Roasted Fish With Ginger Scallions And Soy Recipes

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STEAMED FISH WITH SEASONED SOY SAUCE AND SCALLION



Steamed Fish with Seasoned Soy Sauce and Scallion image

This preparation of steamed fish is a classic dish cooked at home for family gatherings, special occasions and Lunar New Year. It is often included as one of the courses at any Chinese banquet, regardless of the occasion. This dish symbolizes good fortune and abundance, as the Chinese word for "fish" sounds very similar to the Chinese word for "abundance." When I was growing up, my mom often made this dish for Lunar New Year celebratory meals. The traditional flavors of this recipe invoke those childhood memories and are sure to bring back nostalgia for anyone who grew up in a Chinese household.

Provided by Food Network

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 11

2 tablespoons Shaoxing wine
1 cup chicken stock
7 tablespoons light soy sauce
2 tablespoons sugar
1 quarter-sized slice peeled ginger
1 quarter-sized piece dried tangerine peel
One 3-pound whole fish, such as sea bass or snapper, cleaned (see Cook's Note)
Two 2-by-1-inch slices peeled ginger, cut into julienne strips
5 stalks scallion, cut into julienne strips
1/3 cup canola oil
5 sprigs fresh cilantro, for garnish

Steps:

  • For the sauce: Add the Shaoxing wine to a small pot and heat over high heat until it starts to boil. Add the chicken stock, light soy sauce, sugar, ginger and dried tangerine peel to the pot. Bring to a simmer and stir to dissolve the sugar. Remove the pot from the heat and allow it to steep for 1 hour. Remove the ginger and dried tangerine peel. Set aside the sauce until ready to use.
  • For the steamed fish: Pat the fish dry and put on a heatproof plate. Scatter the ginger over the fish.
  • Put a steamer rack in a pot wide enough to fit the fish. Add enough water to come almost up to the rack, place over high heat and bring to a full boil. Put the plate with the fish on the rack, cover the pot, lower the heat slightly and steam until the flesh flakes off the bones, 18 to 20 minutes. Pour off any liquid that has accumulated on the plate. Scatter the scallions over the fish.
  • Heat the canola oil in a small pot until smoking. Slowly and carefully pour the hot oil over the scallions on the fish; the hot oil will release the aromas and flavors from the scallions.
  • Bring the sauce to a simmer. Pour enough sauce around the fish to cover the bottom of the plate by 1/4 inch. Garnish with the cilantro sprigs on top of the fish. Serve immediately.

ROASTED FISH WITH GINGER, SCALLIONS AND SOY



Roasted Fish with Ginger, Scallions and Soy image

Categories     Fish

Number Of Ingredients 8

4 tablespoons Soy sauce
2 tablespoons Rice wine or Sherry
1 tablespoon Grated ginger
1 Small clove of garlic
1 dash Hot chile oil
1 dash Sesame oil
1 bunch Scallions, thinly sliced
1 Salt and pepper

Steps:

  • put a sheet pan in a 425-degree oven and let it get hot. Make a sauce in a small bowl: a few tablespoons of soy sauce for each one of rice wine or sherry, and a heap of minced or grated ginger, and plenty of thinly sliced scallions. You could put some

STEAMED WHOLE FISH WITH GINGER, SCALLIONS, AND SOY



Steamed Whole Fish with Ginger, Scallions, and Soy image

Provided by Charles Phan

Categories     Fish     Ginger     Steam     Dinner     Seafood     Soy Sauce     Green Onion/Scallion     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Serves 2 to 4 as part of a multicourse meal

Number Of Ingredients 8

1 (1 1/2-pound) whole white fish (such as sea bass, branzino, or flounder), cleaned with head and tail intact
Kosher salt and freshly ground black pepper
2 by 1/2-inch piece fresh ginger, peeled and finely julienned
1/4 cup light soy sauce
1 tablespoon rice wine
1 scallion, white and light green parts only, julienned
4 cilantro sprigs
1/2 cup canola oil

Steps:

  • 1. Rinse the fish in cold water and pat dry with paper towels. Season the fish inside and out with salt and pepper. Place the fish on a heatproof plate that is both large enough to accommodate it (a glass pie plate works well) and will also fit inside your steamer, bending the fish slightly if it is too long. Stuff half of the ginger inside the cavity of the fish and spread the remaining ginger on top of the fish.
  • 2. Pour water into a wok or stockpot and set a steamer in the wok or on the rim of the stockpot. Make sure the water does not touch the bottom of the steamer. Bring the water to a boil over high heat.
  • 3. Place the plate holding the fish in the steamer, cover, and steam for about 8 minutes, until the fish flakes easily when tested with the tip of a knife.
  • 4. While the fish is steaming, in a small bowl, stir together the soy sauce, wine, and 1 tablespoon of water. Set aside.
  • 5. When the fish is ready, carefully remove the plate from the steamer and pour off any accumulated liquid. Lay the scallion and cilantro along the top of the fish. In a small sauté pan, heat the oil over high heat until it is hot but not smoking. Remove the oil from the heat and pour it directly over the scallion and cilantro to "cook" them. Drizzle the soy mixture over the fish and serve immediately.

ANY FISH JORIM



Any Fish Jorim image

Fish jorims, braises such as eundaegu (black cod) and godeungeo (mackerel), are staples of Korean home cooking. This easy variation highlights the aromatic flavor of soy sauce, garlic and ginger, a combination that seeps into bone-in, skin-on fish. Steaks of black cod, mackerel and salmon work best here, as they seem almost to melt into rich silkiness, but you could use whatever fatty fish and cut you like. The whole red radishes in this recipe, replacing the more typical Korean radish slabs, gently boil in the salty-sweet liquid until tender, lending their vegetal sweetness to the velvety broth. A barely steamed, basically raw relish of scallions, red onion and jalapeño adds freshness and crunch.

Provided by Eric Kim

Categories     dinner, weeknight, seafood, soups and stews, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

1/2 pound trimmed whole red radishes (from about 1 bunch)
1/4 cup soy sauce
2 tablespoons toasted sesame oil
2 large garlic cloves, crushed and minced
1 (1-inch) piece fresh ginger, peeled, crushed and minced
1 tablespoon granulated sugar
1 teaspoon gochugaru
1 1/2 pounds bone-in, skin-on pieces of fatty fish, such as black cod, mackerel or salmon steaks
2 scallions, trimmed and thinly sliced on the diagonal
1 very small red onion, halved and thinly sliced
1 jalapeño, very thinly sliced into rings
Steamed white rice, for serving

Steps:

  • In a large, wide pot or Dutch oven, place the radishes, soy sauce, sesame oil, garlic, ginger, sugar and gochugaru. Add 1 1/2 cups cold tap water and bring to a boil over high, stirring once or twice, then lower the heat to maintain a gentle boil. Cover the pot and cook until the radishes start to get tender but are still slightly firm in the center, 5 to 7 minutes.
  • Gently nestle the fish pieces into the pot, using a spoon to baste the tops with some of the braising liquid. Bring the mixture back to a boil, then reduce the heat to maintain a simmer and cook, uncovered, until the radishes are meltingly tender and the fish is just cooked through or opaque in the center, 9 to 12 minutes.
  • Evenly top the fish with the scallions, red onion and jalapeño. Turn off the heat, cover and let the vegetables steam until slightly less raw but still fresh and crunchy, 1 to 2 minutes. Serve the pot in the center of the table, family-style, with a ladle and bowls of fresh white rice.

STEAMED FISH WITH SCALLIONS AND GINGER



Steamed Fish with Scallions and Ginger image

This is a beautiful entertaining course to "wow" your guests. It's also an extremely healthy, family-style meal.

Provided by Anita Lo

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 9

1 1/2 pounds whole black sea bass, gutted and scaled. May substitute with tilapia or branzino
1 4-inch knob ginger
3 scallions
Kosher salt
Freshly ground black pepper
1/4 cup soy sauce
3 tablespoons peanut oil
1 dash toasted sesame oil
1/2 teaspoon sugar

Steps:

  • Peel and julienne the ginger. Trim and slice the scallions on a bias. Place in shallow, heatproof dish large enough to hold the fish.
  • Make sure the fish is clean of scales and snip off the sharp spines with kitchen shears.
  • Score the fish on both sides on a bias at 2-inch (5cm) intervals, down to the bone. Season lightly with salt and pepper inside and out. Place the fish in the dish and disperse the scallion whites (reserve the greens for garnish) and ginger on top, underneath, and inside the fish. Add the soy sauce, peanut oil, sesame oil and the sugar.
  • Place the dish with the fish set on a rack above simmering water in a wide, shallow pan with a tight fitting lid. Cook until a small knife or skewer can be easily inserted into the thickest part of the body of the fish, 8 to 10 minutes. Remove from the pan, sprinkle with scallion greens and serve immediately.

QUICK OVEN ROASTED GINGER SCALLION LIME SEA BASS



Quick Oven Roasted Ginger Scallion Lime Sea Bass image

A twist on an epicurious.com recipe. So quick and flavorful. Serve with jasmine rice or some type of asian green such as bok choy.

Provided by TheBostonBean

Categories     Bass

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 7

2 tablespoons fresh lime juice, about 1 large lime
3 tablespoons tamari soy sauce
1 tablespoon peeled minced ginger
1 tablespoon minced shallot
1 bunch scallions or 1 bunch green onion, cut into match sticks white and pale green parts
5 teaspoons olive oil
12 ounces fish fillets or 12 ounces sea bass, cut into sections

Steps:

  • Pre heat oven to 500°F.
  • Mix first 5 ingredients and 3 tsp of oil. Season with pepper or salt if needed.
  • Brush oven proof glass dish with 2 tsp oil.
  • Arrange fish in dish.
  • Spoon sauce over fish, leaving enough to drizzle over when serving.
  • Roast fish for 12 minutes until opaque.
  • Top with remaining sauce.

TONGDAK GUI (WHOLE ROASTED CHICKEN)



Tongdak Gui (Whole Roasted Chicken) image

This recipe draws inspiration from the old-fashioned rotisserie chickens sold along Seoul's streets in the 1970s - before Korean fried chicken entered the scene in the next decade. Cornish game hens are an excellent substitute for the smaller, younger birds often used in South Korea for this succulent poultry dish. A simple soy-sauce brine, made even more fragrant with ground white pepper, ensures inimitably juicy, tender meat that, after roasting in the oven for an hour, truly falls off the bone. A nod to pa dak ("scallion chicken"), an early-2000s trend in which shaved scallions were served atop fried chicken to cut the fattiness, this recipe calls for lightly dressed scallions for a verdant counterpoint.

Provided by Eric Kim

Categories     dinner, poultry, main course

Time 9h15m

Yield 4 servings

Number Of Ingredients 10

1/4 cup soy sauce
1/4 cup coarse kosher salt or 1/2 cup kosher salt, such as Diamond Crystal, plus more for the scallions
1/4 cup granulated sugar, plus more for the scallions
1 teaspoon ground white pepper
2 Cornish game hens (about 3 ½ pounds total)
2 tablespoons olive oil
4 scallions, cut into 4-inch segments, then very thinly sliced lengthwise
1 tablespoon rice vinegar
Steamed white rice, for serving
Yangnyeom sauce, for dipping (optional)

Steps:

  • Place a gallon-size resealable plastic bag in a large bowl. To the bag, add the soy sauce, salt, sugar, white pepper and 6 cups cold tap water; stir to dissolve the salt and sugar. Nestle the Cornish game hens into the liquid, seal the bag set in the bowl and place in the refrigerator to brine for at least 8 hours and up to 48 hours.
  • When ready to cook, heat the oven to 350 degrees. Drain the hens in the sink and pat very dry with a clean towel (the drier the hen, the crispier the skin). Using your hands, massage the olive oil all over the birds and place on a sheet pan, breast side up. Roast, rotating the pan halfway through, until golden brown and the legs, when jostled, feel like they're about to fall off (a sign that the meat is tender and cooked through), about 1 hour.
  • Meanwhile, in a small bowl, toss the scallions with the rice vinegar and a pinch of salt and sugar to taste. To serve, top each roasted hen with a mound of the scallion garnish and enjoy with steamed white rice and yangnyeom sauce (if using), for dipping.

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