Text 22180, 77 rader
Skriven 2012-03-08 09:57:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: heat 344
================
 DD> Serrano chilies are barely hotter than jalapenos.

Depends. Back in the olden days, jalapenos rated at
3-5K units, whereas serranos were quoted at 10K. This
strikes me as being in the range of 2-3x as hot, though
the 5 to 7K difference is peanuts these days, when people
are bandying about figures of in the hundreds of thousands
or even millions.
 
 DD> Better flavour, though.

I agree there.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Grilled Fish in Banana Leaf
 Categories: Thai, Seafood
   Servings:  4

      3    Garlic cloves
      1 ts Black peppercorns
      2 tb Chopped fresh coriander root
      1 sl Fresh ginger, quarter-sized
           -  crushed -
  1 1/2 tb Soy sauce
      2 lb Whole Snapper
           -=OR=- Striped Bass -=OR=-
      4    Whole Trout
      1 lg Banana leaf
           -(or more if needed)
           Vegetable oil
           -(for oiling leaf)

MMMMM-------------------------CHILE LIME SAUCE------------------------------
      3 sm Green serrano chiles
           - seeded and finely chopped
      3    Garlic cloves
      2 tb Fresh coriander leaves
      1 ts Sugar
    1/4 ts Salt
    1/2 c  Fresh lime juice
    1/3 c  Chicken stock

  This recipe illustrates the popular use of banana leaves as a food wrapper
  in Asia. Aluminum foil works well as a substitute.

  IN A MINI-FOOD PROCESSOR, add the garlic, peppercorns, coriander root and
  ginger; process into a fine mince. Transfer into a mortar and pound into a
  smooth paste; add soy sauce and blend thoroughly. Clean fish and pat dry
  with paper towel. Rub garlic mixture over entire fish; set aside for 30
  minutes. Choose a banana leaf about 6 inches longer and 3 times wider than
  the fish. Rinse leaf with cold water to clean. Plunge leaf into a pot of
  boiling water for a few seconds to soften. Wipe dry. Using a knife or
  scissors, remove the thick spine in the leaf. Place the leaf with its
  glossy side down on a work surface. (Use more leaves if needed.) Brush oil
  on the leaf where the fish will lie. Set the fish with the marinade on the
  oiled surface. Fold over the wide sides overlapping at the top and secure
  with toothpicks. Turn over package, fold over ends to enclose sides, and
  secure ends with toothpicks to make a neat parcel. Set packet about 3
  inches above medium-high heat coals and grill each side for 8 to 10
  minutes. NOTE: If using trout, marinate the 4 fish together. Wrap each 1
  individually and reduce the grilling time to about 3 minutes on each side.
  Serves 4 as part of an Asian multicourse menu. Transfer to a serving plate.
  Open leaf and serve with accompanying sauce.

  CHILE LIME SAUCE: In a mortar or a mini-food processor, add the chiles,
  garlic, coriander leaves, sugar and salt; pound (or chop) into a smooth
  paste. Put chile mixture into a saucepan with lime juice and stock; bring
  to a boil. Slowly simmer, stirring, for 2 minutes. Makes about 2/3 cup.

  JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK

MMMMM

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