I realized today that I'm quickly going through the Asian-ish recipes in my cookbook. I know why. My staples in my kitchen are things like fish sauce, ginger, cilantro & wasabi. I need to start stocking my pantry with things like bread crumbs, parsley and ricotta cheese.
4 comments:
2 lb. white firm fish, skin removed
2 tsp. vegetable oil
2 Tbs. Lime Juice
3 Tbs. Brown Sugar
1 tsp. fish sauce
1 Tbs. soy sauce
1 tsp. chili flakes
3 small cucumbers, sliced into ribbons
1/2 cup cilantro
4 green onions, sliced
Cut the fish into large pieces. Heat a non-stick frying pan over high heat. Add the oil and fish and cook for 1 minute on each side or until brown and sealed. Combine the lime juice, sugar, fish sauce, soy and chili, add to the pan and cook, turning the fish once, for 4 minutes or until the fish is just cooked through and the sauce has reduced and is sticky. To serve, place the cucumbers, cilantro and onions on plates and top with the fish. Spoon over the pan sauce and serve.
Did you like it?....Juli
yes, we liked it but I wouldn't say it was vastly different tasting then the usual shoyu sugar. Know what I mean? Jessica
Love the plate!
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