Asian Fish Night

Submitted by The Flying Chef

"I do lot's of Asian nights be it Chinese, Thai or Japanese. I vary between meat and fish sometimes I mix both. This time I just made all fish, I like to do a few dishes for variety, instead of just one dish for a meal. I made Chinese cod, onion and ginger crab with egg sauce and braised halibut with ginger and green onion."

 

• Ready In: 55mins
• Ingredients: 34
• Serves: 4

ingredients

• Chinese Cod

• 1 large cod fish fillet (big enough to cut into 4 equal pieces)
• 8 slices fresh ginger
• 1 tablespoon soy sauce
• 1 tablespoon hoisin sauce

• For the sauce

• 2 green onions, cut into strips about an inch long
• 1 1⁄2 tablespoons soy sauce
• 1 1⁄2 tablespoons rice wine vinegar
• 1 1⁄2 tablespoons sherry wine
• 1 tablespoon hoisin sauce, extra
• 1 teaspoon sugar
• 1 teaspoon cornflour

• Onion and Ginger Crab with Egg Sauce

• 4 king crab legs, cooked
• 8 crab claws, cooked
• 1 onion, sliced thinly
• 4 garlic cloves, crushed
• 1 teaspoon ginger, grated
• 1 tablespoon soy sauce
• 1 tablespoon chili sauce
• 1 tablespoon sweet chili sauce
• 2 tablespoons sherry wine
• 1 teaspoon vegetable stock powder
• 1⁄2 cup water
• 1 egg
• 2 green onions, sliced

• Braised Halibut with ginger and green onion

• 1 halibut fillet, enough to slice into 4 equal pieces
• 2 green onions, sliced in inch long strips
• 1 teaspoon fresh ginger, grated
• 2 garlic cloves, crushed
• 2 tablespoons soy sauce
• 2 tablespoons sherry wine
• 1⁄2 teaspoon instant chicken bouillon granules, concentrated (I use quite a dense stock so you may want to adjust according to what you use.)
• 1⁄2 cup water
• 2 teaspoons sugar
• 1 teaspoon cornflour

directions

1. This sounds like a huge recipe, but because fish cooking time is not long, your main work is cracking and extracting meat from crab legs and claws.
2. Method for cod.
3. Cut fish into 4 pieces, place fish in an oven proof baking dish or pan. Place 2 slices of ginger on each piece. Pour soy and hoisin over fish and refrigerate for 30 minutes.
4. Bake fish in pre-heated oven 180°C for 8-10 minutes depending on thickness of fillet.
5. Remove fish pieces and arrange on a warmed serving dish. Place roasting pan over moderate heat and add sauce ingredients except cornflour. Add a little water to cornflour and mix pour into pan stir until mixture boils and thickens.
6. Pour sauce over fish garnish with green onions and serve immediately.
7. Method for onion and ginger crab with egg sauce.
8. You can leave the crab in shells for time if preferred, I remove the meat from all but 2 claws for ease of eating. It can be messy trying to crack shells once mixed with sauce. Also reserve a few green onions to sprinkle over the top.
9. Remove crab meat from legs and claws, save 2 claws to garnish plate.
10. Heat some olive oil in a pan or wok and add onions, garlic and ginger stir fry for 1 minute. Add green onions and stir fry for another minute.
11. Add soy, chillies, sherry, stock, water and crab meat stir fry 3-4 minutes, add 2 crab claws cook for another minute.
12. Beat egg in a bowl and spoon 3-4 tablespoons of sauce into the egg. Add one at a time and mix, this stops the egg from scrambling when added. Pour egg mixture slowly into pan and stir until heated through.
13. Place mixture into serving bowl, top with 2 crab claws and sprinkle with green onions.
14. Method for Braised Halibut with ginger and green onion.
15. Cut fish into 4 pieces.
16. Heat some olive oil in a pan or wok, add onions, ginger and garlic stir fry for 30 secs - 1 minute.
17. Add soy sauce, sherry, stock and water stir. Simmer fish fillet 7-8 Min's turning each piece once during cooking.
18. Remove fish to a warmed serving plate, add a little water to cornflour and pour into sauce, add sugar and stir until mixture boils and thickens pour over fish garnish with green onion and serve immediately.
19. Serve fish dishes as is or you can serve with rice, I find rice too filling.