GINGER AND SCALLION FISH RECIPES
SCALLION AND GINGER FISH | CHINA SICHUAN FOOD
A new method simmered fish with ginger and scallion
Provided by Elaine
Yield 2
Number Of Ingredients 11
Steps:
- Cut the fish into chunks and then place in salt, white pepper, light soy sauce, dark soy sauce, oyster sauce ginger slices and scallion section. Mix well and marinate for 1 hour in fridge. Covered please. Or you can even prepare this in previous night. Marinating can five the fish chunks an even flavor.
- Add around 2 teaspoons of cornstarch and mix well. Cornstarch can make the fish super tender after cooked.
- In a claypot or casting iron pot, add 1 tablespoon of oil and fry garlic, scallion white and ginger cubes until aromatic.
- Place the fish chunks on top. Cover the lid and cook with medium fire for 10 mins. Then add chili peppers and fresh scallion sections, cover and rest for another 3 mins.Then we get super tender and full of flavor simmered scallion and ginger fish. That’s so simply.
Nutrition Facts : Calories 279 kcal, CarbohydrateContent 8 g, ProteinContent 52 g, FatContent 4 g, SaturatedFatContent 1 g, CholesterolContent 125 mg, SodiumContent 1006 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving
STEAMED WHOLE FISH RECIPE WITH GINGER, SCALLIONS, AND SOY ...
A simple way to prepare whole fish. In the Vietnamese culture, a properly steamed fish is a benchmark. In this classic Chinese preparation, the fish is topped with scallions, cilantro, and ginger, then doused with hot oil.
Provided by Charles Phan
Yield Serves 2 to 4 as part of a multicourse meal
Number Of Ingredients 9
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.
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