1 1/2 lb tilapia fillets, about 1/2 thick
1 1/3 lb regular broccoli or
1 lb broccoli rabe (rapini)
8 green onions (white part only), sli, ced
1 can baby corn, drained (15oz)
ASIAN SAUCE
2 tbsp oriental sesame oil
1 tbsp minced fresh ginger
1 tbsp minced shallot
1/2 tsp hot red chilies,crushed, dried
1/2 tsp ground coriander
1/2 cup rice vinegar
1/3 cup reduced-sodium soy sauce
2 tbsp oyster sauce
Directions
Rinse fish and place in a heavy plastic food bag with the Asian
sauce; seal bag and turn to coat fillets. Chill at least 30 minutes
or up to 2 hours, turning occasionally. Lift fillets from sauce;
reserve sauce. Arrange fish in a single layer in a 12x17" broiler pan
(without rack). Pour sauce into a 10-12" frying pan.
Trim broccoli stems or broccoli rabe, then peel if tough. Cut
broccoli into 5" lengths about 1/2" thick.
Fill a 3-4 quart pan 3/4 full of water and bring to a boil over high
heat. Add broccoli or broccoli rabe; cook 1 minute. Lift from water
with a slotted spoon and transfer to pan of sauce. Cook onions in
water about 30 seconds; add, with corn, to sauce.
Broil fish about 3" from heat for 3 minutes. Turn fish over and broil
until opaque but still moist-looking in center of thickest part (cut
to test), about 2 minutes longer; keep warm on a platter.
Stir sauce and vegetables over high heat until boiling; place on a
platter beside fish.
Asian sauce:
Pour oil into a 10-12" frying pan. Place over medium-high heat until
oil just starts to smoke, about 2 minutes. All at once, add ginger,
shallot, chilies, and coriander. Stir for 30 seconds.
At once, add rice vinegar, soy sauce, and oyster sauce. Boil,
uncovered, over high heat until sauce is reduced to 1 cup, about 1
minute. Let cool.
Servings: 6 servings
Asian-Style Tilapia With Baby Corn Relish Recipe brought to you by Recipe Ideas
Categories: Corn
The History of Recipes
Written recipes as a concept can be found back into history, in fact as far into history as ancient Egypt, and potentially, even further back. Interesting though that is, in the main part, these early cook books were just primitive pictorial instructions for preparing food.
In an interesting twist, the most ancient recipe found, according to experts are a few stone tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `wonderful`. During the time of the Romans a man called Apicius compiled a few scripts showing how to cook the recipes cooked by wealthy Romans. In his scrolls, he recounts how the meals were divided into starters, main course and dessert, a style of dining still practiced today. He also tells us how the ancient cooks made use of a good variety of spices, including a few that are still present in modern kitchens such as bay, fennel and parsley. Moving our culinary historical trip onwards, there are some interesting books which date from the fourteenth century : a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, they are not about the indian food that is popular today, but rather recipes for the types of meals eaten by the wealthy. Later on, in the 15th century, knights returning from the crusades brought us a variety of spices and herbs from the Middle-East, including spices like coriander, parsley, basil and rosemary. These new foods and tastes was responsible for an increase in publications on food, many of which are now in private libraries. When we get to the 20th century, recipe publications are greatly in demand mostly due to increased literacy, people having increased leisure time and disposable income. |
We hope you enjoy this Asian Style Tilapia With Baby Corn Relish recipe.
