Best Pan Fried Fish With Ginger Lime And Cilantro Sauce Recipes

SEARED RED SNAPPER WITH GINGER, GARLIC AND CILANTRO SOY SAUCE

Seared Red Snapper With Ginger, Garlic and Cilantro Soy Sauce image

Big title that sounds good to me! Had it in my massive files. From Matisse, Beimar. I cut this from a newspaper. Note: This recipe is for 1 serving so add to it accordingly to increase.

Provided by Oolala

Categories Asian

Time 10m

Yield 1 serving(s)

Number Of Ingredients 10

Ingredients

1 (6 ounce) red snapper fillets
cornstarch, for dredging
olive oil, to coat pan
2 ounces sesame seed oil
1 teaspoon ground ginger
1 teaspoon fresh garlic, minced I presume
1 ounce soy sauce
1 ounce water
2 tablespoons fresh cilantro, finely chopped
2 ounces sesame seeds

Steps:

Dredge fish in cornstarch to coat.
Heat the olive oil to hot, in an appropriate sized pan, and cook (fry) the fish until just done, about 2-3 minutes.
Remove fish from pan and set aside.
Heat sesame oil in the pan until steaming.
Add ginger and garlic.
Apply this mixture over fish.
Combine the soy sauce and water and pour over the fish.
Now add the cilantro on top and then the sesame seeds (I like toast seeds for a nice flavor).

Nutrition Facts : Calories 1072.7, Fat 88, SaturatedFat 12.7, Cholesterol 79.8, Sodium 1689.4, Carbohydrate 17.3, Fiber 7.3, Sugar 0.8, Protein 58.1

WHOLE FRIED FISH WITH GRILLED LIME, CILANTRO AND GINGER VINAIGRETTE

Whole Fried Fish with Grilled Lime, Cilantro and Ginger Vinaigrette image

Provided by Michael Symon : Food Network

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 limes, 1 zested, both cut in half
1/4 cup olive oil
1/2 cup rice vinegar
1 tablespoon honey
1 tablespoon grated fresh ginger, plus one 2-inch piece
1 tablespoon soy sauce
1 teaspoon fish sauce
Kosher salt and freshly ground black pepper
6 cups vegetable oil or neutral oil, for frying
1 jalapeno
Two 1 1/2- to 2-pound whole fish such as red snapper or striped bass
4 cups rice flour
1 tablespoon coriander seeds, toasted and ground
1 cup fresh cilantro leaves and small stems (plooms)
4 scallions, sliced on a bias and soaked in ice water

Steps:

Preheat a grill pan over medium-high heat. Add the limes cut-side down and cook until deeply charred, 5 to 8 minutes.
In a mixing bowl, whisk together the olive oil, rice vinegar, honey, grated ginger, soy sauce and fish sauce. Season with salt and pepper, then set aside.
Add the frying oil to a cast-iron skillet large enough so the oil comes no more than halfway up the skillet sides. Heat the oil over medium-high heat. Add the jalapeno and 2-inch piece ginger to the oil.
Place the fish on a cutting board and pat dry with paper towels. Make slashes crosswise on a diagonal along the body of the fish every 2 inches on both sides, cutting all the way down to the bone. Season the fish generously inside and out with salt. Mix together the rice flour, coriander, lime zest and 1 tablespoon salt in a shallow bowl. Dredge the fish in the seasoned rice flour.
When the oil is 350 degrees F, grip a fish firmly by the tail and carefully lower head-first into the skillet, making sure to lay it down away from you. Repeat with the other fish. Fry until the flesh on the bottom side is cooked through and the skin is deeply browned and crisp, about 4 minutes. While the fish are frying, baste the inside of the heads with hot oil periodically.
Use tongs and a fish spatula to carefully turn both fish over. Fry until the flesh on the second side is cooked through and the skin is deeply browned and crisp, about 4 minutes. Transfer to a wire rack and season both sides with more salt.
To serve: Place both fish on a platter. Spoon the ginger vinaigrette over the top and around the fish. Garnish with cilantro and scallions and place the grilled limes around the edges.

LIME AND GINGER FISH FILLETS

Lime and Ginger Fish Fillets image

My favourite flavours combine to make this succulent and healthy fish dish. Perfect for BBQs when you want something other than steak and sausages.

Provided by dale7793

Categories Lunch/Snacks

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3 teaspoons sesame oil
2 tablespoons finely sliced fresh ginger
6 spring onions, finely chopped
2 garlic cloves, crushed
1 tablespoon caster sugar
1/4 cup rice vinegar
2 tablespoons fish sauce
1 teaspoon finely grated lime rind
2 tablespoons lime juice
6 firm white fish fillets
2 kaffir lime leaves, finely shredded
fresh herb (I suggest cilantro)
lime wedge (to garnish)

Steps:

Combine the oil, ginger, spring onions, garlic, sugar, vinegar, fish sauce, lime rind and juice in a small bowl and mix well.
Place fish fillets in a single layer in a large shallow dish.
Pour the ginger mixture over the fish.
Cover and marinate in fridge for 1 hour.
Place each fish fillet onto a piece of lightly oiled foil.
Top each one with some of the ginger mixture from the dish and some lime leaves.
Fold in the edges of the foil and enclose fish well.
Cook the packets on a grill or BBQ for about 15 minutes or until cooked through (cooking time will depend on the heat of your grill and thickness of fish).
Open the top of each packet and sprinkle with herbs and garnish with a lime wedge.
Goes well with stir-fried Asian vegetables and rice.