Salt And Pepper Fish Recipes
CHINESE SALT AND PEPPER FISH (20 MIN. RECIPE)
Steps:
- Pat fish very dry and slice into bite size pieces. This step is very important.
- In a mixing bowl, mix together your marinade ingredients. Marinate fish in batter.
- In a pot with avocado oil set over high heat, shallow fry your battered fish until golden crispy brown, about 7 minutes. Remove fish from pot. Pour out the oil.
- In the same pot set over medium heat, saute ginger, garlic, red chilli, green onion and sugar. Throw in battered fish. Pour Dry Sherry over top. Fry for 1 minute and serve. Season with salt and pepper to taste. Serve and enjoy!
Nutrition Facts : Calories 405 kcal, Carbohydrate 15 g, Protein 38 g, Fat 21 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 127 mg, Sodium 709 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SALT-AND-PEPPER FISH
This dish is inspired by a classic Cantonese preparation, which is traditionally battered and deep-fried. Here, the fish is pan-seared in hot oil, but still gets plenty of texture and flavor from ginger, caramelized scallions, and lots of freshly ground black pepper.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Seafood Fish Cod Rice Ginger Green Onion/Scallion Pepper Pescatarian Wheat/Gluten-Free Soy Free Tree Nut Free Peanut Free Quick & Easy
Yield 4 servings
Number Of Ingredients 10
Steps:
- Rinse rice in several changes of cold water in a medium bowl until water runs clear. Drain well, then transfer to a small saucepan. Pour in 1¼ cups cold water and bring to a boil over medium-high heat. Give rice a stir so grains don't stick to the bottom. Cover pot and reduce heat to lowest setting. Cook, undisturbed, until water is evaporated and rice is tender, 18-20 minutes. Remove from heat and let sit, still covered, 10 minutes.
- Meanwhile, trim dark green tops from scallions and thinly slice; set aside. Thinly slice white and pale green parts of scallions of a deep diagonal. Set aside separately.
- Mix ginger and 2 Tbsp. oil in a medium bowl. Add cod and season with salt and sprinkle all over with pepper. Toss to coat.
- Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Cook cod, undisturbed, until golden underneath, about 2 minutes. Turn over and scatter reserved white and pale green scallion parts on top. Cook, shaking the pan a few times, until fish is cooked through and some scallions are caramelized and some are just slightly softened, about 2 minutes. Remove from heat.
- Stir vinegar and sugar in a small bowl until sugar dissolves. Mix into rice. Add butter and reserved dark green scallion tops and gently stir until butter is melted. Season with salt.
- Transfer rice to a platter and top with fish; pour any pan juices over.
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