The original recipe had drizzled lobster butter over it, and since has featured
If you cut open ziplock bags or something similar, lightly oil the insides, and
gently pound the fish between.
4 2-ounce slices boneless, skinless salmon fillet, tuna, halibut, grouper, red
Season fish with salt, pepper and put one on each plate. Mix the fish stock,
ginger, garlic, tomatoes in a saute pan. Bring to a boil and cook 2 minutes.
Whisk the remaining butter into the sauce and pour it over the fish.
By the time you garnish the plates with cilantro , the fish will be done.
Fish stocks should be brought to a boil as fast as possible so that all the
albumin coagulates and rises to the surface for skimming.
Simmer fir for no more than 30 minutes
Vegetables should be finely chopped to cook entirely, acid from the wine is
necessary if you are to use the stock for making butter sauces, but add it only
YIELD 1 GALLON
5 pounds fish carcasses
1 cup finely chopped celery
1 cup finely chopped onion
2 bay leaves
1 gallon water
Wash fish carcasses, removing gills from the heads, under running water scrape
lower the heat to a bare simmer. Stir the bones gently so that coagulated
albumin rises. Skim off any scum, avoiding veggies or herbs. Simmer uncovered
for 20 minutes.
Add wine, simmer 10 another minutes. Remove from heat, let sit for 5 minutes,
carefully ladle all the stock into a fine strainer over a container. Do not
press down on any fish. Discard the debris. Refrigerate immediately uncovered.
1 tbsp minced garlic
1/2 tsp. Asian chile paste or crushed red pepper flakes
put the dried mushrooms in a small bowl, cover with
Stir fried noodle w/ chicken or pork:
For the shrimp, substitute finely chopped or ground
chicken or pork.
Use finely chopped cabbage in place of the bean
For the soy sauce, substitute nam pla (Thai fish
1 to 1 1/2 pounds unshelled shrimp
3 tablespoons nam pla (Thai fish sauce) or soy sauce
1 tablespoon sugar
Juice of 2 limes
6 cups torn lettuce or mesclun washed and dried
2 grapefruit, peeled and sectioned, tough white pith removed, each section cut it half
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
Minced chiles or crushed red pepper flakes, optional
1/2 cup chopped dry-roasted peanuts, optional
1. Put the shrimp in a saucepan with salted water to cover. Bring to a boil, then turn off the heat and let sit for 5 minutes, or until the shrimp are opaque in the center. Cool in the refrigerator or under cold running water, then peel (and devein if you like). Cut the shrimp in half.
2. To make the dressing, combine the nam pla or soy with 2 tablespoons water, the sugar, and lime juice and blend or whisk until smooth.
3. Arrange the lettuce on four plates and top each portion with a few grapefruit pieces, some shrimp, and the mint and the cilantro. Drizzle with the dressing, then sprinkle with a little chile and chopped peanuts, if you like, or pass them at the table.
3/4 pound fettuccine-style rice noodles
3 tablespoons grapeseed, corn, or other light oil
1 pound minced or ground boneless pork or chicken
1 yellow or red bell pepper, stemmed, seeded, and minced
1 eggplant (about 1/2 pound), cut into 1/2-inch cubes
1 tablespoon minced garlic
1 12 to 14 ounce can (about 1 1/2 cups) unsweetened coconut milk
Nam pla (fish sauce), soy sauce, or salt
Freshly ground black pepper
1. Soak the noodles in very hot water to cover until you-re ready to add them to the stir fry.
2. Meanwhile, pour 1 tablespoon of the oil into a large skillet or wok, turn the heat to high, and heat for a minute. Add the meat the cook, stirring occasionally, until it browns and loses its raw look, about 5 minutes. Remove with a slotted spoon and set aside.
3. Add another 1 tablespoon of oil to the skillet, followed by the bell pepper and eggplant. Cook over medium-high heat, stirring occasionally, until the pepper and eggplant are browned and tender, about 10 minutes. Remove with a slotted spoon and combine with the meat.
4. Add the remaining 1 tablespoon of oil, followed immediately by the garlic and cook for about 30 seconds. Add the coconut milk. Cook over medium-high heat, stirring and scraping with a wooden spoon, for about a minute. Drain the noodles and add along with the meat and vegetables. Cook until the noodles absorb most of the coconut milk, about 3 minutes.
5. Season with nam pla, soy sauce, or salt to taste, then add plenty of black pepper. Garnish with cilantro and serve.