Whole Crispy Onaga And Thai Dipping Sauce Recipes

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GRILLED ONAGA



Grilled Onaga image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

2 to 3 onaga-Hawaiian pink snappers
1 tablespoon ginger root, cut into thin sticks
1 cup soy sauce
1/4 cup peanut oil
1/2 cup water
1/2 cup sugar
1/4 cup sherry wine
2 teaspoons chopped fresh cilantro leaves
1 teaspoon chopped garlic
1/2 teaspoon five-spice powder

Steps:

  • Score the fish and insert ginger into the cuts. Place the fish in a bowl. Mix the rest of the ingredients together in a bowl and pour the marinade over the fish before grilling. Marinate for about 20 minutes. Wrap the fish in foil and place on the grill. Cook until flesh is just opaque.

THAI DIPPING SAUCE



Thai Dipping Sauce image

This is the traditional Thai dipping sauce used for salad rolls, spring rolls and almost everything else. Keeps indefinitely in the refrigerator.

Provided by J. Ko

Categories     Sauces

Time 20m

Yield 1 1/4 cup, 6-8 serving(s)

Number Of Ingredients 8

1 cup sugar
1/2 cup water
1/2 cup white vinegar
2 tablespoons garlic, finely chopped
2 tablespoons fish sauce
1 1/2 teaspoons Indonesian chili sauce (sambal oelek)
2 tablespoons lime juice
1/4 cup carrot, shredded

Steps:

  • Combine sugar water and vinegar in a small saucepan. Bring to a boil and boil for 5 minutes.
  • Reduce heat. Stir in garlic, fish sauce and chili sauce. Simmer for 2 minutes.
  • Remove from heat. Cool and add lime juice and shredded carrot.

THAI DIPPING SAUCE FOR SPRING ROLLS (NAM JIM PO PIAH)



Thai Dipping Sauce for Spring Rolls (Nam Jim Po Piah) image

I always have this sauce in my fridge - it is the classic dipping sauce for Thai spring rolls (po piah), but it tastes great with any fried appetizer. It will last for a few weeks in the fridge.

Provided by Toi

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 12

Number Of Ingredients 6

1 cup white sugar
½ cup water
½ cup white vinegar
2 teaspoons salt
1 bird's eye chile, minced
1 clove garlic, minced

Steps:

  • Combine sugar, water, vinegar, salt, garlic, and chile in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes.

Nutrition Facts : Calories 65.2 calories, Carbohydrate 16.8 g, Sodium 388 mg, Sugar 16.7 g

DIPPING SAUCE



Dipping Sauce image

Provided by Food Network

Categories     condiment

Number Of Ingredients 8

1 1/2 cups mayonnaise
1 tablespoon Dijon Mustard
3 tablespoons minced capers
3 tablespoons minced shallots
4 tablespoons mixed fresh herbs, such as chives, tarragon, parsley
Lemon juice, to taste
Salt, to taste
Cayenne pepper, to taste

Steps:

  • Mix all ingredients together until well blended.

EMPANADA DIPPING SAUCE



Empanada Dipping Sauce image

Provided by Food Network

Categories     condiment

Time 15m

Yield About 3 1/2 cups

Number Of Ingredients 8

1/2 cup lime juice
1/2 ounce garlic
1 serrano chile, seeded and chopped
1 bunch fresh cilantro, rough chop
Salt
1/2 cup heavy cream
1/2 cup sour cream
4 avocados, chopped

Steps:

  • Place the lime juice, garlic, serrano, cilantro and 1/2 tablespoon salt in a blender. Blend until smooth. Add the heavy cream, sour cream and avocados. Blend all ingredients until smooth.

THAI DIPPING SAUCE



Thai Dipping Sauce image

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Thai-Inspired Recipes

Number Of Ingredients 8

2 tablespoons freshly squeezed lime juice
2 tablespoons unseasoned rice vinegar
1 tablespoon soy sauce
1 tablespoon Sriracha (Thai hot chili sauce) or 1 teaspoon red-pepper flakes
1 tablespoon sugar
1 teaspoon garlic, minced
1/2 teaspoon Asian sesame oil
2 tablespoons chopped fresh cilantro

Steps:

  • Combine ingredients in a small bowl, stirring until sugar has dissolved.

THAI CHICKEN BITES WITH DIPPING SAUCE



Thai Chicken Bites With Dipping Sauce image

Let guests do the skewering by serving these chicken chunks with toothpicks.

Provided by USA WEEKEND columnist Pam Anderson

Categories     World Cuisine Recipes     Asian     Thai

Yield 50

Number Of Ingredients 14

2 teaspoons light or dark brown sugar
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon chili powder
½ cup prepared Thai peanut sauce
½ cup light coconut milk
½ cup chicken broth
4 boneless, skinless chicken breast halves
2 tablespoons vegetable oil
2 tablespoons coarsely chopped peanuts
2 tablespoons thinly sliced scallions

Steps:

  • Mix sugar and dry seasonings in a small bowl. In a 2-cup measuring cup, mix peanut sauce, coconut milk and broth. Split each breast by cutting in half horizontally. Lightly pound to about a 1/2-inch thickness. Place chicken and oil in a medium bowl; toss to coat. Sprinkle seasoning mix evenly over chicken breasts.
  • Heat a 12-inch non-stick skillet over medium-high heat until very hot, then add chicken. Cook, turning once, until crusty brown and fully cooked, about 2 minutes per side. Transfer to a cutting board and let rest.
  • Add peanut mixture to empty skillet; cook, stirring constantly to loosen brown bits, until sauce reduces by half, about 2 to 4 minutes. Return to measuring cup. (Chicken and sauce can be made 2 hours ahead; reheat in a warm oven or microwave.)
  • To serve, cut each breast cutlet into 12 to 15 bite-sized pieces. Transfer to a serving platter. Drizzle with a little peanut sauce, then sprinkle with peanuts and scallions. Serve immediately with toothpicks and remaining dipping sauce.

Nutrition Facts : Calories 28.7 calories, Carbohydrate 0.8 g, Cholesterol 5.5 mg, Fat 1.7 g, Fiber 0.2 g, Protein 2.6 g, SaturatedFat 0.4 g, Sodium 59.4 mg, Sugar 0.2 g

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