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 feasible to prove the history of written cooking instructions back into the distant past, certainly as far into history as pharonic Egypt, and maybe even further. Interesting though that maybe, generally, these early cookbooks were just very simple hieroglyphic or cunieform instructions for preparing food.
In fact, the most ancient recipe discovered, according to experts are some clay tablets in ancient Sumerian which describe the preparation 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 `exhilarated, wonderful and blissful`. Later, there are a couple of books which were published in the fourteenth century - a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these are nothing to do with the indian curry that we all know today, but rather descriptions of the types of meals prepared by the chefs of the rich and powerful. Later on in the 1400s, the Crusaders brought back many new foods and herbs from the holy lands, including spices like coriander, parsley, and basil. The introduction of these new foods and spices prompted a surge in recipe books, the majority of which still exist in private collections. For the decades that followed, the powerful families of Wesstern Europe strove to serve the most extravagent meals, and consequentially the best chefs and their recipes became highly prized. Notwithstanding that, it wasn`t until the 1800s that cookery and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to assembling, trying out, and writing down recipes of the day. By the time we get to the 20th century, recipe publications were starting to become popular mostly as a result of better eduction, people having increased leisure time and disposable income. The arrival of television brought us celebrity TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes like those on our site. |
We hope you enjoy this Malaysian Fish With Pears recipe.
