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.
SOY-BRAISED SHORT RIBS WITH SHIITAKES RECIPE BY TASTY
Here's what you need: bone-in short ribs, kosher salt, black pepper, dried shiitake mushroom, boiling water, canola oil, medium yellow onion, pear, fresh ginger, scallions, garlic cloves, rice wine, sugar, light soy sauce, dark soy sauce, gochujang, mirin, sesame oil, cooked white rice, kimchi, sliced scallion, toasted sesame seed
Provided by Matthew Johnson
Categories Dinner
Yield 12 servings
Number Of Ingredients 22
Steps:
- Generously season the short ribs all over with salt and pepper. Let sit at room temperature while you prepare the rest of the ingredients.
- Add the dried shiitake mushrooms to a large heatproof bowl and pour in enough boiling water to cover. Cover with plastic wrap and let soak for 1 hour.
- Preheat the oven to 350˚F (180˚C).
- Heat the canola oil in a large Dutch oven over medium-high heat until almost smoking. Working in 2 batches, sear the short ribs on all sides until deeply browned and crispy, about 10 minutes total. Remove the ribs from the pot and transfer to a plate.
- To pan with excess oil and beef fat, add the onion, Asian pear, ginger, scallions, and garlic, then cook over medium heat, stirring occasionally, until softened and slightly browned, about 10 minutes.
- Add the rice wine and stir to scrape up any browned bits from the bottom of the pot.
- Add the drained shiitake mushrooms, 1 cup (240 ml) of the shiitake soaking liquid, the sugar, light and dark soy sauces, gochujang, mirin, and sesame oil. Stir and bring to a boil.
- Nestle the short ribs back into the sauce, cover, and braise in the oven for 3 hours, or until the short ribs are tender enough to fall off the bone.
- Serve the short ribs over rice with the braising liquid spooned on top. Top with kimchi, sliced scallions, and toasted sesame seeds.
- Enjoy!
Nutrition Facts : Calories 542 calories, Carbohydrate 36 grams, Fat 23 grams, Fiber 19 grams, Protein 45 grams, Sugar 14 grams
SOY-BRAISED TOFU WITH BOK CHOY
This Chinese-style braised tofu is an ideal midweek dinner over rice or noodles. Shallow frying the tofu first makes it sturdier and prevents it from breaking apart in the sauce. (You could also deep-fry or use an air fryer.) Cutting the tofu into thicker pieces means that each mouthful is crisp yet plump, with a soft interior. This is an adaptable dish; when adding the bell peppers, you could add more vegetables like broccoli, cauliflower, carrots, snow peas or whatever you have on hand. Those familiar with restaurant-style braised tofu may expect more sauce, but in this homestyle version, the seasoning sauce delicately coats the tofu and vegetables without drowning them. That said, double the sauce if you prefer.
Provided by Hetty McKinnon
Categories weeknight, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cut tofu across into ¾-inch-thick slices, then cut each slice in half so you have roughly 12 squares.
- Heat a large (12-inch), deep-sided nonstick or well-seasoned cast-iron skillet on medium-high. When hot, add 1 tablespoon of oil and swirl to coat the base. Place the tofu in a single layer, season each piece with a little salt and black pepper, and fry for 3 to 4 minutes until golden and crispy. Flip and cook on the other side for 3 to 4 minutes more, adding more oil if needed. Remove tofu from the skillet and set aside on a plate.
- Make the sauce: Combine the soy sauce, vegetarian stir-fry sauce or oyster sauce, cornstarch and sugar with ⅓ cup of water. Whisk until smooth.
- In the same skillet over medium heat, add the doubanjiang or chile oil (if you're using doubanjiang, add about 1 teaspoon of neutral oil) and stir for 15 seconds. Add the garlic, ginger and white parts of the scallion, and toss for 1 to 2 minutes, until the scallions are softened and everything is fragrant. If the pan starts to look dry, add a drop of oil.
- Add the bell pepper and Shaoxing wine, if using, and stir-fry for 2 to 3 minutes until slightly softened. Pour in the seasoning sauce and let it sizzle for 30 seconds, stirring once or twice.
- Add the baby bok choy, tofu and green parts of the scallion, toss gently to coat the tofu. Let it simmer on low heat for 1 to 2 minutes until the sauce thickens, the baby bok choy is wilted but still green and crisp-tender, and the tofu has absorbed some of the sauce. Serve with rice or noodles.
PAN-FRIED SWAI FILLETS
My husband loves fish. Since I am allergic, I don't partake. Swai was on sale at the grocery so we picked some up. Since he has never tried it before, I decided to cook it in a familiar way for him. He devoured it. I served this with honeyed carrots and fried yellow squash.
Provided by Bonnie M. Goodwin
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Combine red pepper flakes, seafood seasoning, garlic powder, salt, and pepper in a bowl. Spread corn meal into a shallow bowl. Season swai fish with red pepper flake mixture and press each fillet into cornmeal to coat. Wrap coated fillets in plastic wrap and refrigerate for 30 minutes.
- Heat oil in a skillet over medium heat. Unwrap fish and place in the hot oil; cook until browned, about 5 minutes per side. Add water, bring to a simmer, cover, and cook, flipping occasionally, until fish flakes easily with a fork, about 10 minutes.
Nutrition Facts : Calories 330.2 calories, Carbohydrate 28.7 g, Cholesterol 56.6 mg, Fat 14.9 g, Fiber 1.9 g, Protein 19.4 g, SaturatedFat 2.1 g, Sodium 238.8 mg, Sugar 0.9 g
CURRY ORANGE SWAI
I came up with this tasty swai recipe when I was craving something vaguely Indian, but also wanted to keep it simple and light and use the ingredients I had on hand. I serve it with white rice and a side of stir-fried Asian veggies such as bok choy with garlic, oyster sauce, and cashews.
Provided by CAMILLEELISE
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Lay fish in a glass dish; season both sides with black pepper and curry powder. Pour soy sauce on top, making sure to coat both sides. Marinate for at least 20 minutes.
- Heat olive oil in a sauce pan on medium-high heat. Place fish in hot oil and cook until browned, about 3 minutes per side. Add ginger and ginger into the open spaces of the pan; cook until fragrant, about 1 minute. Stir frequently to prevent burning.
- Reduce heat to medium-low. Pour any remaining marinade into the pan, along with the orange juice.
- Cook until fish flakes easily, about 10 minutes. Remove fish from the pan and set aside. Stir sambal oelek into the pan. Cook sauce until reduced and thickened, about 5 minutes. Pour over fish and serve.
Nutrition Facts : Calories 211.6 calories, Carbohydrate 11 g, Cholesterol 55.8 mg, Fat 11.1 g, Fiber 0.7 g, Protein 17.6 g, SaturatedFat 2.3 g, Sodium 555.2 mg, Sugar 6.2 g
OVEN BAKED SWAI
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place swai fish in a glass casserole dish and season with salt and black pepper.
- Heat olive oil in a large skillet over medium heat; cook and stir onion until softened, about 10 minutes. Add garlic and cook until fragrant, about 1 minute. Pour tomatoes over onion mixture; cook and stir until heated through, about 5 minutes. Spoon tomato mixture over fish.
- Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.
Nutrition Facts : Calories 260.4 calories, Carbohydrate 12.3 g, Cholesterol 56.6 mg, Fat 13.9 g, Fiber 2.6 g, Protein 18.9 g, SaturatedFat 2.5 g, Sodium 469.7 mg, Sugar 7.4 g
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