Best Soy And Ginger Fish Recipes

STEAMED WHOLE FISH WITH GINGER, SCALLIONS, AND SOY

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.

SWEET SOY AND GINGER FISH

Steps:

• Combine honey, soy, ginger and oil in a saucepan over medium heat.
• Cook, stirring, until marinade comes to the boil.
• Set aside to cool. Pour marinade into a ceramic dish.
• Add fish to cooled marinade. Turn to coat.
• Cover. Refrigerate for 30 minutes.
• Preheat a chargrill or barbecue on medium heat.
• Remove fish from marinade, reserving marinade.
• Cook fish, brushing with marinade, for 3 minutes each side or until cooked to your liking.
• Place onto plates.
• Serve with Asian salad greens.

SESAME CRUSTED FISH WITH SOY, BUTTER AND GINGER SAUCE

Steps:

• Preheat the oven to 200 degrees F. Preheat a large, heavy skillet over medium heat while you prepare the sesame seeds. Put them on a plate and season them with salt and pepper; add the oil to the skillet. When the oil shimmers, begin to turn the fillets in the seeds, encouraging them to coat the fillets as fully as possible, and add the fillets to the skillet.
• Brown the fish on one side for a couple of minutes, then turn and brown on the other side, another minute or two. Remove the skillet from the heat and transfer the fish to a plate (don't worry if it's done); put the plate of fish in the oven to keep warm.
• When the skillet has cooled slightly, return it to the stove over medium heat. Add the butter and when it melts, add the ginger. About 30 seconds later, add the soy sauce and 1/4 cup water and stir to blend. return the fillets to the skillet, along with any of their accumulated juices.
• Turn the heat to medium and cook the fillets for a total of about 4 minutes, turning 3 or 4 times. (If at any time the pan seems to dry out entirely, add 2 or 3 tablespoons water.) At this point, the fish should be done (a thin-bladed knife inserted into its thickest point will meet little resistance.) Serve with the pan juices spooned over the fish.

SOY AND GINGER STEAMED FISH

Steps:

• Slice each fillet into 3 pieces; season all over with salt. Set aside.
• Combine kombu (if using), sake, soy sauce, mirin, and ¾ cup water in a medium donabe or Dutch oven or large saucepan. Bring to a boil, then reduce heat to low. Layer cabbage stems, then leaves in pot. Scatter mushrooms and ginger over and place reserved fish on top. Cover pot and cook until fish is opaque and just cooked through, 8-10 minutes.
• Spoon some rice into bowls and top with vegetables and fish, dividing evenly; ladle broth over. Drizzle with sesame oil and top with scallions.

GINGER, SOY AND GARLIC BAKED FISH WITH CHILLI BROCCOLI

Steps:

• Preheat oven to 180 degrees Celcius.
• Mix the mushrooms with the soy sauce, sesame oil, garlic and half the ginger.
• Place in large baking dish and bake for 15 minutes.
• Meanwhile, rub the remaining ginger into the fish fillets and season with salt and pepper.
• Place on top of the mushrooms and return to the oven for 10-15 minutes (this will depend on the thickness of the fillets. They are done when they flake easily with a fork.).
• While the fish is cooking, stir fry the broccoli, bok choy, chilli flakes, sesame oil and soy sauce.
• Serve the fish with the mushrooms and the delicious juice poured over the top and the broccoli stir fry to the side.

ROASTED FISH WITH GINGER, SCALLIONS AND SOY

Steps:

• put a sheet pan in a 425-degree oven and let it get hot. Make a sauce in a small bowl: a few tablespoons of soy sauce for each one of rice wine or sherry, and a heap of minced or grated ginger, and plenty of thinly sliced scallions. You could put some

SOY GINGER AND CHILLI FISH.

Steps:

• Cut fish into medallion to maintain a thicknes of about 2 cm (11/16) and lightly salt.
• Heat a pan (cast is ideal) that can hold the fish without cramming it in.And add the oil once the pan has started to warm.You will need to judge this yourself and you may need to add as you go.
• While pan is warming start to dust fish with the flour and shake of excess.
• Get the oil to a haze as it needs to hot to start withas the fish will cool it when it hits the pan.
• Fry the fish in the pan turning when one side is browned and keep the heat up or it will stew.
• Test the fish is cooked by piercing with a fork.(this is the best wat as a frork tests more than a shewer (i cant tell you how to cook fish everybody has their own way )and if no resistance it is cooked.
• Remove from pan and onto serving dish.
• Add chilli ,onion,ginger and garlic to pan ad fry quickly untill softened.
• Add soy and sugar and mix untill sugar is disslolved and pan is deglazed.and pour the sauce over the fish and serve with stemad rice.

SOY AND GINGER FISH

Steps:

• Heat the oils in a skillet over med-high heat.
• Add ginger and chillies and cook for 2 mins, until crisp.
• Add soy sauce, wine and sugar to skillet and simmer 1 min, until sauce has thickened slightly.
• Add the fish, cook in the sauce for approx 3 mins each side or until cooked.
• Serve immediately on top of steamed rice with steamed greens.
• Optional: Sometimes I add some garlic too, together with the ginger and chillies.