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Full Online Book HomeLearning KitchenAsian - Seafood - Savory Hoisin Fish
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Asian - Seafood -  Savory Hoisin Fish Post by :Anacleto Category :Learning Kitchen Author :Unknown Date :November 2011 Read :913

Click below to download : Asian - Seafood - Savory Hoisin Fish (Format : PDF)

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

thinly sliced scallions
thinly sliced red bell pepper strips or
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 or rice vinegar. Pour the sauce evenly over the fish, cover, and bake for 25 to 30 minutes, until the fish flakes easily with a fork. Serve garnished with scallions, pepper strips, and toasted sesame seeds.

per 5.75 ounce serving: 164 cal, 25.5g pro, 2.5g fat, 74g carb, 98mg chol, 464 mg sod, .8g fiber

Source: Moosewood Low Fat Favorites

Serving Ideas : rice, Gingered Broccoli or Japanese Sesame Spinach or simple salad dressed with Spicy Peanut Dressing or Creamy Ginger Miso Dressing.
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Asian - Seafood -  Seared Tuna With Fresh Wasabi Sauce Asian - Seafood - Seared Tuna With Fresh Wasabi Sauce

Asian - Seafood -  Seared Tuna With Fresh Wasabi Sauce
Serving size: 6 oz. Preparation time: 20 minutes. 4 (6 oz.) Pieces of fresh Tuna 3 Tbs. Peanut oil, divided 1-1/2 tsp. Oriental (dark) Sesame oil 1 Tbs. Dry Sherry 1-1/2 tsp. Minced fresh ginger 1/2 cup Radish sprouts 2 Green onions, thinly sliced 1/3 cup Soy Sauce low sodium 6 Tbs. Fresh ground Wasabi 1 large cucumber, seeded, peeled and julienned Whisk soy sauce, 2 Tbs. Peanut oil, sherry, sesame oil and ginger. Stir in green onion. Set aside. Sprinkle tuna with salt and pepper. Heat remaining 1 Tbs. Peanut oil in heavy large skillet over high heat. Add tuna

Asian - Seafood -  Salmon With Honey-orange Glaze Asian - Seafood - Salmon With Honey-orange Glaze

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