dogboy Posted February 10, 2011 Report Share Posted February 10, 2011 this came out well: 2 portions fish- marinated in fresh ginger root, soy sauce and water for 30 minutes jasmine rice juice of 1 lime, 3/4 tsp sambal, 3/4 cup chopped cilantro- mix and set aside one small sweet potato- peeled, chunked, steamed until fork tender- set aside 1 cup seafood stock- slightly thickened with cornstarch (1 1/2 tsp maybe) add a splash of fish sauce (nuoc mam) after boiling until thick handful of chopped dandelion greens 1 can niblets corn- drained 3 scallions- white part- sliced thin thumb sized pieces of ginger root- minced two small tomatoes- quartered 3 tablespoons peanut oil chopped green onion- tops only in a very hot wok- chow the ginger and white scallions a couple of minutes add the corn and keep chowing until corn has started to turn brown- set aside wrap the fish in foil and steam until done reheat the stock, add the dandelions, then the lime juice mixture in a wide soup bowl- place a portion of rice in the middle- leaving room around it spoon the corn around the rice, then spoon the fish stock mixture on the corn, then place the tomato wedges around the bowl place the fish on top of the rice pour the very hot peanut oil on the fish and drizzle the green scallions on top serve immediately it was a big hit Link to comment Share on other sites More sharing options...
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