Best Fish With Hong Kong Sauce Recipes

Hong Kong Fish in Curry Sauce image

Provided by FLKeysJen

Categories Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb fish fillet, any white fish such as orange roughy, tilapia, flounder
1 cup white onion, sliced
1 tablespoon curry powder
3 white potatoes, peeled and sliced in 1/4 inch pieces
1 medium carrot, peeled and sliced
4 tablespoons peanut oil, for frying
2 tablespoons cornstarch
1 tablespoon sesame oil
1/2 teaspoon salt
1 egg white, folded delicately with a rubber spatula (not beaten)
1 dash pepper
1 (13 1/2 ounce) can coconut milk or 1 (13 ounce) can light coconut milk
1 tablespoon brown sugar
2 teaspoons chicken bouillon powder

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.

Nutrition Facts : Calories 608.4, Fat 38.8, SaturatedFat 21.2, Cholesterol 62.5, Sodium 903, Carbohydrate 36.6, Fiber 3.7, Sugar 6.9, Protein 31.6

Hong Kong-Style Fish from Atlanta Fish Market image

Provided by Epi Curious

Time 35m

Yield 2 , 2 serving(s)

Number Of Ingredients 11

1/2 cup low sodium soy sauce
1/4 cup water
3 ounces dry sherry
2 tablespoons granulated sugar
2 tablespoons sesame oil
2 tablespoons olive oil
1 lb spinach, fresh, washed and stemmed
black pepper, freshly ground
12 ounces white fish fillets (preferably two 6-oz. fillets)
2 tablespoons ginger, fresh, finely julienned
2 tablespoons green onions, finely julienned

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.

Fish with Hong Kong Sauce image

Yield serves 2

Number Of Ingredients 15

2 teaspoons sesame oil
1/4 medium onion, chopped
4 garlic cloves, minced
1 cup white rice
1 to 1 1/2 teaspoons Asian chili paste
1/2 to 3/4 pound fish fillets or steaks
Sea salt and freshly ground black pepper
1 tablespoon white wine or sherry
3 tablespoons ketchup, preferably organic
1 tablespoon minced fresh ginger, or 1/4 teaspoon ground
1 tablespoon sugar
1 teaspoon cornstarch
cups fresh or frozen cut green beans
10 to 15 asparagus stalks, trimmed and cut into thirds
3/4 cup shredded red cabbage

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