July 2nd
 

theresa albert - my friend in food

 

Asian Poached Seafood

asian slaw

I am always looking for fast ways to make fish delicious.  This meal was one that came together out of necessity based on what I had in the fridge. Yup. Lame, lazy become great in 10 minutes flat.  The Asian flavors really set the slaw off nicely and the mango in the poaching liquid came out almost like a pickle for garnish.

Serves 4

Prep time: 10 minutes

Poaching:

2 cups water

1/2 cup sake

1 tsp black pepper

pinch chili powder

1/2 tsp sea salt

1 whole unripe mango (who doesn’t have one of these that they don’t know what to do with?)

1 pound salmon or rainbow trout fillet

 

Slaw:

6 cups nappa cabbage

1 cup sprouts

2 tbsp sake or rice vinegar

1 tbsp sesame oil

1 tsp chili or hot sauce

pinch sea salt

 

To poach:

Use a large, low skillet and fill it with just enough water to cover the fish.  Add sake and seasonings and bring to a boil.  Peel and slice mango thinly. When it comes to a boil, slip mango and fish into water and turn heat down. Simmer until fish is cooked through 6-10 minutes depending upon the thickness and size.

 

Slaw:

Slice cabbage thinly, toss with sprouts and dressing.

 

Serve together!

Theresa Albert

Theresa Albert

I love food, try to watch my weight, know more than I want to about healthy living (sometimes I wish I knew less so I wouldn’t feel so guilty when I stumble), am a daughter, sister, friend, mom and wife who worries and scurries the meals onto the table. It is for all these reasons that I completed my nutrition, RNCP designation, wrote my book, hosted my Food Network show, consult with food companies to urge them to get it right (or at least better), constantly write about it, research it, all of this so I can cut through the nutrition and food “news” clutter. Happy to share with friends!

 

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