RECIPES USING FISH SAUCE RECIPES

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BAKED FISH WITH ORANGE SAUCE RECIPE - FOOD.COM



Baked Fish with Orange Sauce Recipe - Food.com image

The orange sauce really gives this fish a refreshing taste. An added touch could be slivered almonds.

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 5

2 lbs white fish fillets, cut in portions
1/2 cup orange juice
3 tablespoons butter, melted
1 teaspoon grated orange rind
1/2 teaspoon parsley

Steps:

  • Preheat oven to 400F degrees.
  • Place fish in baking pan.
  • Mix orange juice and butter.
  • Pour half this mixture over the fish.
  • Sprinkle the rind over.
  • Bake for 10 minutes.
  • Pour remaining orange mixture over.
  • Bake another 10 minutes.
  • Sprinkle with parsley.

Nutrition Facts : Calories 295.5, FatContent 11.7, SaturatedFatContent 6, CholesterolContent 175.2, SodiumContent 240.2, CarbohydrateContent 3.4, FiberContent 0.1, SugarContent 2.6, ProteinContent 42

FISH SAUCE CARAMEL RECIPE - ANDREW ZIMMERN | FOOD & WINE



Fish Sauce Caramel Recipe - Andrew Zimmern | Food & Wine image

Andrew Zimmern’s Kitchen AdventuresAndrew Zimmern’s savory caramel sauce is intensely fragrant and flavorful; the fish sauce adds a nicely salty punch. Use over seafood, chicken or pork for sweet-salty Asian flavor. Slideshow: Cooking with Fish Sauce 

Provided by Andrew Zimmern

Total Time 20 minutes

Yield Makes 2 cups

Number Of Ingredients 8

2 cups sugar
1 tablespoon fresh lemon juice
4 large shallots, very thinly sliced (about 2 cups)
1 dried hot red chile
3 star anise pods
One 2-inch cinnamon stick
2 teaspoons fresh ground black pepper
1/2 cup Asian fish sauce

Steps:

  • In a heavy-bottomed medium saucepan, combine the sugar, lemon juice and 1/4 cup of water and bring to a boil. Using a wet pastry brush, wash down any sugar crystals on the side of the pan. Boil undisturbed over moderately low heat until a deep amber caramel forms, about 20 minutes.
  • Stir in the shallots, chile, star anise, cinnamon and pepper. Remove the saucepan from the heat and carefully whisk in the fish sauce and 1/4 cup of water. Stir over moderate heat until the caramel is dissolved. Pour the sauce into a heatproof bowl and let cool completely. Remove the chile, star anise and cinnamon stick. Use immediately or refrigerate.

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