| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 6 |
|
Kirby or pickling cucumbers |
|
|
or 1 seedless rinsed and |
|
|
drained cucumber |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Clear rice vinegar |
| 1 1/2 |
t |
Minced fresh ginger |
| 1/2 |
t |
Salt |
| 6 |
|
Salmon steaks, about 1-inch |
|
|
thick and about 6 ounces |
|
|
each rinsed and drained |
| 1/4 |
c |
Rice wine or sake |
| 1 |
T |
Minced fresh ginger |
| 1 |
T |
Minced scallions |
| 1 |
t |
Salt |
| 2 |
T |
Sesame oil |
INSTRUCTIONS
Trim the ends of the cucumbers, slice them lengthwise in half, remove
the seeds, and cut crosswise into paper-thin slices. Place in a bowl.
Combine the sugar, rice vinegar, ginger, and salt and stir until the
sugar dissolves. Add to the cucumbers, toss lightly, and cover with
plastic wrap. Let marinate for at least 30 minutes, or longer if
possible, in the refrigerator, tossing occasionally. Place the fish
steaks in a bowl. Combine the Marinade ingredients, add to the fish,
and toss to coat. Cover with plastic wrap and let marinate for 30
minutes at room temperature, turning several times. Prepare a very hot
fire for grilling, and place the grill about 3 inches above the coals.
Arrange the fish steaks on the grill and cook for about 4 to 5 minutes
on each side, basting occasionally with the marinade, until the fish
is opaque all the way through. Transfer to serving dishes. Serve the
cucumber relish on the side or spoon it over the fish. Yield: 6
servings NOTES : Cooking Live Recipe by: Cooking Live Show #CL8812
Posted to MC-Recipe Digest V1 #474 by Angele Freeman
<jfreeman@netusa1.net> on Feb 5, 1997.
A Message from our Provider:
“Mad at God? Sure you’ve got the right person?”