SOY-STEAMED FISH WITH SCALLIONS AND PISTACHIO
This simple Chinese method for steaming fish fillets on a plate yields remarkable results. If you don't have a steamer, use a large wok with a lid or a wide, deep skillet. The untraditional pistachios add a pleasant nuttiness, but feel free to leave them out. Serve with steamed rice for a satisfying, light-tasting meal.
Provided by David Tanis
Categories for two, quick, seafood, main course
Time 30m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Put fish fillet on a sturdy heatproof plate, salt lightly and set aside.
- In a small bowl, mix together soy sauce, wine, sugar, sesame oil and bean paste.
- Set up a steamer, large enough to accommodate the plate, with 2 inches of water in the bottom. Alternatively, use a large wok or deep, wide skillet fitted with a rack to keep the plate above the water.
- Bring water to a rapid boil over high heat. Lay the plate in the steamer. Spoon soy sauce mixture evenly over fish and cover with lid. Steam fish for 8 to 10 minutes, until cooked through. (It should flake easily when probed with a fork.)
- Using a large spatula, carefully remove plate from steamer and set on a kitchen towel to blot moisture. Arrange scallions over the fish fillet.
- In a small pan, heat pistachio oil over medium-high heat until rippling. Add ginger, let sizzle for about 15 seconds, then spoon ginger and hot oil over fish.
- Garnish with pistachios and cilantro sprigs, and serve immediately.
Nutrition Facts : @context http, Calories 337, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 19 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 2 grams, Sodium 631 milligrams, Sugar 3 grams, TransFat 0 grams
STEAMED FISH WITH SEASONED SOY SAUCE AND SCALLION
This preparation of steamed fish is a classic dish cooked at home for family gatherings, special occasions and Lunar New Year. It is often included as one of the courses at any Chinese banquet, regardless of the occasion. This dish symbolizes good fortune and abundance, as the Chinese word for "fish" sounds very similar to the Chinese word for "abundance." When I was growing up, my mom often made this dish for Lunar New Year celebratory meals. The traditional flavors of this recipe invoke those childhood memories and are sure to bring back nostalgia for anyone who grew up in a Chinese household.
Provided by Food Network
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the sauce: Add the Shaoxing wine to a small pot and heat over high heat until it starts to boil. Add the chicken stock, light soy sauce, sugar, ginger and dried tangerine peel to the pot. Bring to a simmer and stir to dissolve the sugar. Remove the pot from the heat and allow it to steep for 1 hour. Remove the ginger and dried tangerine peel. Set aside the sauce until ready to use.
- For the steamed fish: Pat the fish dry and put on a heatproof plate. Scatter the ginger over the fish.
- Put a steamer rack in a pot wide enough to fit the fish. Add enough water to come almost up to the rack, place over high heat and bring to a full boil. Put the plate with the fish on the rack, cover the pot, lower the heat slightly and steam until the flesh flakes off the bones, 18 to 20 minutes. Pour off any liquid that has accumulated on the plate. Scatter the scallions over the fish.
- Heat the canola oil in a small pot until smoking. Slowly and carefully pour the hot oil over the scallions on the fish; the hot oil will release the aromas and flavors from the scallions.
- Bring the sauce to a simmer. Pour enough sauce around the fish to cover the bottom of the plate by 1/4 inch. Garnish with the cilantro sprigs on top of the fish. Serve immediately.
STEAMED FISH WITH SCALLION SOY SAUCE
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Fill a wok or large pan with enough water to reach the bottom of a bamboo steamer, and bring the water to a boil over high heat. Place the bamboo steamer in the pan and cover to preheat.
- Pat the fish dry inside and out with a paper towel and place on a plate. Stuff the cavity and top the fish with all of the mushrooms and half of the ginger and scallions.
- Carefully lower the plate with the fish into the preheated steamer. Cover and steam the fish until the fish is cooked through and the flesh is opaque, 10 to 15 minutes.
- Meanwhile, in a small bowl, combine the soy sauce, 2 tablespoons water and the sugar. Set aside.
- Remove the fish and plate from the steamer and drain any excess liquid. Scatter the fish with the remaining ginger and scallions. Pour the soy sauce mixture over the fish, immediately followed by the hot oil. Serve with steamed white rice.
STEAMED WHOLE FISH WITH GINGER, SCALLIONS, AND SOY
Provided by Charles Phan
Categories Fish Ginger Steam Dinner Seafood Soy Sauce Green Onion/Scallion Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 2 to 4 as part of a multicourse meal
Number Of Ingredients 8
Steps:
- 1. Rinse the fish in cold water and pat dry with paper towels. Season the fish inside and out with salt and pepper. Place the fish on a heatproof plate that is both large enough to accommodate it (a glass pie plate works well) and will also fit inside your steamer, bending the fish slightly if it is too long. Stuff half of the ginger inside the cavity of the fish and spread the remaining ginger on top of the fish.
- 2. Pour water into a wok or stockpot and set a steamer in the wok or on the rim of the stockpot. Make sure the water does not touch the bottom of the steamer. Bring the water to a boil over high heat.
- 3. Place the plate holding the fish in the steamer, cover, and steam for about 8 minutes, until the fish flakes easily when tested with the tip of a knife.
- 4. While the fish is steaming, in a small bowl, stir together the soy sauce, wine, and 1 tablespoon of water. Set aside.
- 5. When the fish is ready, carefully remove the plate from the steamer and pour off any accumulated liquid. Lay the scallion and cilantro along the top of the fish. In a small sauté pan, heat the oil over high heat until it is hot but not smoking. Remove the oil from the heat and pour it directly over the scallion and cilantro to "cook" them. Drizzle the soy mixture over the fish and serve immediately.
STEAMED FISH FILLETS WITH SCALLION-GINGER OIL
Categories Fish Ginger Quick & Easy Low/No Sugar Wheat/Gluten-Free Summer Gourmet
Yield Serves 2
Number Of Ingredients 7
Steps:
- Arrange the fillets in one layer in a microwave-safe baking dish, season them with salt and pepper, and cover the dish tightly with microwave-safe plastic wrap. Microwave the fish at high power (100%) for 3 minutes, or until it is opaque and just cooked through, remove the plastic wrap carefully, and pour off the liquid in the dish. Keep the fish warm, covered loosely.
- In a microwave-safe glass measure combine the vegetable oil, the gingerroot, and scallion and microwave the mixture at high power (100%) for 1 minute. Add the sesame oil, let the mixture cool slightly, and pour it over fish. Serve the fish sprinkled with soy sauce and the vinegar.
STEAMED FISH WITH GINGER & SPRING ONION
Take an Asian approach to low-fat cooking - steam fish with pak choi, mirin, garlic and soy and serve topped with coriander
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 145 calories, Fat 1 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 29 grams protein, Sodium 1.1 milligram of sodium
STEAMED FISH WITH GINGER AND SCALLIONS
You can certainly make this fish in a bamboo steamer, but I have found it works well done in foil packets in the oven--and there's a bonus--nothing to wash.
Provided by Chef Kate
Categories Halibut
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F.
- Place each fish fillet on a large piece of aluminum foil.
- Combine the smashed ginger, scallions, oil and salt and pepper and distribute the mixture among the four pieces of fish.
- Bring up the ends of each piece of foil and close up to form four loose pouches.
- Place the four pouches on a cookie sheet and place in the oven for about ten minutes.
- While the fish is cooking, make the sauce by combing the ingredients and stirring until the sugar is dissolved.
- Open one foil packet and make sure fish is coked through.
- If so, place each piece of fish on an individual serving plate on which you have pooled a tablespoon or two of the warm sauce and garnish with the julienned scallions and ginger.
- Drizzle the hot oil over the fish and serve, with extra sauce on the side.
More about "soy steamed fish with scallions and pistachio recipes"
SOY-STEAMED FISH - SIMPLY BETTER LIVING - SHARPUSA
From simplybetterliving.sharpusa.com
ROASTED FISH WITH GINGER, SCALLIONS AND SOY - NYT COOKING
From cooking.nytimes.com
SOY STEAMED FISH WITH SCALLIONS AND PISTACHIO FOOD
From wikifoodhub.com
SOY AND GINGER STEAMED FISH RECIPE | BON APPéTIT
From bonappetit.com
OVEN STEAMED FISH WITH SCALLIONS AND GINGER - HEZZI-D'S BOOKS …
From hezzi-dsbooksandcooks.com
STEAMED SOY AND GINGER FISH - MARION'S KITCHEN
From marionskitchen.com
STEAMED FISH WITH SCALLIONS, GINGER AND SOY SAUCE - EVERYTHING …
From everythingsoulful.com
GINGER SOY FISH (EASY HALIBUT RECIPES!!) - RASA MALAYSIA
From rasamalaysia.com
STEAMED FISH WITH SCALLIONS, GINGER AND SOY SAUCE (CA HAP GUNG …
From vickypham.com
STEAMED FISH, SWIMMING IN FLAVOR :: WRAL.COM
From wral.com
STEAMED WHOLE FISH, CHINESE STYLE - THE WOKS OF LIFE
From thewoksoflife.com
STEAMED FISH WITH GINGER AND SCALLIONS - KIRBIE'S CRAVINGS
From kirbiecravings.com
SOY-STEAMED FISH WITH SCALLIONS AND PISTACHIO - MASTERCOOK
From mastercook.com
SOY AND GINGER FISH STEAMED IN PARCHMENT - THE BETTER FISH® …
From thebetterfish.com
STEAMED FISH WITH SOY BROTH RECIPE - JONATHAN YAO
From foodandwine.com
CHINESE STEAMED COD FISH RECIPE GINGER SCALLION SAUCE - FOOD …
From foodnewsnews.com
STEAMED FISH WITH SCALLIONS AND GINGER RECIPE | SELF
From self.com
CANTONESE STEAMED FISH • JUST ONE COOKBOOK
From justonecookbook.com
HOW TO PREPARE STEAMED FISH THAT ABSOLUTELY BLOW ... - TASTE OF …
From tasteasianfood.com
CHINESE STEAMED FISH (THE BEST RECIPE!) - RASA MALAYSIA
From rasamalaysia.com
GETRECIPECART.COM
From getrecipecart.com
IN THE KITCHEN: SOY-STEAMED FISH WITH SCALLIONS AND PISTACHIO
From penny-inthekitchen.blogspot.com
CHINESE-STYLE STEAMED WHOLE FISH - ALEXANDRA'S KITCHEN
From alexandracooks.com
CANTONESE STEAMED FISH: A 20 MINUTE RECIPE - THE WOKS OF LIFE
From thewoksoflife.com
STEAMED FISH, SWIMMING IN FLAVOR - THE NEW YORK TIMES
From nytimes.com
STEAMED FISH WITH SCALLION SOY SAUCE : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
STEAM FISH SOY SAUCE RECIPE - TAUNT ON WATER
From tauntonwater.com
CHINESE GINGER-SOY STEAMED FISH RECIPE - THE SPRUCE EATS
From thespruceeats.com
STEAMED FISH WITH GINGER AND SCALLIONS RECIPE - FOOD NEWS
From foodnewsnews.com
STEAMED FISH WITH GINGER AND SOY SAUCE - DELIGHTFUL PLATE
From delightfulplate.com
STEAMED WHOLE FISH WITH GINGER, SCALLIONS, AND SOY - THE DAILY MEAL
From thedailymeal.com
SOY-STEAMED FISH WITH SCALLIONS AND PISTACHIO | ARCHIESDAD | COPY …
From copymethat.com
STEAMED FISH WITH SCALLIONS RECIPE - YUMMY.PH
From yummy.ph
STEAMED FISH WITH SOYSAUCE, SCALLION AND GINGER - BLOGGER
From mycollegekitchen.blogspot.com
CHINESE STEAMED FISH WITH GINGER SHALLOT SAUCE - RECIPETIN EATS
From recipetineats.com
SOY-STEAMED FISH WITH SCALLIONS AND PISTACHIO | RECIPE CART
From getrecipecart.com
SOY-STEAMED FISH WITH SCALLIONS AND PISTACHIO RECIPE
From pinterest.com
OVEN-STEAMED FISH WITH SCALLIONS AND GINGER - AMERICA'S TEST …
From americastestkitchen.com
SOY-STEAMED FISH WITH SCALLIONS AND PISTACHIO RECIPE
From pinterest.ca
SOY-STEAMED FISH WITH SCALLIONS AND PISTACHIO RECIPE
From pinterest.co.uk
You'll also love