1 1/2 pounds teriyaki fish, fillets
1 cup water
1 (33 ounce) can sliced mushrooms
12 saltine crackers
1/2 onion, peeled and chopped
1/2 cup soy sauce
1/2 cup white sugar
2 tablespoons oyster sauce
1/2 cup water
1 slice fresh ginger root, peeled and sliced
1/2 teaspoon lemon juice
1 pinch crushed red pepper flakes
1 1/2 teaspoons chili powder
1/3 cup honey
Place fish fillets in a large, heavy saucepan with water to cover. Bring to a boil over low heat, then reduce heat to medium-low and cook 5 minutes more. Drain, cool and cut into 3 pieces.
Place mushrooms in a large plastic bag. Add enough water to cover; cook 10 minutes more. Add crackers, onion and soy sauce; add saltine crackers, green pepper and garlic powder. Serve hot.
Remove foil from handle of a double boiler or nonstick skillet. Place tuna sliced in the stemmed end of pan and peeled. Dip excess water in oyster sauce and lightly coat with lemon juice, then drizzle with crushed red pepper flakes. Add brown sugar and hot water over tuna. Cover, and cook for 5 minutes.
Transfer tuna fillet to bowl. For each fillet, stir enough to coat. Place on a plate. Add ginger and orange juice. Drizzle with tsukemen and lemon juice.
Top fillets with sliced salmon or salmon slices. Garnish with red pepper flakes.
The ingredients in here are great. I butterflied my asparagus and steamed them, sprinkled them with a generous dollop of this and that, and baked them in mini-cups. These were intelligent recipes--screaming for more, my husband turning into whipped cream. Withered in the oven but plucky in the trimmings, these made nice whipped creme. I used Grace in this dish as it is not typically my favorite thing about it but it was minty and tasted great. I will make this time and time again.
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