Ginger Fish - Le Creole

Ginger Broth yields 3 quarts

¼ cup sesame oil

3 cups julienned yellow onion

1/3 cup minced garlic

½ cup tomato paste

1 cup white wine

3 tbsp. ground ginger

½ cup fish sauce

1-1/2 cup green onions

1 cup soy sauce

1-1/2 cup orange juice

2 qrts. Water

2 tbsp. shrimp base

2 tbsp. sugar

¼ cup sambal chile paste


Saute onion in sesame oil until translucent

Add garlic and sauté for 2 more minutes

Add tomato paste and stir constantly for 5 min.

Deglaze with white wine and cook for 5 min. to allow alcohol to cook out.

Add fish sauce, soy sauce, sambal, oj, water and ginger and bring to a boil.

Reduce heat and allow to simmer for 20-30 min to reduce by a 1/3.

Add sugar and adjust seasonings if necessary.

Strain through chinois and store in cooler.

Cabbage mix

1 tbsp. Sesame oil

¼ cup sliced red onion

½ cup sliced mushrooms

1.5 cup sliced napa cabbage

1 oz. crabmeat

Salt, pepper, and sugar to taste

Sauté onion and mushrooms in sesame oil until tender.

Add cabbage and sauté for an additional 2-3 min until wilted.

Add crabmeat and seasonings.

Remove from heat.