asian fish

Serve the aromatic fish with bok choy and rice for a complete, family-friendly meal.

Asian braised fish with bok choy

Massel vegetable liquid stock (see Notes)

orange juice

red chilli, deseeded, chopped

soy sauce

rice wine vinegar

honey

star anise

blue-eye fillets

bok choy, halved lengthways

Coriander leaves, to serve

jasmine

Fresh and flavoursome, this simple seafood supper with soy, ginger and teriyaki sauce is a great go-to midweek meal for two

Chilli salmon & teriyaki noodles

salmon

red chilli

mirin

ginger

pack coriander

mangetout

tbsp teriyaki sauce

straight-to-wok noodles

Heat oven to 190C/170C fan/gas 5. Line a baking tray with parchment and put the salmon, skin-side down, on top. Mix together the chilli, mirin, soy, ginger and coriander, and spoon over the salmon. Roast the salmon in the oven for 12-15 mins until just cooked.

Heat a large frying pan or wok and cook the mangetout with 1 tbsp water for 2 mins until tender but still with some bite. Stir in the teriyaki sauce and noodles to heat through. Divide between 2 plates and top with the salmon.

Miso glazed Asian style Chilean Sea Bass (or black cod) takes just 15-minutes to prepare. This seared fish has a melt-in-your-mouth texture and so much flavor.

Miso Glazed Chilean Sea Bass

Sake

Tablespoons Mirin

Tablespoons Rice wine vinegar

Tablespoons Sugar

Tablespoons Yellow or white miso paste

½ Tablespoons Soy sauce

Tablespoon Toasted sesame seeds ((for garnish))

In a small heavy bottomed pan, over high heat bring sake, mirin and rice wine vinegar to a boil. Reduce heat to medium and add sugar. Whisk until dissolved.

Whisk in the miso paste and stir until the sauce is smooth. Whisk in soy sauce and cook for 1 minute. Remove from the heat and let sauce cool to room temperature.

In a large resealable bag or container place the sea bass pieces and then add the cooled marinade. Make sure the pieces are well coated.

Refrigerate marinated sea bass for 3-5 hours.

Remove fish from the refrigerator, letting excess sauce drip off, and place skin side down  on a broiler pan. We suggest placing a piece of parchment paper or foil on the pan because it makes it easier to release after cooking.

Heat oven to broil and make sure the oven rack is about 6-8 inches below the broiler.

Broil the fish for about 10 minutes, depending on the thickness of your filets. The fish is done when it flakes easily with a fork and the top is lightly charred.

Remove from oven and sprinkle with sesame seeds before serving.

Top 3 asian fish recipes from across the web

The most viewed asian fish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Asian braised fish with bok choy

Chilli salmon & teriyaki noodles

Miso Glazed Chilean Sea Bass

Top 3 asian fish recipes from across the web

The most viewed asian fish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Asian braised fish with bok choy

Chilli salmon & teriyaki noodles

Miso Glazed Chilean Sea Bass

The most viewed asian fish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine