Healthy tips, Recipes, Whole 30 Challenge 0 comments on The Importance Of Seasoning: Grilled Fish With Coriander Sauce

The Importance Of Seasoning: Grilled Fish With Coriander Sauce

My favorite day of the week (food-wise) is the day we eat fish. I love how there are so many ways you can cook it and enjoy the variety of flavors. In my opinion, the best way to eat fish is raw – in order of preference, raw white fish, followed by salmon then tuna- but grilled has its perks because you get to be creative with the sauces and seasoning. When you’re in a hurry, you can stuff the fish with rosemary leaves and lemon slices, then throw it in the oven and take it out grilled and ready. If you have time however, I greatly suggest you get creative with the seasoning. Last Saturday, we came up with this absolutely lip-smacking sauce to have your grilled fish with. Here’s the recipe.

Grilled Fish With Coriander Sauce

What you’ll need (for 2 persons):

grilled fish with coriander sauce | breadonbutter

  • 2 medium-sized fish of your choice
  • 3/4 cup lemon juice
  • 3 Tbsp olive oil
  • 2 garlic cloves
  • 2 tsp fresh ginger
  • A bunch of fresh coriander leaves
  • Salt, to taste
  • Fennel, sliced (optional)

How to make it:

  1. Line an oven dish with parchment paper or aluminum foil and place the fish on top and slice them in some places.
  2. In a small blender, place the coriander leaves, garlic cloves and ginger and pulse until they are all chopped and combined.
  3. Add half of the lemon juice and olive oil and pulse until combined. Then add the other half of the lemon and olive oil, adding salt. Pulse until combined.
  4. Add half the sauce on top of the fish, place the fennel around it and enter the dish in the oven for around 15 minutes or until the fish are completely cooked.
  5. Serve with fresh sauce aside.

grilled fish with coriander sauce | breadonbutter

I tried the same sauce with raw salmon and it was perfection! And it’s all whole 30 proof 😀

fish

What do you think? 

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Home & Kitchen, Product of the Week, Recipes 0 comments on Product of The Week: Sweet Soy Glaze For An Unctuous Asian Meal

Product of The Week: Sweet Soy Glaze For An Unctuous Asian Meal

Every time I cook a basic Asian dish, my whole focus is on how to thicken the sauce and make it resemble the texture of what we eat in Asian restaurants without adding a ton of oil. After finding what gives a dish the perfect spicy flavor (refer to Sriracha 😉 ), we recently discovered what makes it unctuous: 1 and only 1 tablespoon of this Sweet Soy Glaze from Kikkoman.

This sauce’s flavor is a great addition to vegetables, chicken or meat-based Asian dishes, spring rolls and other finger foods, and also salad dressings! What it does is basically infuse rich flavors into the meat juices and into the vegetables’ water, giving your dishes an appetizing look and a satisfying taste.

If you’re an Asian food lover, you can imagine its taste as a combination of Soy Sauce and sweet rice wine. For recipes, try this basic vegetable dish, adding a tablespoon of sweet soy glaze to the whole sauce, and do the same with this quick and easy bok choy hot salad and this sweet sesame chicken.

Ingredients in the Sweet Soy Glaze 

SOY SAUCE (WATER, WHEAT, SOYBEANS, SALT), HIGH FRUCTOSE CORN SYRUP, SUGAR, CORN SYRUP, WATER, SALT, MODIFIED CORN STARCH, MONOSODIUM GLUTAMATE, VINEGAR, CARAMEL COLOR, CITRIC ACID, DISODIUM INOSINATE, DISODIUM GUANYLATE, XANTHAN GUM, LESS THAN 0.1% POTASSIUM SORBATE AND SODIUM BENZOATE AS PRESERVATIVES.

http://www.kikkomanusa.com/homecooks/products/products_hc_details.php?pf=10209&fam=102

Have you tried it? 

Home & Kitchen, Product of the Week 7 comments on Product of the Week: The Legendary Sriracha Sauce

Product of the Week: The Legendary Sriracha Sauce

I’ve been featuring a Design Item of the week for a while now as I’m always on a quest to discover cool things and sharing them on the blog. But since I also constantly discover new foodie products, I will be sharing Design items and foodie products alternatively. This week, the selected product is the legendary Sriracha Sauce.

We discovered Sriracha a few months ago while looking for a spicy Chicken Wings recipe. We stumbled upon one online and we’ve been hooked to it ever since (recipe here). Back then, when we saw something called Sriracha featured in the ingredients, we weren’t really sure it was going to be easy to find. I hadn’t even noticed it was actually the name of the sauce placed on all Asian restaurants’ tables in the world! But we did find it, and now we can’t live without it. It’s become one of our must-haves condiments at home, right next to mustard and ketchup.

Recently, the sauce has become widely famous. More people are aware of its existence and brands even use it as a flavor. Kettle Potato Chips now have a Sriracha flavored bag! What’s more, ketchup, beer, popcorn, lollipops, candy canes and pizza sauces can all be found Sriracha-flavored. This article in Food and Wine confirms it.

So what’s the story behind this sauce?

Sriracha wasn’t born until 1980. It was created by David Tran in Chinatown and was later introduced to the U.S. He made his own hot sauce by hand in a bucket and started selling it out of a van. He refused to adjust his product by making it a less spicy one like most people were suggesting. His answer was:

Hot sauce must be hot. If you don’t like it hot, use less. We don’t make mayonnaise here.

Being a hot sauce freak, I eat almost everything with a bit of Sriracha sauce. For spicy lovers, use it with Edamame, throw it in your salads (in small quantities) or dip chicken wings in it.

You can watch the whole Sriracha production process below (explained by David Tran himself!)

Who here is a spicy lover? Is Sriracha Sauce among your condiments?

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