THAI GINGER SAUCE FOR FISH RECIPES

Name: Asian Ginger Sauce for Fish
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 serving(s)
Ingredients: 1/4 cup dry sherry; 2 tablespoons soy sauce (regular or low sodium); 2 teaspoons toasted sesame oil; 1 teaspoon fresh lime juice; 1 tablespoon spring onion, finely chopped; 1 teaspoon gingerroot, freshly grated; 1 garlic clove, finely minced; 1 teaspoon hot chili pepper, finely chopped (optional); 2 (6 -8 ounce) fish fillets

ASIAN GINGER SAUCE FOR FISH RECIPE - FOOD.COM

Asian Ginger Sauce for Fish Recipe - Food.com image

Came up with this after searching for a similar sauce. Can be used on just about any white fish (cod, sole, orange roughy, flounder) or even salmon. Try to use fresh ginger as it will really make a difference. If you don't have fresh then ground ginger will suffice.

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup dry sherry
2 tablespoons soy sauce (regular or low sodium)
2 teaspoons toasted sesame oil
1 teaspoon fresh lime juice
1 tablespoon spring onion, finely chopped
1 teaspoon gingerroot, freshly grated
1 garlic clove, finely minced
1 teaspoon hot chili pepper, finely chopped (optional)
2 (6 -8 ounce) fish fillets

Steps:

In a small bowl, mix together the first seven ingredients (sherry through garlic).
Add the chillies, if using.
NOTE: I made the sauce early in the day to allow the flavors to mix, but it is not necessary to do so.
Preheat the oven to 205C/400°F.
Place the fish fillets in a baking dish.
Drizzle the marinade over the fish.
Bake for 10-12 minutes or until the fish flakes easily with a fork.
Plate the fish and spoon the sauce over it.
Serve with rice.

Nutrition Facts : Calories 358.1, FatContent 6, SaturatedFatContent 0.9, CholesterolContent 93.5, SodiumContent 1146.4, CarbohydrateContent 6.1, FiberContent 0.3, SugarContent 1.6, ProteinContent 41

THAI GINGER CHICKEN (GAI PAD KING) RECIPE | ALLRECIPES

Thai Ginger Chicken (Gai Pad King) Recipe | Allrecipes image

My family loved ordering this dish at our local Thai restaurant, but then they closed down for some unknown reason (they were always busy). So I decided to recreate this traditional dish at home. My husband says it's just like the restaurant...maybe even better? Please note that some people like to eat the ginger, while others don't but like the flavor it gives off. You can easily double this recipe to serve a larger group...plus it makes great leftovers.

Provided by Shae's Mama

Categories World Cuisine Asian

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 16

Ingredients

1?½ cups uncooked jasmine rice
3?½ cups water
2 tablespoons vegetable oil
3 cloves garlic, minced
1 pound skinless, boneless chicken breast halves - cut into thin strips
1 tablespoon Asian fish sauce
1 tablespoon oyster sauce
1 tablespoon white sugar
½ cup fresh ginger, cut into matchsticks
1 large red bell pepper, cut into strips
¾ cup sliced fresh mushrooms
4 green onions cut into 2-inch pieces
½ teaspoon Thai red chile paste, or to taste
2 tablespoons chicken broth
salt and ground black pepper to taste
2 tablespoons fresh cilantro leaves

Steps:

Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low; cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
Meanwhile, heat a wok or large skillet over medium-high heat. Stir in the garlic and chicken; cook for 2 minutes. Add the fish sauce, oyster sauce, sugar, ginger, red pepper, mushrooms, and onions. Cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 3 minutes. Dissolve the chile paste in the chicken broth, then add to the chicken mixture. Season to taste with salt and pepper; sprinkle with cilantro leaves to garnish. Serve with the hot rice.

Nutrition Facts : Calories 491 calories, CarbohydrateContent 68.3 g, CholesterolContent 64.6 mg, FatContent 9.9 g, FiberContent 2.5 g, ProteinContent 30.2 g, SaturatedFatContent 1.9 g, SodiumContent 376.2 mg, SugarContent 5.9 g

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