Fish Fillets With Ginger Dill Sauce Recipes

Steps:

• Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
• Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.
• Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.
• Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over; be careful. Garnish with cilantro sprigs and serve immediately.

Steps:

• Fillets should be wet.
• In a small bowl mix the first six ingredients.
• Heat skillet over medium high heat.
• Add vegetable oil to skillet.
• Put breading in one gallon sealable plastic bag.
• Add the fillets to the bag and shake to coat them thoroughly.
• Put the breaded fillets onto clean plate.
• Add fillets to hot oil and cook until slightly brown, about 1-2 minutes.
• Turn over fillets and brown on other side for another minute.
• Turn heat down to medium.
• Pour in the soy sauce mixture.
• Turn fish over one last time.
• Cover pan and let it simmer about 3-4 minutes more (see note).
• Transfer fillets to serving platter and pour sauce from skillet over top.
• Sprinkle the chopped green onions over the top.

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut a large rectangle of foil, big enough to make a large envelope. Place the pak choi on the foil, followed by the fish, then the ginger and garlic. Pour over the soy sauce and rice wine, then season.
• Fold over foil and seal the 3 edges, then put on a baking sheet. Cook for 20 mins, open the parcel and scatter over the spring onions and coriander. Serve with brown rice and squeezed lime juice.