Sea-Salted Ling Fillet with Puree Tomato and Balsamic Vinegar Sauce
Ivy Ng - President of Hong Kong Nutrition Association, said "The silky texture of fish fillet can be preserved without adding oil? Try soaking it in boiling water. Serve vegetables with balsamic vinegar. Bon appetit!"
Ingredients (Serve 2):
| Ling Fillet | 2 pieces (about 160 gm, 4 taels) |
| Lettuce | 4 leaves |
| Red Capsicum | 1 ring |
| Yellow Capsicum | 1 ring |
| Asparagus | 2 stalks |
| Olive Oil | 2 teaspoons |
| Garlic (minced) | 1 1/2 tablespoons |
| White Shimeji Mushroom | 3 pieces |
| Fresh Shittake Mushroom | 3 pieces |
| Fresh Tomato Puree | 1/4 bowl |
| Mint | 1 sprig |
| Balsamic Vinegar | 1 tablespoon |
Seasonings:
| Salt | 1/2 teaspoon |
Cooking Method:
| 1. | Season fish fillets with sea salt, set aside. |
| 2. | Place cooked asparagus, red and yellow capsicum over lettuce. |
| 3. | Heat oil in a wok, saute minced garlic, then add mushrooms and stir-fried until aromatic, season with sea salt and transfer to the lettuce. |
| 4. | Bring water to boil, then reduce heat to low. Soak fish fillet for 4 minutes until cook through. Transfer to the plate and pour fresh tomato puree over. Garnish with mint and serve with balsamic vinegar. |
This recipe is provided by Tsui Wah Restaurant
Extract from the CookSmart Issue 5
