WHOLE FISH WITH SOY AND CITRUS
For those curious about cooking a whole fish but nervous to try, this skillet method is as simple as cooking a chicken breast. Meant to work with a larger fish, such as a snapper or black bass, this method, which keeps the skin and bones involved, prevents overcooking and drying out (plus it's more fun to eat). Basted with a citrusy browned butter-soy mixture, which also acts as a sauce once the fish is cooked, this one-skillet dish needs little more than some spriggy, fresh herbs for nibbling on alongside, but feel free to serve with a big leafy salad, bowl of rice or thick-cut toast.
Provided by Alison Roman
Categories weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. Thinly slice half the lemon, half the lime and half the orange.
- Using a sharp paring knife, make 2 to 3 1/2-inch-deep diagonal incisions on each side of the fish, not quite down to the bone, but enough to visibly score the flesh. Season fish inside and out with salt and pepper.
- Heat oil in the largest, oven-safe skillet you own (at least 12 inches) on the stove over medium-high heat. Pick up the fish by the tail and gently lower the fish into the skillet away from you to avoid hot oil splatters.
- As soon as the fish is in the skillet, use tongs or a fish spatula to lightly press the fish, encouraging the skin to make even contact with the skillet. Cook, continuing to press lightly, for 1 to 2 minutes. Remove the skillet from the heat and carefully place a few slices of citrus inside the cavity of the fish, letting a few escape and sizzle in the skillet alongside the fish.
- Add butter and soy sauce to the skillet, letting the butter sizzle and foam up. Tilt the skillet slightly toward you to allow the buttery soy sauce mixture to pool on one side. Using a large spoon, baste the fish a few times, letting the sauce sizzle and foam up around the fish and into the parts where you've made the incisions.
- Transfer the whole skillet to the oven and continue to cook until the fish is firm to the touch and you can see that the flesh has gone from translucent to white and opaque, 15 to 18 minutes. (You may need a few minutes more if you have an especially meaty snapper.)
- Place fish on a large serving platter (leaving the sauce behind), along with remaining halved lemon, lime and orange for squeezing over the top. Add lime juice to the skillet and swirl to combine. Pour sauce over fish and sprinkle with flaky sea salt, serving cilantro alongside for nibbling in between bites of fish, like a very spriggy salad.
Nutrition Facts : @context http, Calories 481, UnsaturatedFat 12 grams, Carbohydrate 9 grams, Fat 22 grams, Fiber 2 grams, Protein 60 grams, SaturatedFat 9 grams, Sodium 894 milligrams, Sugar 4 grams, TransFat 0 grams
QUICK-BRAISED FISH FILLETS IN BLACK BEAN SAUCE
When you don't have the time, energy, or inclination to braise a whole fish, try this simpler, faster version; the flavors are much the same. Serve this over rice.
Yield makes 4 servings
Number Of Ingredients 12
Steps:
- Pour about 1/8 inch of oil into a wide, deep skillet, preferably nonstick. Place over medium-high heat. Soak the beans in the wine. Mix the flour with enough water to make a paste the consistency of sour cream. Season the fish with salt and pepper.
- When the oil is hot-it will shimmer, and a pinch of flour tossed into it will sizzle-coat the fillets with the batter and brown them quickly, about 2 minutes per side.You may have to work in batches; do not crowd the fish. As you finish browning, transfer it to a plate. Turn off the heat and let the pan cool down a bit, then discard the oil and wipe out the pan.
- Put 2 tablespoons oil in the pan and turn the heat to high. A minute later, add the ginger, garlic, and scallions and cook, stirring, for about 30 seconds. Add the onion and cook, stirring occasionally, for about 2 minutes, just until it begins to soften. Turn the heat to medium and add the tomatoes and the black beans and their liquid. Cook, stirring occasionally, for about 5 minutes, just until the tomatoes begin to break up.
- Return the fish to the pan (now it's okay to crowd) and continue to cook until it is done, about 5 minutes more (a thin-bladed knife inserted into the center will meet little resistance). Taste and add soy sauce if the dish is not salty enough; serve the fillets with the sauce over rice.
BRAISED FISH, POT-ROAST-STYLE
Provided by Mark Bittman
Categories brunch, dinner, lunch, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Put the olive oil in a Dutch oven over medium-high heat. When it is hot, sprinkle the fish with salt and pepper, and add it to the pot. Cook, undisturbed, until it is well browned, 5 or 6 minutes. (If you're using halibut fillet, and it has skin, brown the nonskin side.) Transfer it to a plate, browned side up.
- Add the onion, thyme, saffron, carrots, fennel and potatoes; sprinkle with salt and pepper. Cook, stirring occasionally until the onion begins to soften, about 5 minutes. Add the tomato paste and smoked paprika, and cook, stirring, until the tomato paste darkens a bit, 2 or 3 minutes. Add the wine, scraping up any browned bits from the bottom of the pot, and let it bubble away until it almost disappears.
- Add the stock, bring to a boil and let it bubble vigorously until the liquid reduces by about a third, about 10 minutes. Adjust the heat so the mixture simmers; when the vegetables are nearly tender - about 10 minutes later - nestle the fish, browned side up, among the vegetables; keep the browned crust above the liquid. Cook, undisturbed, until the fish and vegetables are tender, 10 to 15 minutes.
- Transfer the fish to a cutting board, and divide the vegetables among shallow bowls. Slice the fish and put it on top of the vegetables. Taste the cooking liquid, and adjust the seasoning; ladle it over all, garnish with the parsley and serve.
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 11 grams, Carbohydrate 40 grams, Fat 15 grams, Fiber 7 grams, Protein 45 grams, SaturatedFat 3 grams, Sodium 1472 milligrams, Sugar 10 grams
More about "braised whole fish in hot and sour sauce recipes"
WHOLE BRAISED FISH | RECIPE | KITCHEN STORIES
From kitchenstories.com
4.5/5 (40)Calories 494 per servingCategory Fish Dishes
- Place fish onto cutting board. Working with one fish at a time, use a sharp knife to make two cuts on each side of the fish.
CHINESE BRAISED FISH (HONG SHAO YU) - THE WOKS OF LIFE
From thewoksoflife.com
4.9/5 (16)Total Time 35 minsCategory Fish And SeafoodCalories 273 per serving
CHINESE SWEET AND SOUR FISH FILLET STIR-FRY - THE WOKS OF LIFE
From thewoksoflife.com
BRAISED SPICY FISH—SICHUAN STYLE - CHINA SICHUAN FOOD
From chinasichuanfood.com
BRAISED FISH WITH SPICY TOMATO SAUCE RECIPE - REAL …
From realsimple.com
HOT AND SOUR WHOLE BAKED FISH | HEALTHY FISH RECIPES
From heartfoundation.org.nz
Servings 6Total Time 1 hrCategory Dinner
SWEET & SOUR YUMMILICIOUS SAUCE BRAISED FISH 好味醬酸甜魚
From thehongkongcookery.com
THAI HOT-AND-SOUR FISH SOUP - FOOD & WINE
From foodandwine.com
OUR BEST BRAISING RECIPES - MARTHA STEWART
From marthastewart.com
BRAISED WHOLE FISH IN HOT-AND-SOUR SAUCE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SICHUAN SWEET AND SOUR CRISPY FISH RECIPE - THE SPRUCE …
From thespruceeats.com
BRAISED WHOLE FISH (BRANZINO) (红烧鱼 HONG SHAO YU)
From asiancookingmom.com
WHOLE BRAISED GROUPER WITH HOT-AND-SOUR SAUCE RECIPE | EAT …
From eatyourbooks.com
BRAISED HOT AND SOUR FISH RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CRISPY FISH WITH SWEET AND SOUR SAUCE | MARION'S KITCHEN
From marionskitchen.com
SWEET & SOUR BRAISED FISH 酸甜魚 - CHINESE RECIPES
From thehongkongcookery.com
MARK SARGEANT’S PAN FRIED SEA BASS WITH HOT AND SOUR BROTH
From thestaffcanteen.com
20+ SAUCES FOR FISH - ALLRECIPES
From allrecipes.com
RED BRAISED WHOLE FISH (HONG SHAO YU) • OH SNAP! LET'S EAT!
From ohsnapletseat.com
You'll also love