Malaysian Barbecue-Glazed Grouper, Brown Rice, and Cucumber Salad with Garlic and Ginger

by Jennifer

This dinner was delicious and great for summer;  quick to put together, light, and the salad is very refreshing.  The longest thing is marinating the onions for the salad, which takes an hour;  get those going and then do something else for a bit, say, like make a vodka tonic and check your e-mail, which is what I did…. Dinner serves 4.

Malaysian Barbecue-Glazed Grouper 

I’m fairly certain this recipe comes from Cooking Light magazine, and it calls for halibut, which I couldn’t get, but the grouper substitution came out well.  Depending on the thickness of your fish, you may need to cover the pan after searing the first side to help it cook through faster.  Serve with brown rice.

  • 1 – 1 1/2 lbs halibut, grouper, or other firm white fish
  • 1 TBS neutral oil
  • 1 TBS fresh lemon juice
  • 1 TBS fresh orange juice
  • 1 TBS honey
  • 1 1/2 tsp rice vinegar
  • 1 1/2 tsp hoisin sauce
  • 1 tsp fish sauce
  • 1/2 tsp chile paste with garlic
  • 1/4 tsp cornstarch

Heat oil in a large skillet over medium to medium-high heat;  add fish and cook, turning once, until cooked through (fish flakes easily), about 10 minutes total.

Meanwhile, combine remaining ingredients in a small saucepan and bring to a boil over medium-high heat.  Boil for 20 seconds,

then brush glaze over fish;  repeat with remaining glaze after you’ve placed fish on dinner plates.

Cucumber Salad with Garlic and Ginger 

This recipe, from Yotam Ottolenghi’s Plenty, called for red onion which I didn’t have, so I substituted a small Vidalia onion;  he also has you mash the garlic and ginger with a mortar and pestle, again which I didn’t have, so I finely chopped them both.  It was still fantastic.

  • 3 TBS rice vinegar
  • 2 TBS neutral oil
  • 2 tsp sugar
  • 2 tsp toasted sesame oil
  • 1 small red or Vidalia onion, thinly sliced
  • 1 1/2 inches fresh ginger, peeled and finely chopped
  • 2 large garlic cloves, finely chopped
  • 1 tsp Maldon sea salt
  • 1 1/4 – 1 1/2 lbs cucumbers
  • 1 TBS toasted sesame seeds
  • 3 TBS chopped cilantro

Whisk together vinegar through sesame oil;

add the onions, mix well, and let sit at room temperature for an hour.

Slice the cucumbers lengthwise, and use a spoon to remove the seeds.  If they’re large, slice each half lengthwise, then slice crosswise at an angle, cutting the cucumbers into about 1/4” pieces.

Place cucumbers, remaining ingredients and onions with their marinade in a large bowl and toss well to combine.  Let the salad sit for 10 minutes, then stir well before serving.

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