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Best Asian Fish Recipes

If you enjoy Asian cuisine, as well as fish, you will most likely be enticed by the selection of recipes we have prepared for you in this article. These dishes are based on traditional Asian fish, which can be found in abundance in and around the continent’s abundant waterways and coastlines. Anglers who specialize in catching these species with their fishing rod and reel combinations do so for a variety of reasons, some for personal enjoyment and others for profit.

Cooking fish in Asian cuisine can be accomplished in a variety of ways. Steamed fish is one of these methods, but you can also deep-fry or stir-fry it depending on the fish and your personal preferences.

There is also the question of whether the skin should be removed before cooking. This, once again, is highly dependent on the species. Many of them can be removed after cooking, but in some cases, the skin must be removed prior to the preparation of the dish itself. Because of the nutrients found in the fish skin, experts recommend that the skin be left on in most cases unless the situation necessitates doing otherwise.

Despite the fact that you can find many different types of fish at your local market or supermarket, we recommend using fresh fish whenever possible to ensure that you are consuming a high-quality ingredient for your dinner. While the ideal situation is one in which you are able to put on your fishing jacket and catch the fish yourself, we understand that this is not always possible.

 

Bai Mudan Tea Steamed Fish

To make this recipe, you’ll need red mullet or another type of fish that’s similar. To prepare it, first gut, scale, and thoroughly wash it before cooking it.

Combine one tablespoon Shangri-La Bai Mudan tea and one tablespoon salt in a small mixing bowl. Apply the mixture to the inside of the fish with a pastry brush. Then, add the ginger, lemongrass, and orange, all of which have been peeled and minced.

In a bamboo steamer, arrange the fish and seasonal green vegetables, which have been washed and drained ahead of time. Season with salt and drizzle with olive oil before serving.

Continue by bringing water to a boil in a large wok, then adding the tea. For 10 to 15 minutes, or until the fish is cooked through, steam the fish in a covered pan. With vegetables, orange slices, and a drizzle of olive oil, this dish is perfect for a dinner party. We wish you a delicious meal!

 

Citrus Fish Kabobs

This recipe calls for a firm white fish, preferably cod, for the main ingredient. To begin, cut the fish into cubes and set aside (1-inch). Place the fish cubes in a large container and top with a cup of freshly squeezed orange juice. Allow it to marinate for at least 15 minutes, but it is even better if you can allow it to marinate for at least 30 minutes.

Toss two or three fish cubes onto a skewer and secure with a toothpick. Repeat the process until all of the pieces are on the skewers. To proceed, pour some olive oil into a nonstick frying pan and heat it over medium-high heat until it shimmers and becomes hot. After that, arrange the skewers in the pan in such a way that there is space between them. In the case of a large number of skewers, you may need to repeat the procedure several times. Grill the fish until it is golden brown on both sides, about 3 minutes per side (around one minute and a half per side).

When you are finished, season with salt and pepper to taste. It is recommended that you serve this dish as soon as possible. Otherwise, it will become cold and the flavor will not be the same.

 

Flounder on Spring Greens

In a large mixing bowl, combine the flour, paprika, salt, and parsley to form the base of the dish.

A nonstick skillet with three tablespoons of olive oil should be heated over medium-high heat to finish cooking the chicken. Move the flounder fillets around in the mixture, coating them on each side and making sure that every piece is thoroughly coated. Shake off any excess flour with your hands, and then place the fillets in the pan. Cook for approximately two to three minutes per side. This is highly dependent on the thickness of the fish.

The dressing is made by blending 1/4 cup balsamic vinegar with 1/2 cup extra-virgin olive oil until the mixture is uniform, then adding in half teaspoon salt and half teaspoon freshly ground black pepper until the mixture is uniform.

To assemble the plate, arrange the spring greens on it first, then the fish on top, followed by the scallion garnish. Dress the salad with a generous amount of balsamic vinegar and serve while it is still fresh.

 

Orange Miso Glazed Salmon

Preheat your oven to 375 degrees Fahrenheit before beginning this dish. You’ll need four salmon fillets with the skin still on for this recipe. Remove the fish from the water and pat it dry with a paper towel.

After that, line a baking sheet with aluminum foil and arrange the fillets on top of the foil. Aluminum foil should be folded in half to attempt to create a barrier to prevent sauce from leaking out the sides of the container. Using eight tablespoons of orange juice and two tablespoons of mirin, cover the fish with a kitchen towel. Miso paste should be applied to the fillets and spread evenly; you can use the back of a spoon to do this. Season generously with freshly ground pepper.

Turn the fillets skin side up and drizzle with olive oil before seasoning with salt and pepper. Continue cooking until the fillets are done. Cook for approximately 8 to 12 minutes, and then increase the oven temperature to a high setting for another two to three minutes to finish cooking. When the skin of the fish turns golden brown and crisp, the fish is done. It is recommended that you serve this dish with either warm rice or sautéed vegetables as an accompaniment.

 

Spicy Hoisin Cod on Quinoa

Prepare this dish by washing and drying the cod fillets with a kitchen paper towel before placing them in a separate dish. Combine Hoisin sauce and Korean spicy paste in a small bowl and set aside for later.

Place panko bread crumbs in a container and set aside. Dredge the fish fillets through the sauce first, and then through the panko to coat each piece with a sauce-crumb coating, as shown in the photo.

In a frying pan, heat some olive oil over a medium heat until shimmering. Place the fillets in the pan and cook for four to five minutes on each side, or until done. Make sure to add some more olive oil to the pan before turning the fillets around.

You can prepare the plates in the meantime by spooning hot quinoa onto them. When the fish is finished cooking, simply arrange the fillets on top of the quinoa and serve. Sprinkle with sliced scallions and salt to your liking. To make things even better, garnish each plate with a lime wedge and serve right away to maximize the freshness.