Fishinbeersauce Recipes

FISHBALL SAUCE RECIPE

Steps:

• In a saucepan, combine all ingredients, except the red chili, and mix until flour and sugar are dissolved.
• Bring it to a simmer over medium heat while stirring continuously. Add the chopped red chili and stir until the sauce thickens. Usually takes about 3-5 minutes.
• Transfer to a bowl or a jar and let it cool down a bit before serving.

FISH AND BREWIS WITH SCRUNCHEONS

Steps:

• Place hard bread into a pot. Cover bread with several inches of cool water, place a lid on the pot, and soak 8 hours to overnight.
• Rinse salt cod under running cool water; place into a pot. Cover fish with several inches of cold water, place a lid on the pot, and soak in the refrigerator 8 hours to overnight.
• Add salt to soaked bread and bring just to a simmer over medium-low heat and simmer for 2 minutes. Drain immediately; cover to keep warm.
• Drain fish and cover with fresh water; bring to a boil. Cook until fish is opaque and flakes easily with a fork, about 20 minutes. Drain fish; remove any bones. Stir fish into prepared hard bread.
• Cook and stir fatback in a frying pan over medium heat until golden brown, about 10 minutes. Pour fatback and drippings over fish and bread mixture. Stir gently just to combine; serve immediately.

HONEY ORANGE FISH FILLETS

Steps:

• Combine the orange juice concentrate, oil, honey, dried dill weed, white pepper, salt, and orange zest, and pour over the fish in a glass baking dish. Cover and chill 30 minutes. (You can also make this without marinating the fish; just broil it and brush with the marinade.)
• Remove the fish from the dish and reserve the marinade. Grill or broil the fish 4 to 6 inches away from the heat source (either over medium coals or under a hot broiler), turning carefully once and brushing with the marinade until fish is thoroughly cooked and flakes easily when tested with a fork, about 5 to 10 minutes.
• If the fish is less than 1/2-inch thick, you can broil it without turning, which makes the recipe much easier. Discard any remaining marinade and serve the fish immediately.

CREAMY PARMESAN SAUCE FOR FISH

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; lightly coat with about 1 teaspoon butter.
• Lay fish in a single layer on the prepared baking sheet.
• Mix Parmesan cheese, 1/3 cup butter, mayonnaise, green onion, lemon juice, dill, salt, black pepper, and hot sauce together in a bowl.
• Broil fish in the preheated oven until it flakes easily with a fork, 7 to 8 minutes. Gently spread Parmesan cheese mixture over fish; return to oven and broil until topping is bubbling and lightly browned, about 2 more minutes.

STEAMED FISH WITH BLACK BEAN SAUCE

Steps:

• Clean the fish thoroughly. Pour a few ladles of hot water to the fish to remove the fishy smell.
• Cut the green section of the scallion into threads, and leave the white portion as long sections.
• Cut half of the ginger into thin slices, and the other half fine julienne.
• Insert some ginger slices into the fish belly. Cut a few slits on the fish surface and insert some julienne ginger there.
• Spread the black bean sauce on top of the fish.
• Setup the steaming station. Steam for 8 minutes over medium to high heat.
• Transfer the fish to a serving plate. Top with chopped chili and shredded scallion.
• Pour the soy mixture onto the fish.
• Pour the hot oil onto the fish. Serve.
• Soak the dried tangerine peel for 15 mins or until soft, then mince finely. Also finely mince the garlic.
• Coarsely chop the garlic and black bean.
• Put all ingredients in (B) into mixing bowl.
• Heat up all the ingredients in (B) in a pan until the sugar is dissolved.

FISH IN BEER SAUCE

Steps:

• In a very large skillet, melt together the olive oil and butter, then sauté diced onion over medium-low heat until it is translucent, about 5 to 7 minutes.
• Stir in the garlic and sprinkle the flour over it all then cook for 2 minutes, stirring constantly to coat.
• Add the beer, brown sugar, mustard, pepper, and Worcestershire sauce to skillet and heat until sauce thickens, stirring constantly; season with salt to taste.
• Place fish pieces in the skillet and cook until fish flakes easily with a fork.
• Serve and enjoy!
• Note: if you don't have a sufficiently large skillet to cook all the fillets at once, you may need to cook the fish in two batches after the sauce is completed or use two pans with the sauce divided between them.