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Garlic-Ginger-Soy Syrup
Chicken and Tri-Bell Chow Mein
Banana Leaf
Wrapped Halibut with Zucchini Rice
Wok-Stirred Head-on Shrimp with Leeks
Iris Tsai's Garlic-Ginger-Soy Filet Mignon
with Crispy Rice Cake
WINE NOTES
Harbin Beer: A premium lager with a complex flavor. Brewed
with traditional Chinese and European hops -- has a distinctive hop
aroma, medium body, and clean, crisp taste. One of China’s
northernmost and coldest cities, Harbin is home to extraordinary ice
festivals and China's oldest brewery.
Stony Hill Chardonnay 2002 "50th Anniversary": A beautiful
bright straw color, this chardonnay has mineral and citrus
qualities, with a touch of ripe melon. A rich mouthfeel and some
creaminess.
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Banana Leaf
Wrapped Halibut with Zucchini Rice
Serves 4
- 4 cups day-old rice
- 1 small zucchini, very thinly sliced on
bias (use Japanese mandoline if you can)
- 4 six-ounce pieces center-cut halibut
- 4 12x10 pieces of banana leaf or oiled
parchment paper
- 1/2 cup Garlic-Ginger-Soy Syrup
- Kosher salt and freshly ground black
pepper
- Grapeseed or canola oil
Pre-heat oven to 350 degrees. In a large sauté
pan coated with oil over high heat, sear halibut on one side until a
crust forms, about 2-3 minutes. Remove halibut to a plate. Lay out
the banana leaves and place 1 cup rice in center of each leaf.
Drizzle a little Garlic-Ginger-Soy Syrup over rice, top with a few
zucchini slices and drizzle more Syrup. Place fish on zucchini and
top with more syrup. Wrap the packages tightly by folding over the
long ends of the banana leaf and tucking the short ends underneath.
Use a length of the tough edge of the banana leaf to tie the bundle.
Place bundles on sheet tray and bake in oven for about 12-15
minutes. To serve, place banana leaf package on plate and open
tableside with scissors. Drizzle Garlic-Ginger-Soy Syrup over the
fish, and enjoy.
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