An Asian Summer Meal
This meal was so easy and very summery. Fish, corn salad, eggplant and soba noodles.
3 T. olive oil
2 shallots chopped
2 T. grated ginger
1/4 cup lime juice
1 cup light soy sauce (less sodium is best here)
1 T. honey
1 tsp. toasted sesame oil
Cilantro – 1/4-1/2 cups worth chopped (not necessary if you hate cilantro)
In a small sauce pan, put in the olive oil and get that hot. Then put in the shallots and saute until soft. Then add the ginger for another few minutes. Then add the rest, bring to a boil and then simmer. Set aside.
Grill an entire Red Snapper and before serving, pour over the vinaigrette (warmed) and then sprinkle over the cilantro.
8 ears of corn. Grill the corn so the kernels get browned. Cut the corn off the cob into a bowl.
3 T. fish sauce
2 T. water
1 1/2 T golden brown sugar
2 scallions, sliced thin
2 T. olive oil or 2 T butter
Take the fish sauce, water and sugar in a small bowl and mix until the sugar has dissolved. Melt the butter or warm the olive oil and then add the fish mixture into a small pan. Add the sliced scallions.
Pour over the corn. Really good.
Take 3 large eggplants and cut them each horizontally. Place them on a baking sheet and pour olive oil and
kosher salt over them and rub. Bake at 400 or until they begin to brown. As they became brown, I continued to turn the temperature down. Once they were completely browned and soft I took them out of the oven.
3 T. oyster sauce
2 T. soy sauce
2 T. fish sauce
1 T. grated ginger
I mixed this up and warmed it in a small pan. Then took a brush and brushed each eggplant with the sauce. Put them back in the oven at 150 until I was ready to serve.
Quick and easy to make. I make a sauce with 3 T. mirin, 3 T. oyster sauce, 3 T. soy sauce. 1 t. hot sesame oil.
Poured that over the noodles and mixed.