Update my dinner status, I'm making this tonight.
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Process chopped cucumber in a food processor just until smooth, stopping once to scrape down sides. Pour mixture through a large cheesecloth-lined wire-mesh strainer into a bowl, discarding pulp. Stir in 1/2 cup vinegar and salt. Bring sugar and water to a boil in a saucepan over medium heat, stirring often. Remove from heat, and stir into cucumber liquid mixture. Set aside. Combine soy sauce and next 5 ingredients; brush over fillets. Place fillets in a lightly greased 13- x 9-inch pan; sprinkle with sesame seeds. Bake at 450? for 10 to 12 minutes or until fish flakes easily with a fork. Arrange fillets and sliced cucumber evenly into 4 pasta bowls. Spoon cucumber liquid mixture evenly into each dish. Drizzle with a small amount of Ginger Vinaigrette: Ginger Vinaigrette: Process ginger and garlic in a food processor until smooth, stopping once to scrape down sides. Add vinegar, soy sauce, honey and dried red pepper; process 30 seconds. With processor running, slowly pour oils through food chute, blending just until smooth. Yield: 1/2 cup. *English cucumbers are found sealed in plastic wrap in the produce section. NOtes: Anne Quatrano and Clifford Harrison of Bacchanalia restaurant in Atlanta often feature Asian dishes on their menu. Recipe by: Southern Living Posted to MC-Recipe Digest V1 #1035 by Suzy Wert on Jan 23, 1998
