Chilean Sea Bass with Water Chestnuts
Chilean Sea Bass with Water Chestnuts
Servings 2 People
Ingredients
- 12 oz package Coleson's Catch Chilean Sea Bass Fillets
- 1/2 cup Onion diced
- 1 tbsp Oil canola
- 1 tsp garlic chopped
- 1 tbsp Ginger grated
- 3/4 cup Chicken Stock
- 1/2 tsp crushed chile peppers
- 2 tbsp Soy Sauce
- 1 tbsp Sesame Oil
- 1 tbsp Corn Starch mixed with water
- 1/4 cup Water Chestnuts sliced
- 3/4 cup Snow Peas
- Marinade:
- 2 tbsp Soy Sauce
- 1 tsp Sesame Oil
- 1/4 tsp Black Pepper
Instructions
- Marinate the Sea Bass in the soy sauce, sesame oil and pepper marinade (one hour, minimum).
- Sauté the onion in the oil, add the garlic and ginger and stir for 30 seconds.
- Add the chicken stock, chile peppers, soy sauce and sesame oil.
- Bring to a boil and thicken with the cornstarch mixture.
- Add the water chestnuts and snow peas. Bring to a boil.
- Cook the fish any style, bake, broil or sauté.
- Top the fish with the vegetable enhanced sauce.
- Serve with rice.
Notes
Cooking Tip: The reason we don't sauté with the sesame oil is because it is heat-sensitive and loses it flavor with high heat. The same is true with olive oil. One would never deep fry with either of these oils for that reason. We deep fry in peanut or canola oil because they are not heat sensitive.
Tilapia with Shitake Mushrooms
Tilapia with Shitake Mushrooms
Servings 2 People
Ingredients
- 12 oz pkg Coleson's Catch Tilapia Fillets
- 1 c. Shitake Mushrooms sliced
- 1 Tbsp garlic chopped
- 1 Tbsp Canola or Peanut Oil
- 2 Tbsp Ginger grated
- 1/4 c. Soy Sauce
- 2 Tbsp Sesame Oil
- 1/2 c. Chicken Stock
- 1 Tbsp Corn Starch mixed with water
Instructions
- Sauté the mushrooms and garlic in the oil; add the ginger, soy sauce, sesame oil and chicken stock. Bring to a boil.
- Whisk in the cornstarch mixture to thicken.
- Broil the Tilapia then top with the sauce.
Cod Fillets with Ginger and Broccoli
Cod Fillets with Ginger and Broccoli
Servings 2 People
Ingredients
- 12 oz pkg Coleson’s Catch Cod Fillets
- 1 1/2 c. Broccoli florets blanched
- 1 Tbsp. Canola oil
- 1 Tbsp. garlic chopped
- 2 Tbsp. Ginger grated
- 2 Tbsp. Soy Sauce
- 2/3 c. Chicken Broth
- 1 Tbsp. Sesame Oil
- 1 Tbsp. Corn Starch
- 1/4 c. Green Onion sliced
- 1 Tbsp. Sesame Seeds toasted
- Flour
- Salt and Pepper
- Chinese 5 spice
- 2 Tbsp. Canola oil
Instructions
- Sauté garlic and ginger but don’t brown add chicken broth, soy sauce and sesame oil.
- When it comes to a boil add the corn starch which has been mixed with enough cold water to turn it in a liquid and add it to the sauce-whisk to keep from clumping.
- Salt and pepper cod and dust with flour.
- Heat canola oil in a sauté pan and sauté cod over a medium heat until done-it is fast.
- Add broccoli flower to sauce and heat through-pour over prepared fish and serve with rice or Asian noodles.
- Top with green onions and sesame seeds.