Ingredients with Measurements:
- 4 Bonga Shad fillets
- 2 stalks of lemongrass, chopped
- 2 inches of ginger, sliced
- 1 tablespoon of soy sauce
- 1 tablespoon of honey
- 1 tablespoon of rice vinegar
- 2 tablespoons of vegetable oil
- Salt and pepper to taste
- 1 lime, sliced
Special equipment needed:
- Baking dish
- Aluminum foil
- Cooking brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a small bowl, mix together soy sauce, honey, and rice vinegar. Set aside.
3. Season the Bonga Shad fillets with salt and pepper.
4. In a baking dish, place the chopped lemongrass and sliced ginger.
5. Place the Bonga Shad fillets on top of the lemongrass and ginger.
6. Brush the fillets with the soy sauce mixture.
7. Cover the baking dish with aluminum foil.
8. Bake for 20-25 minutes or until the fish is cooked through.
9. Remove the aluminum foil and broil for 2-3 minutes or until the top is golden brown.
10. Serve with lime slices.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 180
Total fat: 8g
Saturated fat: 1g
Cholesterol: 40mg
Sodium: 350mg
Total carbohydrates: 8g
Dietary fiber: 1g
Sugar: 6g
Protein: 20g
Substitutions for ingredients:
- Bonga Shad fillets can be substituted with any white fish fillets.
- Rice vinegar can be substituted with apple cider vinegar.
Variations:
- Add sliced garlic to the lemongrass and ginger mixture for a stronger flavor.
- Use maple syrup instead of honey for a different sweetness.
Tips and tricks:
- Make sure to brush the fillets with the soy sauce mixture evenly to avoid over-seasoning.
- If the fillets are too thick, adjust the cooking time accordingly.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat in the microwave or oven until heated through.
Presentation ideas:
- Serve on a bed of steamed rice or quinoa.
- Garnish with chopped cilantro or green onions.
Garnishes:
- Lime slices
- Chopped cilantro
- Green onions
Pairings:
- Steamed rice
- Quinoa
- Stir-fried vegetables
Suggested side dishes:
- Steamed broccoli
- Stir-fried bok choy
- Roasted sweet potatoes
Troubleshooting advice:
- If the fillets are overcooked, they will become dry and tough.
Food safety advice:
- Make sure to cook the fish until it reaches an internal temperature of 145°F.
Food history:
- Bonga Shad is a type of fish commonly found in the Bay of Bengal and is a popular ingredient in Bengali cuisine.
Flavor profiles:
- The lemongrass and ginger add a citrusy and spicy flavor to the dish.
Serving suggestions:
- Serve with a side of steamed rice and stir-fried vegetables for a complete meal.
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