| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Eastwest2 |
4 |
servings |
INGREDIENTS
| 4 |
|
Striped bass |
| 1/4 |
c |
Julienned ginger |
| 1/4 |
c |
Julienned scallion |
| 2 |
c |
Shiitake mushrooms; sauteed with |
| 1/2 |
tb |
Minced garlic |
|
|
Salt; to taste |
|
|
Freshly-ground white pepper; to taste |
| 4 |
lg |
Napa cabbage leaves; for steamer |
|
|
=== SOY SYRUP === |
| 2 |
c |
Thin soy sauce |
| 1/2 |
c |
Brown sugar |
|
|
Juice of 1 lime |
|
|
=== CURRY OIL === |
| 1/4 |
c |
Curry powder |
|
|
Water; to make runny paste |
| 1 |
pn |
Salt |
| 1 |
c |
Canola oil |
INSTRUCTIONS
Score both sides of the trout with a sharp knife. Open trout and lay out
skin down. Season well. Spread on a thin layer of shiitakes followed by
some ginger and scallions. Fold trout back together and place in steamer
lined with napa cabbage leaves. Steam for 10 minutes until fish is fully
cooked. Drizzle a little soy syrup and flash with hot curry oil.
For the Soy Syrup: Combine all and reduce at a simmer until a syrup
consistency is achieved, about a 60 to 70 percent reduction. Let cool.
For the Curry Oil: Make paste and slowly add oil. Let stand for 1 hour to
settle. Use top, yellow oil for garnish.
This recipe yields 4 servings.
Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1A40) - from the TV
FOOD NETWORK" S(Formatted for MC5): "10-27-1999 by Joe Comiskey -
jcomiskey@krypto.net"
Per serving: 1004 Calories (kcal); 58g Total Fat; (48% calories from fat);
27g Protein; 111g Carbohydrate; 68mg Cholesterol; 118mg Sodium Food
Exchanges: 6 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 1
Other Carbohydrates
Recipe by: Ming Tsai
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