Fish Sticks With Broccoli Rice Recipes

Steps:

• For the lime rice: Cook the rice according to the package instructions and keep warm.
• For the salmon: Heat a large skillet over medium-high heat. Add the vegetable oil and heat until the oil shimmers. Add the salmon flesh-side down and sear until golden brown, about 3 minutes.
• Meanwhile, make the glaze: Whisk together the honey, soy sauce, vinegar, ginger, garlic and lime juice in a bowl.
• Turn the fish over and add the soy mixture to the bottom of the pan. Bring the soy mixture to a simmer and spoon over the top of the salmon as it cooks until cook through, 5 to 7 minutes.
• Meanwhile, bring a pot of water with a steamer insert to the boil over high heat. Add the broccolini, cover and steam until crisp-tender, 4 to 5 minutes.
• Remove the fish to a plate. Add the lime slices to the skillet and simmer until the glaze is super sticky, about 3 minutes more.
• Add the lime zest to the rice and stir. Tip onto a platter. Arrange the broccolini on top and place the salmon, glaze and lime slices on the broccolini, then sprinkle over the cilantro.

Steps:

• In a large saucepan, combine the broth, rice, Italian seasoning and garlic powder, bring to a boil. Transfer to a greased 11x7-in. baking dish. Cover and bake at 375° for 10 minutes. Add the broccoli, Parmesan cheese and half of the onions. Top with fish fillets; sprinkle with paprika., Cover and bake 20-25 minutes longer or until the fish flakes easily with a fork. Uncover; sprinkle with cheddar cheese and remaining onions. Return to the oven for 3 minutes or until cheese is melted.

Steps:

• PREPARATION.
• Remove any fish bones and cut the fish up into bite size pieces, set aside.
• Beat one egg yolk in a bowl, set aside.
• Place about 4 or more tablespoons of cornstarch on a big flat plate and spread out, set aside.
• Remove and discard the leafy part of the Chinese broccoli, cut the stems at an angle and into bite side pieces, set a side. (Or substitute American broccoli, tofu, string beans, other greens).
• Grate 2 tablespoons ginger, set aside.
• In a bowl add the stock, ginger, 1 tablespoon soy sauce, sesame oil, salt & white pepper to taste, 1 ½ tablespoons cornstarch (or more as needed to thicken), set aside.
• COOKING DIRECTIONS.
• Bring a small pot of water to a boil, add 1/8 teaspoon salt and then add the cut up broccoli and par-boil for about 1 minutes, drain and set aside.
• In a wok (or Teflon pan) add 1 tablespoon peanut oil, then add the par-boiled broccoli and cook stir for about two minutes, remove and set aside.
• In a wok (or Teflon pan) add about 4 tablespoons of peanut oil and heat to moderate hot (not to the point of smoking).
• Deep a fish piece in the egg and then into the cornstarch (coat both sides) then add to the wok. Do this quickly for the remaining fish pieces, separating the pieces as needed (but do not turn).
• When you see that the pieces are cooked for about 2 minutes on one side, then turn all and cook another 1 minute. Next drain and into a plate. However, retain 2 tablespoons of oil and discard the rest.
• Return to the wok 2 tablespoons of the oil from the fish. When the oil is hot, add the par-boiled broccoli, rice wine, ½ tablespoon soy sauce and stir-fry for about 1 minute.
• Next add the bowl of stock and stir to thicken (add more cornstarch as needed).
• Then add back the fish pieces "ON TOP" (do not incorporate) and cook for 1 minute to heat up and then one quick stir. On a serving plate add some hot white rice and on top (or on the side) add the fish pieces.
• Enjoy.