Text 24114, 85 rader
Skriven 2009-05-16 08:42:00 av Michael Loo (1:18/200.0)
  Kommentar till text 24052 av Bill Swisher (1:124/311)
Ärende: Sashimi 596
===================
 -=> Bill Swisher said to Glen Jamieson <=-

 > Hmmm.  I will remember that when next I eat a goldfish or carp, but
 > fresh water fish are not common here (not much fresh water!).
 BS> Errr...hate to say this, but it's a problem with fish no 
 BS> matter where they live.

The Japanese food authority says that freezing fish to -4F
is sufficient to kill parasites. FDA, in an abundance of
caution, recommends -31F. Of course, other than tapeworms,
we're not much affected by most fish parasites (not counting
micro ones, which tend to be troublesome to everybody).

 BS> Halibut have parasites, which is one of the reason people
 BS> around here say they
 BS> like the smaller 30-45 lb ones over the 100-300 lb'rs, even Pacific
 BS> Salmon get some parasites.

All fish have parasites. Heck, we have parasites, from
skin and nail fungus to eyebrow mites.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Cambodian Eggplant with Pork and Shrimp
 Categories: Cambodian, Fish, Pork, Chicken, Chilies
      Yield: 1 Servings

      1 md Eggplant
      1 tb Oil
      1    Garlic clove, chopped
    1/2 c  Finely ground pork
      1    Fresh red chile, seeds and
           -veins removed, minced
      1 tb Soy sauce
    1/2 ts Fish sauce
    1/2 ts Mild chili powder
      1 tb Sugar
    1/2 c  Chicken stock
    1/2 c  Water
      2 tb Spicy Lime Sauce
    1/2 c  Raw shrimp, peeled and
           -chopped
           Salt, pepper
           Garnishes: fresh coriander,
           -sliced green onions
           SPICY LIME SAUCE:
      2    Garlic cloves, peeled
      1    Or 2 red chiles, stems,
           -seeds and veins removed
    1/2 c  Water
      2 tb Fish sauce
           Juice of 1 medium lime
      3 tb Sugar
           Shredded carrot, for garnish

  Preheat oven to 450 degrees F. Puncture eggplant in a few places with
  a fork or skewer. Bake on a sheet pan until soft, about 15 minutes.
  Set aside and let cool slightly, then peel and split lengthwise into
  strips about 1 inch thick.'

  Heat oil in a wok or saucepan over medium heat. Add garlic and cook
  until lightly browned. Add pork, chile, soy sauce, fish sauce, chili
  powder and sugar; cook, stirring, until meat loses its raw color. Add
  stock and water and bring to a boil. Add lime sauce, shrimp and
  eggplant; simmer until shrimp are done. Season with salt and pepper.
  Transfer eggplant pieces to a serving dish and top with pork mixture.
  Garnish with coriander and green onions.

  Spicy Lime Sauce: Combine garlic, chiles and the water in a blender
  or food processor and liquefy. Combine fish sauce, lime juice, sugar
  and chile-garlic mixture in a small bowl. Stir to dissolve sugar. If
  using sauce by itself, add a bit of shredded carrot for garnish.
  Makes 1 scant cup.

  From Jay Harlow's "Southeast Asian Cooking." From an article by Joyce
  Jue in The San Francisco Chronicle, 9/4/91.

  Stephen Ceideburg

MMMMM

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