Steamed Fish Fillets With Hard Cooked Egg Sauce Recipes

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STEAMED FISH WITH GINGER



Steamed Fish with Ginger image

If you like fish or even anything about Chinese food you'll love this recipe.

Provided by lenochka

Categories     World Cuisine Recipes     Asian     Chinese

Time 25m

Yield 2

Number Of Ingredients 9

1 pound halibut fillet
1 teaspoon coarse sea salt or kosher salt
1 tablespoon minced fresh ginger
3 tablespoons thinly sliced green onion
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 tablespoon peanut oil
2 teaspoons toasted sesame oil
¼ cup lightly packed fresh cilantro sprigs

Steps:

  • Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
  • Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.
  • Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.
  • Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over; be careful. Garnish with cilantro sprigs and serve immediately.

Nutrition Facts : Calories 360.6 calories, Carbohydrate 2 g, Cholesterol 72.6 mg, Fat 16.8 g, Fiber 0.5 g, Protein 48.1 g, SaturatedFat 2.6 g, Sodium 1908 mg, Sugar 0.4 g

LEMONY STEAMED FISH



Lemony Steamed Fish image

Mild flavored, flaky fish fillets. Any number of different types of fish will work, and you can increase the recipe easily. Try halibut, cod, salmon, red snapper, trout, etc. Serve with a white and wild rice blend.

Provided by DHERDEBU

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 45m

Yield 6

Number Of Ingredients 9

6 (6 ounce) halibut fillets
1 tablespoon dried dill weed
1 tablespoon onion powder
2 teaspoons dried parsley
¼ teaspoon paprika
1 pinch seasoned salt, or more to taste
1 pinch lemon pepper
1 pinch garlic powder
2 tablespoons lemon juice

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cut 6 foil squares large enough for each fillet.
  • Center fillets on the foil squares and sprinkle each with dill weed, onion powder, parsley, paprika, seasoned salt, lemon pepper, and garlic powder. Sprinkle lemon juice over each fillet. Fold foil over fillets to make a pocket and fold the edges to seal. Place sealed packets on a baking sheet.
  • Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.

Nutrition Facts : Calories 142.4 calories, Carbohydrate 1.9 g, Cholesterol 60.7 mg, Fat 1.1 g, Fiber 0.3 g, Protein 29.7 g, SaturatedFat 0.1 g, Sodium 183.9 mg, Sugar 0.6 g

SIMPLEST STEAMED FISH



Simplest Steamed Fish image

If you have forgotten how delicious a great fillet of fish can be, try this: Steam it, with nothing on it. Drizzle it with olive oil and lemon juice. Sprinkle it with coarse salt. Eat.

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, main course

Time 10m

Yield 4 servings

Number Of Ingredients 4

1 1/2 pounds cod or other fillet, in two pieces, or 1 large halibut steak
2 tablespoons extra virgin olive oil
Juice of 1/2 lemon
Coarse salt to taste

Steps:

  • Put at least 1 inch of water in the bottom of a steamer, cover and bring to a boil. Lay the fish on the steamer's rack, making sure the rack is elevated above the water, and cover again. Steam 4 to 8 minutes, or until the fish is done. (A good-size halibut steak may take 10 or even 12 minutes.)
  • Remove the fish to a warm platter and drizzle with olive oil and lemon juice. Cut into serving portions, sprinkle with coarse salt and serve.

Nutrition Facts : @context http, Calories 217, UnsaturatedFat 7 grams, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 1 gram, Sodium 428 milligrams, Sugar 0 grams

STEAMED FISH FILLETS WITH HARD-COOKED EGG SAUCE



Steamed Fish Fillets With Hard-Cooked Egg Sauce image

Provided by Mark Bittman

Categories     dinner, quick, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 eggs
1 1/2 to 2 pounds red snapper, grouper, sea bass, or any other firm fillet
Salt and pepper to taste
2 tablespoons butter
1/4 to 1/2 cup good stock
2 tablespoons fresh or sour cream, optional
1 teaspoon lemon juice, or to taste
Chopped fresh parsley leaves for garnish

Steps:

  • Put eggs in small pot, cover with water and place on stove over high heat. When water boils, cover, turn off heat, and set a timer for 10 minutes. Meanwhile, set up steamer with at least an inch or two of water on bottom and a tight-fitting lid; bring to boil. When eggs are done, cool under cold running water, peel and chop.
  • Season fish with salt and pepper and set in steamer above boiling water. Fish will cook through in 5 to 10 minutes (longer if steamer is very crowded). Fish is done when a thin-bladed knife inserted into thickest part meets little resistance.
  • While fish is steaming, put butter in small saucepan and turn heat to medium. When its foam subsides and it begins to turn brown, add the chopped eggs and some salt and pepper, along with about 1/4 cup stock. Add cream or a little more stock and bring to boil, stirring, until thoroughly blended and slightly thick; taste and adjust seasoning. When the fish is done, lay it on a plate and spoon sauce over it. Garnish and serve.

Nutrition Facts : @context http, Calories 284, UnsaturatedFat 5 grams, Carbohydrate 2 grams, Fat 12 grams, Fiber 0 grams, Protein 40 grams, SaturatedFat 5 grams, Sodium 585 milligrams, Sugar 0 grams, TransFat 0 grams

FISH FILLETS STEAMED IN LETTUCE LEAVES WITH LEMON-DILL SAUCE



Fish Fillets Steamed in Lettuce Leaves with Lemon-Dill Sauce image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 1/2 to 2 pounds skinless halibut fillet
Salt and freshly ground white pepper
1 large head Bibb lettuce
1/4 cup very coarsely chopped fresh dill
6 (4-inch) sprigs fresh mint
4 tablespoons unsalted butter
1 small shallot, finely chopped (about 3 tablespoons)
1/2 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/4 cup coarsely chopped fresh dill
1/4 teaspoon salt
Freshly ground white pepper
Dill flowers or small dill sprigs

Steps:

  • Check the fish for any stray bones and cut off any dark flesh that was next to the skin. Cut the fillet into 4 equal square pieces. Season both sides of the fish with salt and pepper. Separate the outer leaves from the head of lettuce, without tearing them. Place a leaf cupped side up and center a piece of fish in the middle of the leaf (use two leaves if necessary). Sprinkle the fish with 1 tablespoon of the dill. Top with another 1 or 2 lettuce leaves, this time cupped side down, so that the fish is completely enclosed in lettuce. Wrap the remaining fillets in lettuce, sprinkle each one with dill, and arrange them, without crowding, in a steamer rack or basket. Bring several inches of water to a boil in the bottom of a steamer. Drop in the mint sprigs, put the steamer rack or basket in place, cover and steam fish 8 minutes for each inch of thickness (e.g. if fish is 3/4 inch thick, steam 6 minutes). Turn off the heat, uncover the steamer and let the fish rest for 1 to 2 minutes. To check for doneness, carefully lift the top leave from one of the packets and peek inside the fillet. If it is still translucent in the center, cover and steam for another 1 to 2 minutes.
  • While the fish is steaming, make the sauce. Melt 1 tablespoon of the butter in a small saucepan or skillet over medium-low heat. Add the shallots and cook, stirring, until it is softened but not browned, about 1 minute. Add the lemon zest and juice and bring the mixture to a simmer. Vigorously whisk in the remaining butter, 1 tablespoon at a time, allowing each addition to melt before adding the next. The sauce should be slightly thickened and the butter emulsified. Stir in the dill and season with the salt and pepper to taste.
  • Carefully transfer the fish packets to warm serving plates. Pour the sauce over and around the fish and garnish with the dill flowers.

STEAMED FISH WITH SOUR CREAM SAUCE



Steamed Fish With Sour Cream Sauce image

The is from "The Swiss Cookbook". I haven't made it yet. Times are guesstimates. The original recipe just said "sour cream". No doubt full fat sour cream would be better, but I have to watch the cholesterol.

Provided by Debbie R.

Categories     Swiss

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

6 fish fillets (flounder, sole, perch, etc.)
salt
pepper
3 tablespoons flour
1/4 cup minced parsley
1/2 cup nonfat sour cream
1 cup chicken broth
2 tablespoons fresh lemon juice

Steps:

  • Sprinkle fish with salt. Heavily butter a skillet that is presentable at the table. Place the fillets in it side-by-side.
  • Sprinkle with the flour and parsley. Spoon the sour cream in a thin layer over the fish. Pour in the chicken broth.
  • Cook, uncovered over low heat, without turning, until the fish is flaky. Sprinkle the lemon juice over the fish.
  • Place the skillet under the broiler. Broil until barely browned. Serve from the skillet.

SIMPLEST STEAMED FISH



Simplest Steamed Fish image

This really IS simple. You'll need a steamer for this dish. I don't have a steamer so I used a large roasting pan and I keep on hand 4 cans that have the top AND bottoms removed from them. A good size can would be about the size of the smaller tuna cans, or cat food cans. The ones I use happen to come from La Preferida green chili cans. Whatever can you use, just make sure all are the same size (so your platter doesn't tilt) and that they're the type that you can remove the bottom lid as well as the top (some cans have molded bottoms and can't be removed). Also, the cans can't be too tall or the lid of your roasting pan might touch your food. I use a shallow casserole dish to hold the fish.

Provided by Hey Jude

Categories     Very Low Carbs

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

1 1/2 lbs sea bass or 1 1/2 lbs halibut
2 tablespoons extra virgin olive oil
1/2 lemon, juice of
coarse salt

Steps:

  • Put at least 1-inch of water in the bottom of a steamer; cover and bring to a boil.
  • Put the fish in a heat-proof rack or casserole; place in the steamer; cover and steam 4-8 minutes, or until the fish is done.
  • Check fish often, being careful when removing the lid of the steamer so you don't get scalded.
  • Stop the cooking as soon as a thin-bladed knife meets no resistance when poking the fillet.
  • Thicker fillets may need about 10-12 minutes.
  • Transfer the fish to a warm platter and drizzle with olive oil and lemon juice. Sprinkle with coarse salt and serve.

STEAMED FISH FILLETS WITH SCALLION-GINGER OIL



Steamed Fish Fillets with Scallion-Ginger Oil image

Categories     Fish     Ginger     Quick & Easy     Low/No Sugar     Wheat/Gluten-Free     Summer     Gourmet

Yield Serves 2

Number Of Ingredients 7

1 pound white fish fillets
2 tablespoons vegetable oil
a 1 1/2-inch-long piece of fresh gingerroot, peeled and cut into julienne strips
1 large scallion, cut into julienne strips
1 teaspoon Oriental sesame oil
soy sauce to taste as an accompaniment
white-wine vinegar or to taste as an accompaniment

Steps:

  • Arrange the fillets in one layer in a microwave-safe baking dish, season them with salt and pepper, and cover the dish tightly with microwave-safe plastic wrap. Microwave the fish at high power (100%) for 3 minutes, or until it is opaque and just cooked through, remove the plastic wrap carefully, and pour off the liquid in the dish. Keep the fish warm, covered loosely.
  • In a microwave-safe glass measure combine the vegetable oil, the gingerroot, and scallion and microwave the mixture at high power (100%) for 1 minute. Add the sesame oil, let the mixture cool slightly, and pour it over fish. Serve the fish sprinkled with soy sauce and the vinegar.

STEAMED RED SNAPPER OR OTHER FILLETS WITH HARD-COOKED EGG SAUCE



Steamed Red Snapper or Other Fillets with Hard-Cooked Egg Sauce image

An unexpected but delicious use for hard-cooked eggs that, of course, can be made in advance. If you have fish stock, poach the fish in it, but if you don't, don't worry about it. Serve this with plain boiled potatoes.

Yield makes 4 servings

Number Of Ingredients 7

2 extra-large eggs
1 cup good-quality stock, any kind
1 1/2 to 2 pounds fillets of red snapper, grouper, sea bass, or any other firm fish
Salt and black pepper to taste
2 tablespoons butter
2 tablespoons fresh or sour cream, optional
Chopped fresh parsley leaves for garnish

Steps:

  • Put the eggs in a small saucepan, add water to cover, and turn the heat to high. When the water boils, cover the pan, turn off the heat, and set a timer for 10 minutes. (Meanwhile, set up the steamer; don't start steaming the fish, though, until the eggs are done.) When the eggs are done, cool them under cold running water, then peel and chop.
  • Put the stock in the bottom of a tight-lidded steamer and the fish above it. Season the fish with salt and pepper. Bring the stock to a boil and adjust the heat so that it continues to bubble, but not violently. The fish will cook through in 5 to 10 minutes.
  • While the fish is steaming, put the butter in a small saucepan and turn the heat to medium. When its foam subsides and it begins to turn brown, add the chopped eggs and some salt and pepper.When the fish is done, lay it on a plate and thin the egg sauce with about 1/ 4 cup of the stock. Stir in the cream if you're using it, taste and adjust the seasoning, and spoon the sauce over the fish. Garnish and serve.

STEAMED EGGS AND FISH FILLETS



Steamed Eggs And Fish Fillets image

Number Of Ingredients 8

1/2 pound sole filet
cornstarch
1 tablespoon green pepper
1 stalk scallion
1 tablespoon oil
1/2 cup Stock, Chicken or favorite stock
3 eggs
1/2 teaspoon salt

Steps:

  • 1. Sliver fish fillets (or cut against the grain in 3/4-inch strips). Dredge them lightly in cornstarch then arrange in a shallow heatproof dish. 2. Mince green pepper and scallion sprinkle over fish. Also sprinkle oil over. 3. Heat (but do not boil) stock. Beat eggs very lightly. Slowly stir in stock, add salt then pour over fish. 4. Steam over low heat until done (30 to 40 minutes). See HOW-TO, _Steaming. Serve right in the steaming dish. VARIATIONS: * For the oil, substitute chicken fat. * For the sale, substitute pike, skinned and diced. In step 2, add 1 tablespoon smoked ham, minced. (This dish is called Fish Swimming in a Golden Pond.) * In step 3, add to the egg mixture either 1 teaspoon ginger juice or a pinch of cinnamon. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

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