Text 28934, 95 rader
Skriven 2015-07-10 06:46:40 av Dave Drum (1:18/200)
     Kommentar till en text av JIM WELLER
Ärende: Re: fish
================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> In much of the world (including the Great American Outback)
 DD> catfish is more available than whitefish, trout and walleye.

 JW> Yes I know. That is one of the perks for living up here in the
 JW> frozen north and putting up with our long, dark winters together
 JW> with muskox, wild bison and moose steaks.

 JW> We all know the cornmeal coated and fried methods so here is
 JW> something a little different from another place where catfish is
 JW> valued.

Actually I prefer a tempura style batter or a bread crumb coating for catfish. 
I reserve the cornmeal hammer for pan fish such as pumpkin seeds, bluegill, 
and red ear.

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

 JW>       Title: Salor Tloke Trey
 JW>  Categories: Fish, Soups, Rice, Vietnamese
 JW>       Yield: 4 Servings

This is a catfish recipe that uses basa from the Mekong .... 

Basa is a type of catfish that is not too popular outside of Vietnam, as it 
comes frozen all the way from the Mekong Delta and it is really affordable â€ö 
so itâ€Ös perceived as being a cheaper, inferior fish. However, I am beginning 
to see basa and swai in my stupormarkups. If it ain't North American farmed - 
I leave it where found for those who think fish raised on sewerage and "night 
soil" is OK to eat.

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

      Title: Caramelised Fish in Young Coconut Juice
 Categories: Oriental, Seafood, Pork, Marinades, Chilies
      Yield: 4 servings

    500 g  (18 oz) basa, silver perch
           - or cod cutlets *
     60 ml (2 oz) vegetable oil
      2 tb Shaved palm sugar; (jaggery)
      2 cl Garlic; fine chopped
    200 g  (7 oz) boneless pork belly;
           - fine sliced
    200 ml (7 oz) young coconut juice *
      4    Scallions; white part only,
           - julienned
    1/2 ts Fresh ground black pepper
      1    Red chile; sliced

MMMMM-------------------------MARINADE------------------------------  
      1 cl Garlic; chopped
      1    Red Asian shallot; diced
      1 tb Shaved palm sugar; (jaggery)
      2 tb Fish sauce
      2 tb Oyster sauce
      1 ts Sesame oil

  * Coconut water is the clear liquid inside young green
  coconuts

  Combine the marinade ingredients in a mixing bowl and mix
  well. Add the fish and turn to coat in the marinade, then
  cover and marinate for 10 minutes. Drain off and reserve
  the marinade.

  Place a wok or frying pan over low heat. Add the vegetable
  oil and palm sugar and cook until the sugar has
  caramelised, stirring slightly.

  Add the garlic and pork belly and stir-fry for 15 seconds,
  then immediately add the marinated fish.

  Coat the fish with the caramel, then add the reserved
  marinade and cook for 1 minute.

  Stir in the coconut juice and simmer for a further 6
  minutes, skimming off any impurities that rise to the
  surface.

  Serve sprinkled with the spring onion, pepper and chilies.

  From 'Luke Nguyen's Greater Mekong' by Luke Nguyen

  Recipe from: http://www.winefoodhotel.com

  Uncle Dirty Dave's Archives

MMMMM

... In my experience folks who have no vices have very few virtues - A. 
Lincoln
--- MultiMail/Win32
 * Origin: Outpost BBS * Johnson City, TN, USA (1:18/200)