RICE WINE-STEEPED FISH
This is a very good and easy fish recipe. You can use just about any firm fleshed white fish but my favorite is orange roughy. This recipe is from Ken Hom's Quick and Easy Chinese Cooking. Cook time includes 5 minutes standing time.
Provided by Hey Jude
Categories Chinese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring the rice wine, water, soy sauce, pepper, 1 tsp of the salt, and the sugar to a boil in a skillet.
- Reduce the liquid over high heat to about half its original volume, add the cornstarch mixture, and cook for 30 seconds.
- While the sauce is reducing, rub the fish fillets with the remaining 1 tsp salt and the toasted sesame oil and set aside.
- Add the fish fillets to the liquid and simmer gently for 2 minutes.
- Take it off the heat and let sit for another 5 minutes, covered.
- Transfer the fish fillets to a serving platter, pour the sauce over them, and sprinkle with the green onions.
Nutrition Facts : Calories 316.7, Fat 3.3, SaturatedFat 0.5, Cholesterol 62.3, Sodium 1758.4, Carbohydrate 10.4, Fiber 0.4, Sugar 2.4, Protein 27.6
STEAMED WHOLE FISH WITH GINGER, SCALLIONS, AND SOY
Provided by Charles Phan
Categories Fish Ginger Steam Dinner Seafood Soy Sauce Green Onion/Scallion Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 2 to 4 as part of a multicourse meal
Number Of Ingredients 8
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.
BAKED FISH AND RICE
"I just recently tried this simple-to-fix meal-in-one, and it was an instant hit here at our house," states Jo Groth of Plainfield, Iowa. "Fish and rice are a tasty change of pace from traditional meat-and-potato fare."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 392 calories, Fat 16g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 722mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 2g fiber), Protein 29g protein.
SIMPLEST STEAMED FISH
If you have forgotten how delicious a great fillet of fish can be, try this: Steam it, with nothing on it. Drizzle it with olive oil and lemon juice. Sprinkle it with coarse salt. Eat.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Put at least 1 inch of water in the bottom of a steamer, cover and bring to a boil. Lay the fish on the steamer's rack, making sure the rack is elevated above the water, and cover again. Steam 4 to 8 minutes, or until the fish is done. (A good-size halibut steak may take 10 or even 12 minutes.)
- Remove the fish to a warm platter and drizzle with olive oil and lemon juice. Cut into serving portions, sprinkle with coarse salt and serve.
Nutrition Facts : @context http, Calories 217, UnsaturatedFat 7 grams, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 1 gram, Sodium 428 milligrams, Sugar 0 grams
FISH STEW WITH RICE
Provided by Mark Bittman
Categories brunch, dinner, lunch, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large saucepan, cover the fish with 5 cups water, and bring to a boil. Turn off the heat, place the lid on and let sit for 20 minutes. Transfer the fish to a plate; when the fish is cool enough to handle, carefully remove the meat from the frames, and set aside; discard bones, head, fins, tail, etc. Strain the broth and return to the pot.
- Add the remaining ingredients except the sausage and garnishes. Simmer gently, stirring occasionally, until the flavors are blended and carrots and rice are tender, about 15 minutes.
- Add the reserved fish, along with the sausage, and cook another couple of minutes, or until the sausage is cooked through. Turn off the heat, taste and adjust seasoning, and let rest for a few minutes, or eat piping hot, with the garnishes.
Nutrition Facts : @context http, Calories 485, UnsaturatedFat 10 grams, Carbohydrate 37 grams, Fat 17 grams, Fiber 5 grams, Protein 44 grams, SaturatedFat 5 grams, Sodium 972 milligrams, Sugar 7 grams, TransFat 0 grams
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