How to make Ginger and Scallion Fish -
Ginger and scallions or spring onions make this fish dish very refreshing.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Ginger (अदरक), Spring onion bulbs (हरे प्याज़)
Cuisine : Chinese
Course : Main Course Seafood
You can also find more Main Course Seafood recipes like Baked Fish with Sundried Tomatoes Jackfruit with Prawns Pukshan Odai Marina Erra Kutta Patrani Machchi
Ginger and Scallion Fish Recipe Card
Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine. To put it in one word it is wholesome. It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.
Prep Time : 1-1.30 hour
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Ginger and Scallion Fish Recipe
Ginger sliced 2 inches
Spring onion bulbs sliced 4-5
Spring onion greens sliced diagonally 3-4 stalks
Fish fillets with skin 250 grams
Oil for greasing and drizzling
Salt to taste
White pepper powder to taste
Light soy sauce 1/2 tablespoon
Oyster sauce 1/2 tablespoon
Chinese wine 1 teaspoon
Sesame oil (til oil) 1 tablespoon
Sugar 1 teaspoon
Method
Step 1
Preheat oven at 180ºC. Grease a baking tray with some oil.
Step 2
Sprinkle salt and pepper powder onto fish fillets. Set aside.
Step 3
Combine soy sauce, oyster sauce, wine, sesame oil and pepper powder in a bowl and mix well. Add sugar and mix well.Add the fish fillets and coat well. Set aside for 1 hour.
Step 4
Place the fish skin side down on the greased tray. Arrange the spring onion bulbs andginger on them. Drizzle some oil on top. Put the tray in the preheated oven and bake for 8-10 minutes.
Step 5
Heat the remaining marinade in a non-stick pan till it reduces. Remove from heat and set aside.
Step 6
Transfer the fish onto a serving platter. Drizzle the reduced sauce, top with carrot juliennes and spring onion greens and serve immediately.
Nutrition Info
Calories : 582 Kcal
Carbohydrates : 25.3 gm
Protein : 57.2 gm
Fat : 27.9 gm
Other : Iron- 9.2mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
