alteRecipes.com recipe
derived from
Jeffrey Alford & Naomi Duguid's Dai grilled fish
Beyond the Great Wall, pp. 222-224
| 1. | salmon fillet | 10 oz. salmon fillet cut from the fat end |
| salt | to taste | |
| 2. | cilantro leaves and stems | ¼ cup |
| scallions | 1 cup chopped | |
| red pepper flakes | 1 teaspoon | |
| pork | 3 Tablespoons fat and lean |
|
| salt | to taste |
1. Rinse and dry the fish, pick out any pinbones with a needle-nose pliers, lightly salt the flesh side of the fish, and let it stand on the counter while you make the stuffing.
2. In your food processor, process the stuffing ingredients to a rough mixture.
3. Grease (or cover with foil and then grease) a baking sheet, make a layer of the stuffing roughly the same shape as the piece of fish, then top the stuffing with the fish, skin-side up.
4. Broil the assemblage under a broiler till both the fish and the stuffing are cooked through, roughly 10 minutes.