Text 26736, 94 rader
Skriven 2012-06-30 16:57:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: gingery 3
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Yu Sang (Chinese New Year Salad)
 Categories: Chinese, Salads, Ceideburg, Fish, Noodles
      Yield: 4 servings
 
    1/2 lb Fresh sashimi-grade tuna or
           -striped bass fillet *
      2 c  Peeled, finely shredded
           -Chinese white radish
           -(daikon)
      2 c  Peeled, finely shredded
           -carrot
      6    Thin quarter-sized slices
           -of fresh young ginger,
           -finely shredded
    1/3 c  Finely shredded sweet
           -preserved pickled ginger
           -(see note)
    1/4 c  Finely shredded pickled
           -scallions (see note)
      6    Fresh or frozen kaffir lime
           -leaves, finely shredded
      1 lg Red jalapeno chile, seeded
           -and finely shredded
    1/2 bn Green onions, finely
           -shredded
    1/2 bn Cilantro, leaves only
    1/4 c  Chopped peanuts
           Toasted sesame seeds
      1    Lime or lemon, cut in half
           -and seeded
           Crisp fried shrimp chips or
           Fried rice stick noodles
           MARINADE:
    1/2 tb Vegetable oil
    1/2 tb Asian sesame oil
    1/4 ts Sugar
    1/4 ts Salt
    1/8 ts White pepper
    1/8 ts Five-spice powder
           Juice of 1 lemon
 
  * (about 6 x 2 x 1/2-inch piece)
  
  The quality and freshness of the fish is crucial for the success
  of the dish.  Purchase the fish from a Japanese fish shop that
  specializes in sashimi, or a reliable fishmonger.  To facilitate
  the very fine shredding of the radish and carrot, use a mandolin
  or the fine shredding disc of a food processor.
  
  Chill fish until firm.  Cut into paper-thin, 2-inch-long slices
  against the grain; set aside.
  
  In separate bowls, cover radishes and carrots with cold water; set
  aside until ready to assemble salad.  Then rinse and squeeze out
  excess water.
  
  To assemble: Toss fish slices with marinade ingredients.  Place
  fish in center of a platter.  Arrange daikon and carrot shreds
  around fish. Scatter fresh and pickled ginger, the pickled
  scallions, lime leaves, chiles, green onions and cilantro over
  fish.  Sprinkle with peanuts and sesame seeds.
  
  Just before serving, squeeze the lime or lemon juice over all. It
  is customary for everyone to join in and toss the salad.  Using
  chopsticks, each diner digs from the bottom of the salad and lifts
  the ingredients to mix together.
  
  When the salad is fully tossed, taste for seasoning.  Adjust with
  more sesame oil, lime juice, salt and/or some of the juices from
  the pickled vegetables.
  
  Garnish with shrimp chips or fried rice stick noodles.
  
  If kaffir leaves are not available, substitute domestic lime
  leaves.
  
  San Francisco Chronicle, 2/3/93.
  
  Posted by Stephen Ceideberg; February 5 1993.
 
MMMMM

Cheers

YK Jim


... I can't die until the government finds a safe place to bury my liver.

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