Pickerel In Ginger Garlic Sauce Recipes

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EASY GINGER-GARLIC SAUCE



Easy Ginger-Garlic Sauce image

I love this recipe! It can be used as a sauce for grilled meats, a dressing for salads or steamed vegetables, or as a marinade for tofu or other lean proteins. You will always find it in my refrigerator.

Categories     Side Items     Asian     Asian Side Items     Side Dish     Side Items Side Dish

Yield 12

Number Of Ingredients 10

2 tablespoons low-sodium soy sauce
1/4 cup rice wine vinegar
1 tablespoon tahini*
2 garlic cloves, minced
1 tablespoons fresh ginger, chopped
1 lemon, zested and juiced
1/2 teaspoon red pepper flakes
2 teaspoons toasted sesame oil
1/4 cup olive oil
* Tahini, a paste made from sesame seeds, can be found in the Mediterranean or Middle Eastern foods aisle of your supermarket.

Steps:

  • Combine all ingredients except olive oil in a mixing bowl. Slowly whisk in the olive oil.
  • Makes 3/4 cup, 1 tablespoon per serving

Nutrition Facts : Nutritional Info Servings Per Recipe 12 Amount Per Serving Calories

GINGER PICKLED GARLIC



Ginger Pickled Garlic image

This is one of the effects of my experiments. Goes well with salads, or you can stick them on toothpicks along with olives and cheese, or so. The ginger slices are great as well.

Provided by Ula Kapala

Categories     Low Cholesterol

Time 18m

Yield 5 jars

Number Of Ingredients 8

100 g ginger, peeled and sliced
15 heads garlic
1/4 liter white vinegar
1/2 liter water
1/8 liter olive oil
2 teaspoons cloves
2 teaspoons mustard seeds
2 teaspoons sugar

Steps:

  • Peel the garlic and cut the larger cloves, so all the pieces are similar size.
  • Combine all the ingredients in a pot, and bring them to boiling; cook for just 3 minutes.
  • Scald the jars with boiling water.
  • Put the garlic with ginger to the jars, and place them thickly.
  • Pour some marinade into the jars, so it covers all the garlic.
  • Close the jars tightly, and put them upside down for half an hour.
  • Store at least two months before opening.

Nutrition Facts : Calories 565.9, Fat 25.5, SaturatedFat 3.8, Sodium 44.1, Carbohydrate 76.8, Fiber 6.8, Sugar 4.5, Protein 13.7

HOMEMADE POTSTICKER SAUCE WITH GARLIC AND GINGER



Homemade Potsticker Sauce with Garlic and Ginger image

I threw this together when I had a bunch of leftover chopped ginger - it was a hit!

Provided by Jonathan

Time 10m

Yield 6

Number Of Ingredients 9

½ cup reduced-sodium soy sauce
¼ cup rice vinegar
1 tablespoon finely grated ginger, or more to taste
1 clove garlic, minced
2 teaspoons white sugar
1 teaspoon toasted sesame oil
1 teaspoon gochujang (Korean hot sauce)
½ teaspoon thinly sliced green onion
⅛ teaspoon toasted sesame seeds

Steps:

  • Combine soy sauce, rice vinegar, ginger, garlic, sugar, sesame oil, gochujang, green onion, and sesame seeds in a Mason jar with a lid. Shake until sugar has dissolved.

Nutrition Facts : Calories 26.5 calories, Carbohydrate 3.6 g, Fat 0.9 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 746.3 mg, Sugar 1.8 g

BAKED GARLIC LEMON PICKEREL RECIPE - (3.4/5)



Baked Garlic Lemon Pickerel Recipe - (3.4/5) image

Provided by johandi

Number Of Ingredients 7

1 lb pickerel fillets
3 tbsp olive oil
3 tbsp lemon juice
2 cloves garlic, minced
1/2 tsp basil
1 green onion, sliced
Salt and pepper to taste

Steps:

  • 1.In small bowl, stir together oil, lemon juice, garlic, basil and onion. 2.Place fillets in shallow baking dish and sprinkle with salt and pepper. Spread oil and lemon mixture over the fish. 3.Bake fish in 450°F oven for about 10 minutes, or until fish is opaque.

GARLIC GINGER BEEF



Garlic Ginger Beef image

This stir-fry takes a little longer to prepare, since the meat has to marinate first-but it's well worth the wait! Our Test Kitchen staff tossed together the pleasing combination.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 17

4 tablespoons reduced-sodium soy sauce, divided
1 tablespoon balsamic vinegar
1-1/2 teaspoons minced garlic, divided
1 teaspoon brown sugar
3 teaspoons minced fresh gingerroot
1 pound beef top sirloin steak, cut into 1/4-inch strips
2 teaspoons cornstarch
1/2 cup beef broth
2 tablespoons ketchup
2 tablespoons sherry or white wine vinegar
1 tablespoon steak sauce
1/8 teaspoon cayenne pepper
4 teaspoons canola oil, divided
2 large sweet red peppers, cut into 1-inch pieces
6 green onions, cut into 2-inch pieces
8 ounces fresh snow peas
Hot cooked rice, optional

Steps:

  • In a large resealable plastic bag, combine 2 tablespoons soy sauce, balsamic vinegar, 1 teaspoon garlic, brown sugar and 1/2 teaspoon ground ginger or 2 teaspoons gingerroot; mix well. Add the beef. Seal bag and turn to coat; refrigerate for at least 1 hour, turning once. In a bowl, combine the cornstarch, broth, ketchup, sherry or vinegar, steak sauce, cayenne and remaining soy sauce until smooth; set aside., In a large nonstick skillet or wok, stir-fry beef in batches in 2 teaspoons hot oil until no longer pink. Remove and keep warm. In the same pan, stir-fry red peppers and onions in remaining oil for 2 minutes. Add the peas and remaining garlic and ginger; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Return beef to the pan. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired.

Nutrition Facts : Calories 310 calories, Fat 11g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 934mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges

GINGER GARLIC PASTE



Ginger Garlic Paste image

After finding tons of recipes calling for ginger-garlic paste, but only finding ginger paste or garlic paste, but not both, at local grocery stores, I decided to find a recipe for it myself. Basically it is just equal amounts of ginger root and garlic pulsed together. Store in the refrigerator or freezer. You may use water in place of the oil, but it will not keep as long.

Provided by DC Girly Girl

Categories     World Cuisine Recipes     Asian

Time 10m

Yield 16

Number Of Ingredients 3

4 ounces garlic, chopped
4 ounces fresh ginger root, chopped
1 tablespoon olive oil, or as needed

Steps:

  • In a food processor, combine the garlic and ginger. Pulse to blend, adding small amounts of olive oil to facilitate the blending, until it makes a smooth paste. Refrigerate or freeze.

Nutrition Facts : Calories 23.6 calories, Carbohydrate 3.6 g, Fat 0.9 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 2.1 mg, Sugar 0.2 g

PICKEREL IN ALMOND BUTTER SAUCE



Pickerel in Almond Butter Sauce image

A recipe from an old edition of Chatelaine Cookbook. It is a very tasty fish dish. Pickerel is my favourite lake fish.

Provided by Allyoop

Categories     Canadian

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs of fresh pickerel fillets or 2 lbs frozen pickerel fillets
milk
1/2 cup seasoned flour
salad oil
1/4 cup unsalted butter
1/3 cup blanched slivered almond
1 tablespoon of chopped fresh parsley
1 tablespoon lemon juice

Steps:

  • Cut fillets into 6 serving pieces.
  • Dip them in milk, then in seasoned flour (1/2 tsp mixed salt and pepper to 1/2 cup flour).
  • Heat 1/4 inch salad oil in large skillet.
  • Add fillets.
  • Saute quickly on both sides until lightly browned; do not over cook.
  • Place fish on a heated platter.
  • Melt butter in a separate pan, add almonds and stir on low heat until lightly toasted.
  • Remove from heat and add parsley and lemon juice.
  • Pour over fillets.
  • Garnish with lemon wedges.

Nutrition Facts : Calories 153.3, Fat 11.8, SaturatedFat 5.2, Cholesterol 20.3, Sodium 3.9, Carbohydrate 9.8, Fiber 1.1, Sugar 0.5, Protein 3

PICKEREL IN GINGER & GARLIC SAUCE



PICKEREL IN GINGER & GARLIC SAUCE image

Number Of Ingredients 10

• 1 ½ pounds pickerel or other non-oily white firm fleshed fish (e.g. cod)
• ½ medium onion cut coarsely
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 1 medium tomato quartered (or in 1/8ths if large tomato)
• 2 tablespoons oyster sauce
• 2 tablespoons cornstarch/tapioca
• 1 minced red hot pepper if desired (or more if more heat is desired)
• 1 pepper (color of choice) julienne or in 1" squares
• 2 tablespoons coarsely chopped cilantro

Steps:

  • • are Prepare all ingredients first. • Add about 1 tablespoon canola oil ,or spray frying pan with Pam • Heat to medium heat • Rub about 1 tablespoon of corn starch over the fish. It will not look like enough, but less is better or fish will get gummy at the end. • Fry until golden and remove from heat • Spray pan with Pam and add ginger, and onion and fry until lightly browned. Do not add garlic yet. • Add peppers and lightly fry for 2-3 minutes • Add tomatoes and hot pepper and fry for 2 minutes or until tomatoes hot. • Mix 1 tablespoon of cornstarch with oyster sauce and 1/3 cup of water and set aside • Add garlic and fry for about 1 minute • Add cornstarch mixture. If too thick add more water until desired consistency. • Add fish and lightly mix and heat thoroughly • Transfer to serving plate and top with cilantro if desired.

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