First, saute half of the julienned ginger and all of the garlic with a bit of canola oil. Have you cooked this recipe? Home / All Recipes / Chinese / Ginger and Scallion Pan-Fried Fish Fillet, Last updated: Jun 22, 2020 — Published: Oct 13, 2013 — By: Anita — 19 comments. Before placing the fish on the plate, turn stove to medium heat and make sure steam is generating. When it's hot add the oil and then the ginger. Add scallions (the white part first, then the green). When it came to prepping the fish, there wasn’t much left to do since my fishmonger already did the gutting and descaling for me. Steamed Whole Fish and the Ginger, Garlic, Scallion Trifecta. (I cooked 4 at a time, 1/2 tbsp. I never thought to make fish this way, but I'm gonna try this out this weekend. Rinse with clean water and be careful not to break them apart. If you do decide to experiment, it is better to replace all the cornstarch with tapioca starch. Quick, easy, and delicious! (1) You can use any fish fillet with firm white flesh such as swai/dory, sole, flounder, halibut, red snapper, tilapia, or grouper. We used the best of both and came up with an entirely new approach that's easy and equally impressive. So amazing and so easy to make. Add lobsters and steam for 3 minutes. Add a rating: Comments can take a minute to appear—please be patient! Very easy to make. Heat 2 tablespoon oil in a wok over medium-high heat. Hi MW, I haven't tried, but I believe cornstarch based sauce usually become super thin once thawed since it looses its binding/thickening property once frozen. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. Thank you! Your complete set of meal sounds super delicious Teo. The oysters are blanched, very lightly dusted with cornstarch and pan fried. I usually choose the freshest available white fish when I do my shopping. Set aside. Shuck the oyster and wash carefully to remove any sands contained. Combine all the Sauce ingredients, mix well and set aside. Stir-fry the fish until they are half cooked. Combine wine, soy sauce, and 1 tablespoon corn starch in a small bowl and mix with a fork until smooth. Using a heavy chef's knife or cleaver, split tails in half lengthwise, then into thirds crosswise forming six pieces. Easy. Last updated: Jun 22, 2020 — Published: Oct 13, 2013 — By: Anita — 19 comments Quick and easy 15-minutes pan-fried fish recipe with ginger and scallions. Twist off tail and claws from lobsters. Top the garlic sauce on and sprinkle some chopped green onion. The fish was smooth, and somehow not a touch overcooked despite my embarrassment of a steaming setup. Pour cooking oil in a wok or frying pan then apply heat. Add salt to taste, if it's not salty enough. After 2-3 minutes, add the water, sugar, and soy sauce and let simmer. Transfer to a large bowl. Then return paste to liquor and blend thoroughly. They are perfect when you are short on time but need a satisfying and healthy dish for your meal. This looks so good!! Video shot by Colvin Jason Exconde. ( Log Out /  Once simmering, add in ⅓ of the julienned scallions and canola oil. The sauce is equally simple using pantry ingredients such as soy sauce and oyster sauce. Some HTML is OK: link, strong, em. The water should not go higher than the top of the metal rack. Required fields are marked *. Carefully add lobster pieces to hot oil one piece at a time until half of them have been added. Fresh oysters have great natural seafood taste, so the best way to prepare them is have just a small amount of seasoning and accompanying ingredients so as not to mask their true taste. A total flavorful Meal. Your email address will not be published. Heat oil over medium-high heat. Let the ginger fry for about 30 seconds, until fragrant. Post whatever you want, just keep it seriously about eats, seriously. Add the white portions of the scallions and the lobster. Remove guts from lobster head and rinse clean for garnish. Lastly they are quickly tossed in a fragrant ginger, scallion and soy sauce. (See picture 5 & 6). I made this with black cod and it was terrific! Season lightly with salt and pepper, inside and out. Dinner is served! Secondly, they tend to overuse corn starch in an attempt to make the oysters look bigger than they are. I had to drive 16 miles to an Asian grocery store to find the Shao Xing wine, and it absolutely made it worth the drive. I'm getting hungry. It must have been a sliver of that New Year’s luck the fish promised. When the sauce is heated thru, add the oysters and mix well to serve. In a small bowl, combine all the sauce ingredients. All the benefits of sous vide cooking, paired with deep, roasty flavors and extra-crispy skin to satisfy a crowd. Disperse the scallions and ginger on top, underneath, and inside the fish. 1 (1-pound) whole sea bass, scaled, gutted, and scored with a sharp knife down to the bone, 2 or 3 scallions, cut diagonally into rings to yield 1/4 cup, Sign up for the Recipe of the Day Newsletter Privacy Policy, Steamed Sea Bass with Scallions and Ginger, Steamed Sea Bass with Ginger and Chinese Mushrooms. The Food Lab Turbo: Cantonese-Style Lobster with Ginger and Scallions, Seriously Asian: Steamed Taro and Pork in Black Bean Sauce, Chinese Lion's Head Pork Meatballs With Vermicelli and Cabbage, Vietnamese-Style Chicken Meatballs With Ginger and Mint, Steamed Crab With Chinkiang Vinegar and Ginger, The Ultimate Homemade Green Bean Casserole, Classic Sage and Sausage Stuffing (Dressing), 1/2 cup homemade or store-bought low sodium chicken stock, 2 lobsters, preferably soft shell, about 1 1/4 pounds each, 2-inch knob ginger, peeled and cut into fine matchsticks, Small bunch scallions, whites finely sliced on the bias, 1 long green hot pepper, finely sliced on the bias, 12 yellow chives, cut into 2-inch pieces (optional). Once simmering, add in ⅓ of the julienned scallions and canola oil. I am using swai/dory fillet in the photos, but I have prepared this dish with sole, flounder, halibut, red snapper, tilapia, and grouper. I will double up on the amount next time to have a larger portion. And thank you Alison Roman and Melissa Clark. Read about Daily Cooking Quest. Every. © 2020 Discovery or its subsidiaries and affiliates. On top of my fear of serving a sadly overcooked fish, it also felt like I’d be jinxing everyone’s New Year prosperity if it didn’t turn out the way I wanted. Set aside. Remove and transfer to cutting board. Add in the sauce and continue to stir-fry Unraveling the mysteries of home cooking through science. The skin, head, and tail are kept for appearance—plus those precious fish cheeks are a hot commodity. Create a free website or blog at WordPress.com. Steam the fish until a small knife or skewer can be easily inserted into the thickest part and the fillet comes off the bone fairly easily, 6 to 7 minutes. Place the fish on the plate inside of the wok, cover with a wok lid, and steam for 10 minutes. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Immediately transfer to a serving platter, garnish with lobster heads, and serve. If you’d like, add some cilantro to garnish. 真好吃啊！I bet scallops would be really good like this. Thanks for the inspiration. 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