“The Asian Grill,” by Corinne Trang
(Chronicle Books, $22.95)
Corinne Trang is one of the most reliable authors of Asian cookbooks we know, and her new, perfectly timed book promises to bring her sure touch to our summer table. We’re confident that, by Labor Day, “The Asian Grill” will be splattered with fish sauce and curry paste.
The spectacular photos are mouthwatering. Chapters on equipment and how to stock an Asian pantry (including definitions of many less-familiar ingredients) will have you ready to grill at the drop of a briquette. Trang’s recipes are clearly written and easy to execute.
You won’t find a recipe until page 39, and that’s the first of 21 condiment recipes. The breads and fruits-and-vegetables chapters combined have only 22 recipes. With just five desserts and four beverages, the last chapter seems a little skimpy, although something tells me the cucumber lemonade will have a solid place in my warm-weather repertoire.
Trang’s recipes will freshen your interest in this most basic of cooking methods. The recipes go together quickly, once you’ve got your pantry up to speed, so such good food can appear on your table even on the busiest weeknight.|
Robin Mather Jenkins, Chicago Tribune
Sweet Miso-Marinated Fish
From Corinne Trang’s “The Asian Grill,” serves 6-8.
Ingredients:
1/2 cup shiro-miso (white miso)
3 tablespoons sake
3 tablespoons mirin (sweet sake)
1/3 cup sugar
Mackerel fillets, each halved crosswise on the diagonal, or 2 pounds cod, hake, or haddock, cut into 8 equal pieces
Vegetable oil for brushing
Directions
In a medium bowl, whisk together the shiro-miso, sake, mirin and sugar until the sugar is completely dissolved and the marinade is smooth.
Place the fish and marinade in a resealable gallon plastic bag. Squeezing out the air, seal the bag. Holding on to the ends, shake the bag to coat the pieces evenly with the marinade. Refrigerate the fish for 24 to 48 hours, turning the bag over every 2 hours or so.
Prepare an indirect fire in a charcoal or gas grill. Brush each piece offish with oil on all sides. Grill fish skin side down first, until golden crisp and cooked through, 2 to 3 minutes per side.
