Ingredients
4 large halibut steaks, 1/2 lb each
MARINADE
3 tbsp finely chopped fresh ginger
6 tbsp finely chopped scallions
2 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp chinese rice wine or: dry sherry
1 tbsp chinese sesame oil
GARNISH
1 1/2 tbsp minced fresh coriander
Directions
LAY THE HALIBUT STEAKS on a platter. Puree the marinade ingredients
in a blender and spread it evenly over the halibut steaks. Allow to
marinate for 2 hours in the refrigerator or 1 hour at room
temperature. Approximately 40 minutes before you are ready to cook,
make a charcoal fire and, when the coals are ash white, grill the
halibut steaks for 5 to 8 minutes on each side, depending on their
thickness. Garnish with the chopped coriander and serve immediately.
Servings: 4 servings
Chinese Halibut Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Fish; Halibut; Seafood
The History of Recipes
It is possible to read the history of `recipes` back into antiquity, in fact as far back into recorded history as the early Egyptians, and maybe further still. In practice though, in the main part, these ancient cookbooks were just simple pictorial recipes for food preparation.
In fact, the most ancient recipe found, according to experts are a few stone tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. Later on, in The time of the roman empire 25BC a man called Apicius compiled a collection of documents showing how to cook the recipes enjoyed by wealthy Romans. In his publication, Apicius tells us how the roman meals were separated into starters, main meal and dessert, something that is very familiar to us today. He also tells us how the ancient cooks used many herbs and spices, including a few that will be familiar to modern chefs for example bay, rue and asafoetida. Later, there are a couple of books from the 14th Century ; a recipe book published under the title `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, they have no connection with the indian food that appears on menues today, but rather recipes for the types of meals on the menues of the upper classes of the time. Later, in the fifteenth century, the Crusaders brought back a variety of foods, spices and herbs from the Middle-East, including basil and coriander. The introduction of these new tastes led to an explosion in recipe manuscripts, some of which are now in private collections. The arrival of television brought us TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Chinese Halibut recipe.
