Text 21374, 109 rader
Skriven 2012-02-16 22:57:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: fresh water sashimi 227
===============================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> Fresh water fish have more kinds and more numerous parasites

 ML> I'd sort of heard that but wondered if you had more
 ML> authoritative information on the subject.

I did some reading on the subject a long time ago and no longer
remember the sources.

You want cites? Just wait 10 minutes and then check Wikipedia. [g]

 JW> I have had walleye sashimi and survived.

 ML> How was it? Bet it needed more soy sauce than sea fish.

Very tasty. It's quite a sweet fish. I used lemon juice (just before
eating so it wasn't ceviche-like at all) as well as soy. And pickled
ginger but no wasabi.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Crispy Noodle Cake with Shrimp and Snow Peas
 Categories: Asian, Shrimp, Noodles, Mushrooms, Sauces
      Yield: 6 Servings

    3/4 lb Fresh or dried thin Asian
           -egg noodles or capellini
      1 tb Vegetable oil
      2 ts Asian toasted sesame oil
           FOR MARINATING THE SHRIMP:
      2 sl 1/8-inch-thick ginger root
           flattened with a heavy knife
  1 1/2 tb Scotch
      2 ts Corn starch
      1 lb Medium shrimp, peeled,
           -deveined, rinsed, dried
     10    Dried Chinese black
           -mushrooms or
  1 1/2    dried shiitake mushrooms,
           soaked cups in hot water for
           20 minutes
  2 1/2 tb Cornstarch
      1 c  Chicken broth
      3 tb Soy sauce
      2 tb Scotch
      1 ts Sugar
      1 ts Asian toasted sesame oil
      8 tb Vegetable oil
      3 tb Minced scallion
  1 1/2 tb Minced ginger root
    1/2 lb Snow peas; trimmed and
           cut diagonally into
           3 pieces

  In a kettle of salted boiling water cook the noodles until they
  are al dente, drain them well, and in a bowl toss them with the
  oils. Spread the noodles evenly in an oiled 13- by 9-inch metal
  baking pan, smoothing the top, and let them cool, uncovered.

  Marinate the shrimp: In a small bowl pinch the gingerroot in the
  Scotch, stir in the cornstarch, the shrimp, and a pinch of salt,
  and let the shrimp marinate for 20 minutes. Discard the
  gingerroot.

  Drain the mushrooms, reserving the soaking liquid, discard the
  stems, and quarter the caps. Let the soaking liquid settle, pour 1
  cup of it into a bowl, discarding the remaining liquid, and stir
  in the cornstarch, the broth, the soy sauce, the Scotch, the
  sugar, and the sesame oil.

  Preheat the broiler. Brush the top of the noodle cake lightly with
  1 tablespoon of the vegetable oil and broil it under the broiler
  as close to the heat as possible for 5 to 7 minutes, or until it
  is crisp. Invert the noodle cake onto an oiled baking sheet, brush
  it lightly with 1 tablespoon of the remaining vegetable oil, and
  broil it for 5 to 7 minutes more, or until it is crisp. Keep the
  noodle cake warm in a 250F. oven.

  In a wok heat 4 tablespoons of the remaining vegetable oil over
  high heat until it just begins to smoke and in it stir-fry the
  shrimp mixture for 1 to 2 minutes, or until the shrimp are just
  cooked through. Transfer the shrimp with a slotted spoon to a
  sieve set over a bowl to drain and discard the oil in the wok.

  In the wok heat the remaining 2 tablespoons vegetable oil over
  high heat until it is hot but not smoking and in it stir-fry the
  scallion and the minced gingerroot for 15 seconds. Add the
  mushrooms and stir-fry the mixture for 30 seconds. Stir the broth
  mixture, add it to the wok, and simmer the mixture, stirring, for
  1 minute. Add the shrimp and the snow peas and simmer the mixture,
  stirring, for 1 minute, or until the shrimp are heated through.
  Slide the noodle cake onto a platter, cut it into 6 servings, and
  pour the shrimp mixture over it.

  Gourmet September 1993


MMMMM

Cheers

YK Jim

... During a Jerry Lewis telethon I start rooting for the disease.

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