Steamed Red Snapper With Ginger Chiles And Sesame Oil Recipes

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SESAME CRUSTED RED SNAPPER WITH GINGER DRESSED SNAPPY VEGGIES AND CURRY COUSCOUS WITH ALMONDS



Sesame Crusted Red Snapper with Ginger Dressed Snappy Veggies and Curry Couscous with Almonds image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 18

2-inch piece fresh ginger, peeled and grated or minced
1 small jalapeno pepper, seeded and finely chopped
3 tablespoons rice wine vinegar or white wine vinegar, eyeball it
Salt and freshly ground black pepper
6 tablespoons vegetable oil, divided, eyeball it
10 radishes, thinly sliced
1 seedless or English cucumber, thinly sliced
1 yellow pepper, seeded, quartered and cut into thin strips
1 (2-ounce) pouch sliced almonds, 1/4 cup, available on baking aisle
1 cup chicken broth
1 tablespoon curry powder
2 pinches ground cinnamon
1 cup couscous
4 (8-ounce) portions red snapper fillet, skin on
1/2 cup sesame seeds, un-toasted, available on spice aisle
1 bunch watercress, trimmed of thick stems
1 cup roughly chopped fresh basil, about 20 leaves
2 scallions, chopped

Steps:

  • In a salad bowl, combine the ginger, jalapeno, vinegar, salt and pepper. In a slow steady steam, whisk in 3 tablespoons of vegetable oil. Add the radish, cucumber, yellow pepper and toss to coat. Let the veggies sit and marinate at room temperature while you prepare the sesame crusted snapper.
  • Place a medium saucepan on the stove. Add the sliced almonds and toast over moderate heat then remove from pan and reserve. Return pan to stove top and add the chicken broth, 1 tablespoon of vegetable oil -- just eyeball it, curry powder and cinnamon. Raise heat and bring broth up to a boil. When it boils, add couscous to the pot and stir to combine. Cover the pot and turn off the heat and let the couscous stand until ready to serve.
  • With a sharp paring knife, score the skin side of the snapper fillets by slashing 3, 1/8- inch thick cuts across the width of the fish. Season both sides of the fish with salt and pepper. Sprinkle and then gently press the sesame seeds onto both sides of the fish. Heat a nonstick large skillet over medium-high heat with 2 tablespoons of vegetable oil, 2 turns of the pan. Once the pan is hot, add the seasoned fish to the skillet skin side down. Saute the snapper for 4 minutes and if you find that the fillets bubble up in the center section, carefully press each fillet down with a fish spatula. Flip the fillets and continue to cook on the second side for 3 minutes or until the fish is cooked through and opaque. While the fish is cooking on the second side, finish off the ginger dressed snappy veggies and prepare the couscous.
  • To the marinating vegetables, add the watercress and basil. Toss to combine.
  • Remove the lid on the couscous. Add scallions and toasted almonds and fluff couscous with a fork.
  • To serve, distribute the snappy veggies between 4 plates and top with the sesame crusted snapper; serve the couscous alongside.

STEAMED RED SNAPPER WITH GINGER, CHILES, AND SESAME OIL



Steamed Red Snapper with Ginger, Chiles, and Sesame Oil image

Categories     Wok     Fish     Ginger     Steam     Quick & Easy     Snapper     Hot Pepper     Sesame     Gourmet

Yield Makes 2 servings

Number Of Ingredients 8

1 (1-pound) red snapper fillet with skin (3/4 inch thick)
1 tablespoon medium-dry Sherry
1/2 teaspoon salt
2 tablespoons vegetable oil
1 (3-inch) piece fresh ginger, peeled and cut into 1/16-inch-thick matchsticks (1 1/2 inches long)
1 scallion, cut lengthwise into 1 1/2-inch-long very thin strips (1/3 cup)
2 fresh serrano chiles, seeded and cut lengthwise into very thin strips
1/2 teaspoon Asian sesame oil

Steps:

  • Arrange a 9-inch metal cake rack or steamer basket in a 12- to 14-inch wok or a deep 12-inch skillet (with a domed lid) and add enough water to reach just below rack. Cover wok and bring water to a boil.
  • Score skin of fish in several places, then put on an oiled heatproof plate that will fit into wok or skillet with 1 inch clearance around plate. Stir together Sherry and salt in a small bowl, then rub mixture onto both sides of fish, leaving skin side up.
  • Heat vegetable oil in a small skillet over moderately high heat until hot but not smoking, then sauté ginger, scallion, and chiles, stirring, until fragrant but not browned, about 30 seconds, and spoon over fish. Carefully transfer fish (on plate) to rack in wok and cover tightly, then steam until fish is just cooked through, 7 to 8 minutes. Carefully remove plate from wok and sprinkle fish with sesame oil.

RED SNAPPER WITH GINGER-SCALLION RELISH



Red Snapper with Ginger-Scallion Relish image

This recipe for red snapper with ginger-scallion relish is courtesy of chef Gregory Brainin.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 20

2 (6-ounce) red snapper fillets, skin-on
Coarse salt
Freshly ground white pepper
Extra-virgin olive oil
2 tablespoons minced peeled young ginger
1 tablespoon thinly sliced scallion
1/2 teaspoon minced lemongrass, from the interior section
1/2 teaspoon minced green finger chile
1 tablespoon grapeseed oil
1 1/2 teaspoons chopped fresh tarragon
1 teaspoon white miso
1/2 teaspoon finely grated orange zest
1/2 teaspoon rau rom (Vietnamese mint) or cilantro
1/4 teaspoon toasted sesame oil
1/4 teaspoon fish sauce (nam pla)
1/2 cup shiitake mushrooms, stems removed
1/2 cup oyster mushrooms, stems removed
Fleur de sel
Chervil sprigs, for garnish
Lime wedges, for garnish

Steps:

  • Preheat oven to 225 degrees.
  • Score skin side of each fish fillet three times; season with salt and pepper and drizzle with olive oil. Place fish, skin-side down, in an ovenproof skillet over medium-high heat. Add a couple drops of water to skillet and transfer to oven. Cook until fish is just cooked through, 8 to 10 minutes.
  • In a small heatproof bowl, combine ginger, scallion, lemongrass, chile, and 1/4 teaspoon coarse salt. In a small saucepan heat grapeseed oil in a small saucepan over high heat until smoking; immediately pour over ginger mixture. Add tarragon, miso, orange zest, rau rom, sesame oil, and nam pla; mix until well combined.
  • Place mushrooms in a medium saucepan and season with salt, pepper, and olive oil. Add a few drops of water and place over medium heat. Cook, stirring occasionally, until mushrooms are soft and juicy.
  • Place mushrooms in the center of 2 plates and top with fish, skin-side up. Top with ginger-scallion relish and garnish with chervil sprigs and lime; serve immediately.

STEAMED WHOLE FISH WITH GINGER AND SESAME



Steamed Whole Fish With Ginger and Sesame image

Steaming a whole fish is an excellent, and speedy, way to cook. The fish here, dabbed with ginger and a few other aromatics, is transformed by the process, and delivers a sweet, near-melting succulence. The pan juices are the only sauce necessary. A traditional bamboo steamer is great to have, but any sizable steamer will work, or you can rig up a steamer using a large pot. Make sure that the makeshift rack sits an inch or so above the boiling water, and that the pot has a lid.

Provided by David Tanis

Categories     dinner, main course

Time 1h

Yield 2 to 4 servings

Number Of Ingredients 11

2 whole fish, like black sea bass or red snapper, about 1 1/2 pounds each, gutted and scaled by a fishmonger
Salt and pepper
2 tablespoons Chinese sweet wine or dry sherry
2 tablespoons soy sauce
2 tablespoons grated ginger
3 garlic cloves, minced
1 tablespoon chile bean paste, available in a Chinese grocery
1 teaspoon sesame oil, more for dressing
2 teaspoons vegetable oil
2 bunches scallions, cut in 3-inch lengths
1 bunch cilantro

Steps:

  • Rinse fish with cold water, pat dry and season inside and out with salt and pepper. Place both fish on a heatproof platter or shallow baking dish. (Dish must be slightly smaller than inside dimensions of steamer.)
  • Whisk together sweet wine, soy sauce, ginger, garlic, chile bean paste and 1 teaspoon sesame oil. Pour over fish and let marinate, turning once, for 30 minutes.
  • Set up steamer with 3 inches of water in the bottom, then set rack 1 inch over water. Bring water to a rapid boil. Place fish, still on platter with marinade, on rack and cover with lid. (If using a bamboo steamer, cover top with a dish towel to retain steam.) Steam fish for 10 to 12 minutes, until just done. Flesh should look opaque, and there should be no pink at the bone when probed gently with a paring knife. Carefully remove platter from steamer.
  • Meanwhile, place a skillet or wok over high heat and add vegetable oil. When oil looks hazy, add scallions and toss to coat. Sprinkle lightly with salt and stir-fry until slightly charred, about 2 minutes.
  • To serve, scatter scallions over fish and top liberally with cilantro sprigs. (To make a tastier cilantro garnish, dress sprigs lightly with sesame oil and salt.) Using 2 forks, serve top fillet from carcass. Remove and discard skeleton to reveal lower fillet. Give each diner some fish, scallions and cilantro. Spoon pan juices over each serving.

Nutrition Facts : @context http, Calories 414, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 2 grams, Protein 65 grams, SaturatedFat 2 grams, Sodium 1015 milligrams, Sugar 2 grams, TransFat 0 grams

RED SNAPPER WITH SESAME GINGER MARINADE



Red Snapper with Sesame Ginger Marinade image

Although many microwaved dishes come out bland, this one turns out quite well due to the marinade. Even I, a non fish lover, thought this was pretty good

Provided by Tebo3759

Categories     Microwave

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon sesame seeds
1/2 teaspoon sesame oil
2 tablespoons soy sauce
1 tablespoon white wine vinegar
2 tablespoons ginger, minced
1 tablespoon garlic, minced
1/4 teaspoon cayenne
1 lb red snapper fillet

Steps:

  • Microwave sesame seeds on high about 1 minute.
  • Mix oil, soy, vinegar, ginger, garlic& cayenne.
  • Marinade filets in mixture 10-15 minutes .
  • Arrange filets on plate with thick side out.
  • Cover with plastic wrap and vent in two places.
  • Microwave on high 4-5 minutes until thickest portion is just opaque.
  • Let stand 5 minutes.
  • Sprinkle with toasted sesame seeds.

SEARED RED SNAPPER WITH GINGER, GARLIC AND CILANTRO SOY SAUCE



Seared Red Snapper With Ginger, Garlic and Cilantro Soy Sauce image

Big title that sounds good to me! Had it in my massive files. From Matisse, Beimar. I cut this from a newspaper. Note: This recipe is for 1 serving so add to it accordingly to increase.

Provided by Oolala

Categories     Asian

Time 10m

Yield 1 serving(s)

Number Of Ingredients 10

1 (6 ounce) red snapper fillets
cornstarch, for dredging
olive oil, to coat pan
2 ounces sesame seed oil
1 teaspoon ground ginger
1 teaspoon fresh garlic, minced I presume
1 ounce soy sauce
1 ounce water
2 tablespoons fresh cilantro, finely chopped
2 ounces sesame seeds

Steps:

  • Dredge fish in cornstarch to coat.
  • Heat the olive oil to hot, in an appropriate sized pan, and cook (fry) the fish until just done, about 2-3 minutes.
  • Remove fish from pan and set aside.
  • Heat sesame oil in the pan until steaming.
  • Add ginger and garlic.
  • Apply this mixture over fish.
  • Combine the soy sauce and water and pour over the fish.
  • Now add the cilantro on top and then the sesame seeds (I like toast seeds for a nice flavor).

Nutrition Facts : Calories 1072.7, Fat 88, SaturatedFat 12.7, Cholesterol 79.8, Sodium 1689.4, Carbohydrate 17.3, Fiber 7.3, Sugar 0.8, Protein 58.1

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