Apr 01 2010
Sour Ginger Fish with Mango Salsa – recipe
I have been trying to make fish once a week now.
Prior to making Adobong fish I somehow had stuck in my mind that fish was only meant to be served after a deep broil or frying – to kill the flavor, of course – and then be doused in lemon or lime juice to further suppress and flavor. I am always surprised when I retry a food that was never ever ever a favorite of mine growing up and it actually ends up turning out so delicious that it becomes a weekly staple. Now, every Tuesday is fish day. You should just see the look of excitement in my 3-year-old’s face when I tell him we’re eating fish. Before this recipe I always would wish I could have such pure enthusiasm for eating fish, but now, we’re on the same boat. There’s no turning back – it seems there is a whole world of fish recipes out there left to be explored.
This is a really great recipe that I adapted from The Cook Mobile. It is really tangy and goes well with my aunt’s mango salsa. If you don’t have something sweet (such as the salsa) to offset the tanginess of the fish it will be very over powering. I didn’t have any access to swordfish, so I used a white fish from France that I could pick-up at my local Turkish market.
I hope this recipe changes your view, like it did mine. And, I would also love links to your favorite fish recipes! I need something new to try out for next week’s menu!
Ingredient:
2 Tablespoons Vegetable Oil
1/2 Onion, diced
1 thumb-sized Ginger, finely sliced
5 cloves Garlic, minced
1/2 Cup White Vinegar
1/4 Soy Sauce
2 Bay Leaves
4 white Fish Fillets, around 4 to 5 oz each
Pepper
Salt
Directions:
In a cast iron skillet, heat the oil over medium heat and then add the onions, ginger, and garlic. Saute until aromatic (about 60 seconds).
Pour in the vinegar and soy sauce and add the bay leaves and let boil for 3-4 minutes or until the sauce starts to thicken. Add the fish fillets and season with pepper – preferably freshly cracked pepper – and cover. Reduce the heat to low and simmer the fish around 7 minutes, or until it starts to flake (press into it gently with a fork to test). If you don’t wait for it to flake it will be gross and slimy!!
Season with salt to taste. Serve over warm rice and this delicious mango salsa.
Makes 4 servings.
On the contrary I believe fish is meant to be enjoyed any way BUT fried
Glad you have come around and hope you find many more recipes you like!
Glad to hear you are converted Nicole. The bonus is that your little one is loving this healthy dish too. I tend to love salmon so that is my fish of choice..it would even work here.
I love salmon too, but my husband doesn’t, so I tend to stay away from it…
This is wonderful sounding… and I checked the salsa.. love the whole package and will be trying this soon
This is a beautiful dish and it sounds incredible! Someday I’ll try it…
I can’t remember if you have a grill or not, but I’ve also made this Grilled Margarita Tilapia (from a T&C Grill edition a couple years ago!) successfully on a well-oiled grill pan.
I would love to try this with salmon. It sounds so tasty and that is our fish of choice. Nice presentation.
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