Grilled Fish (or Chicken) With Chinese BBQ Sauce

Main Dish: Grilled Chineese Salmon BBQ

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AuthorCaptBradCategory, , , DifficultyBeginner

Main Dish: Grilled Chineese Salmon BBQ

Yields4 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins

 4 Fish Steaks, Approx 1 inch thick Firm meat such as salmon, swordfish, shark, etc works best) OR
 4 Boneless, skinless chicken breasts, slice to butterfly open
For the Chinese BBQ Sauce
 1 tbsp Canola or Olive oil
 1 tbsp Garlic, minced
 1 tbsp Ginger, minced (or 2 tsps of dried ginger powder)
 1 tbsp Green onion, minced
 1 tsp Red pepper flakes
 ½ cup Orange juice
 ¼ cup Hoisin sauce
 ¼ cup Soy sauce
 3 tbsp honey
 2 tsp Sesame oil
Additional Ingredients
 Vegetable oil or Olive oil for brushing
 3 cups Baby Spinach
 Ground Pepper and Salt for seasoning

1

I've made this with both fish and boneless chicken breasts and both taste great!

1. Heat oil in a saucepan over medium heat
2. Add and saute garlic, ginger, and green onion until fragrant and tender.
3. Add the red pepper flakes.
4. Mix the remaining ingredients in a separate bowl and add to the saucepan.
5. Bring to a low simmer and cook for 5 minutes to reduce slightly.

READY THE GRILL
Preheat grill to medium-high heat.

COOK THE FISH OR CHICKEN
1. Lightly season the fish steaks or chicken breasts with salt and pepper.
2. Carefully oil the grill with vegetable oil. (Fold a paper towel to make a thick square and place a small amount of oil on the towel. Quickly and carefully wipe this over the grates to oil the grill)
FOR FISH
3. Place the fish down for 4 to 5 minutes.
4. Flip the fish over and brush with the barbecue sauce, continue cooking for another 4 to 5 minutes, until opaque throughout. Flip one more time and brush with BBQ sauce, cook an addition 1-2 minutes.
FOR CHICKEN
3. Place the chicken on the grill for 3-4 minutes, then brush the top with BBQ sauce
4. Cook an additional 3-4 minutes, then flip and brush the top with BBQ sauce. Cook and flip a few more times and continue to baste with the Chinese BBQ sauce until chicken is done, reaching an internal temperature of 165 degrees F

Remove the chicken or fish from the grill and brush lightly with one more coating of the Chinese BBQ sauce

5. Divide the baby spinach among 4 plates.
6. Place the Fish or Chicken on top of the bed of spinach while still very hot. This will make the spinach wilt.

Serve with a side of simple fried rice or a Thai Curry Rice (recipes on this site)

Ingredients

 4 Fish Steaks, Approx 1 inch thick Firm meat such as salmon, swordfish, shark, etc works best) OR
 4 Boneless, skinless chicken breasts, slice to butterfly open
For the Chinese BBQ Sauce
 1 tbsp Canola or Olive oil
 1 tbsp Garlic, minced
 1 tbsp Ginger, minced (or 2 tsps of dried ginger powder)
 1 tbsp Green onion, minced
 1 tsp Red pepper flakes
 ½ cup Orange juice
 ¼ cup Hoisin sauce
 ¼ cup Soy sauce
 3 tbsp honey
 2 tsp Sesame oil
Additional Ingredients
 Vegetable oil or Olive oil for brushing
 3 cups Baby Spinach
 Ground Pepper and Salt for seasoning

Directions

1

I've made this with both fish and boneless chicken breasts and both taste great!

1. Heat oil in a saucepan over medium heat
2. Add and saute garlic, ginger, and green onion until fragrant and tender.
3. Add the red pepper flakes.
4. Mix the remaining ingredients in a separate bowl and add to the saucepan.
5. Bring to a low simmer and cook for 5 minutes to reduce slightly.

READY THE GRILL
Preheat grill to medium-high heat.

COOK THE FISH OR CHICKEN
1. Lightly season the fish steaks or chicken breasts with salt and pepper.
2. Carefully oil the grill with vegetable oil. (Fold a paper towel to make a thick square and place a small amount of oil on the towel. Quickly and carefully wipe this over the grates to oil the grill)
FOR FISH
3. Place the fish down for 4 to 5 minutes.
4. Flip the fish over and brush with the barbecue sauce, continue cooking for another 4 to 5 minutes, until opaque throughout. Flip one more time and brush with BBQ sauce, cook an addition 1-2 minutes.
FOR CHICKEN
3. Place the chicken on the grill for 3-4 minutes, then brush the top with BBQ sauce
4. Cook an additional 3-4 minutes, then flip and brush the top with BBQ sauce. Cook and flip a few more times and continue to baste with the Chinese BBQ sauce until chicken is done, reaching an internal temperature of 165 degrees F

Remove the chicken or fish from the grill and brush lightly with one more coating of the Chinese BBQ sauce

5. Divide the baby spinach among 4 plates.
6. Place the Fish or Chicken on top of the bed of spinach while still very hot. This will make the spinach wilt.

Serve with a side of simple fried rice or a Thai Curry Rice (recipes on this site)

Grilled Fish (or Chicken) With Chinese BBQ Sauce

About the Author

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My father helped me restore an old wooden boat when I was in Junior High School, then taught me how to sail it. I was hooked forever. The other gift he provided was a love of cooking, which I've tried to build upon over the years. I've spent most of my life owning a boat of some kind or another from dinghy's to larger sailing and motor vessels. I enjoy sharing my love of water and my love of cooking with fellow travelers who have a like-mindedness. I believe life is difficult enough, so why not help lift others up whenever possible; share a smile and a good story every now and then.


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