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.
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Steam Perch Fillets / Steam Fish
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SWEET And SOUR PLUM SAUCE MACKEREL Recipe ???? | Mildly Spicy| Aunty Mary Cooks ????
Sweet And Sour Plum Sauce Mackerel Recipe | Mildly Spicy | Aunty Mary Cooks. Fried mackerel fillets cooked in a sweet and sour plum sauce, mildly spicy, is very delicious. Aunty Mary shows how to make this sweet and sour plum sauce mackerel easy recipe at home. It goes very well with rice or bread, even pasta.
Note : 1. Frozen mackerel fillets are used in this recipe, Fresh ones can be used too. 2. Best to serve hot. 3. The amount is enough for 6-8 people
Ingredients
About 750g frozen mackerel fillets (8 pieces), defrosted, bones in the centre removed 1 bulb garlic, peel and finely chopped 1 knob ginger, finely sliced 5 red chillies, seeds removed and finely chopped 1 egg, lightly beaten Oil for frying
Seasoning sauce
1 tsp salt 3 Tbsp sugar 4 Tbsp tomato ketchup 2 Tbsp sriracha chilli sauce 3 Tbsp plum sauce 2 Tbsp vinegar (I used apple cider vinegar) 1 C water
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Pan Fried Fish Fillet with Spicy Green Lime Sauce (English)
Discover delicious culturally diverse recipes, developed by the University of Tasmania and Rural Health for people living with cancer.
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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Barramundi In Kengsom Thai Style | THE FORGE
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