steam fish. for sauce: cut fresh ginger into small slices (julienne style). combine 1 cup soy sauce, ginger pieces, green onions, and 2 tbl spoons of olive oil in saucepot... bring to boil. Pour sauce over freshly steamed fish. Garnish with cilantro or chinese parsley. (optional side: steamed white rice)... this is absolutely delicious!!!
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Preheat oven to 350\u00b0F. Cut out 4 large squares of parchment paper.
Place 1 fish fillet in the middle of each piece of parchment paper. Top each with remaining ingredients. Season. Fold ends of parchment in and wrap up into a parcel. Place, seam-side up, with tucked ends under, in a baking pan. Bake for 15-20 mins, until fish flakes when tested with a fork.
Remove fish from parcels. Serve with salad or steamed vegetables.
pread over frozen or fresh fish fillets.
Put fillets onto
Rinse fish and pat dry with paper towels.
Season breadcrumbs with parmesan, herbs, salt and pepper.
Start to heat oil in frying pan. I use a ridged pan.
While oil is heating, dip each piece of fish in flour, then in beaten egg, then in seasoned breadcrumbs.
Cook fish in hot oil until done, and nicely browned.
Drain on paper towels.
Serve with my Recipe #210251. Everyone says this sauce makes this recipe, so it is worth the effort.
egrees.
Rinse and dry fish, then drench with juice of
Place fish on a flat heatproof plate inside of a large bamboo steamer basket. Whisk together soy sauce, peanut oil and cornstarch. Season then pour over fish. Arrange mushrooms, ginger and snow peas over fish then cover with steamer lid. Steam for 5 mins, or until cooked to your liking.
Serve immediately with steamed rice.
For Sauce: While fish is steaming, combine sauce ingredients
ater to a boil. Season fish to taste.
Line a
djust seasoning.
For the Fish.
Steam the filets for
If using a whole fish, make 3 deep diagonal slashes
eat to simmer.
Place fish in steamer, sprinkle with half
he scales off of the fish and rinse with cold water
Place the fish in a large bowl.
small bowl. Pat the fish dry with paper towels. Use
Place fish on a large baking tray.
Rinse and drain fish. Score the skin at 1/
Prepare the wok for steaming.
Rinse the fish fillets and pat dry with paper towels.
In a small bowl, whisk the rice wine (mirin) or sherry, sugar, salt and sesame oil.
Place the fish fillets on a deep, heat-proof plate that will fit inside the steamer basket.
Pour the rice wine mixture over the fish. Sprinkle with the chopped green onion.
Cover and steam the fish over high heat until the fish is opaque and flakes easily with a fork (10-15 minutes).
Serve hot, garnished with the chopped cilantro and lemon wedges.
Preparation
Rub fish thoroughly with salt and black pepper. Pour sherry over fish, sprinkle garlic, and 1/4 cup ginger slivers on top.
Place fish in a steamer and steam for 15 minutes. Remove, place on plate and top with scallions, cilantro, and remaining ginger.
Heat olive oil in a sauce pan until it starts to sizzle. Pour over top of fish.
Add soy sauce and serve.
Serves 2-4.
teamer over simmering water. Combine fish with soy sauce and sesame