Best Pickerel In Ginger Garlic Sauce Recipes

GINGER SAUCE (JAPANESE STEAKHOUSE)

Steps:

• Place everything in a blender and blend until smooth. Store in a sealed jar in the fridge for up to 5 days. Makes about 3/4 cup ginger sauce.

PICKLED GINGER

Steps:

• Peel and thinly slice a 4-inch piece of ginger; put in a small jar. Pierce 1 or 2 Thai chiles with the tip of a knife; add to the jar. Bring 1/2 cup each rice vinegar and water, 2 tablespoons sugar, 1 teaspoon kosher salt and 2 star anise pods to a simmer in a saucepan; cook 5 minutes, then pour over the ginger and let cool slightly. Cover and refrigerate overnight or up to 2 weeks.

CHICKEN WITH GARLIC-CHILI-GINGER SAUCE

Steps:

• Cut each chicken breast in half crosswise and season with salt and pepper.
• Slice about an inch of ginger root into thin rounds and place in a large pot. Coarsely chop remaining ginger and place in a blender. Thinly slice 2 garlic cloves and add to pot. Coarsely slice remaining garlic and add to blender. Thinly slice 2 jalapeño peppers and add them to pot. Halve remaining peppers, discard seeds and coarsely chop flesh; place in blender.
• Add chicken broth to pot and bring to a simmer. Let cook for 10 minutes. Add chicken pieces to broth and let liquid come back to a simmer. Immediately turn off heat, cover pot and let sit for 10 minutes. Cut into a piece of chicken to test for doneness. If it is not done, bring broth back to a bare simmer, then turn off heat, cover and let sit for an additional minute or two.
• In a small bowl, stir together the soy sauce and brown sugar until sugar mostly dissolves. Set aside. To the mixture in blender add fish sauce and lime juice along with 1/4 cup broth from pot. Puree, if necessary adding a little more broth to help mixture move in blender. Taste and add a pinch of salt and more lime if needed.
• When chicken is done, transfer to a cutting board and slice. Remove garlic and pepper from broth and discard, if you like. To serve, heap rice in 4 shallow bowls and top with chicken slices. Spoon several tablespoons broth over chicken and rice, then drizzle with sweet soy sauce and sesame oil. Sprinkle on the herbs, scallions and cucumber. Serve garlic-chili-ginger sauce on the side; have additional sesame oil and sweet soy sauce on table for more drizzling.

BAKED PICKEREL

Steps:

• Preheat oven to 450°F.
• Wash and clean fish.
• Place in baking dish and dot with butter; season with salt and pepper.
• Add lemon juice and water; bake about 20 minutes or until fish flakes easily with a fork.

BAKED GARLIC LEMON PICKEREL RECIPE - (3.4/5)

Steps:

• 1.In small bowl, stir together oil, lemon juice, garlic, basil and onion. 2.Place fillets in shallow baking dish and sprinkle with salt and pepper. Spread oil and lemon mixture over the fish. 3.Bake fish in 450°F oven for about 10 minutes, or until fish is opaque.