Asian Fish Night

READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Method for cod.
  • 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.
  • Bake fish in pre-heated oven 180°C for 8-10 minutes depending on thickness of fillet.
  • 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.
  • Pour sauce over fish garnish with green onions and serve immediately.
  • Method for onion and ginger crab with egg sauce.
  • 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.
  • Remove crab meat from legs and claws, save 2 claws to garnish plate.
  • 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.
  • Add soy, chillies, sherry, stock, water and crab meat stir fry 3-4 minutes, add 2 crab claws cook for another minute.
  • 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.
  • Place mixture into serving bowl, top with 2 crab claws and sprinkle with green onions.
  • Method for Braised Halibut with ginger and green onion.
  • Cut fish into 4 pieces.
  • Heat some olive oil in a pan or wok, add onions, ginger and garlic stir fry for 30 secs - 1 minute.
  • Add soy sauce, sherry, stock and water stir. Simmer fish fillet 7-8 Min's turning each piece once during cooking.
  • 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.
  • Serve fish dishes as is or you can serve with rice, I find rice too filling.
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