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Full Online Book HomeLearning KitchenAsian - Seafood - Salmon With Honey-orange Glaze
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Asian - Seafood -  Salmon With Honey-orange Glaze Post by :fibogann Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2058

Click below to download : Asian - Seafood - Salmon With Honey-orange Glaze (Format : PDF)

Asian - Seafood - Salmon With Honey-orange Glaze

This honey-based sauce makes a beautiful glaze that goes well with the rich taste of the salmon. If you coat the pan with cooking spray, it will prevent the skin from sticking and make the pan easier to clean.

3 tablespoons honey
3 tablespoons orange juice
1 tablespoon hoisin sauce
3/4 teaspoon Chinese five-spice powder
2 teaspoons country-style Dijon mustard
1 1/2 pounds salmon fillets

Set the broiler rack about 4 inches from the heat. Preheat the broiler and oil the broiler rack or coat it with cooking spray.

In a small bowl, whisk the honey, orange juice, hoisin sauce, five-spice powder, and mustard to combine. Place the salmon, skin side down, on the broiler rack. Brush the fish lavishly with some of the honey mixture, using a wide brush.

Broil, brushing often with the honey mixture, until the fish flakes easily when tested with a fork, 10 to 15 minutes. Serves 4.
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Asian - Seafood -  Savory Hoisin Fish Asian - Seafood - Savory Hoisin Fish

Asian - Seafood -  Savory Hoisin Fish
Fish: -- 1/2" cubes 1 pound fresh fish fillets or steaks Savory Hoisin Sauce: 2 tablespoons hoisin sauce 2 tablespoons light miso 2 tablespoons sake or dry sherry 1 1/2 teaspoons grated fresh ginger 2 tablespoons fresh lime or lemon juice or rice vinegar Garnish: thinly sliced scallions thinly sliced red bell pepper strips or pimientos toasted sesame seeds Preheat oven to 350 degrees. Rinse the fish, place it, skin side down, in a lightly oiled or sprayed baking dish, and set it aside. In a bowl, whisk together the hoisin sauce, miso, sake or sherry, ginger and lime or lemon

Asian - Seafood -  Pla Rad Prik Asian - Seafood - Pla Rad Prik

Asian - Seafood -  Pla Rad Prik
Pla Rad Prik 1 whole fish, 1 lb. cleaned 1 Tablespoon white rice wine 1/2 cup all-purpose flour 4 cups oil for deep frying Sauce: 3 Tablespoons oil 6 garlic cloves, crushed 1/4 cup sliced green pepper 1/4 cup sliced red bell pepper 1/4 cup sliced onions 1/8 cup cilantro leaves 1/4 cup fish sauce (nam pla) 2 tablespoons sugar 1/4 cup sweet basil leaves Cut three slashes to bone on each side of fish, then sprinkle it with rice wine. Flour fish on all sides Heat oil to 350' F. and carefully immerse fish in hot oil. Deep fry fish