CHINESE PLUM SAUCE
The condiment sū méi jiàng is typically made with plums, vinegar, sugar and some spices. Our version of plum sauce has the perfect balance of sweetness, brightness and light spice. It's traditionally used as a dipping sauce for fried foods like spring rolls, egg rolls and fried wontons, and for basting duck, chicken and pork. But there's no need to stop there. Try it tossed with noodles or a stir-fry, or mixed into a salad dressing for a twist.
Provided by Food Network Kitchen
Time 2h35m
Yield 1 3/4 cups
Number Of Ingredients 9
Steps:
- Place the plums, sugar, apple cider vinegar, unseasoned rice vinegar, soy sauce, Chinese five-spice powder, ginger coins, chile and 1/4 teaspoon salt in a small pot. Bring to a boil, reduce the heat to medium, cover and simmer until the plums are soft, about 20 minutes.
- Allow the mixture to cool for 5 minutes, then transfer to a blender, filling halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Alternatively, use an immersion blender until smooth.
- Transfer the blended plum mixture back to the same pot and cook over medium heat, stirring frequently, until the mixture is thick and you can see the bottom of the pot when you run a rubber spatula across the bottom, about 5 minutes.
- Transfer to a medium bowl or plate to cool to room temperature, about 2 hours.
- The sauce can be stored in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.
DOREEN'S ASIAN-INSPIRED SWORDFISH STEAKS
This is a delicious, easy way to grill fish....another family favorite! An Asian-style marinade goes perfectly with swordfish.
Provided by DOREENB
Categories World Cuisine Recipes Asian
Time 4h25m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk together soy sauce, vegetable oil, sherry, ginger root, and garlic in a medium bowl. Fill a large resealable bag with the mixture. Place swordfish steaks into the bag and shake to coat. Place bag in the refrigerator, and allow the steaks to marinate, at least 4 hours.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Grill swordfish steaks until the they flake easily and are opaque in the center, 8 to 10 minutes per side.
Nutrition Facts : Calories 460 calories, Carbohydrate 2.7 g, Cholesterol 65.5 mg, Fat 34 g, Fiber 0.1 g, Protein 34.1 g, SaturatedFat 6.1 g, Sodium 872.3 mg, Sugar 0.3 g
SWORDFISH
Steps:
- Combine all ingredients, except swordfish, in a bowl and mix together well. Set aside.
- Preheat a grill to medium-high, using mesquite wood. Place swordfish on grill and quickly sear. Dredge swordfish in the white wine mixture and then return to the grill. Cook until desired doneness; fish should be opaque and a knife should slide in easily.
- Remove fish from the heat and serve with fresh vegetables and a starch of choice.
SWORDFISH WITH CHINESE PLUM SAUCE
This is quick and easy and I love the flavor of the sauce. You can either grill or broil the swordfish. Chinese plum sauce can be found in the Asian section of most supermarkets.
Provided by mplsgirl
Categories Asian
Time 15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, mix together mustard and hot water. Whisk in plum and soy sauce, sesame oil, and vinegar until mixture is smooth.
- Season both sides of fish with lemon juice, salt, and pepper.
- Grill or broil about 4 minutes on each side.
- Top fish with plum sauce before serving.
Nutrition Facts : Calories 282.7, Fat 9.9, SaturatedFat 2.1, Cholesterol 53, Sodium 663.1, Carbohydrate 18.5, Fiber 0.7, Sugar 0.6, Protein 28.6
GRILLED SWORDFISH STEAKS WITH ASIAN BARBECUE SAUCE
Provided by Elka Gilmore
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat grill.
- Combine plum sauce, hoisin sauce, chili paste, orange zest, orange juice, 2 tablespoons of the chopped coriander, 1 teaspoon of the minced ginger and the sesame oil. Brush some of this mixture lightly on the swordfish steaks, and set aside.
- Heat the chicken stock with the remaining ginger in a heavy saucepan. Add the greens, cover and steam just until they wilt, about 1 minute. Remove from heat, and stir in the scallions and remaining chopped coriander. Set aside.
- Brush the grill with peanut oil. Grill the swordfish steaks 2 to 3 minutes on each side, brushing with additional sauce mixture.
- Remove the greens from the saucepan, drain them well and place in the center of 4 shallow bowls. Place a swordfish steak on top of each. Add the remaining sauce mixture to the liquid in the saucepan, and quickly bring to a simmer. Drizzle it around the greens and swordfish. Sprinkle with sesame seeds, garnish with coriander sprigs and serve.
Nutrition Facts : @context http, Calories 403, UnsaturatedFat 11 grams, Carbohydrate 33 grams, Fat 16 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 3 grams, Sodium 629 milligrams, Sugar 11 grams, TransFat 0 grams
BAKED SWORDFISH IN A WHITE WINE SAUCE
Baked swordfish in a white wine sauce.
Provided by jtate
Categories Swordfish Recipes
Time 1h25m
Yield 2
Number Of Ingredients 4
Steps:
- Place swordfish in a 9x13-inch baking dish. Place bell pepper slices around the fish. Pour wine over top and sprinkle with shallots. Cover and marinate in the refrigerator for 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C). Remove fish from the refrigerator.
- Bake in the preheated oven, basting occasionally with the wine marinade, until fish flakes easily with a fork, 20 to 30 minutes.
Nutrition Facts : Calories 384.4 calories, Carbohydrate 16.9 g, Cholesterol 43.5 mg, Fat 4.6 g, Fiber 0.8 g, Protein 23.9 g, SaturatedFat 1.2 g, Sodium 118.5 mg, Sugar 5.2 g
CHINESE PLUM SAUCE
Make and share this Chinese Plum Sauce recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 1h55m
Yield 4 cups
Number Of Ingredients 12
Steps:
- In large heavy saucepan, bring plums, onions, water, ginger and garlic to boil over medium heat; cover, reduce heat to low and simmer, stirring occasionally, until plums and onions are very tender, about 30 minutes.
- Press through food mill or sieve and return to clean pan; stir in sugar, vinegar, coriander, salt, cinnamon, pepper and cloves.
- Bring to boil, stirring; reduce heat to low and simmer until mixture reaches consistency of applesauce, about 45 minutes.
- Fill and seal jars; process in boiling water bath for 30 minutes.
- Makes about 4 cups
Nutrition Facts : Calories 316.1, Fat 1, SaturatedFat 0.1, Sodium 295.1, Carbohydrate 79.7, Fiber 5.6, Sugar 71.9, Protein 2.8
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