marilynmeetswes Steamed Catfish with Black Bean Sauce and Tofu Recipe
Instructions. Preheat the oven to 350 degrees. Combine the parsley, salt, paprika, thyme, oregano, basil and pepper in a small bowl. Place the fillets on a baking pan that has been coated with non-stick cooking spray. Sprinkle the spice-herb mixture over both sides of catfish fillets.
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Add the white parts of the scallions and cook for 30 seconds.Then add rest of the scallions and cilantro. The mixture should be sizzling. Add the soy sauce mixture. Bring the mixture to a bubble, and cook until the scallions and cilantro are just wilted, about 30 seconds. Pour this mixture over the fish.
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Take a microwave-safe bowl, add (B) and microwave for 30 seconds. Set aside. When fish is done steaming, carefully lift the fish out onto a serving platter, discarding all of the cooked cilantro/ginger/scallions and the fish juice in the pan. Pour the hot (B) over fish.
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Sprinkle some salt over this. Place the fish steaks in the center, on top of the tofu. In a small bowl, mix 1 tablespoon of rice wine with 2-4 tablespoons of the black bean garlic sauce (up to you how strong you like the flavor). Spoon the mixture over the fish. Drizzle sesame oil to taste, top with ginger and scallion lengths.
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Once the fish is cooked, discard the ginger, springs and steamed water from the fish plate. Place julienned ginger, chillies, and spring onions on top of the fish. In a small pot, heat 2-3 tablespoons of neutral flavour oil until smoking hot. Pour the hot oil over the fish. Next, pour the prepared sauce over the fish.
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Step 1. In a medium bowl, stir together 1 cup water with the fish and salt. Set aside for 10 minutes. (This quick brine will help the fish stay tender.) Step 2. Meanwhile, slice the scallion whites and light green parts into 1-inch-thick segments, then thinly slice the greens for garnish.
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Spread the black bean sauce evenly over the fish. Place the plate into the steamer with boiling water. Steam covered for 8 minutes, or until the fish is cooked through. Carefully transfer the plate onto the kitchen counter with your oven mitts on. If the plate is difficult to lift from the steamer, leave it there.
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2. Season the fish with salt and pepper to taste. 3. Place the fish in an oval casserole dish. 4. Melt the butter in a saucepan over high heat. Place 4 oz. of butter in a small saucepan and heat it until the butter is completely melted. 5. Combine the wine, lemon juice, garlic, and cilantro to the saucepan.
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Steam for 10 minutes and then simmer for 5 minutes. Use tongs to remove the fish plate. 10. Pour out the steamed water. 11. Remove the green onion and ginger slices. 12. Place the fish in another plate, squeeze the soaked red pepper and shallots to remove the water, and spread on the fish.
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Season with dill, onion powder, parsley, paprika, seasoned salt, lemon-pepper seasoning, and garlic powder, then sprinkle with lemon juice. Fold the foil squares around the fillets to make pockets. Fold the edges to seal. Place sealed packets onto a baking sheet. Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.
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Step 1. 1. Rinse the fish in cold water and pat dry with paper towels. Season the fish inside and out with salt and pepper. Place the fish on a heatproof plate that is both large enough to.
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Add the ginger and cook until sizzling, about 30 seconds. Add the fish filets, soy sauce, water, scallions, cilantro, and rice vinegar. Bring the mixture to a boil, cover the pan, and remove it from the heat. Let the pan sit for 10 minutes (15 minutes for larger fish pieces). Place the fish in shallow bowls, divide the broth among the bowl, and.
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Mix the water, salt, sugar, light soy sauce or seasoned soy sauce, and fresh ground white pepper in a small bowl or measuring cup. Heat 2 tablespoons oil and the other half of the ginger in a saucepan until the ginger begins to sizzle and add to the sauce mixture. Heat the mixture until simmering.
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Bring 1 inch water to a boil in wok fitted with steamer rack. Transfer plate with packets to steamer rack carefully and steam, covered with lid, 5 minutes. Serve packets warm or at room.
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Let stand in pot for 15 minutes. Step 2. In a large bowl, place all Level 2 ingredients and toss until evenly coated. Place the vegetables in the Multi-Purpose Pan. Place the bottom layer of the Deluxe Reversible Rack in the lower position, place the pan on the rack, then place the rack in the pot. Step 3.
