Text 2811, 91 rader
Skriven 2010-10-17 05:30:00 av Dave Drum (1:124/311)
Ärende: SF Gate 732
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fish In Coconut-Miso Broth
 Categories: Seafood, Mushrooms, Vegetables
      Yield: 4 servings
 
      4 oz Fresh shiitake mushrooms
      3 lg Ears sweet corn *
      4 oz Stringless snap peas
      2 tb White miso
  1 1/2 c  Hot water
      4 ts Olive oil + more as needed
      1 tb Unsalted butter
           Kosher salt and pepper
    1/2 c  +1 tb coconut milk *
      2 lg Garlic cloves; smashed
      2 sl (quarter-size, thin) ginger
      4    (6 oz ea) skinless halibut
           - filets
           All-purpose flour for
           - dusting (opt) *
      4    (to 5) drops vanilla
           - extract
      1    Green onion; thin sliced, or
           - in long wispy strips
 
  Fresh kernels of corn, snap peas and shiitake mushrooms
  cooked in a rich-tasting broth of coconut milk and miso form
  a fragrant bed for perfectly roasted or pan-cooked fish.
  Steaming a delicate, quick-cooking sole fillet in the broth
  atop the vegetables would be a flavorful one-pot option.
  
  Remove and discard woody shiitake stems, wipe caps, then cut
  into 1/4-inch-thick slices; there should be about 2 cups.
  Set aside. Husk corn and cut off kernels, removing the
  silks; there should be about 2 cups of kernels. Set aside.
  Cut the snap peas in half on the diagonal; set aside.
  
  In a small bowl, whisk together miso and hot water. In a
  medium pot, heat 2 teaspoons of oil over medium-high, add
  the butter and mushroom slices and a few pinches of salt.
  Cook until mushrooms start to brown, about 2 minutes. Add
  mushrooms to the corn that's been set aside.
  
  Into the same pan, add the miso mixture, coconut milk,
  garlic and ginger; bring to a simmer for 30 seconds then add
  corn and mushrooms. Remove from the heat.
  
  Add the remaining 2 teaspoons of oil, using more as needed,
  to a nonstick skillet over medium-high heat. Season the fish
  with salt and pepper then lightly dredge in flour if
  desired, shaking off any excess. Add each filet to the
  skillet and cook until done to your liking; about 7-10
  minutes per inch thickness, turning once.
  
  As soon as you turn the filets over, return the pan of
  broth and vegetables to a simmer and add the peas. Cook
  until the corn and snap peas are just crisp-tender, about
  1-2 minutes. Just before serving, add the vanilla and remove
  garlic and ginger.
  
  Divide vegetables and broth into shallow bowls. Top with
  fillets and garnish with green onions.
  
  * Before cutting off corn kernels, microwave the whole,
  shucked ear for 1 minute. It barely cooks the corn and the
  kernels are easier to cut off the cob. Blend the lighter
  coconut milk and the thicker cream together before
  measuring. The optional flour forms a crisp, nicely browned
  crust on the fish.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 05 August 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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