Ginger Sesame Fish and Vegetables
This dish is a delightfully wonderful East Asian-style recipe which can be prepared several ways. Using the same basic ingredients you could easily make several different meals! While the prep time will vary depending on your personal tastes and skill, it should take less than 30 minutes to prepare all the ingredients and get them ready for cooking. Cook time is a minimum of only 12 minutes- also depending on your personal tastes and preferences.
While just about any vinegar can be substituted, as well as other types of cooking oils, I prefer to use the sesame oil as it adds its own distinct flavor (and smell) to the recipe. You can easily find the sesame oil at grocery stores with the Asian foods and ingredients, as it's difficult to locate with the rest of the cooking oils. I tend to use rice wine vinegar in my hot & sour soups, so while I have used the white vinegar in this recipe, either vinegars will work. Also, any sort of fish filet will work. I used flounder as that was the type of fish I had to use, though any mild-tasting fish may be used, so add in your favorite to make this dish special! This entire recipe should yield 4 servings, served with rice.
- 4 medium-sized fish filets, (any fish will go great, depending on your tastes)
- 1/8 cup white or rice wine vinegar
- 1/8 cup water
- 1 tablespoon sugar
- 2 tablespoons soy sauce
- 2 teaspoons lime juice
- 1 teaspoon ginger, (fresh or ground)
- 1/2 teaspoon garlic, minced
- 1 red sweet pepper, thinly sliced
- 1 cup green beans, (cut into bite-sized pieces)
- 1 medium carrot, thinly sliced
- 1 cup green onions, sliced
- 1/8 cup chopped peanuts or sesame seeds
- 2 teaspoons sesame oil
- First, for the marinade, combine the vinegar, water, and sugar together in a mixing bowl. Add to this the soy sauce, lime juice, ginger, garlic, sesame oil, and about 1/4 of the sliced green onions. Mix it all well together and allow the fish filets to marinade in this mixture while you prepare the rest of the vegetables. The fish can marinade for as long or short as you like to provide a stronger or more subtle flavor. You may add in some of the chopped peanuts if you wish. For the vegetables, begin slicing and cutting them to preference while the fish marinates. For softer, more tender vegetables, simmer in water for about 30 minutes prior to cooking.
- In a medium-sized baking dish, arrange the rest of the onions, the red sweet pepper, the carrot, and green beans and mix them up well. In the meantime, start the water to boil for the rice, and follow the directions on the rice bag. The rice may take longer to cook depending on the type you are making.
- Preheat your oven to 400 degrees Fahrenheit.
- When the oven is heated and you are ready to cook your fish, carefully remove the filets from the marinade and place them on top of the vegetables in the baking dish. Pour the remaining marinade over everything and then cook, uncovered, for about 12 minutes or until the fish is flaky. The vegetables will still be very crisp, unless they have simmered prior to cooking.
- When the rice and vegetables have finished, sprinkle the chopped peanuts over the dish; serve and enjoy!
This dish can be cooked and served several ways. If you wish to try the same recipe differently, you may either steam, grill, or stir-fry.
Prepare and marinade as usual. Fill a large skillet with water and bring to boiling then reduce the heat. Arrange the sweet pepper, green beans, carrot, and remaining green onion in a steamer basket. Place the fish on top of the vegetables and place the steamer over simmering water. Cover and simmer for about 8 minutes or until fish begins to flake.
Prepare and marinade as usual. You may cook the vegetables separately or grill them with the fish. Place fish on the grill rack. This will make the dish slightly more dry, as the juice and marinade will drip into the pan or grill below.
You may choose to stir-fry the rice and vegetables to serve with the fish, in which case the fish will bake for the same amount of time as usual. Prepare the marinade as usual. For the stir-fry, pour 1 tablespoon vegetable oil into a wok or large skillet. Heat over medium-high and then add 1 teaspoon ginger and 2 cloves minced garlic (about 1 teaspoon). Add the carrots, cook and stir for 2 minutes. Add green beans and green onions. Cook and stir for about 3 minutes or until the vegetables achieve desired crisp-tenderness. You may stir in the peanuts before removing the vegetables from the wok.