1 lb pan-sized trout, or other white-fleshed fi
2 bartlett pears, peeled, seeded and quarte
2 tbsp dry white wine
2 tbsp light soy sauce
1/2 tsp sesame oil
1 tsp chile-garlic paste
1 tbsp rice vinegar
1/2 tsp granulated sugar
3 green onions, smashed and slivered
3 quarter-size pieces ginger, cut into matchstick piece
4 cloves garlic, peeled and minced
1 tbsp lemon grass, minced
1/2 cup cilantro leaves, chopped
1/2 lime, in wedges
6 cup water
Directions
Place the fish and pears in a glass pie plate. Combine remaining
ingredients except cilantro, lime and water and stir to mix
thoroughly. Pour the mixture over the fish. In a wok, or deep pot,
bring water to a boil. Put the pie plate of fish on a steamer tray,
cover and steam the fish over the simmering water until it's flaky,
about 20 minutes.
Serve the fish and pears on a bed of rice napped with the sauce in the
bottom of the pie plate. Garnish with cilantro leaves and lime wedges.
The choices among fish varieties in Malaysia boggles the mind. In the
U.S. you can successfully repeat this dish using pan-sized trout,
grouper, or other tender fleshed fish.
Source: Medford Mail Tribune, 20 September 1994 Typed by Katherine
Smith
Servings: 2 servings
Malaysian Fish With Pears Recipe brought to you by Recipe Ideas
Categories: Fish; Fruit; Pear; Seafood
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions far back into the far past, in truth as far back as ancient Egypt, and quite possibly further than that. However, sadly, these old cookbooks were just very simple hieroglyphic or cunieform recipes for food preparation.
In fact, the most ancient recipe discovered so far, according to experts is a collection of ancient tablets in the Sumerian language which recount 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 anyone who drank it feel blissful. Progressing into Roman times around 25BC a roman called Apicius created a number of documents which described recipes cooked by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were split into hors d`oeuvre, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the ancient Romans made use of a good variety of spices and herbs, including a few that are still present in modern kitchens for example basil, mint and asafoetida. Later on, we find two books which date from the fourteenth century ; a recipe book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these are not about the spicy food that is served today, but instead recipes for the types of food on the menues of the upper classes of the period. Later on in the 1400s, people returning from the crusades brought us many new spices and herbs from middle-east cuisine, including basil and coriander. These new herbs and spices prompted an increase in cookery books, the majority of which are kept safe in private collections. For the next few years, the families of Europe tried to offer the most exotic meals, and because of this the best cooks and their recipe collections became highly prized. Nevertheless, it wasn`t until the nineteenth century the formal cooking and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collecting, testing, and recording recipes common in their social group. By the advent of the twentieth century, cookbooks were starting to become popular mostly due to higher levels of literacy, people having increased free time and disposable income. The introduction of the TV gave us celebrity TV chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this Malaysian Fish With Pears recipe.
