Text 4313, 58 rader
Skriven 2006-08-14 14:37:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: fishy things 69
=======================
 CS> I'd have to know for sure what I was looking at, to make that
 CS> distinction.  Thats the hard part of living where the language isnt
 CS> your native one.  You can 
 CS> know what a food looks like, think you have the right name, but not be
 CS> 'sure'. 

And talking about it on a medium without pictures makes it
even harder!

=

 ML> Chacun a son gout, as some Frenchman said. Dashi would be a
 ML> fine addition to congee and would obviate the need of putting
 ML> bits of shredded salted fish into the final product.
 CS> Naw, you want that too!  Just not too much salt added so apt to rinse
 CS> the dried fish well first.
 
In Cantonese congee, the dried fish is often not rinsed so
that a little can go a longer way. That's not my preference,
but I've seen it many times where you just use a teaspoon
of fish shreds and a teaspoon of scallions.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Fried Sun-Dried Fish - Pla Kem Taud *
 Categories: Thai, Seafood
   Servings:  4

      4    Sun-Dried Mackerel Steaks
           - Cut From Sun-Dried Fish
      3 tb Oil
      2    Thinly Sliced Shallots
      1 tb Chopped Green Thai Chili
           - Peppers
      2 tb Fresh Lime Juice

  The South is known for its abundance of seafood and supplies much of the
  seafood of Thailand.  This is one of the many easy but delicious recipes
  for simply prepared fish.  Sun-dried mackerel is available already
  prepared, but its flavor may be too strong for Western palates.  Other fish
  may be substituted if desired.

  Rinse the mackerel steaks and dry them thoroughly with paper towels,
  removing as much moisture as possible.

  Heat the oil in a large skillet on medium-high heat.  Carefully lay the
  mackerel steaks onto the oil and fry for 5 minutes on each side, or until
  the outside of the fish is golden brown and the inside is hot.

  Remove the steaks to a serving dish and scatter the shallots and chili
  peppers on top.  Drizzle with lime juice and serve immediately.

  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.

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