| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Niger |
|
6 |
Servings |
INGREDIENTS
| 2 |
|
Dried chile peppers, 2 to |
| 1 |
|
Four-inch length daikon |
| 6 |
|
Leaves Napa cabbage |
| 6 |
|
Four-inch strips dried |
|
|
gourd softened in |
|
|
boiling |
|
|
water |
| 2 |
|
Enoki mushrooms |
| 2 |
|
Blocks tofu, cut into chunks |
| 1 |
|
Edible chrysanthemum leaves |
|
|
washed and trimmed |
| 1 |
|
Carrot, peeled and cut into |
|
|
rounds or decorative |
|
|
stamps |
| 1 |
|
Watercress, washed |
| 1/2 |
lb |
Snow peas, blanched and |
|
|
halved diagonally |
| 2 1/2 |
lb |
Firm white fish fillets with |
|
|
skin such as snapper or |
|
|
bream cut in 2" pieces |
| 1 |
|
Four-inch square giant kelp |
|
|
konbu wiped with a |
|
|
damp |
|
|
towel to clean |
| 6 |
|
Finely chopped scallions |
|
|
for garnish |
|
|
Ponzu sauce for dipping, see |
|
|
recipe |
INSTRUCTIONS
3
Chop the tops off the chile peppers and shake out the seeds. Peel the
daikon radish, and puncture one end deeply in several places with an
ice pick or chopstick. Force the peppers into the holes, then set
aside for 5 minutes to let the chiles soften. Grate the stuffed daikon
over a bamboo mat or cheesecloth, and squeeze out some of the
moisture. Set aside for garnish. Wash and parboil the cabbage leaves
in a large pot of water for 2 to 4 minutes, or until tender. Drain,
salt lightly and pat dry. Lay the leaves on a bamboo mat and roll to
form a tight cylinder. Press for a few minutes, then unwrap and cut
into 1 1/2inch rounds. Refrigerate until ready to arrange the platter.
Cut off the root cluster of the mushrooms. Separate each bunch into
thirds and tie each bundle with a gourd strip. Parboil the carrots
briefly and plunge into cold water. Drain and set aside. Arrange all
of the ingredients on a large platter, decoratively placing the fish
and other ingredients, and balancing the color. Place the kelp in a
donabe casserole and fill 2/3 full of water. Bring just to the boiling
point and remove the kelp. Begin by placing some of the fish into the
pot. After 2 or 3 minutes, place some of each remaining ingredient in
pot. When ingredients are cooked, diners should remove them with
chopsticks and dip them into ponzu sauce and daikon. Season to taste
with chopped scallions and DaikonPepper garnishes. Keep adding and
cooking remaining ingredients. When all of the fish and vegetables are
eaten, diners can drink the remaining broth. Yield: 6 servings
TAMALES WORLD TOUR SHOW #WT1A02 Recipe by: Susan Feniger and Mary Sue
Milliken Posted to MC-Recipe Digest V1 #807 by Holly Butman
<butma001@acpub.duke.edu> on Sep 25, 1997
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