Cod Satay With Asparagus Recipe Epicuriouscom

BASS SATAY WITH ASPARAGUS

Steps:

• Combine the marinade ingredients. Reserve 2 tablespoons and marinate the bass in the rest (covered, in the refrigerator) for 24 hours.
• Preheat broiler. Spear each piece of fish on a wooden skewer. Place in a foil-lined pan and broil until sauce caramelizes, 3 or 4 minutes.
• Toss the asparagus with the oil, salt, and pepper. Heat a sauté pan (no oil) over high heat, 7 minutes. Add the asparagus; sauté all sides.
• Arrange the asparagus on a plate. Top with the bass, drizzle with the reserved marinade, and garnish with chives. (Note: To evaporate alcohol, increase sake and mirin to 1 1/4 cups each. Simmer until mixture is reduced by half and is syrupy.)

CHICKEN SATAY WITH SPICY PEANUT SAUCE

Steps:

• Whisk together fish sauce, lime juice, lemongrass, agave, soy sauce, ginger, chili flakes and garlic (makes 3/4 cup). Pour 1/2 cup marinade into a shallow baking dish; reserve the remaining 1/4 cup. Thinly slice chicken crosswise, with your knife slightly on the diagonal. Add the chicken to the marinade in the baking dish, cover with plastic wrap and refrigerate for 2 hours.
• Strain reserved marinade into a large bowl; whisk with the vegetable oil. Add the shredded cabbage, snap peas and cilantro; cover with plastic and refrigerate until ready to serve.
• Preheat a grill or grill pan to medium-high; soak about 24 skewers in water for 20 minutes. Thread chicken onto skewers. Lightly oil grill grates; sear or grill chicken in batches until cooked through, about 3 to 4 minutes per side. Toss slaw; serve with chicken and Spicy Peanut Sauce, if desired.
• Combine all ingredients in a bowl with 1 tablespoon water; whisk until smooth.

COD SATAY WITH ASPARAGUS

Steps:

• Combine marinade ingredients. Reserve 2 tbsp and marinate cod in the rest (covered, refrigerated) for 24 hours. Spear each piece of fish on a wooden skewer. Place on foil-lined pan and broil until sauce caramelizes, 3 or 4 minutes. Toss asparagus with oil, salt and pepper. Heat a sauté pan (no oil) over high heat, about 7 minutes. Sauté asparagus on all sides; arrange on a plate. Top with cod, drizzle with reserved marinade and garnish with chives. (To evaporate alcohol, increase sake and mirin to 1 1/4 cups each. Simmer until reduced by half and syrupy.)

BASS SATAY WITH ASPARAGUS

Steps:

• Combine marinade ingredients. Reserve 2 tbsp and marinate bass in the rest (covered, in the refrigerator) for 24 hours. Spear each piece of fish on a wooden skewer. Place on foil-lined pan and broil until sauce caramelizes, 3 or 4 minutes. Toss asparagus with oil, salt, and pepper. Heat a sauté pan (no oil) over high heat, 7 minutes. Add asparagus; sauté all sides. Arrange asparagus on a plate. Top with bass, drizzle with reserved marinade, garnish with chives. (To evaporate alcohol, increase sake and mirin to 1 1/4 cups each. Simmer until mixture is reduced by half and is syrupy.)

SATAY PORK WITH OVEN-BAKED TURMERIC RICE

Steps:

• Place satay sauce into a shallow ceramic dish. Add pork. Turn to coat. Cover. Refrigerate for at least 2 hours, or overnight if time permits.
• Preheat oven to 200°C Heat oil in a deep frying pan over medium heat. Add rice and turmeric. Stir until well coated in oil. Add stock. Bring to the boil. Pour mixture into a 6-cup capacity ovenproof dish. Cover. Place onto lowest shelf of oven. Cook for 20 minutes.
• Meanwhile, wipe frying pan clean. Heat over high heat until hot. Add pork. Cook for 1 minute each side. Transfer to a baking tray. Place into oven above rice. Bake both for a further 10 to 15 minutes or until rice is tender and pork is just cooked through.
• Stir shallots and parsley through rice mixture. Spoon onto serving plates. Top with pork and eggs. Serve.

COD WITH GINGER BRAISED ASPARAGUS

Steps:

• Preheat broiler.
• Whisk together egg white and mustard well, until white is no longer stringy. Lightly brush each fillet on one side with the egg mixture. Mix panko and orange zest and sprinkle over top of each fillet. Gently pat down to ensure that the breading adheres to the fish.
• Set the fillets on a baking sheet and broil until golden brown. Turn off broiler and move cod to lowest rack in oven to continue to cook slowly. (When done, fish should be opaque.).
• For asparagus, heat butter, ginger and garlic over medium heat in a large sauté pan. When butter begins to froth and garlic begins to soften, add asparagus so that all spears point the same direction. Season with salt and pour in the orange juice and water. Bring to a boil and cook until liquid has reduced to a glaze.
• Serve cod with asparagus and spoon any remaining glaze on top.

SATAY PORK WITH CRUNCHY APPLE SALAD

Steps:

• Heat grill to high. Mix the peanut butter and sweet chilli sauce together, then season with pepper (the peanut butter is salty enough). Arrange the pork on a baking tray, brush the tops with half the nutty mixture, then grill for 3 mins. Carefully turn the pork steaks over, brush with the remaining mixture, then grill for 3-4 mins more until just cooked through.
• Meanwhile, make the salad by mixing the lime juice, fish sauce and sugar in a bowl. Stir in the apple slices so they are well coated in the dressing, then toss with the coriander and mint. Serve the crunchy apple salad alongside the pork steaks, with jasmine rice on the side.

CHICKEN SATAY WITH PEANUT DIPPING SAUCE WITH GLUCOMANNAN

Steps:

• In large bowl, combine all chicken satay ingredients. Refrigerate for at least an hour - up to 24 hours.
• Preheat broiler. Soak 10 bamboo skewers in water for 15 minutes to prevent from burning.
• Thread marinated chicken onto skewers and place on broiler pan. Broil 3 minute each side until edges are browned.
• Dipping sauce: Immediately before serving, combine all ingredients in a small bowl. Mix until creamy.

BEEF SATAY WITH PEANUT SAUCE

Steps:

• Slice and marinate beef:.
• Arrange beef in 1 layer on a plate and put in freezer 15 minutes to quick-chill (to facilitate cutting). Cut beef across grain into 1/8-inch-thick slices, to make 1-inch-wide strips.
• While beef chills, very thinly slice bottom 6 inches of lemongrass, then mince with a knife, discarding remainder. Finely grind lemongrass and shallots in mini food processor, scraping down side occasionally, until a fluffy paste forms.
• Stir together lemongrass paste, sugar, coriander, turmeric, salt, and cayenne in a bowl until combined well, then add beef strips and toss until coated well. Marinate, covered and chilled, 24 hours.
• Make peanut sauce:.
• Soak chiles in boiling-hot water to cover in a bowl until softened, 30 to 45 minutes. Drain in a sieve, discarding soaking liquid and stems, then mince with a knife (including seeds).
• While chiles soak, gently mash tamarind with hot water (1/3 cup) in a bowl using your fingertips until pulp is softened, then force with a rubber spatula through a medium-mesh sieve into a small bowl, discarding solids. Finely grind fennel seeds in grinder.
• Finely grind peanuts in a standard food processor, being careful not to grind to a butter, then transfer to a medium bowl. Very thinly slice bottom 6 inches of lemongrass, then mince with a knife, discarding remainder. Pulse lemongrass, onion, galangal, ginger, coriander, ground fennel, cayenne, and minced chiles in food processor, scraping down side occasionally, until finely ground.
• Heat oil (3 tablespoons) in a 4-quart wide heavy pot over moderate heat until hot but not smoking, then add onion mixture and reduce heat to moderately low. Cook, stirring occasionally, until onion mixture begins to stick, 5 to 6 minutes. Add coconut milk and bring just to a boil over moderate heat, stirring constantly. Add peanuts, tamarind purée, palm sugar, and salt and simmer gently, stirring constantly, 3 minutes. Purée peanut sauce with water (3/4 cup) in cleaned food processor until the consistency of chunky peanut butter, then cool to room temperature, about 30 minutes. Reserve half for another use. Thread and grill beef: Prepare grill for cooking over indirect heat with medium-hot charcoal (moderately high heat for gas), leaving half of bottom rack free of coals; see "Grilling Procedure." If using a gas grill, see cooks' note, below.
• Meanwhile, thread 2 or 3 pieces of beef lengthwise onto each skewer (discard marinade), bunching meat slightly to leave half of skewer empty (for holding skewer) and transferring as threaded to a large platter. Drizzle beef with oil (1/4 cup) and turn to coat well.
• To cook using a charcoal grill: Put half of satés on lightly oiled grill rack, arranging them with beef directly over coals and empty part of skewers over side with no coals underneath. Grill, turning over once, 2 minutes total for medium-rare. Grill remaining satés in same manner.
• To cook using a gas grill: If grill has 3 burners, do not turn off middle burner; turn off burner closest to you. Put beef over lit burners with empty part of skewers over side with turned-off burner. Grill, covered, turning over once, 2 minutes total for medium-rare. Grill remaining satés in same manner.
• Serve satés with peanut sauce.

SATAY OF BEEF WITH PEANUT SAUCE

Steps:

• Soak the skewers in water while you prepare the marinade.
• Combine the beef with the marinade ingredients in a sip lock bag and seal.
• Gently toss the beef with the marinade in the bag until coated evenly.
• Allow the meat to marinate for 30 minutes.
• (You may marinate the meat overnight if desired) while the beef is marinating, combine the ingredients for the peanut sauce in a saucepan and bring to a slow boil.
• Simmer 4 to 5 minutes, adjusting consistency with more water or peanut butter as needed, and adjusting seasoning as needed.
• Thread a piece of the marinated beef on each skewer.
• Grill or broil the skewered meat, cooking about 3 to 4 minutes per side.
• Serve with the warm peanut sauce.

DUCK SATAY WITH PEANUT SAUCE

Steps:

• Place the sugar, soy, Shaohsing or sherry, star anise, cinnamon, chilli and 100ml water into a pan. Bring to the boil, then remove from the heat and cool. Slice the duck into thin strips, about 5mm wide, and place in the marinade. Leave in the fridge overnight.
• Remove the duck from the marinade. Pour 100ml of the marinade into a small pan along with the peanut butter. Finely chop half the marinated chilli, or pound to a paste using a pestle and mortar, and place in the pan. Cook over a low heat, letting it bubble for at least 5 mins. Add a little water if it starts to dry out. The sauce can be made up to 2 days ahead and kept in the fridge.
• To cook the satay, thread the duck strips onto 20 wooden skewers that have been soaked in water for 1 hr. Mix 4 tbsp of the peanut sauce with the oil and brush all over the duck. Heat a griddle pan until really hot, then cook the duck for about 10 mins, turning until golden all over. You will have to do this in batches, so keep some warm in a low oven or make a day ahead and reheat in the oven. Serve with peanut dipping sauce.

CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• Stir lime juice, soy sauce, brown sugar, garlic and red pepper in medium bowl until sugar dissolves.
• Set 1/3 cup of this marinade aside.
• Slice chicken lengthwise into 1/3 inch thick strips.
• Add to remaining marinade and stir to coat evenly.
• Cover and set aside in refrigerator a minimum of 30 minutes and up to 12 hours.
• Preheat grill.
• Place peanut butter in medium bowl and stir in the reserved 1/3 cup marinade 1 Tbl at a time, until smooth.
• Stir in coconut milk, onion and paprika.
• Transfer sauce to small serving bowl and set aside.
• Drain chicken and discard marinade.
• Weave 1 or 2 slices onto each skewer.
• Grill skewers 7-9 minutes or until chicken is just cooked through and no longer pink in center.
• Transfer skewers to serving platter and serve with sauce on the side, may garnish sauce with cilantro if desired.