Best 3 Fish With Oyster Sauce Recipes
Embark on a culinary journey to savor the harmonious blend of delicate fish and rich oyster sauce. This delectable dish, often served steaming hot, tantalizes the senses with its symphony of flavors and textures. The flaky fish, bathed in a velvety oyster sauce, offers a delightful contrast between the tender flesh and the savory, umami-packed sauce. Dive into this comprehensive guide to discover three enticing variations of this classic dish:
- **Steamed Fish with Oyster Sauce:** Experience the simplicity and elegance of this classic preparation. Succulent fish fillets, steamed to perfection, are elegantly adorned with a luscious oyster sauce, creating a dish that showcases the natural flavors of the sea.
- **Fried Fish with Oyster Sauce:** Indulge in a crispy twist on this beloved dish. Lightly battered fish fillets are skillfully fried until golden brown, then generously coated in a flavorful oyster sauce. The result is a delightful combination of crispy and tender textures, complemented by the savory sauce.
- **Baked Fish with Oyster Sauce:** Discover a healthier rendition of this culinary masterpiece. Delicate fish fillets are lovingly baked in a flavorful oyster sauce, resulting in a moist and flaky texture. This oven-baked version offers a guilt-free indulgence, perfect for health-conscious individuals.
FISH WITH OYSTER SAUCE
This fish i great for dinner or That personal date with yous spouse.
Provided by Eddie Jordan
Categories Other Sauces
Time 30m
Number Of Ingredients 12
Steps:
- 1. Clean fish, dry well after rinsing.
- 2. Score both sides of fish, salt and dust with flour.
- 3. Heat oil and fry fish roughly 3 minutes on each side.
- 4. Cut green onion into 1/2 inch sections. Stir fry with the ginger and minced garlic
- 5. Add oyster sauce, sugar, Tabasco sauce cook 1 minute longer then pour over fish.
- 6. Add heated stock cover and simmer about 15 minutes turning fish once.
GLAZED COD WITH BOK CHOY, GINGER AND OYSTER SAUCE
This quick one-skillet meal gets a boost of flavor from oyster sauce, a salty-sweet condiment made from concentrated oyster juice and soy sauce that's often used in Chinese cooking. Here, it melds with garlic, ginger and butter to create a velvety glaze for cod fillets. If cod is unavailable, hake, striped bass or even salmon are fine substitutes. Steamed rice, soba or egg noodles are all perfect canvases for soaking up the flavorful juices.
Provided by Kay Chun
Categories dinner, quick, weeknight, seafood, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, heat 2 tablespoons oil over medium. Add garlic and ginger and cook, stirring occasionally, until fragrant, 1 minute. Add bok choy, season with salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes. Transfer to a plate.
- Add oyster sauce, soy sauce and remaining 1 tablespoon oil to the skillet and bring to a simmer over medium. Season fish lightly with salt and pepper and add to skillet. Simmer gently over medium-low for 5 minutes. Turn fish and simmer, spooning sauce over fish, until cooked through, about 5 minutes. Swirl in butter and lime juice and simmer over medium heat until sauce is thickened, about 2 minutes.
- Serve fish and bok choy over rice or noodles. Drizzle with remaining sauce.
OYSTER SAUCE FISH
A delicious, easy, and fast pan cooked oyster sauced fish dish that can be served over warm Jasmine rice and the vegetable of your choice. Add more seafood (like shrimp or lobster) for more flair!! My family loves this one!
Provided by RHONDA35
Categories World Cuisine Recipes Asian
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet over medium heat. Place fillets in skillet. Spray fillets with butter spray, and sprinkle with lemon pepper and garlic powder. Cook 4 to 5 minutes. Then pour in oyster sauce, and gently turn fillets. Cook until fish begins to flake, about 5 minutes.
Nutrition Facts : Calories 209.9 calories, Carbohydrate 0.7 g, Cholesterol 97.6 mg, Fat 3.9 g, Protein 40.5 g, SaturatedFat 0.5 g, Sodium 394.9 mg, Sugar 0.1 g
Tips:
- Use fresh fish. Fresh fish will have a firmer texture and a milder flavor than frozen fish.
- Choose the right type of fish. Some fish, such as tilapia and cod, are better suited for steaming than others, such as salmon and tuna.
- Prepare your fish properly. Before cooking, rinse your fish under cold water and pat it dry with paper towels. This will help to remove any excess slime or scales.
- Use a well-seasoned steamer. A well-seasoned steamer will help to prevent your fish from sticking. To season your steamer, simply rub it with a little oil before using.
- Steam your fish for the correct amount of time. The cooking time for fish will vary depending on the thickness of the fillets. A good rule of thumb is to steam fish for 10 minutes per inch of thickness.
- Serve your fish immediately. Steamed fish is best served immediately after cooking. This will help to ensure that the fish is moist and flaky.
Conclusion:
Steaming fish is a healthy and delicious way to cook this versatile protein. By following these tips, you can ensure that your steamed fish turns out perfectly every time. Serve your steamed fish with your favorite sides, such as rice, vegetables, or mashed potatoes. Enjoy!
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