Text 1686, 83 rader
Skriven 2008-02-01 14:58:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: cold places 786
=======================
 JW> I'm sure she would put out her best efforts but she would be limited
 JW> to the food stocks on hand which would be just the basics.

One can do very well with just the basics. I'd say ten Asian
ingredients (okay, let's count: soy and oyster sauces, hoisin,
black beans, ginger, scallions, dried mushrooms, sesame oil,
hot pepper paste, fecula) could keep a restaurant going.
Rice vinegar can be substituted for with regular vinegar.
Coriander is optional.

 JW> We could have Qing Zheng Yu with fresh caught whitefish, but without
 JW> the cilantro unless we brought her some with us. Hell, we could get
 JW> our own whitefish too, to make sure it's really fresh.

Freshwater fish need more flavoring up - I'd add sherry to
the rice vinegar.

 ML> You also lose the wonderful nutrition, the fat-borne chemicals
 ML> such as vitamin A and PCBs.
 JW> PCB is a vitamin?!? [g]

We're evolving in that direction!

 ML> muktuk in February?
 JW> notice to Chuck's relatives up
 JW> north and wait for an air express package.
 ML> This begins to sound better and better.
 JW> You can even have my share.

I'll have to stock up on Lipitor (though the statins, in
addition to probably not working, make me fart).

 JW> Title: Steamed Fish (Qing Zheng Yu)

"Steamed fish with ginger and scallions" - a fairly universal
recipe, susceptible to many changes and additions -

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

      Title: Chinese Steamed Fish
 Categories: Chinese, Seafood
   Servings:  4

  1 1/3 lb Rockfish fillets or other
           -thick firm flesh fish
           -Approximately
    3/4    Inch thick
  1 1/2 c  Sliced mushrooms
      4    Green onions, cut into 1
           -inch lengths
  1 1/2 c  1 inch pieces asparagus (or
           -green beans or snow peas)
  1 1/2 c  Sliced carrots
           Sauce:
      2 tb Low-salt soy sauce
      1 tb Oriental sesame oil
    3/4 ts Grated fresh ginger
      3 tb Unseasoned rice vinegar
      6 tb Orange juice
    3/4 ts Grated fresh orange rind

  Combine all sauce ingredients and let sit for 30 minutes to blend flavors.
  Rinse fish with cold water. Arrange on a vegetable steamer tray. Place tray
  over 1 1/2 inch boiling water; cover and steam for 1-2 minutes. Top with
  vegetables and steam additional 5 minutes, or until fish flakes easily and
  vegetables are crisp tender. Pour sauce over individual portions just
  before serving.

  NOTE: Cod, Sea Bass, Tilapia, or Bay Scallops may be substituted for
  Rockfish.

  Per serving: 266 Calories, 39 g Protein, 14 g Carbohydrates, 1 g Saturated
  Fat,  2 g Monounsaturated Fat, 2 g Polyunsaturated Fat, .9 g Omega-3 Fat,
  63 mg Cholesterol, 315 mg Sodium.

  SOURCE: * Simply Seafood, Spring  1992

  SHARED BY: Jim Bodle 4/92

MMMMM
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