Best 12 Ginger Cilantro Poached Fish Steak Recipes

POACHED HALIBUT WITH GINGER AND CILANTRO

Steps:

• Put wine, ginger, green onions, tamari, lime slices and juice into a large, deep skillet and simmer over medium heat for 2 to 3 minutes.
• Season halibut with salt and pepper then arrange in skillet.
• Scatter cilantro over the top, cover tightly and gently simmer until halibut is cooked through, about 10 minutes.
• Serve halibut with rice on the side.
• Spoon poaching liquid over the fish if you like.

POACHED SALMON WITH GINGER AND CILANTRO

Steps:

• In a small non-reactive heavy-bottomed pan, place salmon, skin side down (keeping the skin on makes it easier to remove the salmon from the pan later). Top with 2 tablespoons of coarsely chopped cilantro, the ginger, garlic, wine, and water.
• Cover and simmer, allowing 8 minutes per inch of thickness, until cooked through (when salmon flakes easily with a fork).
• Serve the salmon with pan juices and garnish with remaining 2 tablespoons coarsely chopped cilantro. Side dishes of rice and steamed broccoli will make the colors pop.

POACHED FISH

Steps:

• In a pan large enough to poach the fish in, combine the stock, wine, parsley, and chives. Bring to a boil and reduce the heat so the water is barely simmering.
• Slowly lower the fish into the poaching liquid. Poach the fish until it is just cooked through, about 6 minutes. Remove and serve with Classic Creamy Herb Vinaigrette. and Roasted Vegetables.
• Whip the cream until soft peaks form. Slowly whisk the vinaigrette into the whipped cream until combined. Whisk in the herbs, lemon juice, and vegetable oil. Taste and adjust the seasonings. Use at once or cover and refrigerate.
• Serve with poached fish and grilled vegetables.
• Preheat the oven to 400 degrees F.
• Toss the vegetable with the thyme, salt, pepper, and enough oil to lightly coat. Spread in a roasting pan or on a baking sheet. Roast until the vegetables are tender, about 25 minutes. Cool slightly before serving.

POACHED GINGER SALMON STEAKS

Steps:

• In a 2-quart microwave-safe casserole with a lid combine the sliced gingerroot, the garlic, the lemon, the soy sauce, and the water and microwave the mixture, uncovered, at high power (100%) for 5 minutes. Add the salmon in one layer and sprinkle it with the minced gingerroot. Microwave the mixture, covered, at medium power (50%) for 5 minutes, or until the salmon just flakes, and transfer the salmon with a slotted spatula to 2 plates. In a bowl whisk together 2 tablespoons of the cooking liquid, the butter, the parsley, and salt and pepper to taste and spoon the sauce over the salmon.

STEAMED FISH WITH GINGER & SPRING ONION

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut a large rectangle of foil, big enough to make a large envelope. Place the pak choi on the foil, followed by the fish, then the ginger and garlic. Pour over the soy sauce and rice wine, then season.
• Fold over foil and seal the 3 edges, then put on a baking sheet. Cook for 20 mins, open the parcel and scatter over the spring onions and coriander. Serve with brown rice and squeezed lime juice.

POACHED FISH WITH GINGER & SESAME BROTH

Steps:

• Pour the stock into a deep sauté pan or wok with the vinegar, then add the ginger and garlic. Cover and cook for 5 mins to allow the flavours to mingle.
• Add the soya beans, broccoli and the fleshy part of the Chinese leaves, then place the spring onions and fish on top. Cover and cook for 4-5 mins more until the fish just flakes. Carefully lift the fish off, discard the ginger, and stir in the remaining Chinese leaf and the sesame oil. Ladle into bowls, top with the fish and sprinkle with the seeds.

CILANTRO-GINGER HALIBUT

Steps:

• Combine garlic, jalapeno pepper, ginger, lime juice, and cilantro in the jar of a blender. Cover blender, and remove the stopper. Turn on blender, and slowly drizzle in the olive oil. Process until mixture is bright green and smooth. Season cilantro sauce to taste with salt and black pepper.
• Season both sides of fillets with salt and black pepper. Brush the top of each fillet with 1 tablespoon cilantro sauce.
• Fill a large high-sided skillet with 1 inch water. Set over high heat, and bring to a boil. Set a steamer basket in the skillet, and arrange fillets in basket. Cover, and steam until fish has just cooked through but is still moist, 5 to 6 minutes. Remove fish from steamer, drizzle with additional cilantro sauce, and serve.

ALEXA'S CILANTRO-GINGER FLANK STEAK

Steps:

• Whisk first 5 ingredients to blend in 13x9x2-inch glass baking dish.
• Add steak and turn to coat.
• Let stand 1 hour at room temperature or cover and refrigerate overnight, turning occasionally.
• Prepare barbecue (medium-high heat) or preheat broiler.
• Drain marinade into small saucepan and bring to boil while stirring.
• Grill or broil steak about 5 minutes per side for rare.
• Transfer steak to platter; let stand 10 minutes.
• Thinly slice steak across grain.
• Pass marinade as sauce.

STEAMED FISH WITH GINGER

Steps:

• Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
• Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.
• Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.
• Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over; be careful. Garnish with cilantro sprigs and serve immediately.

GRILLED SWORDFISH STEAKS WITH CILANTRO-LIME BUTTER

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Brush both sides of swordfish with olive oil.
• Cook on the preheated grill until fish flakes easily with a fork, 8 to 12 minutes, brushing with olive oil and turning once halfway through.
• Meanwhile, combine butter, cilantro, jalapeno, lime zest, and lime juice in a small bowl. Serve butter mixture with swordfish.

GINGER-POACHED PEARS

Steps:

• Preheat oven to 375°. Core pears from bottom, leaving stems intact. Peel pears; cut in half vertically. Cut 1/4 in. from bottoms to level if necessary. Place in an ungreased 13x9-in. baking dish. , Place ginger ale and honey in a small saucepan. Cook and stir until combined; spoon over pears. Bake, uncovered, 25-30 minutes or until tender, basting occasionally., With a slotted spoon, remove pears to individual serving dishes. Transfer pan juices to a small saucepan; stir in ginger. Cook and stir over medium heat 5-8 minutes or until heated through. Spoon over pears; sprinkle with pecans.

GINGER CILANTRO POACHED FISH STEAK

Steps:

• 1. Rice: First get the rice started and cook it till it is nice fluffy (optionally you can add couple strands of saffron) 2. Poached Fish: Add water into the 10 inch sauce pan and all the poaching ingredients. Turn on the stove and put the flame on low and Introduce the thermometer to monitor temperature is less than 180 F. Cook for about 8-10 minutes (or until done) and remove fish with a flat spatula and set aside. Now reduce the poaching liquid to 1/2 (for a milder flavor) OR -1/4 (for a stronger flavor) its original vol. Spoon 3 tbsp of this reduction into a container and cool by either placing the container in a freezer or an ice bath 3. Oyster Mushroom Sauce: In a 10 inch saute pan add Oil and let it heat up to this add diced Garlic and let brown on the edges. Add the Chili flakes fry for a few seconds and than add the diced Green Chilies and Carrots and cook for about a minute. Now add the Oyster Mushrooms and saute until cooked about a minute or two. Combine the Soy Sauce, Cooled Poaching liquid and corn flour and add to the pan, this will thicken and form a glaze finally add the chopped scallions 4. Plating: Make a bed of rice, place the poached fish partly on the rice than spoon the Oyster Mushroom Sauce on the rice and fish and Garnish with a slice of lemon and shopped scallions