Best 2 Sauced Fish Recipes
Unveiling the Art of Savory Sauced Fish: A Culinary Journey into Flavors and Textures. From the depths of the ocean to the vibrant kitchens of culinary enthusiasts, sauced fish stands as a testament to the transformative power of culinary artistry. Whether it's the delicate sweetness of a creamy lemon sauce adorning flaky fish fillets or the bold, spicy kick of a piquant tomato-based sauce enveloping tender fish morsels, sauced fish dishes offer a tantalizing symphony of taste and texture that captivates the senses. Embark on a culinary adventure as we explore a world of sauced fish recipes, each one a masterpiece of flavor and a testament to the versatility of this beloved seafood delicacy.
Check out the recipes below so you can choose the best recipe for yourself!
STEAMED FISH WITH SEASONED SOY SAUCE AND SCALLION
This preparation of steamed fish is a classic dish cooked at home for family gatherings, special occasions and Lunar New Year. It is often included as one of the courses at any Chinese banquet, regardless of the occasion. This dish symbolizes good fortune and abundance, as the Chinese word for "fish" sounds very similar to the Chinese word for "abundance." When I was growing up, my mom often made this dish for Lunar New Year celebratory meals. The traditional flavors of this recipe invoke those childhood memories and are sure to bring back nostalgia for anyone who grew up in a Chinese household.
Provided by Food Network
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the sauce: Add the Shaoxing wine to a small pot and heat over high heat until it starts to boil. Add the chicken stock, light soy sauce, sugar, ginger and dried tangerine peel to the pot. Bring to a simmer and stir to dissolve the sugar. Remove the pot from the heat and allow it to steep for 1 hour. Remove the ginger and dried tangerine peel. Set aside the sauce until ready to use.
- For the steamed fish: Pat the fish dry and put on a heatproof plate. Scatter the ginger over the fish.
- Put a steamer rack in a pot wide enough to fit the fish. Add enough water to come almost up to the rack, place over high heat and bring to a full boil. Put the plate with the fish on the rack, cover the pot, lower the heat slightly and steam until the flesh flakes off the bones, 18 to 20 minutes. Pour off any liquid that has accumulated on the plate. Scatter the scallions over the fish.
- Heat the canola oil in a small pot until smoking. Slowly and carefully pour the hot oil over the scallions on the fish; the hot oil will release the aromas and flavors from the scallions.
- Bring the sauce to a simmer. Pour enough sauce around the fish to cover the bottom of the plate by 1/4 inch. Garnish with the cilantro sprigs on top of the fish. Serve immediately.
ITALIAN-SAUCED FISH
Make and share this Italian-Sauced Fish recipe from Food.com.
Provided by Shahana
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Arrange fillets in single layer on well-greased baking sheet.
- Mix spaghetti sauce and onion; pour over fillets.
- Bake uncovered this fish is done about 25 minutes.
- Sprinkle with cheese; return to oven until cheese melts, about 3 minutes.
Nutrition Facts : Calories 104.2, Fat 1.4, SaturatedFat 0.3, Cholesterol 54.4, Sodium 91.9, Carbohydrate 0.2, Sugar 0.1, Protein 21.4
Tips:
- Choose the right fish: Not all fish are suitable for saucing. Some fish, such as salmon and trout, are more delicate and can easily be overpowered by a heavy sauce. Others, such as cod and halibut, are more robust and can stand up to a more flavorful sauce.
- Cook the fish properly: Overcooked fish is dry and tough, and it will not absorb the sauce as well. Cook the fish until it is just cooked through, so that it is still moist and flaky.
- Make sure the sauce is the right consistency: A sauce that is too thick will not coat the fish evenly, and a sauce that is too thin will not have much flavor. The ideal consistency is one that is thick enough to coat the fish, but thin enough to easily flow over it.
- Balance the flavors: The sauce should complement the flavor of the fish, not overpower it. If the sauce is too spicy, too sweet, or too sour, it will drown out the delicate flavor of the fish.
- Serve the fish immediately: Sauced fish is best served immediately after it is cooked, so that the sauce is still hot and bubbly. If you need to keep the fish warm for a while, cover it with foil to prevent it from drying out.
Conclusion:
Saucing fish is a great way to add flavor and moisture to this versatile protein. With a few simple tips, you can create a delicious sauced fish dish that will impress your friends and family. So next time you're looking for a new way to cook fish, try one of the recipes in this article. You won't be disappointed!
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