Fish With Hong Kong Sauce Recipes

Steps:

• In two separate bowls, mix together marinade and flavoring sauce ingredients.
• Cut fillet into 1 1/2 x 1 1/2 inch pieces.
• Dry the fish with a clean kitchen towel, pressing out any excess water.
• Marinate fish for 15 minutes.
• In a skillet, heat 2 T oil over medium-high heat and pan fry the fish on both sides until lightly browned, about one to two minutes per side; transfer fish to serving platter.
• Heat 2 T oil over high heat; stir fry the onions for a few seconds.
• Add the curry powder, potatoes and carrots; stir fry until well-blended.
• Add the flavoring sauce; cover and cook over medium heat until the potatoes and carrots are tender, about 12 minutes.
• Return fish to pan and mix gently.

Steps:

• In a saucepan, combine soy sauce, water, sherry and sugar and bring to a boil. Reduce heat to low to keep warm.
• In a large skillet, heat sesame and olive oils. Add spinach and toss until wilted. Season with pepper and set aside.
• Steam or saute fish until just done. Do not overcook.
• to assemble: In a large soup bowl, place a bed of spinach. Rest fish on top of spinach and garnish with ginger and green onions. Pour soy broth over fish and serve.

Steps:

• Preheat the oven to 450°F.
• Use a paper towel to wipe the inside and lid of a cast-iron Dutch oven with the sesame oil.
• Spread the onion and garlic in the pot.
• Add the rice to the pot with 1 cup plus 1 tablespoon water and 1/2 teaspoon of the chili paste. Stir to make an even layer of the rice. Place the fish on top, skin side down. Lightly season with salt and pepper and add the wine.
• In a small bowl, mix the ketchup, ginger, about 1/2 teaspoon salt, the sugar, cornstarch, 1/2 to 1 teaspoon chili paste, and 3 tablespoons warm water. Whisk well to dissolve all of the ingredients, especially the cornstarch.
• Layer the green beans and asparagus over the fish. Drizzle half of the ketchup mixture evenly over the top. Cover with the cabbage and pour the rest of the ketchup mixture over all.
• Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately unless the rice is still crunchy. If this is the case, remove the pot from the oven and let it sit with the lid tightly closed for an additional 5 minutes to allow the steam to penetrate the grains. Fluff the rice with a fork before serving.
• Calories: 530
• Protein: 22g
• Carbohydrates: 93g
• Fat: 9g
• Cholesterol: 19mg
• Sodium: 211mg
• Fiber: 6g