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Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.
Grilled Five-Spice Fish with Garlic Spinach
Yield: Makes 4 servings
Chinese five-spice powder is available in Asian markets and many supermarkets. Use prepackaged and washed baby spinach to save time.
Ingredients:
1-1/2
teaspoons grated lime peel
3
tablespoons fresh lime juice
4
teaspoons minced fresh ginger
1/2
to 1 teaspoon Chinese five-spice powder*
1/2
teaspoon sugar
1/2
teaspoon salt
1/8
teaspoon black pepper
2
teaspoons vegetable oil, divided
1
pound salmon steaks
1/2
pound fresh baby spinach leaves (about 8 cups lightly packed), washed
2
large cloves garlic, pressed through garlic press
Preparation:
1.
Combine lime peel, lime juice, ginger, 5-spice powder, sugar, salt, pepper and 1 teaspoon oil in 2-quart dish. Add salmon; turn to coat. Cover; refrigerate 2 to 3 hours.
2.
Combine spinach, garlic and remaining 1 teaspoon oil in 3-quart microwavable dish; toss. Cover; microwave on HIGH 2 minutes or until spinach is wilted. Drain; keep warm.
3.
Meanwhile, prepare barbecue grill for direct cooking.
4.
Remove salmon from marinade and place on oiled grid. Brush salmon with marinade. Grill salmon, covered, over medium-hot coals 4 minutes. Turn salmon; brush with marinade and grill 4 minutes or until salmon begins to flake with fork. Discard remaining marinade.
5.
Serve fish over bed of spinach.
Nutritional Information:
| Serving Size: 1/4 of total recipe | |
| Fiber | <1 g |
| Carbohydrate | 3 g |
| Cholesterol | 66 mg |
| Saturated Fat | 3 g |
| Total Fat | 15 g |
| Calories from Fat | 55 % |
| Calories | 241 |
| Protein | 24 g |
| Sodium | 426 mg |
Dietary Exchange:
| Fat | 1 |
| Meat | 3 |
| Vegetable | 1 |
This recipe appears in:
Asian
