Quoting Michael Loo to Ruth Haffly <=-

Double cheeseburgers, Los Angeles-style
4 shiso or sesame (perilla) leaves
Roy Choi via Food & Wine

Roy Choi is that Korean taco food truck guy right?

Japanese shiso and Korean perilla are very closely related. But
perilla is not sesame. For some reason Koreans sometimes refer to
perilla as "wild sesame" though. Sesame leaves are edible though.

I don't have access to red or green shiso or perilla so I make do
with a blend of mint, basil and lemon thyme.

This dish calls from mint and is very low carb.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Asian Fish Packets (Le Colonial)
Categories: Vietnamese, Fish,
Yield: 4 Servings

3/4 c Coconut milk, light
2 tb Fresh ginger root, minced
1 tb Sugar
1 tb Lime juice
1 ts Fish sauce, Asian
3/4 ts Salt
4 x 6 oz Sea bass or grouper
-fillets, skinned
4 ts Mint leaves, minced

The fillets should be the same thickness so they cook in the same
amount of time. The packets can be prepared several hours ahead and
refrigerated until ready to cook.

Combine coconut milk, ginger, sugar, lime juice, fish sauce and salt
in small dish.

Center each fillet on aluminum foil and bring up sides of foil close
to edges of each fillet. Top each fillet with 3 tablespoons coconut
milk mixture and sprinkle with 1 teaspoon mint. Fold together edges
of foil to make 4 airtight packets.

Place packets in single layer on baking sheet. Bake at 450 degrees
until fish is cooked through, about 18 minutes for 1-inch-thick
fillets. Serve hot, at room temperature or chilled.

Each serving: 252 calories; 595 mg sodium; 109 mg cholesterol; 14
grams fat; 7 grams carbohydrates; 25 grams protein; 1.21 grams
fiber.

Based on a dish from Le Colonial, An Indochinese restaurant in St.
Barth's in the French West Indies.

Recipe by: Abby Mandel

Posted by Pat Hanneman

MMMMM



Cheers

Jim


... Champagne is for weddings, graduations or if you're thirsty.

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