Steamed Red Snapper Or Other Fillets With Hard Cooked Egg Sauce Recipes

Steps:

• Put eggs in small pot, cover with water and place on stove over high heat. When water boils, cover, turn off heat, and set a timer for 10 minutes. Meanwhile, set up steamer with at least an inch or two of water on bottom and a tight-fitting lid; bring to boil. When eggs are done, cool under cold running water, peel and chop.
• Season fish with salt and pepper and set in steamer above boiling water. Fish will cook through in 5 to 10 minutes (longer if steamer is very crowded). Fish is done when a thin-bladed knife inserted into thickest part meets little resistance.
• While fish is steaming, put butter in small saucepan and turn heat to medium. When its foam subsides and it begins to turn brown, add the chopped eggs and some salt and pepper, along with about 1/4 cup stock. Add cream or a little more stock and bring to boil, stirring, until thoroughly blended and slightly thick; taste and adjust seasoning. When the fish is done, lay it on a plate and spoon sauce over it. Garnish and serve.

Steps:

• In a shallow bowl, combine the bread crumbs, cheese, lemon pepper and salt; add fillets, one at a time, and turn to coat., In a heavy skillet over medium heat, cook fillets in oil, in batches, until fish just begins to flake easily with a fork, 4-5 minutes on each side.

Steps:

• Heat a 12-inch skillet, preferably nonstick, over medium-high heat for about 2 minutes.While it is heating, sprinkle the fish with salt and pepper and place the flour or cornmeal on a plate.
• Place enough oil or butter in the skillet to coat the bottom well and place over high heat. When the oil is hot, dredge a fillet in the coating, turning it over a few times and pressing it down so that it is well covered. Add the fillet to the pan, then repeat.
• Cook until the fillets are nicely browned on the first side, about 3 minutes, then turn and cook on the second side for 2 to 4 minutes, lowering the heat a bit if the coating begins to scorch, until the fish is firm to the touch. As the fish is cooking, melt the butter, if you're using it, over medium heat until it is nut brown.
• When the fish is done, drain it briefly on paper towels, then transfer to a warm platter. Drizzle with lemon juice and top with half the parsley. At the last minute, pour the browned butter over all, add the remaining parsley, and serve.

Steps:

• Combine soy sauce, sugar, ginger, garlic, pepper and salt.
• Arrange fish on steaming rack.
• Brush fish with soy-ginger mixture.
• Place rack over boiling water.
• Cover.
• Steam 10 minutes or until fish flakes when tested with a fork.
• Brush occasionally with soy-ginger mixture.

Steps:

• Arrange a 9-inch metal cake rack or steamer basket in a 12- to 14-inch wok or a deep 12-inch skillet (with a domed lid) and add enough water to reach just below rack. Cover wok and bring water to a boil.
• Score skin of fish in several places, then put on an oiled heatproof plate that will fit into wok or skillet with 1 inch clearance around plate. Stir together Sherry and salt in a small bowl, then rub mixture onto both sides of fish, leaving skin side up.
• Heat vegetable oil in a small skillet over moderately high heat until hot but not smoking, then sauté ginger, scallion, and chiles, stirring, until fragrant but not browned, about 30 seconds, and spoon over fish. Carefully transfer fish (on plate) to rack in wok and cover tightly, then steam until fish is just cooked through, 7 to 8 minutes. Carefully remove plate from wok and sprinkle fish with sesame oil.

Steps:

• Season the fish with salt and pepper. Put the 1/2 cup flour in a shallow dish. Put the egg substitute in another shallow dish. Dredge the fillets in the flour, shaking off any excess. Then coat the fillets in the egg substitute and let them sit in the substitute until ready to add to the pan.
• Heat 2 large nonstick sauté pans over medium heat. When the pans are hot, spray them with cooking spray and add 2 fillets to each pan. Cook until the fillets are golden brown and just cooked through, about 2 minutes per side. Transfer the fish to a serving platter, and tent it with foil to keep them warm.
• In one of the sauté pans, melt the butter over high heat. Whisk the remaining 2 tablespoons flour into the butter. Add the lemon juice and chicken broth, and bring the sauce to a boil. Reduce the heat to low and simmer, whisking constantly, until the sauce thickens, about 2 minutes.
• Stir in the parsley, and season the sauce with salt and pepper to taste, if desired. Spoon the sauce over the fish, and serve.
• Fat: 36g (before), 8.6g (after)
• Calories: 611 (before), 232 (after)
• Protein: 29g
• Carbohydrates: 11g
• Cholesterol: 57mg
• Fiber: 2g
• Sodium: 396mg

Steps:

• Place a steaming rack in a large wok. Fill wok with water to 1 inch below the rack. Place a heatproof plate on rack, making sure plate doesn't touch sides of wok.
• Season fillets with salt and pepper. Coat lightly on both sides with sesame oil. Sprinkle flesh side with chopped cilantro.
• Place one fillet on the plate, skin side down. Sprinkle with some lemon grass or peel; sprinkle remainder around plate. Place second fillet, skin side up, on top of first.
• Scatter scallions, ginger, and mushrooms on top of and around fish. Drizzle with soy sauce and vinegar.
• Bring water to a boil, turn down to a steady simmer, and cover wok. Steam until the fish flakes at thickest part, 10 to 15 minutes. Serve directly from plate.

Steps:

• Put the eggs in a small saucepan, add water to cover, and turn the heat to high. When the water boils, cover the pan, turn off the heat, and set a timer for 10 minutes. (Meanwhile, set up the steamer; don't start steaming the fish, though, until the eggs are done.) When the eggs are done, cool them under cold running water, then peel and chop.
• Put the stock in the bottom of a tight-lidded steamer and the fish above it. Season the fish with salt and pepper. Bring the stock to a boil and adjust the heat so that it continues to bubble, but not violently. The fish will cook through in 5 to 10 minutes.
• While the fish is steaming, put the butter in a small saucepan and turn the heat to medium. When its foam subsides and it begins to turn brown, add the chopped eggs and some salt and pepper.When the fish is done, lay it on a plate and thin the egg sauce with about 1/ 4 cup of the stock. Stir in the cream if you're using it, taste and adjust the seasoning, and spoon the sauce over the fish. Garnish and serve.