Recipes: Four ways to use ginger with fish, beef, pork and chicken


Steamed Fish With Ginger And Shiitake Mushrooms

Makes 4 servings

This recipe is layered with umami: fresh shiitake mushrooms under the fish, a mixture of ginger and soy slathered on the fillets, and slices of prosciutto placed on top. Prosciutto may seem like a strange ingredient here, but it’s an easy-to-find substitute for Chinese-style raw ham.

2 tablespoons soy sauce, plus more for serving

2 tablespoons toasted sesame oil

1 tablespoon grated fresh ginger

8 ounces shiitake mushrooms, stemmed

4 cod, haddock or halibut fillets, 6 ounces (about 1 inch thick)

Kosher salt and ground black pepper

4 slices of raw ham

Sliced ​​green onions, optional, for garnish

In a small bowl, mix the soy sauce, sesame oil and ginger. Fill a Dutch oven with about 1 inch of water, then cover and bring to a boil. Arrange the mushroom slices in a steamer basket and place the fillets on top. Season the fish with salt and pepper, then pour all the soy mixture over it. Place a slice of prosciutto on each fillet. Place steamer basket in pan, cover, reduce heat to medium and steam until fish flakes easily, about 10 minutes. Using a wide spatula, transfer the fish and mushrooms to a dish. Garnish with green onions, if using, and serve with additional soy sauce.

Ground Pork with Ginger and MisoConnie Miller/of CB Creatives

Ground Pork with Ginger and Miso

Makes 4 servings

Japanese nikumiso is considered a sauce, garnish, or side dish to accompany rice and steamed vegetables. It’s our riff, and it only takes a handful of high-impact ingredients and a few minutes of cooking to infuse the ground pork with deep, umami-rich flavor. White miso is softer and sweeter than bolder red miso; use whichever you prefer or mix and match if you have both. Serve over steamed short-grain rice, over simply cooked vegetables like roasted eggplant, or even in lettuce leaves.

3 tablespoons chopped fresh ginger

4 green onions, thinly sliced, white and green reserved separately

3 tablespoons of neutral oil

3 tablespoons white or red miso or a combination

1½ pounds ground pork

3 tablespoons mirin

2 tablespoons of soy sauce

Toasted sesame seeds, optional, for garnish

In a 12-inch non-stick skillet over medium-high heat, cook the ginger and green onion whites in the oil, stirring, until fragrant. Add miso and cook, stirring constantly, until lightly blackened. Add the pork, mirin, soybeans and 1/3 cup water, then cook, stirring to break up the meat, until the liquid evaporates and the meat begins to crisp. Remove from the heat and stir in 2 tablespoons of water. Serve sprinkled with green onion leaves. Garnish with sesame seeds, if desired.

Ginger-soya beef with watercressConnie Miller/of CB Creatives

Ginger-soya beef with watercress

Makes 4 servings

This unusual cooking method avoids browning the meat and instead creates flavor by reducing and concentrating a mixture of soy sauce, sugar, mirin, ginger and the juices released by the beef. We serve the beef on a bed of peppery watercress. To simplify preparation, look for pre-washed baby watercress sold in sachets; if not available, baby arugula is a good option. Serve with steamed rice.

1/3 cup soy sauce

3 tablespoons of white sugar

2 tablespoons mirin

3 inches fresh ginger (2 ounces), peeled, quartered lengthwise and thinly sliced

1 pound boneless beef rib or flat iron steak, trimmed and sliced ​​¼ inch thick against the grain

4 oz bag of watercress or 5 oz container of arugula

Sliced ​​green onions, optional, for garnish

In a 12-inch skillet, boil the soy sauce, sugar, mirin and ginger, stirring to dissolve the sugar. Add the beef, reduce to low heat and cook, stirring occasionally and adjusting the heat to maintain a simmer, until the meat releases its juices. Increase the heat to high and cook, stirring, until the liquid forms a light glaze that clings to the meat. Arrange watercress on a platter and top with beef. Garnish with green onions, if desired.

Chicken sautéed with ginger and peanutsConnie Miller/of CB Creatives

Chicken sautéed with ginger and peanuts

Makes 4 servings

The inspiration for this quick stir-fry of chunks of chicken thighs is West African beef suya, or skewers of meat seasoned with spices and ground or chopped peanuts. Stir only occasionally as the chicken cooks so that the pieces brown well, resulting in a richer, deeper flavor in the finished dish.

Serve the chicken with rice and braised greens, and perhaps some fried plantains on the side.

1½ pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces

¼ cup roasted peanuts, finely chopped

1 tablespoon ground ginger

Kosher salt and ground black pepper

2 tablespoons of neutral oil

1 teaspoon packed brown sugar

Juice of 1 lime or lemon

Coarsely chopped fresh flat-leaf parsley or sliced ​​green onions, for serving

In a medium bowl, toss the chicken with the peanuts, ginger, 1 tsp salt and 1½ tsp pepper. In a large non-stick skillet, heat the oil until just smoking. Add the chicken and cook, stirring rarely, until nicely browned and opaque, about 10 minutes. Off the heat, add the sugar and lime juice, stirring until slightly glazed. Season with salt and pepper, then add the parsley.


Christopher Kimball is the founder of Milk Street, home to a magazine, school, and radio and television broadcasts. Globe readers get 12 weeks of full digital access, plus two issues of the print magazine Milk Street, for just $1. Go to 177milkstreet.com/globe. Send your comments to [email protected]


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