ASIAN FISH STOCK RECIPES
STEAMED FISH WITH SOY BROTH RECIPE - JONATHAN YAO | FOOD ...
At Kato in Los Angeles, Best New Chef Jonathan Yao’s modern takes on Taiwanese dishes include this delicate Steamed Fish with Soy Broth, which balances aromatics like ginger and scallion with the seafood’s mellow sweetness. Yao finishes the delicate steamed fish with a pour of hot oil, which gently cooks the scallion garnish, releasing its aroma. While you’ll only need a couple of teaspoons of the Fortified Soy Sauce, we loved having it around to enrich marinades and noodle dishes. The electric-green ginger-and-scallion oil improves everything it touches, from salad dressings to cold noodles.
Provided by Jonathan Yao
Categories Sea Bass
Total Time 45 minutes
Yield 4
Number Of Ingredients 13
Steps:
- Heat a small saucepan over high 30 seconds. Add sake, and cook until reduced by half, about 1 minute.
- Prepare an ice bath. Add 2/3 cup water, soy sauce, Fortified Soy Sauce, fish sauce, and 1 1/2 teaspoons sugar to saucepan, and bring to a gentle simmer over medium-high. Simmer 1 to 2 minutes, stirring occasionally. Cook, without stirring, until mixture is translucent amber in color, about 1 minute and 30 seconds. Plunge saucepan into ice bath to prevent additional reduction. Set soy broth aside. (Rewarm gently before serving.)
- Stir together salt and remaining 2 tablespoons sugar in a small bowl. Sprinkle over fish fillets; refrigerate 15 minutes. Prepare a bamboo steamer over medium-low. (Make sure the water in the pot is gently boiling.)
- Rinse fish under cold water and pat dry. Place each fillet on a piece of parchment paper; top evenly with ginger strips. Place fish on parchment paper in a single layer in steamer. Cover and steam until opaque, about 12 minutes. Meanwhile, heat canola oil in a small skillet over medium-high until just smoking.
- Transfer fish to a wire rack set inside a large rimmed baking sheet; discard parchment paper. Top fillets evenly with scallions, reserving some for garnish. Spoon about 1/4 cup hot canola oil over each fillet. (You should hear sizzling and smell the scallions immediately. The scallions should keep their green color.)
- To serve, place a scallion-topped fillet on each of 4 plates; garnish with coriander flowers and a few raw scallion strips. Pour about 1/4 cup warm soy broth around each fillet; drizzle each with 1 teaspoon Ginger-Scallion Oil.
FISH STOCK RECIPE | BBC GOOD FOOD
A fantastic stock to add depth of flavour to your favourite fish dishes. This basic recipe takes just half an hour to make and only a handful of ingredients
Provided by Barney Desmazery
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 1 litre
Number Of Ingredients 5
Steps:
- Melt the butter in a large saucepan, add the onion and cook for 3 mins. Tip in the fish heads and bones and cook, stirring occasionally for a further 4 mins. Pour in the wine and 1 litre of cold water. Drop in the herbs and a pinch of salt. Bring to the boil, reduce the heat to a simmer, then cook for 20 mins, skimming when needed. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for three months in the freezer.
Nutrition Facts : Calories 28 calories, FatContent 0.5 grams fat, SaturatedFatContent 0.3 grams saturated fat, CarbohydrateContent 0.9 grams carbohydrates, SugarContent 0.8 grams sugar, FiberContent 0.1 grams fiber, ProteinContent 1 grams protein, SodiumContent 0.08 milligram of sodium
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