| SEAFOOD |
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For the Yeast and Beer batter
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½ quantity Mustard Mayonnaise (see following recipe) 1 tsp finely chopped green olives 1 tsp finely chopped gherkins 1 tsp finely chopped capers 2 tsp snipped fresh chives 2 tsp chopped fresh parsley fresh parsley sprigs, to garnish |
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Make the batter: if using fresh yeast, in a bowl, cream it to a smooth paste with a little beer, then gradually stir in the rest. Sift the flour and salt into a bowl, make a well in the centre and pour int he beer mixture. Gradually whisk the liquid into the flour to make a smooth batter. Cover and leave at room temperature for 1 hour. If using dried yeast, add to the dry ingredients, then gradually whisk in the beer.
Preheat the oven to 150C/300F/Gas2. Line a baking sheet with plenty of kitchen paper; set aside. Combine all the ingredients for the tartare sauce. Set aside.
If you don't have a thermostatically controlled chip fryer, use a fairly good-sized pan (about 4.5 litres/8 pint capacitty) with a frying basket to fit. Use about 2.25 litres/4 pints oil. (It is never a good idea to fill a deep-frying pan more than that as it will spill over when the oil boils.)
Cooking chips in two stages makes them crisp on the outside and fluffy inside. First blanch them. Heat the oil to 140C/275F and fry the chips in two batches for about 5 minutes, then empty them into a roasting tin. The aim is to cook the potatoes through without colouring them.
To fry the fish, heat the oilf to 160C/325F, season
each piece of fish with salt and pepper and dip them into the batter. Fry
two pieces at a time for 7-8 minutes until crisp and a deep, golden brown.
Drain on the paper-lined sheet, then keep hot in the oven while you cook
the other pieces.
Increase the temperature to 190C/375F and fry
the chips, again in two batches, until crisp and a deep, golden brown.
Serve the fish and chips with the tartare sauce. Garnish with the parsely
sprigs.
Mustard Mayonnaise (Makes about 120ml/4 fl
oz)
1 tbsp ready-made English mustard
1 egg
1 tbsp white wine vinegar
3/4 tsp salt
freshly ground white pepper
300 ml/10 fl oz suhflower oil
Put the mustard, egg, vinegar, mustard, salt and
pepper in a food processor or blender. Turn on the machine and gradually
add the oil through the hole in the lid until you have a thick emulsion.
Please note this recipe contains raw eggs.
| 4 x Cod Loin Pieces
75g (3oz) butter 1 small onion, finely chopped 2 x 15sp (2 tbsp) freshly chopped parsley 2 x 15 ml sp freshly chopped rosemary 1 x 15ml (1 tsp) black pepper |
1 x 15 ml sp (1 tbsp) lemon juice
400g (14oz) fresh white breadcrums Serving suggestion:
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Melt
butter in a large frying pan, add onion and cook until soft. Remove from
heat. Gradually add the parsley, rosemary, black pepper, breadcrums and
10 ml (2 tsp) of lemon juice and mix thoroughly.
Place fish onto a lightly greased tray and sprinkle with the remaining lemon juice. Spoon the breadcrumb mixture onto fish, genly pressing to form an even layer. Grill under medium heat for 8-10 minutes. Finish in oven for a further 10-15 minutes to ensure fish is cooded through.
Serve with sauteed potatoes, stir-fried courgettes, peppers and broccoli.
A serving provides 362 Cals and 17g Fat.
| 3 thick fillets of Haddock or Cod,
about 350g (12oz)each, skinned |
FOR THE FILLING
25g ( 1 oz) butter 1 small onion, finely chopped 125g (4oz) fresh breadcrumbs 2 x 15ml sp. (2 tbsp) chopped fresh dill 2 x 15ml Sp. (2 tbsp) chopped fresh chives 125g (4oz) fromage frais 1 egg Zest of 1 lemon |
Preheat the oven to 180C/350 F/GasMark 4. Lay the fish fillets on a chopping board. To make the filling, melt the butter in a bowl and stir in the remaining ingredients. Divide the filling into three and spread over the fish fillets. Place one on top of the other and transfer to an ovenproofdish.
Bake for about 45 minutes or until the fish is cooked through. Remove from the oven and leave for I 5 minutes to rest before slicing. Serve with fresh Tagliatelle.
A serving provides: 270 Cals and 6g Fat
This is
a great recipe, a) because it's the most wonderful combination of flavours
and b) because it takes only 12 minutes to make from start to finish. Serve
it with spinach cooked in its own juices with a little butted then drain
well and you'll have a sublime meal in no time at all. (Serves 2)
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You will need a 10 inch (25.5cm) frying pan. First place the fish in
the frying pan and add a little freshly milled black pepper but no salt.
Then pour in the milk (it won't cover the fish but that doesn't matter),
bring it up to simmering point and simmer gently, uncovered, for about
8-12 minutes according to thickness if you’re using large pieces of smoked
haddock or cod, or 8 minutes for golden haddock cutlets (pictured opposite).
You will be able to see quite clearly when it is cooked as the whole thing
becomes pale
and opaque.
Now carefully remove the fish to a plate and add the creme fraiche to the pan and continue to simmer uncovered, for about 2-3 minutes until the sauce reduces and thickens slightly. Then whisk in the butter and return the fish to the sauce briefly, scatter in the chives, let it bubble for about 30 seconds and it is ready to serve.
Serves 4.
| 4 tbsp olive oil
1 each small red and yellow pepper, seeded and sliced 1 tbsp chopped fresh thyme or 1 tsp dried 1/2 tsp dried chilli flakes 4 x 175g/6oz cod steaks |
250g/8oz onions, thinly sliced
400g/14oz can chopped tomatoes juice of 1 small lemon chopped fresh parsley, to garnish new potatoes, to serve |
Heat the oil in a large frying pan, add the onions and cook gently for
3-4 minutes until softened but not browned. Add the
peppers and cook for another 2-3 minutes. Add the tomatoes, thyme,
chilli flakes and lemon juice, bring to the boil, season
generously and simmer for about 5 minutes, stirring occasionally until
the mixture has thickened slightly.
Place the cod steaks on top of the tomato mixture, cover the pan tightly
and simmer for about 10-12 minutes until the fish is
steamed through. You will be able to tell this because it will have
taken on a marvellous snow-white opacity. Garnish with
parsley and serve with sautéed potatoes.
| Potato
Topping
3 large russet potatoes, peeled
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3/4 cup white wine 1 1/2 pounds cod or red snapper fillets, skin and bones removed 1 cup milk, more if needed 3 Tbsp. butter 2 stalks celery, finely chopped 1/2 large onion, finely chopped 3 Tbsp. all-purpose flour 1/2 pound mushrooms, coarsely chopped |
| Cut the peeled potatoes into large chunks and put them
in a pan of cold water. Bring to a boil and simmer until the potatoes are
tender when pierced with the tip of a knife, 8 to 10 minutes. Drain well,
then return the potatoes to the pan. Using a potato masher or large stiff
whisk, coarsely mash the potatoes. Add the milk and butter and continue
mixing until smooth and fluffy; if necessary, add a few more tablespoons
of milk. Stir in the cheddar cheese and season to taste with salt and pepper;
set aside.
Put the mussels and white wine in a large pan and cook, covered, over medium-high heat, shaking the pan occasionally, until the mussels begin to open, 3 to 5 minutes. Using a slotted spoon, transfer the opened mussels to a bowl and let cool. Discard any mussels that do not open. Pour the cooking liquids through a fine strainer into a small bowl. Save the cooking liquids for making the sauce. When the mussels are cool enough to handle, remove the meats from the shells and set aside; add any accumulated juices to the small bowl. Cut the fish fillets into 1 1/2-inch cubes. Bring a large pan half-filled with water to a boil, add the fish cubes and simmer just until the pieces are opaque through (cut into one to test), about 5 minutes. Gently pour the fish into a colander and drain well. Preheat the oven to 375°F. Add enough milk to the mussel cooking liquid to make 2 cups. In a medium saucepan, heat the butter, then add the celery and onion and cook over medium heat until beginning to soften, 3 to 4 minutes. Add the flour and cook for 1 to 2 minutes, stirring so the flour evenly coats the vegetables. Add milk mixture and bring the sauce to a boil, stirring often, and cook until the sauce is thickened, about 3 minutes. Take the sauce from the heat, add the chopped mushrooms, mussels and fish and gently stir to mix well. Taste the sauce for seasoning and pour it into a 2-quart baking dish (preferably oblong or oval). Spoon the mashed potatoes over the fish mixture and spread evenly over. Bake in the preheated oven until the potatoes are golden brown, about 30 minutes. Servings per Recipe: 6-8 Cal. 522/Total fat 19g/Sat. 11g/Chol. 109mg/Sdm. 350mg/Carbo. 47g/Prot. 37g/Om-3 1g -recipe created by Simply Seafood |
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| 3/4 pound medium shrimp
2 tablespoons unsalted butter 2 tablespoons vegetable oil 2 cloves garlic, peeled 6 plum tomatoes (very ripe fresh or canned), coarsely chopped |
2 bay leaves
1/2 teaspoon lemon juice 1/8 teaspoon dried thyme 1 tablespoon chopped fresh parsley Freshly ground pepper to taste Salt, if desired |
Shell
and de-vein the shrimp. Combine the butter and oil in a skillet over medium
heat.
Add the garlic and sauté until brown. Remove and discard the garlic.
To the skillet,
add the chopped tomatoes and bay leaves and cook about 5 minutes. Add the
shrimp, lemon juice, herbs and seasonings. Stir and cook until shrimp are
pink, about
5 minutes. Do not overcook. Serve immediately.
1 1/2 pounds
lean flank steak, cut across grain into 1/4-inch-wide strips
1/3 cup dry
red wine
1 tablespoon
sugar
1 1/2 teaspoons
coarsely cracked black pepper
1 teaspoon crushed
fennel seeds
3/4 cup canned
low-salt chicken broth
2 tablespoons
low-sodium soy sauce
1 1/2 tablespoons
cornstarch
3 teaspoons
vegetable oil
24 green onions,
cut diagonally into 2 inch pieces
24 radishes,
cut into 1/4-inch-thick slices
Combine first
5 ingredients in 13 x 9 x 2-inch glass baking dish. Cover and refrigerate
at least 2 hours,
turning once to coat. (Can be prepared 1 day ahead. Keep chilled.)
Mix broth, soy
sauce and cornstarch in small bowl. heat 1 1/2 teaspoons oil in large
nonstick skillet
over high heat. Add half of steak and half of juices from dish and sauté
until steak
is brown, about 1 minute. Transfer mixture to plate. Repeat with 1 1/2
teaspoons oil,
steak and juices. Return all steak and juices skillet. Add green onions
and radishes
and sauté 1 minute. Stir broth mixture, add to skillet and sauté
just until
steak is cooked
through and sauce thickens, about 4 minutes. Transfer to plates and
serve.
Serves 6.
Bon
Appétit
April 1997
| 1 one-pound beef flank steak, frozen slightly
to make slicing easier 1 tablespoon reduced-sodium soy sauce 3 tablespoons vegetable oil 1 teaspoon plus 1 tablespoon cornstarch 1 1/2 teaspoons sugar 1 bunch broccoli, about 1 pound 1/4 pound fresh shiitake mushrooms, stems removed |
2 green onions
1 cup water 2 tablespoons dry sherry 1 tablespoon oyster-flavored sauce (see Note) 1 teaspoon Oriental sesame oil 1/4 teaspoon salt 1 tablespoon shredded peeled fresh gingerroot 1 clove garlic, finely chopped |
1. With sharp knife, cut beef across the grain into slices about 3 inches long and 1/4 inch thick. In bowl, combine beef, soy sauce, 1 tablespoon oil, 1 teaspoon cornstarch, and 1/2 teaspoon sugar; set aside to marinate 15 minutes.
2. Meanwhile, with paring knife, cut a thin slice off the bottom of each broccoli stalk and discard the dried end. Remove any leaves and, from cut end, pull thick, fibrous skin upward toward flowerets to remove. Cut broccoli flowerets off stalks into 21/2-inch lengths. Split broccoli flowerets lengthwise into thinner pieces if stalks are thicker than 1/2 inch. Cut remaining peeled stalks diagonally into thin slices. Cut mushroom caps into 1/4-inch-thick slices. Cut onions into 1-inch lengths; set vegetables aside.
3. In cup, combine 1/2 cup water, the remaining 1 tablespoon cornstarch and 1 teaspoon sugar, the sherry, oyster sauce, sesame oil, and salt; set aside.
4. Just before serving, heat wok or large skillet over high heat until hot. Add 1 tablespoon oil and swirl it around to coat bottom of wok. Add ginger and, with slotted spoon, stir-fry 15 seconds. Add slices of broccoli stalks and stir-fry 2 minutes. Add remaining 1/2 cup water and place broccoli flowerets on top of stalks. Cover and reduce heat to simmer broccoli until crisp-tender -- about 3 minutes. Transfer broccoli and ginger with any remaining water to medium-size bowl.
5. Reheat wok over high heat. Add remaining 1 tablespoon oil and half of the marinated beef. Stir-fry beef until lightly browned on all sides. Remove beef to bowl with broccoli. Add remaining beef and stir-fry until browned. Remove to bowl. Set aside.
6. Add garlic and green onions to wok; restir cornstarch mixture and pour into wok. Cook until thickened and bubbly. Return beef-and-broccoli mixture to wok; stir-fry until coated with sauce. Transfer to serving dish and serve immediately.
Note: Oyster-flavored sauce is available in the ethnic food section of the supermarket and in Asian markets.
Nutrition information per serving --
protein: 27 grams; fat: 26 grams; carbohydrate: 17 grams; fiber: 5 grams;
sodium: 1,272
milligrams; cholesterol: 60 milligrams;
calories: 410.
Copyright © 1996 The Hearst Corporation; all rights reserved
| 2 1/2 tablespoons butter
1 tablespoon olive oil 1/2 cup chopped onion 1/2 tablespoon dried thyme, crumbled 3 tablespoons dry white wine |
1/3 cup canned cream of chicken soup
1/3 cup half and half 4 boneless chicken breast halves, skinned
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Melt 1 tablespoon butter with oil in heavy medium saucepan over medium
heat. Add onion and thyme and sauté until soft, about 4 minutes.
Add wine and cook until reduced by half. Add soup and half and half and
stir until heated. Meanwhile, melt remaining 1 1/2 tablespoons butter in
heavy large skillet over medium-high heat. Pat chicken dry. Season with
salt and pepper. Add chicken to skillet and cook until springy to touch,
turning occasionally, about 7 minutes. Transfer to plates. Spoon sauce
over.
Bon Appétit
December 1990
| 2 tablespoons (1/4 stick) butter
5 cups chopped celery 2 medium onions, chopped 1 1-pound celery root, peeled, cut into 1-inch pieces 1 10-ounce russet potato, peeled, cut into 1 1/2-inch pieces |
2 garlic cloves, peeled
1 teaspoon celery salted 2 14 1/2-ounce cans (or more) low-salt chicken broth 1 cup whipping cream |
Melt butter in heavy large saucepan over medium heat. Add celery and onions. Cover and cook until very tender, stirring occasionally, about 20 minutes. Stir in celery root, potato, garlic and celery salt. Add 2 cans broth; cover and simmer until all vegetables are very tender, about 30 minutes. Puree in blender in batches. (Can be made 1 day ahead. Cover and chill.)
Pour soup into large saucepan. Add cream; bring to simmer, stirring often. Thin with more broth if necessary. Season with salt and pepper. Ladle into bowls.
| 3 cups canned low-salt chicken broth
1 1/2 pounds thin asparagus spears, trimmed 2 tablespoons olive oil (preferably extra-virgin)
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1 tablespoon fresh lemon juice
1 teaspoon minced fresh thyme 1/2 teaspoon grated lemon peel 1/2 cup diced seeded red bell peppers
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Bring broth to boil in large pot. Add asparagus; cook until crisp-tender, about 4 minutes. Using tongs, transfer asparagus to large bowl of ice water. Reserve 1 cup broth in small bowl. Drain asparagus; pat dry. (Can be made 1 day ahead. Wrap asparagus in paper towels. Seal in plastic bag. Cover broth. Chill asparagus and broth.)
Heat 1 tablespoon oil in medium nonstick skillet over medium heat. Add 1 cup green onions, shallots and sugar. Sauté until onions and shallots are tender, about 5 minutes. Add garlic; sauté 2 minutes. Stir in reserved 1 cup broth, 1 tablespoon oil, mustard, lemon juice, thyme and lemon peel. Simmer until slightly thickened and liquid is reduced to 1 1/4 cups, about 5 minutes. Season with salt and pepper. Cool to room temperature.
Arrange asparagus on platter. Spoon sauce over. Sprinkle with remaining 1/4 cup green onions and bell peppers.
Makes 8 servings.
Bon Appétit
April 1998
| 5—6 medium carrots (about 1 pound), trimmed, peeled and very thinly
sliced (2 1/2 cups)
1/3 cup water 1 tablespoon corn, safflower or canola oil 1 tablespoon honey |
1/2 teaspoon freshly ground black pepper
3 tablespoons chopped fresh parsley leaves 2 cloves garlic, peeled, crushed and finely chopped
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Place the carrots, water, oil, honey and pepper in a small stainless steel saucepan. Cover, bring the mixture to a strong boil and boil for 5 minutes.
Remove the cover, add the parsley and garlic and continue boiling over high heat for 3 to 4 minutes, or until most of the liquid has evaporated and the carrots start to sizzle in the small amount of remaining sauce. Serve immediately.
Yield: 6 servings
Ingredients
About 605 calories, 9 g fat per serving.
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Drop fresh celery leaves in pot when boiling shrimp to help destroy the odor |
Saute garlic and basil in butter until garlic turns light brown. Add vegetables, cook and stir about 5 minutes or until vegetables are crisp and tender. Stir in the shrimp, cook and stir on high heat about 1 minute or until shrimp is thoroughly heated. Server over Hot fettuccine, sprinkle with Parmesan cheese. Makes about 4 servings depending on appetite.
| 1" piece Ginger
8-9 cloves Garlic 6 tblsp Blanched Almonds 7 tblsp Vegetable oil 1" Cinnamon stick 2 Bay leaves 5 Cloves 10 pods Cardamom 2 medium Onions (cut into small pieces) |
2 tsp Ground cumin seeds
1/8-1/2 tsp Red pepper 7 tblsp Yogurt 1 small carton Whipped Cream 1/4 tsp Garam Masala 2-2 1/2 lbs bonelessChicken 2 1/2 tsp Salt one bunch Coriander leaves |
Grind the ginger, garlic, and almonds with water. Heat oil in a non-stick pan, and fry the chicken until it turns golden brown. Keep it aside and drain the oil. Heat some oil and add the cardamom, bay leaves and cloves and fry until the bay leaves turn brown. Add the onions and fry for a few minutes.
Pour the paste from the blender and fry for a couple of minutes until
the oil separates. Add 1 tablespoon of yogurt and fry for 30 seconds.
Keep adding tablespoons of yogurt and fry until you get a consistent mixture.
Add the chicken, whipped cream and salt and cook gently (low heat) for
20 minutes. Add Garam Masala and coriander leaves and cook for another
10 minutes.
| 6 pieces Thawed chicken, skinned
2 tsp Ground Coriander 2 tsp Masala (Tandoori paste is available) to taste Red pepper powder Dash Garlic powder |
Salt to taste
1 tsp Ground cumin seed Soy sauce (or yogurt) (needed only if tandoori masala is used) |
If you are using the ready made tandoori paste then life is a lot easier. Replace all occurences of masala and soy sauce (or yogurt) with the tandoori paste.
Take the chicken and make *deep* cuts in it (so that the Masalas seeps in quickly). If you are using soy sauce as the base, put some on the chicken pieces and let it seep in the cuts.
Rub in the Masalas as a mixture or one at a time. The idea is to let the Masalas seep in the cuts with the soy sauce. You can leave it for little while to seep in.
If you are using yogurt, you'll get a more authentic taste since the original TC is after all marinated in it. In this case, mix the Masalas in the yogurt first and then rub the stuff into the chicken cuts as before. The yogurt tends to leave a considerable amount of water behind. DON'T THROW THIS AWAY. Let it evaporate in the oven with the chicken. This will keep the pieces from getting dry if over-cooked. I have not faced the same problem with the soy sauce version (of dry chicken).
Cook the chicken until it starts turning brown. and the cuts you
made start "expanding."
| 1/2 kg = 1.1 lb. Prawns
2 Onions diced into small pieces 1/4" Cinnamon stick 1/4 tsp Chili powder 1/2 tsp Coriander seed powder 1/4 tsp Garlic powder |
1/2 tsp ginger powder
1 bunch Fresh coriander leaves 1 tsp Salt 1/4 tsp Turmeric powder 1 tblsp Oil |
Clean the prawns and squeeze out the water. Add chili, coriander
seed, garlic, ginger, turmeric powder, salt and mix well. Boil prawns
on low heat. Add 1 teaspoon of oil to the boiling prawns. When water
evaporates and the prawns are dry remove from the stove. Heat the
oil and put in the cinnamon. Add prawns and fry for 2 minutes.
Add onions and fry until they turn brown. Sprinkle on coriander leaves,
remove from the heat and serve.
| 4 lb Sole, flounder, rock cod, or any other white whole fish
8 cloves Garlic 3 Hot chilies (optional) (or cayenne) 1" piece Ginger 1 medium bunch Coriander 1 tsp Coriander seeds 1 tsp Brown sugar 1 tsp Turmeric |
1/2 tsp Black mustard
1/2 tsp Fenugreek seeds 1 tsp Salt 1/2 cup Lemon juice 1/2 cup Vegetable oil 2 cups Chopped onion 1 cup Chopped tomato 1/2 tsp Garam Masala |
Preheat oven to 400 deg F. Wash and pat fish dry. Sprinkle 1 t salt inside and set aside. Blend garlic, chili, ginger, 1/2 the coriander, coriander seeds, brown sugar, turmeric, mustard seeds, fenugreek seeds, salt and lemon juice until it all becomes a smooth paste (Add some water if needed).
Fry onions until they are soft and golden brown. Add the blended Masala and cook until most of the liquid is gone, and it starts to leave the sides of the pan. Add the tomatoes and Garam Masala. Fry for 2 minutes more and remove.
Coat one side of fish, stuff 1 1/2 cups inside. Close opening, spread the rest of the Masala over it. Cover tightly and bake for about 25 minutes. Grill for 1-2 minutes in the broiler, and sprinkle on the remaining coriander. Serve.
We were intrigued by the flavored cooking oil,
ginger soy sauce and curry paste we found in the Asian
foods section of the market last year, and
used them to lend flair to this quick dish. Steamed white rice is
the ideal side. Use a melon baller to scoop
papaya, mango and passion-fruit sorbets into pretty cups, and
garnish with crisp ginger cookies.
| 2 tablespoons Thai oil or other flavored cooking oil
10 ounces uncooked medium shrimp, peeled, deveined 1 8-ounce package mixed stir-fry vegetables (including snow peas, carrots, onion and celery; about 3 cups) |
2/3 cup canned unsweetened coconut milk
2 tablespoons ginger-flavored or spicy soy sauce 1 teaspoon Thai red or green curry paste Chopped green onions |
Heat oil in heavy large skillet or wok over high heat. Add shrimp and stir-fry until just cooked through, about 2 minutes. Using slotted spoon, transfer shrimp to plate. Add vegetables to skillet and stir-fry 2 minutes. Add coconut milk, soy sauce and curry paste. Boil until sauce is slightly thickened, stirring frequently, about 2 minutes. Return shrimp and any accumulated juices to skillet. Stir 30 seconds; season with salt and pepper. Transfer to bowl; sprinkle with green onions.
| 2 pounds fresh mushrooms (or other ingredient)
cut into convenient spoonable size pieces... 2 stalks of lemon grass, bruised
2 "kaffir" lime leaves (use lime zest if you can't get it)
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10-15 prik ki nu (birdseye chilis) thinly sliced.
2-5 dried red chilis. the juice of 3 or 4 limes 2 or 3 tablespoons of sliced bamboo shoots or coconut shoots 2-3 tablespoons of fish sauce. 1-2 tablespoons "chilis in oil" |
The fresh chiles should be bruised in a mortar and pestle. The dried chilies should be heated first, then crumbled into the fresh chilies. Beat the lemon grass with the grinder of the mortar and pestle (it's called a 'sa' in Thai, I'm never sure whether it is the mortar or the pestle in English...) or the back of a cleaver.
Heat about 3 cups of water to boiling point, add all the ingredients, and stir constantly until cooked (it doesn't take long for mushrooms, longer for chicken or shrimp, and longest for beef).
Variation : use three cups of thin coconut
milk instead of water, the result is tom kha, rather than tom yum...
| 750 g ( l 1/2 lb) fresh fish fillets or steaks
about 125 g (4 oz.) fresh young ginger root juice of l lemon 2 tablespoons peanut oil 1 tablespoon sesame oil |
6 cloves garlic, finely sliced
3 tablespoons sesame seeds 2 tablespoons soy sauce banana leaves or aluminium foil |
Wash and scale fish. Scrape skin off ginger and slice very thinly, then
cut slices into very fine slivers (almost threads). Marinate
ginger in strained lemon juice while preparing remaining Ingredients.
Heat oils in a small pan and fry sliced garlic slowly, taking care not
to let it burn. Slices should be pale golden. Pour oil and garlic over
the ginger. In same pan dry fry the sesame seeds until golden brown. Add
to ginger/garlic mixture. Add soy and mix well then sprinkle over fish
fillets and steam in individual leaf or foil packages for 15 minutes.
© Copyright 1995 by Raphael Meyer, American-Asian Kashrus Services