INGREDIENTS

INSTRUCTIONS

Process chopped cucumber in a food processor just until smooth, stopping
once to scrape down sides.
Pour mixture through a large cheesecloth-lined wire-mesh strainer into a
bowl, discarding pulp. Stir in 1/2 cup vinegar and salt.
Bring sugar and water to a boil in a saucepan over medium heat, stirring
often. Remove from heat, and stir into cucumber liquid mixture. Set aside.
Combine soy sauce and next 5 ingredients; brush over fillets. Place fillets
in a lightly greased 13- x 9-inch pan; sprinkle with sesame seeds.
Bake at 450° for 10 to 12 minutes or until fish flakes easily with a fork.
Arrange fillets and sliced cucumber evenly into 4 pasta bowls. Spoon
cucumber liquid mixture evenly into each dish. Drizzle with a small amount
of Ginger Vinaigrette: Ginger Vinaigrette: Process ginger and garlic in a
food processor until smooth, stopping once to scrape down sides. Add
vinegar, soy sauce, honey and dried red pepper; process 30 seconds. With
processor running, slowly pour oils through food chute, blending just until
smooth. Yield: 1/2 cup.
*English cucumbers are found sealed in plastic wrap in the produce section.
NOtes: Anne Quatrano and Clifford Harrison of Bacchanalia restaurant in
Atlanta often feature Asian dishes on their menu.
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #1035 by Suzy Wert <SuzyWert@aol.com> on Jan
23, 1998

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