Citrus Ginger Steamed Fish With Stir Fry Veg Recipes

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SEA BASS WITH GINGERED VEGETABLE STIR-FRY



Sea Bass with Gingered Vegetable Stir-Fry image

Categories     Fish     Ginger     Mushroom     Vegetable     Bake     Stir-Fry     Dinner     Bon Appétit

Yield Serves 8

Number Of Ingredients 17

Sauce
1 1/4 cups canned low-salt chicken broth
1 tablespoon cornstarch
3 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 tablespoons sake
1 1/2 tablespoons oriental sesame oil
2 teaspoons sugar
Fish
8 6-to 8-ounce sea bass fillets
1/3 cup sake
1/4 cup soy sauce
4 tablespoons vegetable oil
6 tablespoons minced peeled fresh ginger
2 large carrots, cut into 2-inch-long matchstick-size strips
6 to 8 ounces fresh shiitake mushrooms, stemmed, caps thinly sliced
6 green onions, cut into 2-inch-long matchstick-size strips

Steps:

  • For Sauce:
  • Combine broth and cornstarch in small bowl and stir until cornstarch dissolves. Add remaining ingredients and stir to blend.
  • For Fish:
  • Place sea bass in large baking pan. Spoon sake, soy sauce and 2 tablespoons oil over. Sprinkle with 3 tablespoons ginger. (Can be prepared 4 hours ahead. Let sauce stand at room temperature. Cover fish and refrigerate.)
  • Preheat oven to 425°F. Bake fish 9 minutes per inch of thickness.
  • Meanwhile, heat remaining 2 tablespoons vegetable oil in heavy large skillet over high heat. Add remaining 3 tablespoons minced ginger and stir until aromatic, about 30 seconds. Add carrots and stir-fry until beginning to soften, about 2 minutes. Add mushrooms and stir-fry until beginning to soften, about 1 1/2 minutes. Add green onions and stir to coat. Stir sauce ingredients to blend and add to skillet. Cook until sauce thickens, stirring constantly, about 2 minutes.
  • Transfer fish to plates. Spoon vegetables and sauce over and serve.

STEAMED GINGER FISH & VEGETABLES



Steamed Ginger Fish & Vegetables image

Make and share this Steamed Ginger Fish & Vegetables recipe from Food.com.

Provided by Sonya01

Categories     Healthy

Time 30m

Yield 1 serving(s)

Number Of Ingredients 5

200 g fresh white fish fillets
3/4 cup cooked rice
2 teaspoons grated fresh ginger
1 tablespoon fresh lemon juice
mixed vegetables, steamed to serve

Steps:

  • Place a bamboo basket over a saucepan of boiling water. (I used my metal steamer from my saucepans as I have no bamboo steamer).
  • Line base with baking paper and top with fish.
  • Sprinkle with ginger and lemon juice.
  • Cover and steam for 7 minutes or until fish is cooked depending on how thick the fish is.
  • Serve with vegetables & rice.

Nutrition Facts : Calories 368.2, Fat 2.9, SaturatedFat 0.6, Cholesterol 134, Sodium 144.7, Carbohydrate 41.9, Fiber 0.6, Sugar 0.4, Protein 40.1

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