PEELING GINGER: With its awkward, knobbly shape, the best way to peel
ginger is with a teaspoon. Just use the edge of the spoon to scrape
away the skin, then you won't have any waste at all.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Steamed Fish Heaped w/Ginger & Green Onions
Categories: Seafood, Herbs, Vegetables, Wine
Yield: 4 Servings
1 1/2 lb (680 g) fish filets; sea
- bass, salmon, pickerel or
- red snapper
2 tb (25 mL) soy sauce
2 tb (25 mL) cooking wine
2 ts (10 mL) sesame oil
4 oz (113 g) gingerroot; pref
- young ginger
6 Green onions
2 tb (25 mL) oil
1 lg Shallot; minced
Recipe courtesy: Canadian Living Test Kitchen
Place fish in shallow dish. In small bowl, stir together soy
sauce, cooking wine and sesame oil; pour over fish. Marinate
at room temperature for 20 minutes.
Meanwhile, peel gingerroot; cut into fine julienne or
matchstick-size lengths to make about 1 cup. Set aside.
Trim green onions. With side of cleaver, smash onions flat.
Slice in half lengthwise; cut into 2-inch (5 cm) lengths.
Set aside.
In wok over medium-high heat, heat oil. Add ginger; stir-fry
for about 2 minutes or until turning golden. Add shallot;
stir-fry for about 2 minutes or until ginger is golden. Add
green onions; stir-fry for 2 minutes, pressing onions
against bottom of wok to sear. Spoon over fish. Spoon any of
the marinade on plate over fish.
Pour enough water into wok to allow for steamer basket;
bring to boil. Place dish with fish inside basket; place in
wok. Cover and steam for 10 to 15 minutes or until fish is
opaque and flakes easily when tested with a fork.
From:
http://www.canadianliving.com
Uncle Dirty Dave's Archives
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)
