Gingered Fish From The Islands Recipes

Steps:

• 1. Rinse the fish in cold water and pat dry with paper towels. Season the fish inside and out with salt and pepper. Place the fish on a heatproof plate that is both large enough to accommodate it (a glass pie plate works well) and will also fit inside your steamer, bending the fish slightly if it is too long. Stuff half of the ginger inside the cavity of the fish and spread the remaining ginger on top of the fish.
• 2. Pour water into a wok or stockpot and set a steamer in the wok or on the rim of the stockpot. Make sure the water does not touch the bottom of the steamer. Bring the water to a boil over high heat.
• 3. Place the plate holding the fish in the steamer, cover, and steam for about 8 minutes, until the fish flakes easily when tested with the tip of a knife.
• 4. While the fish is steaming, in a small bowl, stir together the soy sauce, wine, and 1 tablespoon of water. Set aside.
• 5. When the fish is ready, carefully remove the plate from the steamer and pour off any accumulated liquid. Lay the scallion and cilantro along the top of the fish. In a small sauté pan, heat the oil over high heat until it is hot but not smoking. Remove the oil from the heat and pour it directly over the scallion and cilantro to "cook" them. Drizzle the soy mixture over the fish and serve immediately.

Steps:

• Special equipment: A large Dutch oven or deep wok, deep-fry thermometer and two 12-inch bamboo skewers
• Prepare the ginger tamarind sauce: In large saute pan over medium-high heat, add 1/4 cup of the canola oil and allow to heat. Add the garlic, shallots and fresh ginger and saute until fragrant and the shallots are translucent, 3 to 4 minutes. Add the soy sauce, sugar, tamarind paste, fish sauce, sambal and 1/2 cup water. Stir well and cook until the mixture is slightly reduced and has a maple syrup-like consistency, 5 to 6 minutes. Remove from the heat and keep warm until ready to serve.
• Preheat 4 to 5 inches of canola oil to 350 degrees F in a large Dutch oven or deep wok. You need enough oil so the whole fish can be submerged.
• Prepare the fish: Make 3 diagonal slices into the flesh of one side of the snapper, cutting all the way to the bone and spacing the slices 2 inches apart. Repeat with the other side of the fish.
• Combine the cornstarch, rice flour, granulated garlic, ground ginger, salt and pepper in a large baking dish. Lightly dredge the fish all over with the seasoned flour, including inside the cuts. Shake off any excess flour, then form the fish into an "S" curve by threading two 12-inch bamboo skewers through the tail and body so it holds its wavy shape.
• Carefully place the fish into the hot oil so it is almost completely submerged. Fry the fish until deep golden and very crispy, 8 to 10 minutes. As it cooks, use a large metal spoon or ladle to carefully pour hot oil over any exposed part of the fish to ensure it cooks evenly. Carefully remove the fish from the oil and place on a wire rack to drain briefly. Season immediately with salt and lime juice. Carefully remove the skewers from the fish, and place it upright on a platter of Coconut-Cilantro Rice Pilaf. Pour the ginger tamarind sauce over the top. Garnish with the chilies and scallions.
• Rinse the rice by running it under cold water 2 or 3 times until the water runs clear. This removes excess starch and ensures the rice comes out light and fluffy.
• Heat the canola oil in a medium saucepan over medium-high heat. Add the ginger and saute until fragrant, about 2 minutes. Add the chili flakes and rice and stir well to coat the kernels evenly with oil. Add the coconut milk, salt, sugar and 1 cup water. Stir well and bring to a boil. Reduce the heat to a simmer, cover with a lid and cook until all the liquid has absorbed, 10 to 12 minutes. Turn off the heat, keep covered and allow the rice to sit for 5 minutes to steam. Before serving, add the cilantro and fluff with a fork. Yield: 4 to 6 servings

Steps:

• Season each fillet lightly with salt and pepper. Combine ginger and sesame oil in a small bowl, then rub the mixture on the fillets, massaging with fingers to coat evenly.
• Place the fish in one layer in a baking dish, and tightly cover the dish with foil. Let the fish marinate at room temperature for 15 minutes, or refrigerate up to 3 hours and bring to room temperature before baking.
• Heat the oven to 400 degrees. Bake the fish on the top rack for 10 minutes. Remove foil and check to make sure the fish is cooked through. Return to oven for 1 or 2 more minutes, if necessary.
• Transfer the fish to plates or a serving platter. Sprinkle with sesame seeds and scallions and garnish with a few slices pickled ginger. Serve with stir-fried spinach and steamed rice, if desired.

Steps:

• Make dipping sauce first. Mix all ingredients and set aside.
• Preheat oven for broiling (480 F, 250 C).
• Clean fish and pat dry. With a sharp knife cut 2 or 3 into the flesh slightly on the thickest part.
• Add all ingredients for the marinade. Smear the marinade onto the fish on both sides and into the cavity. Let ginger fibers inside of the fish.
• Set aside for 30 minutes.
• Meanwhile prepare your vegetables (ginger, pepper, green onion or scallions).
• Mix the ingredients for the topping in a pan and cook for 4-5 minutes or put them in a bowl and heat in the microwave for 3 minutes.
• Oil a grilling pan or use a non sticky sheet and put fish on it. Put fish into the oven and broil for about 8 minutes on the first side.
• Turn the fish and top with the vegetable mix.
• Broil for further 8 minutes.
• Take fishes out of the oven and transfer it on service plates.
• Serve the dipping sauce in a separate small bowl.
• Enjoy it!
• Note: I used one sweet Hungarian pepper for this recipe.

Steps:

• Bring 2 cups cold water to a simmer in a large wok over medium heat.
• Line a 30cm bamboo steamer with baking paper and place steamer over water.
• Place fish in steamer and cover and steam for 5 to 10 minutes or until just cooked through (timing will depend on thickness of fish and you could use blue eye, snapper or ling fish are suggested).
• Personally I would use my electric 3 tiered steamer to steam the fish.
• Carefully transfer to a plate and cover to keep warm.
• Meanwhile combine coriander, onion and chilli in a bowl.
• Combine ginger, garlic, sugar and soy sauce in a heatproof bowl.
• Place peanut oil and sesame oil in a saucepan over high heat and cook for 2 minutes until starting to smoke and then carefully pour over ginger mixture (CAREFUL it will spit).
• Drizzle ginger mix over fish and top with coriander mix and serve with rice and greens.

Steps:

• Using a damp cheesecloth or your hand, squeeze grated ginger over a small bowl gathering the ginger juice.
• Combine 2 tablespoons ginger juice, soy sauce, sherry, lemon juice, and sugar or sugar substitute in a large food storage bag or bowl; add fish, turning or gently shaking to coat.
• Marinate in refrigerator 20 minutes, turning fish occasionally.
• Remove fish from marinade; discard marinade.
• Place fish on broiler pan coated with cooking spray and broil 3 minutes (do not turn); brush oil over fish, and broil an additional minute or until fish flakes easily when tested with a fork.
• Place fish on individual serving plates, and drizzle remaining tablespoon ginger juice over fish; garnish with scallions.

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut a large rectangle of foil, big enough to make a large envelope. Place the pak choi on the foil, followed by the fish, then the ginger and garlic. Pour over the soy sauce and rice wine, then season.
• Fold over foil and seal the 3 edges, then put on a baking sheet. Cook for 20 mins, open the parcel and scatter over the spring onions and coriander. Serve with brown rice and squeezed lime juice.