Dan Dan Noodles, Sichuan
Cuisine, Chongqing, China
Photographic Print
Elms, Greg
Buy at AllPosters.com
 

La Belle Cuisine - More Fish Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Szechuan Grilled Pompano

Sur La Table - Free Shipping on Select Items

“If man be sensible and one fine morning, while he is lying in bed,
counts at the tips of his fingers how many things in this life truly will
give him enjoyment, invariably he will find food is the first one.”
~ Lin Yutang

Recipe of the Day Categories:

   Recipe Home

   Recipe Index 

   Recipe Search  

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

Chinese Pavilion Silhouetted against an Orange Twilight Sky, Sichuan Province, China
Photographic Print
Buy at AllPosters.com
 

La Belle Cuisine

Szechuan Grilled Pompano
Jonathan Eismann, Pacific Time,
Miami South Beach
Bon Appétit September 1995

Bon Appetit - One Year Subscription 

Sauce:
1 1/2 tablespoons peanut oil
12 ounces shallots, peeled, thinly sliced
3 tablespoons minced peeled fresh ginger
2 tablespoons minced fresh cilantro
1 3/4 cups plus 2 tablespoons mirin
(sweet Japanese rice wine)
1 cup plus 2 tablespoons soy sauce
3 tablespoons fresh lime juice
1 1/2 teaspoons dried crushed red pepper

Fish:
Eight 6- to 8-ounce pompano fillets or
1-inch-thick sea bass fillets
Olive oil
1/4 cup unsalted butter
6 tablespoons minced green onion

For sauce: Heat peanut oil in heavy large skillet over medium-high heat. Add sliced shallots, minced ginger and cilantro and sauté until shallots soften and just begin to brown, about 5 minutes. Add mirin, soy sauce, lime juice and red pepper. Boil until sauce is reduced to 1 1/2 cups, about 15 minutes.
(Can be prepared 2 hours ahead. Cover and refrigerate.)
For fish: Prepare barbecue grill (medium-high heat). Brush fish with olive oil, ten sprinkle with salt and pepper. Grill fish until opaque in center, about
4 minutes per side. Transfer fish to platter. Cover with foil to keep warm.
Stir sauce over medium-low heat until heated through. Add butter and whisk until butter melts and blends into sauce. Mix in minced green onions. Spoon sauce onto plates. Top with fish. Garnish with whole green onions, if desired, and serve. Serves 8.
 

Index - Fish Recipe Archives
Oriental Recipe Index
Daily Recipe Index
Recipe Archives Index
Recipe Search