On 01-26-19 23:56, Jim Weller <=-
spoke to Dave Drum about radish pods <=-
If you ever come across Hilsa, try it. It is Bangladesh's national
fish and very tasty. It's in the shad and alewife tribe of the
herring family. The flesh is quite oily and very flavourful, but
subtle and sweet tasting compared to herring, with a soft texture
and a great mouth feel. It is also very bony with numerous small
fine bones so one must pay close attention while eating it.
Oily can be a bit of a put-off for us, unless very very fresh. Soft
texture is a big strike against it. But you totally lost it for us with
the very bony and numberous small bones. SO, no thanks.
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Teriyaki Fish
Categories: Main dish, Seafood, Appetizer, Microwave
Yield: 3 servings
3/4 c Soy sauce
1/2 c Sugar
1 ts Grated fresh ginger root
1 Clove garlic,
-peeled and crushed
1/4 ts Monosodium glutamate (opt)
3 ts Sake (Japanese rice wine) or
Cooking sherry
1 1/2 lb Fish fillets
1. In a shallow, 2-quart, heat-resistant, non-metallic baking dish
combine soy sauce, sugar, ginger root, garlic, monosodium glutamate
and sake. Stir to combine well. 2. Place fish fillets in sauce
mixture and marinate for 1/2 hour. 3. Heat, uncovered, in Microwave
Oven for 9 minutes basting occasionally with sauce.
Serves 3 to 4
From _The New Deluxe Sharp Microwave Oven Cookbook_
MMMMM
... Shipwrecked on Hesperus in Columbia, Maryland. 01:52:07, 28 Jan 2019
___ Blue Wave/DOS v2.30
--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)