{Recipe Redux} Hoisin Yellowtail with Rice = Breakfast Carried Over

Who doesn’t love carry over meals…aka, “leftovers.” Although, the term leftover sounds less appealing to me, so I call them “carry overs.”  This month’s Recipe ReDux challenge is this:

Two for One

We’re all about cooking once and eating twice. In short, double dinners are better. Show us how you take a favorite recipe already on your blog – and ReDux the leftovers into a new dish. Or, whip up a new healthy recipe and give suggestions on how to make it a second meal. For example, slow cooker pot roast could become shredded beef tacos; or grilled chicken breasts might morph into chicken salad.

Just to whet your appetite, here’s our 2 for 1:

So, my contribution is Asian Inspired and the rice is the main star.  Why? Because rice is so easy to make extras.  Plus, we had some amazing Yellowtail my hubby caught off the

coast of Socal. You can use salmon or tuna in place of yellowtail fish.  This meal is simple…I’m 38 weeks pregnant and not feeling like slaving away in a kitchen.  But, I can now eat and enjoy foods again, so I am excited to share this recipe!

Hoisin Yellowtail with Lime Rice & Marinated Cucumbers (Serves 2)

Ingredients:

• 12 oz yellowtail
• 1/2 cup hoisin sauce (see image for brand)

Rice

• 2 cups white rice (jasmine is what we used)
• 3 cups water
• 1 lime, zested
• 1 Tbsp butter
• salt, to taste

Cucumbers

• 2 cucumbers, peeled & deseeded (see image)
• 2 Tbsp rice wine vinegar
• 2 Tbsp lime juice
• 1 Tbsp lemon grass paste
• 2 Tbsp sesame oil
• 2 Tbsp canola or safflower oil
• 1 tsp honey
• 2 tsp black sesame seeds

Sriracha Mayo

• 3 Tbsp mayo
• 1 Tbsp sriracha
• Juice of 1 lime

Directions:

1. Marinate fish in hoisin sauce for at least 1 hour and up to 4 hours.
2. While fish is marinating make rice according to package directions or in a rice cooker (we used a rice cooker). Once done cooking add in butter and lime zest and season with salt to taste.
3. Marinate cucumbers: In a glass bowl or tupperware container place sliced cucumbers. In a small bowl whisk together remaining ingredients and top 1/2 the vinaigrette over the cucumbers. They don’t need to be swimming in the sauce, as cucumbers will add to the liquid.  If you need more use the remaining amount at the time of serving, otherwise trust me and keep it light.
4. Make the sauce: In a ziploc bag add all ingredients and squish, close ziploc with your fingers to mix. Store in the fridge until ready to plate.
5. Time to make dinner: Grill fish for 4-6 minutes on each side or until desired firmness.
6. To serve: Place seasoned rice on plate, top with fish and dress with sriracha mayo.  Serve cucumbers on the side. Top everything with black sesame seeds to make it “pop” with color!

Trust me when I declare this has been the BEST way we’ve whipped up yellowtail!  You can use salmon, tuna, or any other firm-fleshed fish.

Now, for our favorite way to use up the leftover rice…you will not be disappointed in trying this recipe, and feel free to make your own additions!

Hoisin Garlic Fried Rice with Eggs (serves 2)

• 1 Tbsp safflower or canola oil
• 1 garlic clove, chopped
• 1 Tbsp hoisin sauce
• 2 cups leftover rice
• 1/2 lime, to squeeze over rice (adds a fresh flavor)
• 1 Tbsp safflower or canola oil
• 2 Eggs
• Toppings: Sriracha, cilantro, black sesame seeds, or chopped green onions

Directions:

1. In a small skillet heat oil over medium heat.  Add in garlic and sauté for 2 minutes, then add in hoisin sauce and rice.  Stir to reheat rice for about 2 minutes.  Divide rice into two bowls for serving.
2. Cook eggs over easy or medium in oil. Top eggs over rice.
3. Use toppings that you have on hand…all of the suggestions are incredible & served up with a little sausage makes it even better!

You can keep it simple or deck your eggs out:

It’s my sincerest hope you give some of these recipes a try…there’s 5 here for you to pick from =) And, check out all my fellow Recipe ReDux’ers contributions:

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