The Pioneer Woman Tasty Kitchen
Profile Photo

Beer Fish

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

1
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

This recipe is easy, quick and fun. The beer makes a great gravy!

Ingredients

  • 6 ounces, weight Salmon Or White Fish, Skin On Or Not
  • ½ teaspoons Salt And Pepper, Each
  • 2 Tablespoons Corn Or Peanut Oil
  • ½ whole Tomato, Cut Into Wedges
  • ½  Green Bell Pepper, Cut Into Thin Strips
  • ½  Red Bell Pepper, Cut Into Strips
  • 1 Tablespoon Ginger, Fresh And Sliced Very Thin
  • 2 cloves Garlic, Crushed
  • 1 Tablespoon Soy Sauce
  • ½ cups Beer, Or Up To Double The Amount If You Would Like More Gravy
  • Sliced Garden Onions, For Garnish

Preparation

1. Prepare all ingredients first and set them beside your wok. Sprinkle the fish with salt and pepper.
2. Heat your wok on high heat. Then add the oil. Sear the fish on the meat side (if your fish has a skin). When it’s lightly browned and cooked half way through, flip it over. (Watch the side to see the color change as it cooks, so you can see when it’s cooked halfway through.)
3. Place the tomato, peppers, fresh ginger slices and garlic on top of the fish. Then pour the soy sauce and beer over the top of that.
4. Put the cover on the wok and set a timer for 5 minutes. (You are still cooking on high heat.)
5. Remove the lid and transfer the fish and vegetables to a large bowl. In most cases, there should be a thick gravy underneath. If it’s a little thin, just cook it by itself for a minute or two on high heat to thicken it. Watch it because it will thicken very quickly! Spoon this “gravy” over the top of the fish and garnish with the sliced garden onions. Serve immediately.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Tropic Fish Tacos
Profile Photo by Brynn Houska in Main Courses
Sweet and savory, authentic ingredients can really improve your taco game.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Salmon Tartar with Crispy Toast
Profile Photo by Taste actually in Main Courses
This tartar is made of lightly smoked salmon and cottage cheese,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Fish Tacos with Peach Slaw
Profile Photo by Rachel Hanawalt in Main Courses
Fish Tacos with Peach and Nardello Pepper Slaw balance heat and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Belgian Beer Mussels
Profile Photo by Nam | The Culinary Chronicles in Main Courses
A quick 20-minute dish that can serve as quick appetizer or...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Healthy Broiled Striped Bass with Provencal Tomatoes and Olives
Profile Photo by Phoebe Lapine in Main Courses
Broiled striped bass fillets, packed with Provencal flavor with tomatoes, olives,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy