Broiled Star Fruit In Gingered Broth Recipes

BROILED STAR FRUIT IN GINGER

Steps:

• In saucepan, combine water, ginger, cinnamon, cloves and coriander.
• Bring to a boil, reduce heat and simmer for 30 minutes.
• Add honey and stir until dissolved.
• Strain liquid and allow to cool.
• Slice the star fruit into 8 slices.
• Place star fruit on a baking sheet and sprinkle the brown sugar over them.
• Broil until the sugar bubbles and starts to brown.
• Place stars into individual bowls, 4 each.
• Ladle the gingered broth into each and serve.

GRILLED OREGON CHINOOK IN MATSUTAKE GINGER BROTH

Steps:

• Preheat grill.
• Combine the tamari, ginger, chili paste, lemon zest and sugar and pour over the salmon portions in a shallow dish. Turn the fish to coat it evenly, cover with plastic wrap and refrigerate for 2 hours.
• Remove the salmon from the marinade and blot dry with paper towels. Brush the salmon with the oil on all sides. On a hot grill cook over hot coals for 2 to 3 minutes to brown and mark the fish nicely, turn and continue cooking to desired doneness, 2 to 3 more minutes.
• Simmer the carrots, leeks and scallions in the Seasoned Broth, until al dente, about 4 to 6 minutes.
• To serve divide the broth with vegetables between 6 bowls, top each with a sticky rice cake, mushrooms, and a grilled portion of salmon. Finally, sprinkle with the toasted sesame seeds.
• Bring all ingredients, except the bonito shavings, to a simmer in a saucepan. Cook over low heat for 45 minutes, remove from the heat and gently stir in the bonito shavings. Allow the broth to rest for 20 to 30 minutes before straining. Strain and discard solids.
• Bring the rice vinegar, sugar and sea salt to a boil in a small sauce pan, remove from the heat and set aside. Place rice, water and konbu in a heavy bottom saucepan and cover, bring to a simmer over medium heat. When the rice begins to boil reduce the heat to low, stir it gently once and continue cooking, covered until all the liquid is absorbed. Allow the cooked rice to cool 10 to 15 minutes covered with a clean towel.
• Turn the cooked rice out onto a tray or large bowl and fan it to cool. Using a large scoop or your hands moistened with a mixture of the vinegar and water portion the sticky rice into 6 balls and flatten them to form cakes. Lightly wrap the cakes and hold in a warm place until serving time.

FRESH FRUIT IN A COOL GINGER BROTH

Steps:

• Since this is an assortment of fruit served in a broth, count on any single piece of fruit yielding 4 portions. Two peaches, for example, would be more than sufficient. Take your time to clean and slice the fruit as neatly as possible. This is a recipe where presentation counts.
• The fruits can be cut ahead of time. Sprinkle with lemon juice and cover with plastic wrap and refrigerate until ready.
• To make the broth, combine the pineapple juice, lemon juice, honey, ginger and Grand Mariner in a saucepan. Bring quickly to a boil, reduce to a simmer and cook 5 minutes before removing from heat. Cool completely.
• When ready to serve, allow 10 to 15 minutes to prepare. Use soup plates with broad, flat bottoms and arrange a mixture of the fruit in a colorful pattern across the bottom of the plate, possibly putting some of the slices in a pinwheel-type arrangements with little mounds of diced fruit or berries in the center. Once you have all the fruit divided among the plates, ladle several tablespoons of the cool broth over the fruit.
• There should be just enough broth in each plate to cover the bottom; it should not be soupy. A possible garnish would be a small scoop of sorbet on each plate and perhaps a sprinkling of grated coconut.

STAR FRUIT (CARAMBOLA) AND GINGER DRINK

Steps:

• Trim the ends and edges of the star fruit.
• Blend star fruit and ginger with water and lime juice then strain (or not, I don't). Add sugar and serve chilled.

BROILED GRAPEFRUIT WITH VANILLA GINGER SUGAR

Steps:

• Preheat broiler.
• In an electric coffee/spice grinder combine sugar, ginger, and vanilla and ground fine.
• Halve each grapefruit crosswise and run knife around each section to loosen membranes. Arrange grapefruits, cut sides up, in a flameproof baking dish or baking pan just large enough to hold them in one layer and sprinkle with sugar mixture. Broil grapefruits about 1 1/2 inches from heat until sugar melts and tops begin to brown, 10 to 15 minutes.
• Serve grapefruits at room temperature.

PAN-SEARED FISH FILLETS IN GINGER BROTH

Steps:

• Discard any bruised or wilted outer leaves from bok choy, then cut leaves from stalks, keeping leaves and stalks separate. Thinly slice leaves and cut stalks diagonally into 1/2-inch-wide slices. Halve carrot lengthwise and cut diagonally into 1/4-inch-thick slices.
• Heat 1 tablespoon vegetable oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then stir-fry bok choy stalks, carrot, and ginger 1 minute. Stir in Sherry, broth, and sugar and simmer, covered, 5 minutes.
• Meanwhile, cut scallions crosswise into 2-inch pieces, then halve lengthwise and cut into very thin matchsticks.
• Add bok choy leaves and scallions to carrot mixture and simmer, covered, until vegetables are tender, 3 to 5 minutes.
• While vegetables simmer, pat fish dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir together cornstarch and curry powder, then rub into skin of each fillet. Halve each fillet diagonally with a sharp knife.
• Stir sesame oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper into vegetable mixture and keep warm, uncovered, on turned-off burner.
• Heat remaining 1 1/2 tablespoons vegetable oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook fish, skin sides down, gently pressing occasionally with a metal spatula (to keep skin flat), until skin is golden, 2 to 3 minutes. Turn fish over and cook until just cooked through, about 2 minutes more. Remove from heat.
• Divide broth and vegetables among 4 shallow bowls and stack 2 fish halves, skin sides up, in center of each bowl.

GINGER-TURMERIC BONE BROTH WITH GREENS

Steps:

• Pour the broth into a medium pot and add the turmeric. Set over high heat and bring to a boil. Lower the heat to medium and allow to simmer for 5 minutes. Add the garlic and ginger, and season to taste with salt and black pepper. Remove from heat and stir in the greens, if using.
• Divide the broth in bowls or large mugs. Serve hot with lemon wedges for squeezing.

BROILED STAR FRUIT IN GINGERED BROTH

Steps:

• In a 2-quart saucepan, combine 4 cups of water with the ginger, cinnamon, cloves, and coriander and bring to a boil. Reduce the heat and simmer 30 minutes. Add the honey and stir to dissolve. Strain and allow to cool.
• Meanwhile, place a broiler rack about 6 inches from the heat source. Place the star fruit on a baking sheet and sprinkle 1 tablespoon brown sugar over the top. Broil until the sugar bubbles and begins to brown. Place 4 stars in each of 4 shallow bowls, ladle the gingered broth into each, and serve.