Asian Radish, Steamed
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 radish (s), approx. 800 g
- 2 teaspoons curry paste
- 3 tablespoon ghee / clarified butter
- 2 teaspoons ginger, finely chopped, fresher
- 1 clove (s) garlic (preferably young, also more)
- 2 tablespoon soy sauce
- 2 teaspoons sugar
- 2 tablespoon vinegar, rice vinegar (or white wine vinegar, then less)
- 1 teaspoon black cumin
- Lemon juice
- Coriander greens, (alternatively parsley or chives)
- possibly chilli
Print Recipe
Pin Recipe Instructions
- Peel the radish, halve lengthways (quarter large specimens) and slice.
- Heat the curry paste with the ghee in the pan (not too long, otherwise it can get bitter) and add the radish.
- After a short frying time, add the garlic, ginger and sugar.
- Deglaze with the soy sauce and rice vinegar and cook until done (total cooking time about 10 minutes, depending on the desired firmness).
- Season to taste with a little lemon juice, possibly sugar, soy sauce. If desired, chilli from the mill (or powder).
- Serve with herbs and black cumin.
- Fits as a starter or as a side dish to fish or pan-fried meat.
- Also very good cold as a salad.
- As a substitute for curry paste, you could also try spicy curry and additional cumin - but the taste is a little different.
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