Sprinkle with lemon pepper. Cook for 5 minutes, or until fish is easily flaked with a fork.

Nutrition Facts : Calories 140.4 calories, Carbohydrate 7.9 g, Cholesterol 67.2 mg, Fat 4.3 g, Fiber 2.3 g, Protein 19.1 g, SaturatedFat 0.5 g, Sodium 139.2 mg, Sugar 4 g

FAST ASIAN FISH



Fast Asian Fish image

Make and share this Fast Asian Fish recipe from Food.com.

Provided by Sonya01

Categories     < 15 Mins

Time 13m

Yield 4 serving(s)

Number Of Ingredients 6

4 (120 g) salmon fillets, skinless (or ocean trout fillets)
1/3 cup light soy sauce
2 cm gingerroot, very finely shredded
1/3 cup sweet chili sauce
steamed rice, to serve
4 spring onions, thinly sliced on the diagonal

Steps:

  • Preheat the oven to 200°C
  • Place fish in a shallow baking dish.
  • Combine soy, ginger and sweet chilli sauce, then pour over fish.
  • Cover with foil and bake for 8 minutes, or until just cooked through.
  • Serve fish on rice, drizzled with sauce and garnished with spring onion.

Nutrition Facts : Calories 171.9, Fat 5.3, SaturatedFat 1, Cholesterol 55.2, Sodium 1458.5, Carbohydrate 2.5, Fiber 0.6, Sugar 0.8, Protein 27.4

ORANGE BEEF



Orange Beef image

This recipe for takeout-style orange beef is a variation on one the Brooklyn chef Dale Talde included in his new cookbook, "Asian-American: Proudly Inauthentic Recipes From the Philippines to Brooklyn," with a slightly more intensely flavored orange-flavored sauce. Mr. Talde's key insight is protected, however: Use very good steak, and cook it fast, so that below the lovely crust of its egg-white-and-cornstarch batter, the meat remains rare and luscious. Serve with steamed broccoli and white rice. And make it a few times. What appears difficult the first time through - the coating of the beef, the making of the sauce, the stir-frying of the aromatics, the stir-frying of the beef - is in fact fast and easy work, and much, much better than takeout.

Provided by Sam Sifton

Categories     main course

Time 30m

Yield 4 servings

Number Of Ingredients 16

1 tablespoon neutral oil
1 1 1/2-inch piece fresh ginger, peeled and minced
1 jalapeño pepper, seeded and minced
2 tablespoons orange zest, plus the juice of one orange
3 garlic cloves, peeled and minced
1/4 cup light brown sugar
1/4 cup rice vinegar (do not use seasoned rice vinegar)
1/4 cup soy sauce
1 tablespoon fish sauce
1 large egg white
1 tablespoon cornstarch
1 pinch kosher salt
1 boneless rib-eye steak, approximately 1 to 1 1/2 pounds, cut into 1-inch pieces
1/4 cup neutral oil
6 scallions, white and green parts cut into inchlong pieces and separated
2 to 4 dried red chiles, or to taste

Steps:

  • Make the sauce: Heat oil in a small sauce pan set over medium-high heat. When it begins to shimmer, add ginger, jalapeño and orange zest and stir to combine. Sauté mixture until ingredients soften, approximately 2 to 3 minutes, then add garlic and continue cooking until it softens, approximately 1 to 2 minutes longer.
  • Add orange juice, brown sugar, rice vinegar, soy sauce and fish sauce to pan and stir to combine. Allow mixture to come to a boil, then lower the heat and cook, stirring occasionally, until it thickens and reduces by half, approximately 10 to 15 minutes.
  • Meanwhile, prepare the meat: Combine egg white, cornstarch and salt in a bowl. Add steak, tossing to coat the meat with the batter.
  • In a large skillet or wok set over high heat, heat oil until it shimmers and is about to smoke. Add beef to the pan or wok in a single layer and cook without stirring until the bottoms of the pieces are crisp and golden, approximately 60 to 90 seconds. Add white pieces of scallion and chiles to the pan, then turn the beef pieces over and cook the other sides, stirring occasionally, about 3 minutes more for medium-rare. Transfer to a platter.
  • Pour orange sauce into the hot pan or wok, let it boil and stir it as it thickens. Add meat and white scallions and stir to coat with the sauce. Return meat and sauce to the platter and scatter green scallions over the top. Serve with steamed broccoli and white rice.

Nutrition Facts : @context http, Calories 450, UnsaturatedFat 25 grams, Carbohydrate 16 grams, Fat 35 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 9 grams, Sodium 1294 milligrams, Sugar 11 grams, TransFat 1 gram

PAN - ASIAN ORANGE FISH



Pan - Asian Orange Fish image

This is a recipe that is a little different, but I'm sure you will enjoy it - I found it in our local newspaper.

Provided by Chef mariajane

Categories     Halibut

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 3/4 cups orange juice
1/4 cup fresh lime juice
2 tablespoons low sodium soy sauce
2 tablespoons firmly packed brown sugar
2 tablespoons minced scallions
2 tablespoons firmly packed minced ginger
1 tablespoon firmly packed minced cilantro
1 tablespoon firmly packed minced garlic
16 ounces fillets mahi mahi or 16 ounces halibut
2 cups broccoli florets
prepared brown rice

Steps:

  • Place first eight ingredients for poaching liquid in a large sauté pan. Bring to a boil and simmer for 10-15 minutes until slightly thickened.
  • Place fish fillets, skin side up, into sauté pan. Poach on low heat uncovered for 5 minutes. Turn fish over and poach for 2-3 minutes more.
  • Add broccoli, cover and poach for 2-3 minutes. Remove pan from heat and let sit covered for 2-3 minutes. Serve immediately with brown rice.

SEA BASS WITH ORIENTAL SAUCE



Sea Bass with Oriental Sauce image

Yield Serves 2

Number Of Ingredients 8

1 tablespoon peanut oil
2 6- to 8-ounce sea bass fillets
2 teaspoons minced peeled fresh ginger
2 garlic cloves, pressed
2 tablespoons low-sodium soy sauce
2 tablespoons rice wine vinegar
2 tablespoons chopped fresh cilantro
1/4 teaspoon oriental hot sesame oil (optional)

Steps:

  • Heat oil in heavy large nonstick skillet over high heat. Add fish and cook until cooked through, turning once, about 4 minutes per side. Transfer to plates using slotted spatula. Add ginger and garlic to same skillet and sauté over high heat 30 seconds. Remove from heat. Add soy and vinegar and stir to combine. Mix in cilantro. Mix in sesame oil if desired. Spoon over fish and serve.

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Top Asked Questions

How do you fry fish in ginger oil?
Heat up a non-stick skillet or well-seasoned wok with the cooking oil on medium to high heat. When the oil is fully heated, add the ginger and stir-fry until they turn light brown. Remove them from the oil and set aside in a bowl. Using the ginger-infused oil, pan fry the fish until both surface turn light to golden brown.
What is the best way to pan fry fish?
By pan-frying fish over medium heat in a combination of both butter and oil, you get all the richness of the butter without it burning. This recipe seasons the butter with garlic, herbs, and Cajun spices, adding even more flavor to this fast fish dish.
How long to cook fish in a poach Pan?
Place first eight ingredients for poaching liquid in a large sauté pan. Bring to a boil and simmer for 10-15 minutes until slightly thickened. Place fish fillets, skin side up, into sauté pan. Poach on low heat uncovered for 5 minutes. Turn fish over and poach for 2-3 minutes more.
How to cook fish and rice for fish fry?
Place fish in a shallow baking dish. Combine soy, ginger and sweet chilli sauce, then pour over fish. Cover with foil and bake for 8 minutes, or until just cooked through. Serve fish on rice, drizzled with sauce and garnished with spring onion.

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