Text 21157, 91 rader
Skriven 2012-02-11 22:06:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: fresh water sashimi
===========================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> Lake trout belly meat is pretty awesome

 ML> Is there a parasite issue?
 ML> There's not much in the way of
 ML> freshwater fish sushi/sashimi, and I was told that that was
 ML> the reason, but then there are saltwater fish parasites as well.
 ML> Or is it an aesthetic problem, or just preference.

Yes. Fresh water fish have more kinds and more numerous parasites
than salt water fish and several of them can cross species (in this
case whole classes) and cause problems for humans.

Having said this I have had walleye sashimi and survived. (I sliced
it very thinly and "candled" each piece looking for cysts, dark
spots and worms.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Monkfish in Banana Leaves
 Categories: Fish, Fruit, Chilies
      Yield: 4 Servings
 
      4 lg Banana leaves or vine
           Leaves
           Little olive oil
      2    Fresh red chiles
      2    Sticks lemon grass, outer
           Leaves removed, centers
           Finely chopped
      1    Clove garlic, finely
           Chopped
      2    Good handfuls fresh cilantro
           Roughly chopped
      2    Limes, juiced and zested
    400 ml Can coconut milk
      2 tb Sesame seed oil
           Drizzle fish sauce
      1 tb Soy sauce
      2    Heaped tablespoons finely
           Sliced fresh ginger
      4    (6 oz) pieces monkfish or
           Pacific mahi mahi, striped
           Bass, catfish
      4    Rosemary sprigs or bay leaf
           Sticks, to secure
 
  Monkfish Wrapped in Banana leaves with Ginger, Cilantro, Chile, and
  Coconut Milk
  
  You just can't go wrong with this combination of flavors. It's
  open to all white-fleshed fish. Failing banana leaves, you can use
  vine leaves somewhat smaller, but no less tasty for that. If you
  really can't get hold of any leaves then kitchen foil will do.
  
  Preheat the oven to 450 degrees F (230 degrees C/gas 8). To make
  the banana leaves more pliable, hold for a few seconds over a gas
  flame. Leaving aside the fish and herb sticks, pound the rest of
  the ingredients in a pestle and mortar to make a thick paste and
  spoon a little onto each banana leaf. Place the fish on top and
  then spoon the rest of the paste on the top. Bringing the sides in
  and spiking it with a rosemary sprig or bay leaf stick to secure
  it. This will look lovely and it is natural, but I have been known
  to use a clothes peg or string to hold it all together. It won't
  be a perfect seal but this allows it to breath and steam, letting
  the flavours infuse. Put the parcels on a tray and bake for 15
  minutes, then remove from the oven, and allow to rest for 5
  minutes.
  
  Serve the individual parcels on plates at the table and let your
  friends dissect them. When opened, the fragrant steam wafts up and
  smells fantastic. Serve with plain boiled rice to mop up the
  juices.
  
  From: Jennifer Sandberg
 
MMMMM
  


Cheers

YK Jim


... A jungle without banana trees is merely a forest

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