Gingered Lingcod - Bon Appetit Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
DRESSING
1 cup: Rice vinegar,
1/3 cup: Sugar,
1 1/2 cup: Ice cubes,
1 1/2 cup: Loosely packed chopped fresh cilantro,
2/3 cup: Finely chopped fresh lemongrass*,
5 tbsp: Chopped peeled fresh ginger,
2 tbsp: Oriental sesame oil,
FISH
4: 6-oz lingcod or orange roughy fillets,
3 cup: Water,
1 1/2 cup: Long-grain white rice,
1 tsp: Salt,
2: Carrots, sliced on diagonal
1 large: Stalk broccoli, cut into florets
1/4 lbs: Snow peas, (about 1 C), trimmed
Directions:
FOR DRESSING: Combine vinegar and sugar in heavy small saucepan. Stir
over low heat until sugar dissolves. Remove from heat. Add ice cubes
and stir until melted. Puree cilantro, lemongrass, fresh ginger and
sesame oil in processor until smooth. Gradually mix in vinegar
mixture. Season dressing with salt and pepper. (Can be made 4 hours
ahead. Cover tightly and refrigerate.)
FOR FISH: Place fish in small baking pan. Pour 1 1/2 C dressing over.
Cover and refrigerate 45 minutes.
Prepare barbecue (medium-high heat) or preheat broiler. Bring 3 C
water to boil in medium saucepan. Stir in rice and salt. Reduce heat
to low, cover and cook until water is absorbed and rice is tender,
about 20 minutes. Remove from heat and keep covered.
Meanwhile, cook sliced carrots in large pot of boiling salted water 3
minutes. Add broccoli florets and cook 2 minutes. Add trimmed snow
peas and cook until vegetables are just crisp-tender, about 1 minute.
Drain well. Transfer to large bowl. Toss vegetables with remaining
dressing. Tent vegetables with foil to keep warm.
Grill fish until just cooked through, about 4 minutes per side.
Divide rice among 4 plates. Top with fish. Arrange vegetables
alongside and serve.
*Available at Asian markets and at some specialty foods stores.
Bon Appetit/October/94 Scanned & edited by Di Pahl &
Source from luhu.jp
over low heat until sugar dissolves. Remove from heat. Add ice cubes
and stir until melted. Puree cilantro, lemongrass, fresh ginger and
sesame oil in processor until smooth. Gradually mix in vinegar
mixture. Season dressing with salt and pepper. (Can be made 4 hours
ahead. Cover tightly and refrigerate.)
FOR FISH: Place fish in small baking pan. Pour 1 1/2 C dressing over.
Cover and refrigerate 45 minutes.
Prepare barbecue (medium-high heat) or preheat broiler. Bring 3 C
water to boil in medium saucepan. Stir in rice and salt. Reduce heat
to low, cover and cook until water is absorbed and rice is tender,
about 20 minutes. Remove from heat and keep covered.
Meanwhile, cook sliced carrots in large pot of boiling salted water 3
minutes. Add broccoli florets and cook 2 minutes. Add trimmed snow
peas and cook until vegetables are just crisp-tender, about 1 minute.
Drain well. Transfer to large bowl. Toss vegetables with remaining
dressing. Tent vegetables with foil to keep warm.
Grill fish until just cooked through, about 4 minutes per side.
Divide rice among 4 plates. Top with fish. Arrange vegetables
alongside and serve.
*Available at Asian markets and at some specialty foods stores.
Bon Appetit/October/94 Scanned & edited by Di Pahl &
Source from luhu.jp