And here we are at a 'other part of me that using foods such as ginger and soy sauce, outside the tradition of Italian cuisine.
Ginger now it is very easy and well known are its antioxidant properties . A large glass of hot water with the juice of fresh ginger, drunk before meals encourages and stimulates digestion. Soy sauce replaces the salt as well as to give a strong and defined.
2 swordfish steaks
the peel of an untreated lemon
sliced \u200b\u200b1 clove of garlic a small bunch of parsley
scissors
extra virgin olive oil 1 tablespoon toasted sesame seeds satin
2 tablespoon soy sauce 400g salted soy
spinach 1 tablespoon extra virgin olive oil juice centrifuge
2 cm fresh ginger root
Put on a plate from the edge of the sword up the steak with some olive oil, the 'garlic into thin slices, lemon zest, cut into julienne strips, parsley and marinate at room temperature for at least an hour.
Meanwhile cook the spinach to steam and arrange them in two dishes.
Season with a teaspoon of extra virgin olive oil and the juice of ginger root. (Be careful because it is very spicy, I recommend you start with a teaspoon and then add more if necessary).
Do not add salt!
After the marinating time of a heated frying pan or grill and when hot Lie down and brush the fish with the marinade sauce only.
Cook for no more than four to five minutes per side, depending on thickness of steaks, remembering that it is better that the fish remain in pink instead of white and dry!
Before you remove the fish from the pan, sprinkle with a dash of soy sauce, then season with the sesame seeds and place it in the dial plate with spinach.
Finished with garlic, parsley and lemon peel and if you want, with more soy sauce.
ps Please do not salt anything because soy sauce is very salty.
When you marinate the fish or meat, and there is oil in the marinade, do not put them in a refrigerator at low temperatures because the oil tends to solidify and will not get the desired effect.
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