Gingered Fish From The Islands Recipes

GINGERED FISH

Steps:

• Using a damp cheesecloth or your hand, squeeze grated ginger over a small bowl gathering the ginger juice.
• Combine 2 tablespoons ginger juice, soy sauce, sherry, lemon juice, and sugar or sugar substitute in a large food storage bag or bowl; add fish, turning or gently shaking to coat.
• Marinate in refrigerator 20 minutes, turning fish occasionally.
• Remove fish from marinade; discard marinade.
• Place fish on broiler pan coated with cooking spray and broil 3 minutes (do not turn); brush oil over fish, and broil an additional minute or until fish flakes easily when tested with a fork.
• Place fish on individual serving plates, and drizzle remaining tablespoon ginger juice over fish; garnish with scallions.

ISLAND FRY CHICKEN WITH GINGER GRAVY

Steps:

• For the all-purpose seasoning blend: Stir together the cayenne, garlic powder, onion powder, salt, pepper, rosemary and thyme in a bowl.
• For the chicken: Season chicken with 2 tablespoons all-purpose seasoning and allow to marinate, refrigerated, for 24 hours.
• For the dredge: Bring oil to 350 degrees F in a deep-fryer.
• Stir together the flour, salt and pepper in a bowl and dip the chicken in the mixture to coat. Fry until golden brown, about 20 minutes. Set aside and keep warm.
• For the gravy: Blend the ginger in a blender with 1/2 cup water. Set aside.
• Add olive oil, garlic and onions to a saucepan on medium heat and saute until translucent and soft. Add stewed tomatoes and continue to cook for 5 minutes. Add chicken stock, 1 1/2 tablespoons all-purpose seasoning blend, thyme, bay leaf, Scotch bonnet pepper and 1 cup blended ginger (save the remainder for another use) and simmer for 30 minutes.
• Blend the flour with 1/4 cup water in a small bowl. Strain the gravy, then add flour mixture to thicken. Finish gravy with butter over low heat. Plate chicken with rice and peas, then spoon gravy over chicken and rice. Enjoy!

GINGERED FISH FROM THE ISLANDS

Steps:

• Make dipping sauce first. Mix all ingredients and set aside.
• Preheat oven for broiling (480 F, 250 C).
• Clean fish and pat dry. With a sharp knife cut 2 or 3 into the flesh slightly on the thickest part.
• Add all ingredients for the marinade. Smear the marinade onto the fish on both sides and into the cavity. Let ginger fibers inside of the fish.
• Set aside for 30 minutes.
• Meanwhile prepare your vegetables (ginger, pepper, green onion or scallions).
• Mix the ingredients for the topping in a pan and cook for 4-5 minutes or put them in a bowl and heat in the microwave for 3 minutes.
• Oil a grilling pan or use a non sticky sheet and put fish on it. Put fish into the oven and broil for about 8 minutes on the first side.
• Turn the fish and top with the vegetable mix.
• Broil for further 8 minutes.
• Take fishes out of the oven and transfer it on service plates.
• Serve the dipping sauce in a separate small bowl.
• Enjoy it!
• Note: I used one sweet Hungarian pepper for this recipe.

STEAMED FISH WITH GINGER

Steps:

• Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
• Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.
• Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.
• Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over; be careful. Garnish with cilantro sprigs and serve immediately.