We have taken the very simple peanut sauce that we present today from the
Lucky Peach
cookbook
: 101 Easy Asian Recipes
by David Chang and Peter Meehan.
We have already talked about the first at length, we have recommended his books, his television programs and we have even published some of his recipes.
If he still does not dream of you, it only remains to say that he is an American chef of Korean origin in his early forties, owner of several modern Asian restaurants scattered throughout the United States, Canada and Australia.
His cuisine is uncomplexed and unprejudiced; he mixes with great ease the Asian with the European, the gourmet with the popular, the tradition with the hooliganism. Chang was recognized with several Michelin stars for dishes such as foie gras shavings with canned lychees and pine nut garnish. Another example of his creations is this fideuà, which is halfway between paella and maximum dirtyness and is prepared with crushed ramen instant noodles, chicken and mollusk broth, aioli and paprika in excess. In short, a recipe capable of causing a fulminant myocardial infarction in Valencians and culinary purists in a few seconds.
If David Chang is Don Quixote, Peter Meehan was his Sancho Panza for many years; Cookbook author, former
New York Times
columnist,
and now also former
Los Angeles Times
food editor
. We talk about their relationship in the past because since last summer he was accused of committing authority and sexual abuses in the writing of the Californian newspaper, gentleman Chang has distanced himself from his squire Meehan.
Returning to the recipe for the peanut sauce, in the recipe book it is prepared as a condiment for some satay-style veal skewers, but it is such a versatile dressing that it can be used to accompany almost anything; chicken, pork, white fish, seafood, vegetables and tofu. In fact, we know of more than one father and mother who occasionally use this sauce to camouflage the foods that their offspring dislike the most. There we leave it. But be careful! Peanut butter and peanut butter are not the same product. Peanut butter is usually a processed product that is high in saturated fat because it contains hydrogenated palm-type oils, refined sugars, and salt.
In contrast, peanut butter (also called and labeled peanut paste) is made from just roasted and crushed peanuts.
The first is sold in all supermarkets.
You can buy the second in Latin, Asian and organic stores.
If you can't find it, mash some roasted peanuts until they turn into a cream and you will have it.
Finally, Chang and Meehan propose substituting coconut milk for the hot water in their recipe to give it more creaminess, and it's a total hit.
Difficulty
Easier than convincing your child to eat fish.
Ingredients
For 2 persons
2 clean, skinless sole
Ground hot paprika to taste (optional)
Parsley to taste
1 dash of lemon juice
Olive oil
Black pepper to taste
Salt to taste
For the peanut sauce
2 level tablespoons of peanut butter (about 50 g)
2 tablespoons hot water (or coconut milk)
1 tablespoon soy sauce
1/2 small clove of garlic
Preparation
Peel and finely chop the garlic.
Heat the water or coconut milk in a saucepan or in the microwave.
In a bowl, add the peanut butter, hot coconut milk or water, soy sauce and minced garlic.
Beat with a fork until you get a smooth paste.
If it is necessary to dilute it further, add more teaspoons of hot water one by one.
Heat the iron without oil.
Using a brush or fingertips, brush the sole fillets with oil on both sides.
When the iron is very hot, place the sole.
Depending on its thickness, brown it for three to four minutes on each side or until the meat in the middle turns white.
While the fish is grilled, wash and chop the parsley.
Plate the sole, season with salt and pepper, sprinkle with the paprika and parsley.
Drizzle with lemon juice and olive oil.
Place the peanut sauce on the side and serve immediately.
If you make this recipe, share the result on your social networks with the hashtag #RecetasComidista. And if it goes wrong, complain to the Chef's Ombudsman by sending an email to defensoracomidista@gmail.com
