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
We are able to read the history of written recipes far back into antiquity, at least as far back into recorded history as the ancient Egyptians, and possibly even further. Interesting though that maybe, mostly, these old recipes were just simple hieroglyphic instructions for preparing meals.
The truth of the matter is, the oldest recipe in existence, according to experts in ancient history is a collection of ancient tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. As we move into The time of the romans around 25BC a roman called Apicius wrote some scripts describing recipes enjoyed by wealthy Romans. In his works, Apicius tells us how the roman meals were divided into hors d`oeuvre, main course and afters, a very modern way of dining. Additionally, he recounts how the cooks of his times were skilled in the use of many spices, including a few that are still present in modern kitchens for example bay, fennel and parsley. As we move on, we find a couple of interesting books which date from the 1300s ; a book entitled `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these are not about the spicy food that we all know today, but rather descriptions of the types of food on the tables of the rich and wealthy people of that time. Later, in the fifteenth century, people returning from the crusades brought back many spices and herbs from Arab cooking, such as rosemary and coriander. The introduction of these new herbs and spices prompted a torrent in cookery books, the majority of which are now in academic collections. The revolution that is television gave us cooking programs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of the internet, allowing everyone to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Asian Marinade (For Fish) recipe.
