STEAMED FISH WITH WHITE CREAM STROGANOFF
This is a recipe created so my hubby could eat it with the family. I haven't found a recipe like it using fish and some of the other ingredients. Use any firm whitefish.
Provided by Montana Heart Song
Categories Vegetable
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- After egg noodles are drained and rinsed, toss with 1 tblsp olive oil to prevent sticking together. Set aside.Keep warm in oven.
- In deep wide frying pan, add olive oil, lemon juice, water,dill weed and sugar. Bring to a simmer.
- Cut fish into individual servings and sprinkle with sea salt and lemon pepper.
- Place in the simmering liquid.Cover Turn once after 8 minutes.
- Add the 1/2 cup white wine.
- Turn heat low and cook another 5 minutes.
- Gently remove fish from pan and set aside.Keep warm in oven.
- Add diced onions, mushrooms and garlic to remaining liquid. Add remaining white wine. Uncover and simmer for 8 to 10 minutes.Simmer until liquid is reduced by half. Remove from heat and cover.
- Right before serving, turn heat to medium level, add sour cream and mix in gently with the onions and mushrooms.
- Place noodles on a large platter in a large circle. Pour onions,mushrooms and sauce in the middle and drizzle across the noodles.
- Place the fish on top.
- Garnish with green pepper rings.
- Garnish with Roma tomato slices.
Nutrition Facts : Calories 501.2, Fat 27.7, SaturatedFat 11.7, Cholesterol 154.9, Sodium 954.3, Carbohydrate 20.4, Fiber 1.1, Sugar 3.6, Protein 35.5
CANTONESE STEAMED FISH
Cantonese steamed fish is often served as one of the courses in a Chinese banquet, but it's also an easy meal to make on any weeknight at home with just a few ingredients.
Provided by Bill
Categories Fish and Seafood
Time 20m
Number Of Ingredients 9
Steps:
- Cut the scallions into 2-inch lengths, and cut the pieces in half lengthwise. Julienne them thinly. Thinly slice about 15g of ginger, and julienne them. Give the cilantro a rough chop. Set the aromatics aside.
- Combine the light soy sauce, salt, sugar and hot water in a small bowl and mix until the sugar and salt are dissolved. Set aside.
- Prepare your steaming set-up, and fill with 1-2 inches of water. Bring to a boil.
- Rinse your fish fillet, and carefully lay it on an oblong heat-proof plate that will fit into your wok or steaming setup. Carefully place it in the steamer, and adjust the heat to medium. The water should be at a slow boil that generates a good amount of steam, but not so high that the water evaporates too quickly.
- Cover and steam for 7-10 minutes depending upon the size and thickness of your fish fillet. If you have extremely small, thin fillets (half an inch), cook for 4-5 minutes. Check for doneness using a butter knife. If it falls easily through the thickest part of the fillet to the bottom of the plate, the fish is done.
- Turn off the heat, and carefully drain any liquid on the plate. Spread about ⅓ of the scallions, ginger, and cilantro on the steamed fish (alternatively, you can wait to do this AFTER adding the sauce).
- To make the sauce, heat a wok or small saucepan to medium high heat, and add 2 tablespoons vegetable oil. Add the remaining ⅔ of the ginger, and fry for 1 minute. Add the white parts of the scallions and cook for 30 seconds.Then add rest of the scallions and cilantro. The mixture should be sizzling.
- Add the soy sauce mixture. Bring the mixture to a bubble, and cook until the scallions and cilantro are just wilted, about 30 seconds.
- Pour this mixture over the fish. If you prefer to add the raw aromatics after adding the sauce, you can do so now, and heat an additional 1 tablespoon of vegetable oil to pour over the raw aromatics. Serve immediately!
Nutrition Facts : Calories 239 kcal, Carbohydrate 3 g, Protein 19 g, Fat 17 g, SaturatedFat 12 g, Cholesterol 64 mg, Sodium 924 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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