Text 11114, 81 rader
Skriven 2014-03-20 08:44:22 av Dave Drum (1:261/38)
Ärende: Chile 5771
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lake Trout w/Nuoc Mam Gung & Broccoli
 Categories: Oriental, Seafood, Herbs, Chilies, Vegetables
      Yield: 4 servings

      1 lb Broccoli
      2 cl Garlic; peeled
    1/4 c  Rice wine vinegar
      6 tb Canola oil, divided
           Kosher salt and freshly
           Ground black pepper
      4    (6 oz ea) filets; lake
           - trout, salmon, or other
           - firm-fleshed fish
      1    Handful fresh cilantro
           - leaves; chopped

MMMMM----------------------- NUOC MAM GUNG----------------------------
      2 cl Garlic
      2    Fresh jalapeno, serrano, or
           - Thai bird chilies; stemmed
           - seeded, minced
      1    (1") pc ginger; peeled,
           - minced
      3 tb Sugar
      6 tb Juice
      4 tb Fish sauce

  Nuoc Mam Gung is a gingery Vietnamese dipping sauce.

  Adjust oven racks to upper middle and lower middle
  position. Use a vegetable peeler to peel the broccoli
  stems, then cut the broccoli lengthwise into 2-inch-wide
  pieces. Transfer broccoli pieces to a roasting pan large
  enough to fit them in a single layer.

  Smash garlic and a teaspoon of salt in a mortar and pestle
  or with the back of a knife until it is a paste. Transfer
  to a small bowl and whisk in vinegar and 4 tablespoons
  canola oil. Pour this mixture over the broccoli, season
  with salt and pepper, and toss until evenly coated.

  Transfer roasting pan to the bottom rack of oven and cook
  for 7 minutes. Flip the broccoli pieces with a pair of
  tongs and continue roasting until the broccoli is tender
  and a sharp knife easily pierces the stem, about 8 minutes
  longer. Set aside when done.

  Meanwhile, season the fish fillets with salt and pepper.
  Heat remaining 2 tablespoons canola oil in an ovenproof
  skillet or cast-iron skillet over medium-high heat. When
  oil starts to shimmer, add the fillets skin-side down and
  cook until bottom starts to brown, 4 to 5 minutes.
  Carefully use a spatula to move the fillets to make sure
  the skin isn't stuck to the pan, and then transfer pan to
  top rack in the oven to finish cooking the fish, 5 to 8
  minutes.

  For the nuoc mam gung: Combine garlic, chilies, ginger,
  sugar, lime juice, and fish sauce in a small bowl. Set
  aside.

  Serve the fish and broccoli with the sauce in a small
  container on the side, or spoon some of the sauce on top
  of the fish. If you'd like, garnish with some cilantro.

  Posted by: Nick Kindelsperger

  From: Serious Eats

  Posted by Jim Weller to National Cooking Echo

  Uncle Dirty Dave's Archives

MMMMM

... I don't think the road to heaven is paved with bean curd. -- David Shaw

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