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Tropical Fruit Soup

Selected fruits of choice, julienne or cubed
3 T Sugar
Juice from 5 Oranges
Juice from 1 Lemon
3 ea Star Anise
1 Stalk Lemon Grass

In a separate bowl, lay some fruit on the bottom arranging them to your liking. In a pre-heated saucepan, take sugar and sprinkle on the surface till caramelized. Pour orange and lemon juices in stirring well. Throw in star anise and lemon grass, heat and stir well. Drain through a strainer into a pot or large bowl and let cool. It is suggested to place bowl over a bed of ice to cool faster. Add some sliced fruit to soup and stir. When cooled, pour soup over fruit in the prepared bowl and serve. 

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Poached Onaga With Aromatic Ginger Broth

8 oz Onaga fillet
3 oz Fennel, julienne
4 oz Chicken Broth
1 oz Ginger, julienne
Salt & Pepper to tast
1 T Garlic, minced
1 ea Round Onion, julienne
1 ea Tomato, julienne
1 t Saffron
1/4 lb Baby Bok Choy
3 oz Shiitake Mushrooms
1 T Green Onions, chopped

Heat chicken broth and some water (just enough to taste) in a saucepan or wok. Add fennel, ginger, salt and pepper. Drop the fish in the broth and let sit. Add onion and tomato. Stir well. Next, sprinkle saffron over mixture and add bok choy, mushrooms and green onions. When cooked, remove fillet from pan and place in a serving dish, then arrange vegetables and broth around and over the fish. Serve.