Combine soy, rice wine, brown sugar & ginger in a small bowl & mix to combine.
Add fish to bowl & allow to marinate for about an hour.
Lay out a large length of aluminum foil on the bench (you can use two sheets of the same length to make is stronger).
Rip apart the coriander & lay into the center of the foil. Layer the lime & fresh lemon slices over the top of the coriander. Lay the marinated fish into the center of the coriander/lemon/lime bed. Sprinkle with salt & pepper.
Layer another sheet of foil over the top of the fish & fold in all sides of the foil tightly to make a fully air tight parcel.
Place on a cookie sheet & bake in the oven for 15 minutes. When you open the foil the fish should have changed color & be firm to the touch.
Prepare the oysters. Combine the flour & cracker meal & dredge the oysters in the mixture. Let the oysters sit, refrigerated, for 20 minutes. Heat the oil to about 350°F on medium heat. Add in the butter (optional for flavor).
Fry the oysters until crispy, about 1-2 minutes per side. The oysters are done when they are golden brown & crispy. Transfer the fried oysters to a paper towel lined plate. Sprinkle with sea salt & serve hot with spicy cocktail sauce and lemon wedges.
Chef’s Note:This is a great recipe for the holidays and goes well as croutons on a salad or as part of the dressing in a Thanksgiving turkey!
Combine all filling ingredients in a bowl & blend thoroughly. Set aside.
In a large bowl combine the flour, almonds, baking powder, salt, sugar, & lemon zest. Blend or cut in the butter until the mixture resembles very fine crumbs.
In a small bowl beat the egg, water, & lemon juice until well blended. Add to the flour mixture & beat until completely blended & the mixture begins to form a dough. Do not overmix.
Transfer to a floured board & knead the dough into a ball. Divide the ball into 6 or 7 equal portions for easier handling. Flatten each portion with the palms of your hands & roll it out to ¼” thick. With a scalloped cookie cutter, cut into 3½” rounds.
Place 1 heaping tsp of filling in the center of each round. Fold the edges of the dough toward the center to form a triangle, leaving a bit of the filling visible in the center. Pinch the edges to seal them.
Place the hamantaschen on a lightly greased foil-like baking sheet & brush with the egg white. Bake for 20 minutes or until lightly browned. Transfer to racks to cool.