How to cook delicious fish dishes

The New York Times - Photo 1.

Eye-catching grilled fish with cherry tomatoes - Photo: Andrew Purcell

In the Cooking section, The New York Times published an article by culinary expert Allison Jiang summarizing recipes with easy-to-make fish ingredients when suddenly there is a lot of fish in your refrigerator or simply you are craving fish and want to add more fish protein to your body.

Grilled fish with cherry tomatoes

According to culinary experts, grilled fish with cherry tomatoes has the taste of a summer dish but can be enjoyed all year round. We should choose white fish such as cod and halibut to prepare. Cherry tomatoes combined with garlic, chives, sherry vinegar and a little honey, turn into a sweet and savory dish.

First preheat the oven, then put the tomatoes, shallots and garlic in a baking tray.

In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast the tomatoes for about 15 minutes.

While the tomatoes are baking, pat the fish dry with paper towels, brush all of the olive oil over the fish and season with salt and pepper.

Then, place the fish fillets on the tomato baking tray, evenly spaced, in the middle. Bake until the fish is cooked through and flakes easily with a fork.

Sprinkle lemon zest, basil and mint over the fish and tomatoes. The dish is usually served with rice.

Unagi Salmon, Seaweed Roll

This dish is suitable for people who like to eat sushi but do not want to eat raw fish.

To perfect the dish, experts recommend using Unagi sauce, a sweet, thick sauce used to accompany grilled Japanese eel. The sauce consists of soy sauce, sugar, garlic, and ginger, and is poured over the salmon.

Cook the sauce in a heated pan with 2 tablespoons of oil over medium heat. Stir in the garlic until fragrant, then add the soy sauce, sugar, black pepper, and 1/4 teaspoon salt. Stir until the sauce has reduced by about 1/3 and thickened slightly.

The New York Times - Photo 2.

Seaweed-wrapped fish - Photo: David Malosh

Preheat the oven and line a baking sheet with foil. Place the salmon on the prepared baking sheet, rub with a tablespoon of oil and season with salt. Brush half of the marinade on both sides of the salmon.

Grill the salmon for 5 minutes, then drizzle the remaining sauce over the baking sheet. Continue grilling until the salmon is cooked through, then remove to a plate.

Once the salmon is grilled and coated in the marinade, it becomes the perfect filling for seaweed rolls. Each roll is topped with sliced salmon, a touch of avocado and cucumber for a crunchy, fresh bite. The rolls can be dipped in wasabi and other dipping sauces of your choice.

Cantonese Steamed Fish

According to the author, this dish is one of the simplest ways to prepare whole fish.

The simple steamed fish is marinated in the rich umami of soy sauce and wine, then finished with a drizzle of hot oil, bringing out the aromas of fresh ginger, green onions and coriander that combine in the dish. The fish has a firm texture and a light, rich aroma.

Cooks recommend looking for small, whole fish like black grouper, sea bream, and catfish. Fish should be scaled before cooking (either yourself or by a fishmonger). Flatfish, like flounder and whitetail are particularly tasty, but whole fish can be difficult to find.

First, puree the coriander leaves, soft herbs, and thinly sliced ginger and place on a plate. Finely chop the onion and add it. In a small bowl, stir together the Japanese soy sauce, a little wine, sugar, chopped chili, and a tablespoon of water until well combined.

The New York Times - Photo 3.

Cantonese Steamed Fish - Photo: Armando Rafael

Wash and pat dry the fish with paper towels, make deep incisions perpendicular to the spine to help the fish cook more evenly when steamed. Season with salt, stuff with herbs, and brush some of the original marinade all over the fish cavity and around the surface. Place the fish in a large steamer pan, adding enough water to cover the fish.

Start steaming the fish on the stove until the fish is soft and you can poke a chopstick into it. Once the fish is almost cooked, pour in the remaining sauce, sprinkle with chili, season. Now keep the heat on medium for the fish to steam.

Meanwhile, heat some oil in a small pan. Carefully spoon the hot oil over the fish. Sprinkle with some herbs and serve.