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!!!
For the Dressing.
Combine the
If using a whole fish, make 3 deep diagonal slashes
r cup. Taste to check for seasoning.
If you are
For the fish stock, place all ingredients in
e oven to 300\u00b0F. For the fish, whisk oil, cornstarch, oregano
For the batter, combine flour, cornstarch,
For the corn salsa, boil, steam or microwave corn and beans until tender; drain. Rinse under cold water; drain. Combine corn and beans in a medium bowl with remaining ingredients.
For the fish, combine spices in a shallow bowl. Add fish; turn to coat fish in spice mixture.
Heat an oiled grill pan on medium-high heat or preheat the grill to medium. Cook fish for 5 mins each side or until cooked through.
Serve fish with corn salsa.
For the chipotle mayonnaise, mix mayonnaise and chipotle pepper in a small bowl. Refrigerate until ready to serve.
For the fish tortillas, combine flour and spices in a shallow bowl. Dust fish in flour mixture, shaking off excess.
Heat oil in a large nonstick skillet on medium heat. Cook fish 2-4 mins each side, until golden and cooked through.
Heat tortillas according to package directions. Spread each with chile mayonnaise. Top with fish, tomato, avocado and cilantro leaves. Season to taste.
For the fish: Smear a light coating of
rk 7 (428\u00b0F) for the fish, and begin by preparing the
ight end up too hot for you, so taste the sauce
ater to a boil. Season fish to taste.
Line a
ater, just turn it off for now. Once the cabbage is
is sounds like a huge recipe, but because fish cooking time is not
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 the kreung paste:
Pound
use 2 pans for the cooking 1 for each fish, I put the
e head, bones and skin for the fish stock. Remove the skin
Place fish on a large baking tray. Whisk together ingredients for the lime