White Fish With Orange Ginger Sauce And Onions Recipes

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.

Steps:

• Whisk 2 tablespoons oil, vinegar, cilantro, 2 teaspoons soy sauce, ginger and sugar in medium bowl. Cut peel and white pith from oranges; discard. Holding oranges over bowl to catch juices, cut between membranes to release segments into bowl. Add fennel and onion; toss gently. Season with salt and pepper. (Salsa can be made 3 hours ahead. Cover; chill.)
• Prepare barbecue (medium-high heat). Mix 3 tablespoons oil, 1 tablespoon soy sauce and garlic in glass pie dish. Turn fish in oil mixture to coat. Sprinkle fish with salt and pepper. Grill until just opaque in center, about 3 minutes per side. Transfer to plates. Spoon salsa over.

Steps:

• Clean fish, removing scales and fins.
• Remove head and tail and wash and dry fish.
• Sprinkle inside with salt.
• Prepare stuffing: Melt ¼ cup butter in medium saucepan.
• Add celery, onion, and orange rind and cook until tender, about 5 minutes.
• Add salt, orange, and lemon juice and ¾ cup water.
• Bring to a rolling boil and add rice.
• Stir, cover and remove from heat; let stand 5 minutes.
• Stuff fish loosely and fasten opening with small skewers or toothpicks and lace with string.
• Place fish on a greased baking dish and brush with melted butter.
• Measure stuffed fish at the thickest part and bake in 450F oven for 10 minutes per inch of thickness.