Ingredients
1/4 cup soy sauce or tamari
2 tbsp dark sesame oil
2 tbsp rice vinegar
1 tbsp minced garlic
1 tbsp minced ginger
1 scallion, sliced thin (about 2 tb)
1 ground black pepper to taste
Directions
Marinate fish for 30 minutes, turning after 15 minutes. Then grill
for about 8 minutes.
printed in Rochester, NY _Times_Union_ 11/29/93 Posted in COOKING
by: Jean Cody 12/1/93
Servings: 1 servings
Asian Marinade (For Fish) Recipe brought to you by Recipe Ideas
Categories: Fish; Sauce; Seafood
The History of Recipes
Written cooking instructions as an idea can be tracked back into the far past, in truth as far as the early Egyptians, and maybe further still. Having said that, sadly, these early records were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the most ancient recipe in existence, according to historians is a collection of clay 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 making anyone who drank it feel `exhilarated, wonderful and blissful`. Continuing our culinary historical journey, we have two interesting cookery books dating from the 14th Century - one book entitled `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, they have no connection with the curry that appears on menues today, but instead recipes for the types of food prepared by the chefs of the rich and powerful of that period. Later on, in the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from Arab cooking, including coriander, basil and rosemary. These new foods and spices led to an explosion in publications on food, some of which are now in private collections. Over the succeeding few centuries, the rich families of Wesstern Europe tried to lay on the most exotic banquets, and as a consequence, the best cooks and their recipes were much in demand. Nevertheless, it was during the 19th century that formal cookery and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collating, verifying, and recording the recipes of their peers. The TV revolution brings us celebrity chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Asian Marinade (For Fish) recipe.
