white fish with rice wine sauce

Originally styled “Halibut in Rice Wine” on allrecipes.com, I think any white fish will do for this recipe. Perhaps even a good thick salmon steak. I made this dish by baking instead of grilling the fish and using basa instead of halibut. I’m a great believer in using whatever fish is available at the supermarket. The sauce, you could also say, isn’t even the expected color for a rice wine based sauce. That’s because there is black bean and soy sauce in it. It came out rather sweetish because of the mirin. I think if you prefer it more tart, then add more rice vinegar.

INGREDIENTS:
1 teaspoon vegetable oil
1 shallot, finely chopped
2 cloves garlic, finely chopped
1 tablespoon black bean sauce
1/2 cup mirin (Japanese sweet wine)
1 tablespoon soy sauce
1 tablespoon rice vinegar
6 (4 ounce) fillets halibut, skin removed
1 teaspoon sesame oil
1/4 teaspoon black pepper
2 tablespoons chopped fresh cilantro

DIRECTIONS:
1. Heat oil in a 10 inch non-stick saucepan over medium heat. Cook shallots and garlic gently until fragrant, but not brown. Stir in black bean sauce, rice wine, and soy sauce. Bring to a boil and cook until reduced by half. Remove from heat, and stir in vinegar; taste and adjust seasonings. Set aside.

2. Pat fish dry. Brush with sesame oil and sprinkle with pepper. Preheat an outdoor grill for high heat, and lightly oil grate.

3. Grill fish for about 5 minutes per side, or just until cooked through.  Cook’s note: I baked the fish in a 350˚F oven for 10-15 minutes. Watch carefully so that they don’t get overdone. Thinner fillets like basa cook up faster than thicker fillets. The rule is that the fish is done when it flakes easily with a fork.

4. To serve, spoon sauce on a fillet and sprinkle with cilantro.

Ginger-Steamed Fish with Troy’s Hana Style Sauce

I’m not sure who Troy is.

I tried this recipe from Eating Well because it only has 310 calories per 5-oz. serving of fish fillet. Anyway, I left my steamer in Bangkok and I was too lazy to improvise one so I baked the fish with a quarter cup of water in the pan. I think that could be increased to half cup because the edges of the fillets were a bit dry. The sauce itself turned out to be slightly bitter tasting which AJ didn’t mind but it bothered me. If it bothers you add a pinch of sugar to the sauce. Or sugar substitute if you’re watching calories like I am.

Fish
6 5-oz white fish fillets
6 1/4 inch slices peeled fresh ginger

Sauce
1/4 cup minced fresh peeled ginger
1/4 cup minced fresh garlic
1/4 cup sesame seeds
2 tablespoons canola or grape seed oil
2 tablespoons sesame oil
1/4 cup low-sodium soy sauce
2-3 minced scallion for garnish
1/4 cup chopped fresh cilantro for garnish (recommended)

Place the ginger slices on top of the fish and steam. About 7 minutes per inch thickness of the fillet. I baked the fillets in a baking dish filled with 1/4 cup water (recommend 1/2 cup) in a 350˚F oven for half an hour.

Meanwhile, in a food processor work bowl, put the ginger and garlic and process until fine. Remove to a small bowl and add the sesame seeds. In a large skillet, heat the canola or grape seed oil and fry the ginger mixture until fragrant, about 1 minute. Add the sesame oil and heat, stirring. Add the soy sauce. Taste the sauce. If it’s bitter, add a pinch of sugar.

Discard the ginger slices on the fish fillets. Spread the sauce on top of the fish fillets. Sprinkle tops with scallion and cilantro, if using.

Creamy Caesar Fish Fillets with Tomatoes and Onions

Now that it’s Lent it’s become a challenge to go meatless on Fridays. Last weekend Marcy made this dish for dinner. It was so simple to make and so full of flavor I asked Marcy to give me the recipe. I made it and AJ loved it.

Ingredients
3 tilapia fish fillets (any white fish will do)
1 egg, beaten
3/4 cup spicy hot breadcrumbs (I only had whole wheat on hand)
1 tablespoon oil, plus a little more
2 medium tomatoes, diced
1 small onion, chopped
1 -1 1/2 cups creamy caesar dressing

Preheat the oven 350˚F. Prepare a 9 inch square baking dish by spraying it with cooking spray. Set aside.

Put the beaten egg in a plate. In another plate, put the breadcrumbs. Dip each fillet in the egg and then dredge in the breadcrumbs. Heat the oil in a skillet and lightly fry the fillets until light brown. Put them in the prepared dish and set aside. Don’t wash the skillet

To the same skillet,  add a little more oil, if needed, and sauté the onions and tomatoes until just wilted, about 3-5 minutes. Pour the creamy caesar dressing over the fillets in the prepared baking dish. Top with the onions and tomatoes. Bake for 30 minutes or until bubbly.