Soyandgingerfish Recipes

GINGER SOY FISH RECIPE

Steps:

• Cut to the fish into thick, but bite size pieces. Add corn starch to the fish fillet.
• Coat the fish with the corn starch. Set aside.
• Peel the ginger, slice and cut into thin strips.
• Mix all the ingredients for the Sauce in a small bowl. Stir to mix well and make sure that the sugar melts.
• Heat up a non-stick skillet or well-seasoned wok with the cooking oil on medium to high heat. When the oil is fully heated, add the ginger and stir-fry until they turn light brown. Remove them from the oil and set aside in a bowl.
• Using the ginger-infused oil, pan fry the fish until both surface turn light to golden brown. Make sure you turn the fish very gently with spatula or tong, or preferably with a pair of long cooking chopsticks. Fish fillets are very delicate; you don't want to break them up while pan-frying.
• Add the Sauce to the fish. As soon as the sauce bubbles. Turn off the heat and dish out. Top the fish with the ginger strips and scallion. Serve immediately with steamed rice.

STEAMED SOY AND GINGER FISH | MARION'S KITCHEN

Steps:

• Step 1.Slice the spring onion lengthways into long, thin strips. Place the spring onion in a bowl of cold water and soak until ready to serve (slices will curl).
• Step 2.To set up a makeshift steamer, choose a large, wide and deep pan with a tight-fitting lid. Fold and scrunch a piece of foil into a long snake shape. Then coil the shape to form a trivet. Place in the bottom of the pan.
• Step 3.Place fish fillets onto a plate that is smaller than your pan and top with ginger.
• Step 4.Combine soy sauce and lime juice, then pour the mixture over the fish.
• Step 5.Place the plate of fish on top of the foil trivet in your pan. Pour water into the pan (being careful not to pour any on the plate) until it comes to just below the bottom of the plate. Turn the heat on high. Once the water starts to steam, place the lid on. Cook for about 12 minutes (or a bit longer for salmon) or until the fish fillets are cooked (they will easily flake when poked with a fork).
• Step 6.Just before the fish is ready, place the vegetable oil and the sesame oil in a small saucepan. Heat until a wooden spoon causes bubbles to form when placed into the oil. Turn the heat off but keep the oil warm on the stovetop.
• Step 7.Use a tea towel to protect your hands as you carefully remove the hot plate of fish from the pan. Top with spring onion. Pour the hot oil over the spring onion to sizzle and cook the onion a little. Top with chilli slices and serve with steamed rice.

SWEET SOY AND GINGER FISH

Steps:

• Combine honey, soy, ginger and oil in a saucepan over medium heat.
• Cook, stirring, until marinade comes to the boil.
• Set aside to cool. Pour marinade into a ceramic dish.
• Add fish to cooled marinade. Turn to coat.
• Cover. Refrigerate for 30 minutes.
• Preheat a chargrill or barbecue on medium heat.
• Remove fish from marinade, reserving marinade.
• Cook fish, brushing with marinade, for 3 minutes each side or until cooked to your liking.
• Place onto plates.
• Serve with Asian salad greens.

BAKED FISH IN SOY GINGER SAUCE

Steps:

• Pre-heat oven to 425°F.
• Place fish fillets in a 13 X 9 inch baking dish.
• Dissolve the chicken bouillon cube in one cup boiling water, and set aside.
• Clean the scallions, and cut each in half (basically, separating white part from green); slice the green portions, then cut the white portion in matchstick-size pieces.
• Keep these apart, you will be using them separately.
• Slice the ginger into matchstick-size pieces.
• From the one cup bouillon, remove 1/4 cup and pour this over the fish; sprinkle the fillets with cayenne pepper, salt and pepper if using, then top with the green portion of the scallions.
• Place, covered, in the oven and bake for 15 minutes, or until it flakes easily with a fork.
• In a small bowl, mix the remaining bouillon with the soy sauce, rice wine vinegar, cornstarch and 2 TBS water; set aside.
• Heat the oil in a small non-stick skillet.
• Add the scallion strips and the ginger and cook until golden (just a few minutes).
• Give the soy mixture a good stir, then add to the skillet.
• Heat to boiling, and boil stirring for 1 minute or until the sauce has thickened.
• Remove fish from oven and onto serving plates.
• Serve sauce over the fish.