If you like Asian cuisine, and fish as well, you will probably be very tempted by the selection we prepared in this article. These foods are focused on traditional Asian fish which can be found in the abundant waters of and around the continent. Specialists catch these species using their fishing rod and reel combos, some for their enjoyment, others for selling.
There are various methods to cook fish in the Asian cuisine. Steaming is one of them, but you can also use deep-frying or stir-frying, depending on the type of fish, and personal preferences.
There is also the question of removing the skin before cooking. This, again, depends very much on the species. Many of them can be removed after cooking, but in some cases, the skin is dealt with before the dish preparation. Experts highlight the nutrients that can be found in the skin of the fish, and therefore, if the case does not require it, it is recommended to leave the skin on.
Although you can find many types of fish at your local market, or at the supermarket, we also recommend using fresh fish as much as possible to get a high-quality ingredient for your dinner. The ideal situation is when you can put your fishing jacket on, and catch the fish yourself, although we know that is not always possible.
Bai Mudan Tea Steamed Fish
For this recipe, you will need red mullet or a similar type of fish. To prepare it, first, gut, scale, and wash it thoroughly.
Mix one tablespoon Shangri-La Bai Mudan tea with one tablespoon salt. Rub the mixture on the inside of the fish. Then, add peeled and minced ginger, lemongrass, and orange.
Lay the fish and seasonal green vegetables, washed and drained ahead, in a bamboo steamer. Season with salt and spray some olive oil.
Further on, bring water to a boil in a large wok, and add tea. Steam the fish for an amount of 10 to 15 minutes, until it is cooked through. This dish is best served with vegetables, orange portions, and a bit of olive oil. Bon Appetit!
Citrus Fish Kabobs
This recipe requires a firm white fish, preferably cod. First, cut the fish into cubes (1-inch). In a large container, put the fish cubes and pour a cup of fresh orange juice. Leave it for at least 15 minutes, but it is even better if you can let it marinate for 30 minutes or more.
Take a skewer and slide two-three fish cubes onto it. Repeat, until all pieces are on the skewers. The next step is to pour some olive oil in a non-stick frying pan and heat it over medium-high temperature. Then, set the skewers in the pan, in such a way to leave room between them. If you have many skewers, you might need to repeat the procedure a few times. Grill until the fish turns golden brown, on each side (around one minute and a half per side).
When you are done, season with some salt and pepper. It is recommended to serve this dish immediately. Otherwise, it gets cold, and the taste is not the same.
Flounder on Spring Greens
Start this dish by mixing flour, paprika, salt, and parsley in a large bowl.
Then, heat three tablespoons olive oil in a non-stick skillet, over medium-high temperature. Move the flounder fillets in the mixture, on each side, and make sure every piece is coated thoroughly. Shake the excess flour smoothly, and place the fillets in the pan. Cook for about two-three minutes on each side. This really depends on how thick the fish is.
To prepare the dressing, blend one-quarter cup balsamic vinegar, one-half olive oil, one-half teaspoon salt, and one-half teaspoon ground black pepper, until the mixture becomes uniform.
For plating, put the spring greens on the plate and place the fish on top, then sprinkle scallions. Pour balsamic dressing generously, and serve while still fresh.
Orange Miso Glazed Salmon
Start this dish by preheating your oven to 375 degrees. You need four salmon fillets, with the skin left on. Wash the fish thoroughly and dry using a paper towel.
Next, spread out a baking sheet with aluminum foil and put the fillets on it. To prevent the sauce from leaking, fold the sides of the aluminum foil in an attempt to create a barrier. Pour eight tablespoons orange juice and two tablespoons mirin over the fish. Cover and spread the fillets with miso paste; you can use the back of a spoon for this. Season generously with pepper.
Further on, turn the fillets with the skin side up, and pour some olive oil over, and season with salt and pepper. Cook for approximately 8 to 12 minutes, and then turn the oven to a high temperature for another two to three minutes. The fish is done, when the skin becomes golden brown and crisp. It is recommended to serve this dish with either warm rice or sauteed vegetables.
Spicy Hoisin Cod on Quinoa
Prepare this dish by washing and drying the cod fillets using a kitchen paper towel and set them aside. Mix Hoisin sauce with Korean spicy paste and save for later.
Put panko bread crumbs in a container. First dredge the fish fillets through the sauce, then through the panko, to create a sauce-crumb coating for every piece.
Over medium temperature, heat some olive oil in a frying pan. Place the fillets in and pan fry for around four to five minutes, on each side. Before turning the fillets, make sure you pour in some more olive oil.
In the meantime, you can prepare the plates, by spooning warm quinoa on them. When the fish is cooked, just place the fillets on top of the quinoa. Sprinkle sliced scallions and salt. To make things even better, garnish every plate with a lime wedge, and serve immediately.