| 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 |
ts |
Minced fresh ginger |
| 1/2 |
ts |
Salt |
| 6 |
|
Salmon steaks, about 1-inch thick and about 6 ounces each, rinsed and drained |
| 1/4 |
c |
Rice wine or sake |
| 1 |
tb |
Minced fresh ginger |
| 1 |
tb |
Minced scallions |
| 1 |
ts |
Salt |
| 2 |
tb |
Sesame oil |
INSTRUCTIONS
MARINADE
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.
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