Culinary Creations - Ginger


  • Ginger rhizome & ginger powder

     

    Ginger is the pungent spice from the rhizome or underground stem of the plant. While most people would happily scoff down strips of it with that juicy xiao long bao or a bowl of fish porridge, I am one of those that have placed it in the same category as cinnamon (which I wrote about in a previous post) and coriander, amongst others.

     

    So what about this spice makes it amazing? Ginger has long been associated with alleviating symptoms of gastrointestinal distress, motion sickness including dizziness, nausea, vomiting, and cold sweating. It is also believed to contain phenomenal anti-inflammatory properties, particularly for those with osteoarthritis or rheumatoid arthritis.


  • Leaves of the ginger plant

     

    While it is not something for me, it is essentially a staple spice in many households. It is also easy to whip up a simple dish with it. How about cooking some Barbecued Ginger Fish Steaks for your loved ones this week?


  • Recipe extracted from Heritage Garden Plants and Recipes by Daniela C. Zappi

     

    Barbecued Ginger Fish Steaks

      Ingredients:
    6 (2.5 cm thick) fish steaks, such as halibut, red-snapper, salmon, tuna or swordfish
    4 garlic cloves, crushed
    3 tbsp soy sauce
    1 tbsp rice wine vinegar or dry sherry
    3 tbsp vegetable oil
    2 tbsp sugar
    2 tbsp minced fresh ginger

    Serves 4-6 people
      Method:
    1. Place the fish in a glass or ceramic bowl. Mix marinade ingredients and pour over the fish.
    2. Marinate, covered for 2 hours, turning once. If using a barbecue, arrange charcoal to one side of the grill and light. When the charcoal becomes covered with grey ash, oil the grill rack to prevent sticking. Use the less hot part of the barbecue. Otherwise, use the oven-grill in its maximum temperature.
    3. Place the fish steaks over or under the grill, cook 4 minutes on each side, brushing with the remaining marinade. To test if the fish is ready, press thumb on fish.
    4. It should be firm, not too soft (undercooked), and not hard to the touch (overcooked). Discard the remaining marinade.

  • This article is part of our Culinary Creations series.


Written by: Beverly Ho, Senior Manager (Volunteers, Programming)
In her down time, Beverly can be found immersed in craftwork and gardening, or eyes glued to a thriller/ sci-fi movie/ novel! She enjoys cooking, singing, photography, gaming on her PS4 and just that bit of simple sports… since the limbs are now a lot less flexible with age.

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