Chinese steward Poon Lim is found off the coast of Brazil by a Brazilian fisherman family after being adrift 133 days.
Lim worked as second steward on SS Benlomond, a British merchant ship,
when it was sunk by U-172, a German U-boat, on 23 November 1942. He
soon found an eight-foot (240 cm) wooden raft with supplies. When the
supplies ran low, Lin resorted to fishing, catching seabirds, and rain collection.
On 5 April 1943, Lin was rescued by three Brazilian fishermen as he
neared the coast of Brazil. After his return to the United Kingdom,
Lin was awarded a British Empire Medal by King George VI. After the war,
Lim emigrated to the United States.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chinese Tuna Steaks on the Grill
Categories: Oriental, Seafood, Vegetables, Chilies
Yield: 4 Servings
1 1/2 lb Tuna steak; in 4 pieces
1 ts Salt
1 ts Fine chopped ginger root
1/4 ts Ground white pepper
1 ts + 1 tb cornstarch; divided
2 tb Salted black beans
4 Green onions; w/tops
2 ts Green chilies; sliced
1 tb Water
1 ts Sugar
3 tb Peanut oil; divided use
2 ts Fine minced garlic
1 c Chicken broth or fish stock
Spinach or red-leaf lettuce
- leaves (for serving)
Pat fish dry with paper towels; set aside. Mix salt,
ginger and pepper. Coat both sides of fish with mixture
and rub 1 tsp. cornstarch on both sides of fish. Cover
and refrigerate 30 minutes.
Place black beans in bowl and cover with warm water.
Stir about 2 minutes.
Remove and drain. Discard water. Partially pulverize
beans. Chinese cooks use the back end of their cleaver
handle. Cut 3 of green onions on diagonal into 1" pieces,
remaining one into thin slices (strings). Remove seeds
and membranes from chilies. Cut chilies into very thin
slices. Mix the remaining 1 tablespoon cornstarch, 1
tablespoon water and sugar. Set aside.
[If grilled fish is preferred, grill on charcoal about
4-5 minutes each side or 10 minutes per 1" of thickness,
not too close to coals - otherwise fry in wok]
Heat wok until hot and add 2 Tablespoons peanut oil,
tilting to coat sides. Fry fish 2 minutes or until brown,
turning once. Reduce heat to low, cover and simmer 10
minutes turning after 3 minutes. Uncover and remove from
wok.
Bring wok back up to very hot over high heat. Add the
remaining 1 tablespoon peanut oil, tilt and coat. Add
black beans, chilies, garlic and green onion pieces; stir
fry all for 1 minute.
Add broth/stock and heat to boiling. Stir in
cornstarch/sugar water mixture, stir cooking until
thickened. Add fish steaks turning to coat with sauce.
Heat 2 minutes.
TO SERVE: Line platter with spinach/lettuce leaves, place
fish on bed and garnish top with green onion slivers.
Makes 4 servings
From:
http://www.recipelink.com
Uncle Dirty Dave's Archives
MMMMM
... "I just love Chinese food. My favourite dish is number 27" - Clement Atlee --- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)