Asian Fish

Asian Fish Recipe: Halibut with Soy Sauce, Sherry, and Ginger

Region / culture: Asia | Preparation time: 10 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

This Asian Fish recipe is a delightful journey into the heart of Asian cuisine, combining the delicate flavors of halibut with the rich aromas of soy sauce, sherry, and ginger. It's a dish that promises not only a feast for the taste buds but also a nutritious meal that's easy to prepare. Whether you're a seasoned chef or a beginner in the kitchen, this recipe is designed to guide you through the process of creating a delicious and healthy dish that's perfect for any occasion.

History

The origins of this Asian Fish recipe can be traced back to the coastal regions of Asia, where seafood plays a pivotal role in the diet. Over the centuries, various cultures within Asia have developed their unique ways of preparing fish, incorporating local ingredients and cooking techniques. This recipe is a modern interpretation of those traditional dishes, designed to be accessible to home cooks around the world while still retaining the essence of Asian culinary heritage.

Ingredients

4 halibut fillets (4 oz (113 g) each)
2 tbsp light soy sauce
0.33 cup dry sherry
1 tbsp brown sugar
0.75 tsp ground ginger
1 package (6 oz (170 g)) frozen snow peas, thawed
1 can (15 oz (425 g)) whole baby corn, drained

How to prepare

Coat a large skillet with nonstick cooking spray and heat it over medium-high heat until it is hot.
Add the fillets to the skillet and cook them for 3 to 4 minutes per side, or until the fish flakes easily with a fork.
Remove the fillets to a platter and cover them to keep them warm.
In a small bowl, combine the soy sauce, sherry, sugar, and ginger; then add the mixture to the hot skillet.
Cook over high heat for 2 minutes, or until the mixture begins to thicken, stirring constantly to loosen the particles on the bottom of the skillet.
Add the snow peas and corn, stirring until they are heated through.
Return the fish to the skillet, turning it to coat it with the sauce.
Serve the fish topped with the vegetables and sauce.

Variations

For a spicier version, add a teaspoon of chili flakes to the sauce.
Substitute halibut with salmon, tilapia, or any firm white fish of your choice.
Add sliced bell peppers or mushrooms to the vegetable mix for added flavor and nutrition.

Cooking Tips & Tricks

To ensure the best results, here are a few tips and tricks:

- Make sure the skillet is hot before adding the fish to achieve a nice sear.

- Avoid overcooking the fish; it should be just opaque and flake easily with a fork.

- For a thicker sauce, you can dissolve a teaspoon of cornstarch in a tablespoon of water and add it to the sauce before returning the fish to the skillet.

- Feel free to adjust the amount of soy sauce and ginger according to your taste preferences.

Serving Suggestions

This dish is best served hot, with a side of steamed rice or quinoa to soak up the delicious sauce. For a complete meal, consider adding a side of steamed vegetables or a fresh salad.

Cooking Techniques

The key technique in this recipe is pan-searing the fish to lock in the flavors and achieve a crispy exterior. The sauce is then quickly reduced in the same pan to incorporate the fond (browned bits) for added depth of flavor.

Ingredient Substitutions

If dry sherry is not available, you can use rice wine or a mixture of vinegar and water as a substitute.

- Maple syrup or honey can replace brown sugar for a different type of sweetness.

- Fresh ginger can be used instead of ground ginger for a more pronounced flavor.

Make Ahead Tips

The sauce can be prepared ahead of time and stored in the refrigerator for up to 2 days. When ready to serve, simply reheat the sauce, cook the fish as directed, and combine.

Presentation Ideas

Serve the fish on a platter, topped with the vegetables and sauce. Garnish with sesame seeds and sliced green onions for an added touch of elegance.

Pairing Recommendations

This dish pairs beautifully with a light white wine, such as Sauvignon Blanc or Pinot Grigio, which complements the flavors without overpowering them.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat until warmed through, adding a little water if the sauce has thickened too much.

Nutrition Information

Calories per serving

Each serving of this Asian Fish dish contains approximately 200 calories, making it a light yet satisfying meal option that can easily fit into a balanced diet.

Carbohydrates

This Asian Fish recipe is relatively low in carbohydrates, with the primary sources being the brown sugar, soy sauce, and vegetables. Each serving contains approximately 15 grams of carbohydrates, making it a suitable option for those monitoring their carb intake.

Fats

The halibut fillets used in this recipe are a great source of healthy fats, particularly omega-3 fatty acids, which are beneficial for heart health. The total fat content per serving is around 5 grams, with less than 1 gram of saturated fat, making this dish a heart-healthy choice.

Proteins

Halibut is an excellent source of high-quality protein, with each serving of this dish providing about 23 grams of protein. This makes it an ideal meal option for muscle repair and growth, as well as for maintaining a healthy metabolism.

Vitamins and minerals

This recipe is rich in vitamins and minerals, thanks to the inclusion of snow peas, baby corn, and halibut. It provides a good source of Vitamin C, Vitamin A, iron, and potassium, among others, contributing to overall health and well-being.

Alergens

The primary allergens in this recipe include soy (from the soy sauce) and fish. Those with allergies to these ingredients should exercise caution or seek alternative recipes.

Summary

Overall, this Asian Fish recipe offers a balanced nutritional profile, with moderate calories, low carbohydrates, healthy fats, high-quality protein, and a good mix of vitamins and minerals. It's a nutritious choice that doesn't compromise on flavor.

Summary

This Asian Fish recipe is a testament to the simplicity and elegance of Asian cuisine, offering a nutritious and flavorful meal that's easy to prepare. With its rich history, nutritional benefits, and versatile serving options, it's a dish that's sure to become a favorite in your culinary repertoire.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Asian Fish. It was many years ago, when I was just a young girl living in a small village in the countryside. My family didn't have much, but we made do with what we had. Cooking was always a big part of our lives, and I remember watching my mother and grandmother in the kitchen, learning from them as they prepared delicious meals for our family.

One day, a traveling merchant came to our village, selling all sorts of exotic spices and ingredients. Among his wares was a small, tattered cookbook filled with recipes from all over the world. I was immediately drawn to it, flipping through the pages and marveling at the colorful pictures and tantalizing descriptions of dishes I had never heard of before.

One recipe in particular caught my eye - Asian Fish. The picture showed a beautifully cooked fish, glazed in a sweet and savory sauce, garnished with fresh herbs and served with steamed rice. It looked so delicious, I could almost taste it just by looking at the picture.

I begged my parents to buy the cookbook for me, and after much pleading and promising to help out around the house more, they finally relented. I poured over the pages of that cookbook, studying the recipes and imagining the flavors and aromas of each dish.

When I came across the recipe for Asian Fish, I knew I had to try it. I had never cooked fish before, but I was determined to learn. I gathered the ingredients - fresh fish, soy sauce, ginger, garlic, sugar, and vinegar - and set to work in the kitchen.

I followed the recipe carefully, measuring out each ingredient and preparing the sauce according to the instructions. As the fish cooked, the kitchen filled with the most amazing smells - the tangy scent of soy sauce, the sharpness of ginger and garlic, the sweetness of sugar and vinegar.

When the fish was done, I couldn't wait to taste it. I took a bite, and my taste buds exploded with flavor. The fish was tender and flaky, the sauce perfectly balanced between sweet and savory. It was like nothing I had ever tasted before, and I knew I had discovered a new favorite dish.

From that day on, Asian Fish became a staple in our household. I made it for my family whenever I could, and they always raved about how delicious it was. I even started experimenting with the recipe, adding my own twist with extra spices and herbs to make it truly my own.

Over the years, I have shared the recipe for Asian Fish with friends and neighbors, passing on the delicious flavors and aromas that had captivated me so many years ago. Each time I make it, I am transported back to that moment in my childhood kitchen, when I first learned to make this incredible dish.

Now, as a grandmother myself, I still make Asian Fish for my family and friends, continuing the tradition of sharing this special recipe with those I love. It has become a cherished part of my culinary repertoire, a reminder of the joy and discovery that comes from trying new things and exploring the world through food.

I am grateful for that tattered old cookbook and the recipe for Asian Fish that it introduced me to. It has brought so much happiness and satisfaction to my life, and I will always treasure the memories of that first taste of a dish that has become a beloved favorite in my kitchen.