3 Kinds Of Sauces Make Your Roast Fish Brighter

Fish is rich in protein and easy to roast, but you may find it only mild roasted lemon juice, salt and pepper fish. Here are some ideas for soy sauce matching your fish!

My friends often make fun of me to drink “sauces”. This is true. I like to put spoons and soups on any delicious leftover sauce to finish my satisfying meal. That’s why I like making sauces!

As for my fish dishes, I always find the best way to cook them. The least trouble is baking them. It is quick and convenient. Most important, it’s also healthy, because you don’t add extra deep fry, not just extra calories, but hot oil splashing around your kitchen for at least a few hours of greasy. Don’t you think baking is the way to go?

So, in order to add more “PANHACH” to grilled fish, this is my 3 innovative sauce. They should be suitable for any type of fish!

#1 Mediterranean-Arabic Sauce

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This was inspired by another french sauce that my hubby cooked a few months ago, which was creamy and tomato based, and I can’t help but savour every last bit, even using bread to scoop it up!

For this sauce, I had added turmeric, both for the taste, and for its many benefits. Do you know that turmeric has anti-inflammatory effects? It also has anti-carcinogenic properties, and it is able to help improve your liver function.

One thing to beware of, is its long-lasting stain should you accidentally spill some sauce containing turmeric onto your linens. So, be extra careful if you’re wearing light-coloured clothes when you cook this! Or white table clothes where you serve it! 🙂

Ingredients (serves 2):

  • 2 shallots, chopped
  • 4-6 black/Greek olives, stones removed and chopped
  • 1 tbsp of olive oil
  • 1 tsp of turmeric powder
  • 1-2 medium-sized tomatoes, chopped
  • handful of parsley, chopped
  • 2 tbsp of crème fraîche
  • 2 tbsp of tomato purée
  • 2 tbsp of white wine (optional)
  • salt to taste

Steps:

  • Heat up a saucepan with the shallots, olives, olive oil and turmeric and stir the ingredients until the shallots turn transparent.
  • Add in the chopped tomatoes and chopped parsley, and stir for 2-3 minutes.
  • Add in the wine and let it simmer for 1 minute (optional step).
  • Add in the tomato purée and salt. If you find the purée a bit too thick, you might want to add some water to dilute it.
  • When the sauce start simmering, turn down the heat and mix in the crème fraîche! Once it is well mixed, remove the saucepan from the flame and your sauce is ready to be served with your fish!

#2 Mustard, Garlic and Coriander Sauce

This is a sauce that you spread on top of your fish before baking and it is inspired by a recipe that came with the label of my mustard bottle. And all you need is around 20-25 minutes to have this dish ready to eat. Amazingly easy and fast!

Ingredients (serves 2):

  • 2-3 cloves of garlic, chopped finely
  • 2 tbsps of mustard
  • handful of coriander, chopped finely
  • a pinch of black pepper powder
  • 1 tbsp of olive oil
  • Sea salt to taste
  • 2 tbsp of crème fraîche
  • 2 slices of lemon (diagonally sliced)

Steps:

  • In a bowl, mix together the garlic, mustard, coriander, black pepper, crème fraîche, olive oil and sea salt together.
  • Spread this mixture on top of your fish fillets.
  • Place the lemon slice on each fillet then bake for 15-20 minutes (depending how thick is your fish fillet).

Once done, you might want to serve this with boiled baby potatoes, as the bland taste is just perfect to pair it with the sauce.

#3 Black vinegar, sesame oil and ginger sauce

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This sauce works well for both baked and steamed fish. If you pair it with steamed fish, just follow the steps below, then pour it over your fish before you start steaming. This allows the fish to absorb the taste while steaming, which improves the end-result!

Ingredients:

  • a thumb of ginger, chopped into matchstick-shape sizes
  • 4 tbsp of sesame oil
  • salt to taste
  • 2 tbsp of Balsamic vinegar

Steps:

  • In a saucepan, heat it up with the ginger, salt and sesame oil and allow the ginger to turn brown.
  • Once brown, add in the Balsamic vinegar and let it simmer.

After 2-3 minutes, the sauce is ready to be added to your fish.

TIP: If you’re not a fan of ginger, this works very well with garlic too! About 2-3 cloves of garlic can be used to substitute the ginger in the above recipe!

Now with 3 easy sauce ideas to spice up your fish,  I hope you will enjoy them! Happy cooking and happy eating!