GARLICKY SESAME-CURED BROCCOLI SALAD RECIPE - FOOD.COM
From The New York Times, Feb. 20, 2008. Given to me by my friend Debbie, who loved it. She said it's best to eat the day you make it and it was less flavorful the next day, so keep that in mind. All you do is mix it all up and let it sit out for an hour before it's ready to eat. If you don't have cumin seeds, you can use cumin powder.
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, stir together the vinegar and salt.
- Add broccoli and toss to combine.
- In a large skillet, heat olive oil until hot, but not smoking.
- Add garlic and cumin and cook until fragrant, about 1 minute.
- Stir in sesame oil and pepper flakes.
- Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature.
Nutrition Facts : Calories 326.7, FatContent 29.4, SaturatedFatContent 4, CholesterolContent 0, SodiumContent 359.7, CarbohydrateContent 14.4, FiberContent 5.4, SugarContent 3.5, ProteinContent 6
SAKE-CURED HAMACHI RECIPE | COOKING CHANNEL
Provided by Cooking Channel
Categories appetizer
Total Time 3 hours 45 minutes
Cook Time 45 minutes
Yield 4 to 6 small servings
Number Of Ingredients 10
Steps:
- Clean the bloodline and any extra sinew from the hamachi fillet. Set aside.
- In a bowl, whisk together the sriracha and sesame oil. Stir in the fish sauce. Taste and check for heat; if too spicy, add fish sauce and sesame oil in small increments.
- Remove half of the sriracha mixture to another bowl and mix in sake and cilantro. Add the hamachi, cover and let marinate in the refrigerator for at least 3 or 4 hours and up to 1 day.
- Using a mortar and pestle or spice grinder, grind the sesame seeds and sea salt into a uniform powder. Set aside.
- When the hamachi has cured, cut it into clean 1/8-inch slices and arrange on 4 to 6 small plates. Drizzle some of the reserved sriracha mixture over the fish and sprinkle the ground sesame seed mixture around the plate.
- Garnish with pickled ginger and chives. Serve cold.
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CEDAR PLANKED SALMON | ALLRECIPES
From allrecipes.com
Reviews 4.8
Total Time 35 minutes
Category Main Dishes, Seafood Main Dishes, Salmon, Salmon Fillet Recipes
Calories 678.4 calories per serving
- Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.
CITRUS-CURED OCEAN TROUT WITH SESAME MAYONNAISE RECIPE ...
From goodfood.com.au
Total Time 2 hours
Category Starter/Entree
1. Combine the cure ingredients in a bowl until it's an even slurry.
2. Lay two long overlapping lengths of cling wrap on a tray or dish that will fit the trout lying flat. Press them together along the seam, then pour in half the cure, spreading it out along the length of the tray. Lay the trout on the cure, skin-side down, then pour the remaining cure over the top. Seal the parcel tightly with the overlapping cling wrap, ensuring the trout is evenly covered. Refrigerate for 24 hours, opening the parcel and turning the trout after 12 hours, then resealing.
3. Dehydrate the mandarin peel on a tray in the oven at 100C (80C fan-forced) for about 3 hours until brittle but still brightly coloured, not brown. Blitz in a spice grinder until fine, add the Sichuan pepper and white pepper and blitz again.
4. Once cured, remove the trout from the slurry (it will have firmed up and shed lots of water) and wipe clean with a damp cloth. Combine the olive and sesame oils and brush over the trout, then press on the mandarin dust. Wrap tightly in cling wrap and refrigerate for at least an hour before slicing (the trout will keep for about 10 days like this).
5. Combine the sesame mayonnaise ingredients well and refrigerate until needed. (Transferring it to a piping bag makes serving easier and more elegant, but it's not essential.)
6. Fry the wonton wrappers in about 4cm of oil at 180C for 2 minutes on each side, then drain on kitchen paper.
7. Slice the trout on an angle, then lay half a slice on a wonton triangle. Top with a dollop of mayonnaise, a celery leaf, some shallot and a couple of pearls of roe. Serve immediately with lime wedges. (If you let this sit for long, the wonton wrappers will soften.)
Tip: The base recipe for the cure is something you can adapt to your needs. Omit the Sichuan peppercorns and coriander seeds for a more classic result. Once the fish is cured, just brush it with dijon mustard and coat with chopped dill before wrapping and refrigerating.
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