I had a bunch of fish in the freezer and veggies from my garden that I wanted to use up. This is what I came up with, and it tasted real good. :) The cool thing about this recipe is that you don't even have to defrost your fish before cooking!
Total Time: About 20-30 minutes prep
Yield: 6 servings
Source: Self
Ingredients:
Steps:
Wow! Great way to use up all those garden veggies.
This is probably delicious but how is it even remotely Asian? Only the sesame seeds provide a hint of Asian cuisine. It doesn't even use sesame seed oil, soy sauce, scallions or ginger -- all staples of Asian cuisine, especially soy sauce. And none of those vegetables are Asian. I bet most people in Asia have never eaten crookneck squash, zucchini or American okra (Chinese okra is mushy but not gummy).
Editor's Note: We have modified the title and removed the word "Asian".
I agree this is not Asian in any way. But that's an easy fix. Just remove "Asian" from the name when copying the recipe.
Editor's Note: We agree and have removed "Asian" from the title.