Best 7 Asian Ginger Sauce For Fish Recipes

GINGER SOY FISH RECIPE

Steps:

• Cut to the fish into thick, but bite size pieces. Add corn starch to the fish fillet.
• Coat the fish with the corn starch. Set aside.
• Peel the ginger, slice and cut into thin strips.
• Mix all the ingredients for the Sauce in a small bowl. Stir to mix well and make sure that the sugar melts.
• Heat up a non-stick skillet or well-seasoned wok with the cooking oil on medium to high heat. When the oil is fully heated, add the ginger and stir-fry until they turn light brown. Remove them from the oil and set aside in a bowl.
• Using the ginger-infused oil, pan fry the fish until both surface turn light to golden brown. Make sure you turn the fish very gently with spatula or tong, or preferably with a pair of long cooking chopsticks. Fish fillets are very delicate; you don't want to break them up while pan-frying.
• Add the Sauce to the fish. As soon as the sauce bubbles. Turn off the heat and dish out. Top the fish with the ginger strips and scallion. Serve immediately with steamed rice.

CHINESE STEAMED COD FISH WITH GINGER SCALLION SAUCE

Steps:

• Slice the cod fillet into two equal weight pieces, ½ lb each fillet. Pat dry with a paper towel.
• Fold one piece of the parchment paper in half and place 1 fish fillet in the center and closer to the seam. Repeat with the other half of the fish.
• Season each filet with ¼ tsp coarse salt, 1 tbsp coconut aminos, and 1 tsp toasted sesame oil.
• To make a paper pouch: Fold the paper over so the two ends meet, enclosing the food. Beginning at either end of the center crease, make small, overlapping diagonal folds around the filling, pleating it all around to make a semicircular airtight package that looks like a half-moon shape calzone. Seal the packet tight. You might need to twist and fold the end tip to secure the envelope.
• If use air fryer: place 1 packet inside of the basket. Lightly press the paper pouch down so it won't get burnt. Air fry at 300F for 15 minutes or until the fish is soft and flaky. Test with a skewer, if it goes in easily, the fish is done. If not, air fry for 5 additional minutes. If your fish is thinner than 1-inch, reduce the cook time by 5 minutes.
• If use oven: Place both packets over a large sheet pan. Bake at 400F for 15-20 minutes or until the fish is buttery soft. The exact bake time will depend on the thickness of the fish fillets and type of fish.
• In the meantime, finely chop ginger, scallions, and chili peppers. Divide them into 2 equal piles.
• When the fish is about 5 minutes away from ready, in a heavy bottom saucepan, heat up the avocado oil over medium-low heat for about 5 minutes. Cover the saucepan with a lid but leave a small gap open to allow air to come-in.
• Carefully remove the fish pouch. Let cool for 3 minutes before using a kitchen scissors to cut open the packet (be careful of the hot steam). Add the aromatics - ginger, scallions, and chilies - on top of the fillets and season with a pinch of salt.
• Carefully pour half amount of the hot oil over each fillet and the aromatics on top. Serve hot and immediately.

ASIAN GINGER SAUCE FOR FISH

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.

STEAMED FISH WITH GINGER

Steps:

• Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
• Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.
• Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.
• Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over; be careful. Garnish with cilantro sprigs and serve immediately.

FISH IN GINGER SAUCE

Steps:

• Fillets should be wet.
• In a small bowl mix the first six ingredients.
• Heat skillet over medium high heat.
• Add vegetable oil to skillet.
• Put breading in one gallon sealable plastic bag.
• Add the fillets to the bag and shake to coat them thoroughly.
• Put the breaded fillets onto clean plate.
• Add fillets to hot oil and cook until slightly brown, about 1-2 minutes.
• Turn over fillets and brown on other side for another minute.
• Turn heat down to medium.
• Pour in the soy sauce mixture.
• Turn fish over one last time.
• Cover pan and let it simmer about 3-4 minutes more (see note).
• Transfer fillets to serving platter and pour sauce from skillet over top.
• Sprinkle the chopped green onions over the top.

STEAMED WHOLE FISH WITH GINGER, SCALLIONS, AND SOY

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.

VIETNAMESE GINGER FISH SAUCE - NUOC MAM GUNG

Steps:

• Combine all ingredients together in a container.