Gong Bao Haddock Goujons Recipes

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HEALTHY MEDITERRANEAN BAKED HADDOCK



Healthy Mediterranean Baked Haddock image

Haddock is a mild-tasting, flaky white fish similar to cod. Here it is baked to perfection atop a sweet cherry tomato sauce spiked with salty capers and olives. Pair it with some crusty bread to soak up the juices.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Two 14-ounce cans cherry tomatoes
1/2 cup dry white wine
1/2 cup pitted Kalamata olives, sliced in half
4 cloves garlic, minced
2 tablespoons capers, drained
1 tablespoon honey
Kosher salt and freshly ground black pepper
Four 6-ounce haddock fillets, skin removed
1/2 teaspoon Italian seasoning
1/2 teaspoon sweet paprika
2 tablespoons olive oil
4 slices crusty bread

Steps:

  • Preheat the oven to 425 degrees F. Combine the cherry tomatoes, white wine, olives, 3 of the garlic cloves, capers, honey, 1/2 teaspoon salt and a few grinds of pepper in a 9-by-13-inch baking dish.
  • Pat the haddock fillets dry with a paper towel and season the flesh side with the Italian seasoning, paprika, 1 teaspoon salt and a few grinds of pepper. Nestle the fillets into the sauce in the baking dish. Bake until the sauce is bubbling around the edges and the fillets are cooked through and easily flaked with a fork, 15 to 20 minutes.
  • Meanwhile, mix the remaining 1 garlic clove with the olive oil, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Brush both sides of each slice of bread with the oil mixture and place onto a baking sheet. Bake until the bread is toasted, 5 to 7 minutes.
  • Serve the fish on plates with the sauce and bread on the side.

GONG BAO HADDOCK GOUJONS



Gong Bao Haddock Goujons image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 2 servings

Number Of Ingredients 23

1 small spring onion (green), finely chopped
1 tablespoon Shaohsing rice wine or dry sherry
1 tablespoon freshly grated ginger,
12 ounces Haddock fillet, cut into strips
2 tablespoons lemon juice
2 tablespoons hoisin sauce
1 tablespoon dark soy sauce
1 teaspoon crushed dried chile flakes
1 tablespoon cornstarch, blended with 2 tablespoons cold water
Caster sugar (superfine), as needed
1 tablespoon crushed dried chiles
1 teaspoon sea salt
1 teaspoon freshly cracked white pepper
4 ounces (1/2 cup) dry bread crumbs
4 ounces (1/2 cup) all-purpose flour
2 eggs, beaten
Groundnut oil (peanut), for frying
Roasted Sweet Potato Chile Chips, recipe follows
2 tablespoons olive oil
1/2 teaspoon sea salt
1 teaspoon crushed dried chile flakes or ground smoked paprika
Freshly cracked black pepper
12 ounces sweet potatoes, peeled and sliced into chips (about 2 sweet potatoes)

Steps:

  • For the marinade: In a shallow dish, mix together the onion, rice wine, and ginger. Add the fish and, marinate for 20 minutes, covered, in the refrigerator.
  • For the sauce: In a small pan, heat the lemon juice, hoisin sauce, soy sauce, and chile flakes and thicken the mixture with the cornstarch and water slurry, if necessary. Set aside. Cook's Note: If your sauce is a little sharp, add a pinch of caster sugar.
  • For the bread crumbs: Mix the crushed chiles, salt, white pepper together in a bowl. Add in the bread crumbs, then tip them onto a plate or tray. Set aside.
  • For the coating: Remove the fish from the marinade and dip the strips in the flour, shaking off the excess flour, then in the eggs and, finally, in the seasoned bread crumb mixture. Heat a wok over high heat and fill it to a quarter of its depth with enough groundnut oil. Heat the oil to 350 degrees F. Test the temperature by dropping a cube of bread into the oil and seeing if it in turns golden brown within 15 seconds. Deep fry the coated fillets until they are golden brown. Remove them with a slotted spoon and drain them on an absorbent paper towel. Serve immediately with the sauce and Roasted Sweet Potato Chile Chips, recipe follows.
  • Preheat an oven to 350 degrees F. Put the olive oil, sea salt, crushed dried chile flakes and black pepper into a roasting tin. Add the sweet potato slices and turn them to coat in the seasoned oil. Roast in the oven for 20 to 30 minutes, depending on the thickness of the chips. Serve immediately.

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