Trout with Lime-Ginger Glaze
is one of the recipes from Mrs Susie. If you
want to find out more about her have a look at her
biography page which she has written. Mrs Susie
specialises in Oriental cooking. An important first
step in Oriental cooking (which I think is important)
is at the end of each recipe.
find out the basic requirements for making Sushi have
a look at 'A few
things you need to make Sushi' under Tips,etc.
comes in several varieties, but I've narrowed the options
to just two for these recipes: the lighter-colored yellow
miso, which has a sweeter, more mellow flavor; and the
darker, saltier, and more fragrant red miso. Per tablespoon,
both have about 30 calories and no fat. But the red
miso has 630 milligrams sodium compared to 540 milligrams
in the yellow. Miso has the consistency of peanut butter;
it will keep for up to two months when refrigerated
in an airtight container.
intensely sweet-and-salty flavor of the marinade pairs
well with a higher-fat fish such as trout. If you want
to substitute tuna steaks, be sure to cook them longer
because they're thicker. Steamed rice and stir-fried
bok choy or Chinese cabbage make good side dishes".
cup red miso (soybean paste)
2 tablespoons brown sugar
2 tablespoons mirin (sweet rice wine)
4 (6-ounce) skinless butterfly-cut trout filets
1/3 cup honey
1/3 cup fresh lime juice
2 tablespoons minced peeled fresh ginger
1 tablespoon black or white sesame seeds, toasted
first three ingredients in a small bowl.
fish with the miso mixture.
and chill 30 minutes.
honey, lime juice, and ginger in a small saucepan
over medium heat and bring to the boil.
for 10 minutes or until the mixture thinly coats the
back of a spoon; set aside.
the fish on a broiler rack coated with cooking spray
and broil for 3 minutes on each side or until the
fish flakes easily when tested with a fork.
the honey mixture over the fish.
with the toasted sesame seeds.
have studied oriental cooking quite a bit and the one
thing that makes it different from other styles of cooking
is: it is 90% preparation and 10% cooking. It is very
important to have everything in the recipe already prepared
for cooking before you start cooking.
take a plate and cut up my ingredients as called for
in the recipe and place them on different parts of the
plate. Only then do I think about cooking. I will put
my oil in the pan and, as the things are called for
in the recipe, I will sweep them into whatever pan I
am cooking with, cook for as long as called for, then
add the next ingredient.
cooking happens so fast. To stop and cut up the garlic
(for example) if I had the ginger cooking in the pan
would result in burnt ginger before the garlic is finished.
I am cooking a ten or fifteen course dinner you should
see my kitchen. I have plates all over and all my sauces
mixed in bowls and everything is ready to cook before
I start cooking. This is the right way to do it and
necessary to have a well-timed dinner.
thing, get yourself a good cleaver that will not rust.
You will be surprised how much you will use this for
all your cooking, not just oriental cooking. Do yourself
a favor and get a good one. I think I paid $20 for mine
but again that was 20 years ago".