Pan Asian Orange Fish Recipes

PAN FRIED COD WITH ASIAN DRESSING

Steps:

• To make the dressing, boil the soy sauce, vinegar and 5 spice powder together.
• Remove from the heat, mix in the sesame oil and season with salt and pepper.
• Set aside.
• Mix the spring onions with the chilli.
• Lightly coat the fish fillets with seasoned flour.
• Heat the knob of butter in a fry pan and cook for about 3-4 minutes on each side (depending on thickness) until cooked.
• Reheat the dressing and add the onions and chilli-cook for 1-2 minutes more.
• Serve the fish with the dressing spooned over.

ASIAN SALMON

Steps:

• Make several shallow slashes in the skinless side of the salmon fillets. Place fillets skin-side down in a glass baking dish. In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil. Pour the liquid over the salmon, cover, and refrigerate for 1 to 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium saucepan, combine the rice, water, and dill weed. Cover pan, bring to a boil, then reduce heat to low and cook 20 minutes, until rice is tender and water has been absorbed. Allow to stand for 5 minutes before removing lid and fluffing rice with a fork.
• Remove cover from salmon, and bake the fish and the marinade for about 30 minutes, or until fish can be flaked with a fork. Serve salmon over the rice, and pour sauce over.

KOREAN MISO AND HONEY GLAZED COD

Steps:

• Line a baking sheet with aluminum foil and oil it or spray it with non-stick cooking spray. Arrange the cod filets on the baking sheet.
• In a small bowl, whisk together or use a fork to combine the honey, vinegar, gochujang, miso, soy sauce, garlic, ginger and sesame oil. Separate out about 2 tablespoons of the mixture and brush it over the fish. Let the fish rest in the refrigerator for at least 30 minutes but up to an hour to let the fish marinate.
• Preheat your broiler to HIGH with a rack placed about 8 inches below the element. Scatter the prepared beech mushrooms around the fish filets and slide the pan onto the rack. Broil the fish for 3 to 5 minutes, or until the glaze is bubbly and charred in places. Remove the pan from the oven and turn the oven off of broil and up to 375°F. Brush the remaining glaze over the fish and return the pan to the oven for 5 to 10 minutes, depending on the thickness of your filets, or until they are opaque and flake easily with a fork.
• Serve over rice and steamed broccoli and garnish with toasted sesame seeds and thinly sliced green onions.

PAN - ASIAN ORANGE FISH

Steps:

• Place first eight ingredients for poaching liquid in a large sauté pan. Bring to a boil and simmer for 10-15 minutes until slightly thickened.
• Place fish fillets, skin side up, into sauté pan. Poach on low heat uncovered for 5 minutes. Turn fish over and poach for 2-3 minutes more.
• Add broccoli, cover and poach for 2-3 minutes. Remove pan from heat and let sit covered for 2-3 minutes. Serve immediately with brown rice.

SEA BASS WITH ORIENTAL SAUCE

Steps:

• Heat oil in heavy large nonstick skillet over high heat. Add fish and cook until cooked through, turning once, about 4 minutes per side. Transfer to plates using slotted spatula. Add ginger and garlic to same skillet and sauté over high heat 30 seconds. Remove from heat. Add soy and vinegar and stir to combine. Mix in cilantro. Mix in sesame oil if desired. Spoon over fish and serve.