Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenFishandseafood - Steamed Scrod With Ginger And Scallion Sauce
Famous Authors (View All Authors)
Fishandseafood - Steamed Scrod With Ginger And Scallion Sauce Post by :deepad Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1323

Click below to download : Fishandseafood - Steamed Scrod With Ginger And Scallion Sauce (Format : PDF)

Fishandseafood - Steamed Scrod With Ginger And Scallion Sauce

2 (10 oz.) pieces Scrod, fresh or thawed out
1 bunch green onions, julienned
1 small piece (1 oz) fresh ginger root, peeled, sliced thin and julienned
1/4 cup julienned carrot
1/4 cup canola oil
2 Tablespooon Soy Sauce
1/4 cup water
1/2 Tablespoon sugar
1 Tablespoon cornstarch with 1 Tablespoon water for mixing with cornstarch to thicken sauce
Garnish with a little chopped tomato


Start by preparing vegetables and getting ingredients ready to go. This dish goes quickly and it requires everything ready and in front of you.

Rinse fish in cold water. Dry fish well and place it in a microwave safe dish. Fold and tuck in any thinner ends (such as tails) so the fish is the same thickness all around. Make a few slits (score) in fish at the thickest are and cover with film wrap. Cook fish in micro on high for 3 to 4 minutes. Check for doneness and so you don't overcook. It should be a light milky color and texture is flaky when cut with a fork. Do not overcook in micro. (We had to put it in the micro for 1 1/2 minutes more but only put in one minute at a time.)

Drain fish juice into a small bowl and save it for sauce. (you can discard this if you don't want a milky sauce but it does have a lot of flavor.) Place uncooked julienned scallions and julienned ginger on top of cooked fish.

In a med. saucepan, heat oil until very hot and smoking. I mean smoking and not just a little whisp of smoke either. It is necessary for the oil to be very very hot. Immediately pour oil over top of fish and veggies. It will spatter a little so step back. The veggies and fish will sizzle.

Return pan to stove quickly and immediately add soy sauce and then fish juice, julienned carrot, sugar and water. Cook til sauce is boiling.

Slowly add cornstarch and water mixture, (Making sure you stir it well before pouring it in) and cook til thickened. (About 15 seconds.) Pour sauce over fish, garnish with tomato and serve.

Serves 4 people.

Notes: You can also use orange roughy. This is very good and quick.

If you like this book please share to your friends :
NEXT BOOKS

Fishandseafood - Grilled Shark To Die For Fishandseafood - Grilled Shark To Die For

Fishandseafood - Grilled Shark To Die For
1/2 c Soy sauce 1/4 c Catsup 2 T Lemon juice 2 x Cloves garlic, minced 6 x Swordfish or salmon steaks 1/2 c Orange juice 1/4 c Chopped fresh parsley 1/3 T Ground pepper 6 x Shark steaks Combine soy sauce, orange juice, catsup, chopped parsley, lemon juice, pepper, and minced garlic. Add fish; cover and marinate in refrigerator for 2 hours. Remove fish from marinade, reserving marinade. Grill fish over hot coals 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with marinade.
PREVIOUS BOOKS

Fishandseafood - Italian Baked Scrod Fishandseafood - Italian Baked Scrod

Fishandseafood - Italian Baked Scrod
Italian Baked Scrod Recipe By : Newmans Own Cookbook by Paul Newman & A.E. Hotchner 2 lb scrod fillets -- or other firm fish salt and freshly ground black pepper -- to taste sliced onions chopped stewed tomatoes sliced pitted black olives 2 tbsp fresh basil -- chopped or 1 t. dry 2 tbsp fresh parsley -- chopped or 1 T. dry 1 clove garlic -- crushed clam juice Preheat oven to 375°F. Wash the fillets and pat dry with paper towels. Arrange in a single layer in a 13x9x2 inch baking dish. Season with salt and pepper.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT