Perch, cabbage, rice

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Perch with lime butter:
Floured ocean perch fillets in a mixture of flour, paprika, salt, and pepper. Pan-fried in a little butter with garlic. Removed from heat, added more butter and deglazed with mirin. Squeezed fresh lime juice and grated lime zest into this and poured it over the fish, and topped with fresh chopped parsley.

Sesame cabbage:
Sauteed sliced green cabbage in grapeseed oil with a sliced yellow onion and black sesame seeds. Added a splash of balsamic vinegar partway through. Poured some black sesame oil over the top before serving.

Served over brown parboiled Minute rice.

For another meal this weekend, I also made rice noodles–stir-fried red bell pepper, cabbage, asparagus, onions, garlic, ginger, marinated tofu cubes, and thin rice noodles soaked in cold water. Splashed with fish sauce, soy sauce, sugar, mirin, and spicy sesame oil to season.

Yesterday: salmon burger with broccoli in bulgogi sauce.


Written by orata

March 19, 2012 at 1:38 pm

Posted in recipes

Tagged with , , ,

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