1 lb White Fish Fillets 1/4 c Low-Sodium Soy Sauce 2 tb Lemon Juice 1 tb Canola Oil 1 ts Fresh Ginger Root; Grated 1 ts Brown Sugar 1 Green Onion; Sliced 1 ts Sesame Seeds Toasted Servings: 4 Arrange the fish in a shallow dish. Combine the soy sauce, lemon juice, oil, ginger root, brown sugar, and green onion. Pour over the fish. Cover and refrigerate at least one hour. Drain the fish and reserve the marinade. Broil the fish about 3 inches from the heat for 3 to 4 minutes for each side. Brush with the sauce at least one time. Sprinkle with the sesame seeds and serve.
How To make Fillets Pacifica's Videos
Chilli Lime Fish
Pan seared pieces of white fish coated in a syrupy spicy lime sauce. Based on a traditional Thai street-vendor dish pla tort sahm rot, but made with ingredients I typically always have. Very quick to make and loaded with big flavours!
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PACIFICA SKUNKED! & COOKING MUSSELS (IN CANTONESE)
cooking in pacifica restaurant
ROBERTO AND FABRICIO COOKING IN PACIFICA RESTAURANT, IN ASPEN COLORADO.
How to Fillet Jack Smelt Nov 25, 2017
This is how to fillet Jack Smelt. I will have to do a video where I batter and then fry them up some other time.
How to make perfect lime garlic steamed fish at home? ft The Forge from Pacifica (recipes provided)
Lime Garlic Steamed Fish Ingredients For The Fish: 800g of snapper fish Few pieces of ginger slice 1 stalk of bruised lemongrass (bottom portion only)
Ingredients For Sauce/Soup: 1 big bowl of chicken stock 2 tablespoons of palm sugar (or brown sugar) 3 ¼ bowl of chopped garlic 3 ¼ bowl of chopped fresh coriander (including the roots) 10 pieces of bird’s eye chili (finely chopped) 5 tablespoons of premium fish sauce 4 big lime (squeeze the juice from the 4 limes)
Garnishing: Lime slices Fresh corianders
Instructions For Steam Fish: (1) Clean the centre part of the fish thoroughly. (2) Make 2 slits on body of the fish. (3) Sprinkle some salt on the body of the fish. (4) Place the fish into the inner pot. (5) Stuff the bruised lemongrass into the cavity of the fish. (6) Place a few pieces of ginger slices on top of the fish. (7) Close with cover and move the inner pot to the steamer. (8) Choose the start function and set timer for 16 minutes. (9) Open the cover of the inner pot, remove the ginger slices and fishy water. (10) Pour over the sauce/soup into the inner pot. (11) Garnish with lime slices and fresh corianders, ready to serve.
Preparation for Sauce/Soup: (1)) In a saucepan, heat up the chicken stock. (2) Put the palm sugar into the chicken stock until fully melted. (3) Off the heat, put in all the chopped garlic. (4) Put in 90% of the chopped fresh corianders. (5) Put in all the bird’s eye chilies. (6) Put in the premium fish sauce. (7) Put in the lime juice towards the end (while the steamed fish is ready).
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