BBQ
RECIPES
CHINESE
BREAM RECIPE
500
g to 150 g (1 to 1½ lb.) whole bream
Water
Salt
2.5
cm (1 in.) piece green ginger
2
tablespoons soy sauce
4
shallots or spring onions
2.5
cm (1 in.) piece green ginger, extra
3
tablespoons oil
Clean
and scale fish.
Put
on to boil a shallow pan with water (enough to cover the fish), salt and
crushed ginger, and boil for 5 minutes.
Reduce
the heat, place in the fish, cover, and cook over low heat for 10 to 15
minutes, or until the fish is cooked.
Remove
the fish from water, drain well and place on to a heated serving dish.
Pour
soy sauce over and sprinkle with finely-sliced shallots and sliced extra
ginger.
Heat
the oil until nearly boiling and pour over fish.
Serves
2.
TARAMOSOLATA
Peel
and slice 250 g (8 oz.) potatoes and cook in boiling salted water until tender
then drain well.
Mash
the potatoes with 100 g (3½ oz.) can Tarama (red caviar). (Tarama is
available at Greek and continental outlets).
Gradually
beat in ¼ cup olive oil, ¼ cup lemon juice, 2 tablespoons water; add salt
and 1 crushed clove garlic.
Beat
until evenly combined. Cover, refrigerate before serving.
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