TERIYAKI TREVALLY (OCEAN FISH) FILLETS W/ SESAME & ZUCCHINI
I bought some Trevally and there wasn't a single recipe on 'Zaar to use it. So I did a wider search on the internet, and found this. From the Sydney Fish Markets.
Provided by Gingernut
Categories Vegetable
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Combine the teriyaki, ginger, garlic, sugar, sesame oil and sesame seeds in a bowl. Add the fish, cover and marinate for 10-20 minutes.
- Trim the ends off the zucchini and quarter lengthways. Heat a non-stick frying pan over a high heat and add the oil. Add the zucchini and cook for about 2 minutes, until they begin to colour. Remove to a warm plate.
- Remove fillets from marinade, reserving marinade.
- Return the pan to the heat, add the Trevally fillets, and cook for 1-2 minutes, until the edges have turned opaque. Turn the fillets, add the zucchini and the reserved marinade and cook for a further 1-2 minutes, adding a few teaspoons of water if the marinade begins to caramelise.
- Arrange the zucchini on plates, top with fillets and garnish with green onion. Serve with steamed rice.
Nutrition Facts : Calories 412.7, Fat 17.3, SaturatedFat 3.1, Cholesterol 75.6, Sodium 2077.8, Carbohydrate 16.7, Fiber 2.6, Sugar 11, Protein 47.5
TEA SMOKED EGGS W/ SESAME SALT
Smokey and flavorful, these are centuries old in Asian culinary tradition. Makes a very pretty presentation, I wish I could show you how beautiful they are, almost a batik look to them. But it's the taste that'll knock your socks off!! I found this recipe a few years ago in an old (1984) Martha cookbook, and have made them many times.
Provided by bayou-mimi
Categories Asian
Time 11h5m
Yield 16-32 pieces
Number Of Ingredients 8
Steps:
- Boil eggs 20 minutes over low flame.
- Cool in cooking water.
- Drain the eggs, and tap the shells gently all over with the back of a spoon until each shell is completely cracked.
- Return the eggs to the pan, cover with cold water and add salt, soy sauce, star anise and tea.
- Bring to a boil,reduce heat and simmer very slowly for 2 to 3 hours.
- Turn off flame and leave eggs in the liquid for 8 hours.
- (Chill after they are cooled).
- Drain the eggs but leave in shells until they are ready to use.
- They will keep well wrapped in the refrigerator for up to a week.
- To make sesame salt, lightly toast sesame seeds in a hot frying pan, tossing gently over high heat.
- Combine toasted seeds, salt and pepper in a small mixing bowl.
- Set aside.
- To serve, carefully peel the eggs.
- The whites will be marbled with dark lines.
- Cut the eggs into halves or quarters, and serve with sesame salt.
Nutrition Facts : Calories 42.7, Fat 2.8, SaturatedFat 0.8, Cholesterol 105.8, Sodium 2466.6, Carbohydrate 0.6, Fiber 0.1, Sugar 0.3, Protein 3.7
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