| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Thai |
|
1 |
Servings |
INGREDIENTS
| 4 |
|
6-oz monkfish fillets |
| 1/4 |
c |
Soy sauce |
| 2 |
tb |
Dry sherry |
| 1/2 |
c |
Peanut oil |
| 2 |
|
Scallions, cut in 2" lengths and slivered |
| 1 |
|
Piece fresh ginger, 2" length, peeled and thinly slivered |
| 2 |
ts |
Garlic, minced |
| 2 |
|
De arbols, cayenne or Thai chiles, cut into 1/2" lengths |
| 2 |
ts |
Sesame oil |
|
|
Salt to taste |
INSTRUCTIONS
Totally Chile Pepper Cookbook by Helene Siegel and Karen Gillingham,
CelestialArts, Berkeley CA, ISBN o-89087-724-6 $4.95
After I browsed through it though, I found that it had some really good
looking recipes. This is one that I will be trying as soon as I can. Rub 2
tbsp soy sauce and dry sherry all over fish and place on oil-coated surface
for steaming. Assemble remaining ingredients for quick cooking.
Steam fish in wok or steamer 10 to 14 minutes, until opaque in center. Just
before fish is done, warm peanut oil in small saucepan over medium heat
about 3 minutes. Stir in scallions, ginger, garlic, chiles, sesame oil and
salt. Cook 30 seconds. Remove from heat and stir in soy sauce. When fish is
done, transfer to serving plates. Drizzle with sizzling oil and serve hot.
Posted to CHILE-HEADS DIGEST V4 #007 by "Goslowsky, George"
<gjgoslow@ingr.com> on Jul 8, 1997
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