Grilled Whole Fish With Four Pepper Ginger Sauce Recipes

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GRILLED SARDINES WITH SAUTEED JOI CHOI AND GINGER FISH SAUCE



Grilled Sardines with Sauteed Joi Choi and Ginger Fish Sauce image

Provided by Food Network

Time 30m

Yield 1 serving

Number Of Ingredients 16

1 cup brown sugar
4 ounces sardine scraps
2 tablespoons chopped ginger
2 bay leaves
1/4 teaspoon crushed red chile pepper flakes
12 sardine skeletons
4 cloves garlic, crushed
4 whole black peppercorns
Salt
2 cups chopped joi choi (a type of Chinese cabbage)
2 tablespoons olive oil
1 tablespoon chopped fresh parsley
3 whole sardines
1 tablespoon olive oil
Coarse sea salt
Cracked black pepper

Steps:

  • For the fish sauce: Add 8 quarts water, sugar, sardine scraps, ginger, bay leaves, chile flakes, sardine skeletons, garlic, peppercorns and some salt to a large pot and simmer until reduced by half.
  • In a medium saucepan, saute the joi choi over medium-high heat for 1 to 2 minutes in the olive oil. Deglaze the pan with a splash of fish sauce and add the parsley. Let reduce for 1 more minute.
  • For the sardines: Preheat a grill to medium-high heat.
  • Scale and gut the sardines. Push skewers through the mouth of each fish to the tail in order to make grilling easier. Coat the fish in the olive oil and sprinkle with salt and pepper. Place the fish on the grill and cook for 1 1/2 to 2 minutes on each side. Make sure the eyes are white to determine that the fish are finished.
  • To serve: Place the greens on a plate and place the grilled sardines on top.

THAI WHOLE GRILLED FISH WITH SWEET & SOUR GLAZE



Thai Whole Grilled Fish with Sweet & Sour Glaze image

I got this recipe from a cooking class I attended. The glaze would also be good on other seafood or pork. Recipe by chef Brian Patterson.

Provided by Tracy K

Categories     Thai

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

2 -4 whole rockfish or 2 -4 whole similar white fish fillets, gutted & cleaned,head on
1 cup soy sauce
1/2 cup sesame oil
2 tablespoons chopped fresh ginger
6 cloves garlic, roughly chopped
1 tablespoon chili paste
2 tablespoons chopped fresh cilantro
1/2 cup vegetable oil
5 cloves garlic, chopped
1/4 cup sugar
1/2 cup rice wine vinegar
3 tablespoons fish sauce
1 tablespoon finely julienned ginger
1/4 cup finely julienned red bell pepper
1 teaspoon chili paste

Steps:

  • Score each side of the fish with 3-4 small shallow cuts.
  • Combine all marinade ingredients and marinate the fish for at least an hour or up to overnight.
  • Prepare the glaze: Place the oil and garlic in a small saucepan, place on medium heat.
  • Simmer until garlic begins to turn golden.
  • Strain and let cool.
  • In another small pot, combine sugar and vinegar, bring to a boil, and simmer for one minute.
  • Add fish sauce, ginger, bell pepper, chili paste, and 3 Tbsp of the garlic oil.
  • Cook together for 3-5 minutes until sauce reduces slightly.
  • Making sure your grill is clean and well-lubricated with plenty of vegetable oil (or using a specially designed fish grilling basket), grill fish over medium heat, approximately 7 minutes per side or until flesh is just opaque at the bone.
  • Plate fish and spoon sauce over each fish.
  • One small fish is a perfect entrée for one person, share larger fish between two people.
  • Serves 4.

Nutrition Facts : Calories 600, Fat 54.8, SaturatedFat 7.5, Sodium 5066.8, Carbohydrate 21.8, Fiber 1.2, Sugar 14.8, Protein 9.1

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