Asian radish, steamed

Ingredients for 4 servings:

• 1 radish(s), approx. 800 g
• 2 tsp curry paste
• 3 tbsp ghee / clarified butter
• 2 tsp ginger, finely chopped, fresh
• 1 garlic clove(s) (preferably young, more if desired)
• 2 tbsp soy sauce
• 2 tsp sugar
• 2 tbsp vinegar, rice vinegar (or white wine vinegar, then less)
• 1 tsp black cumin
• lemon juice
• Coriander leaves (alternatively parsley or chives)
• possibly chili

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

tastes unusual (good)

Peel the radish, halve lengthwise (quarter large ones), and slice. Heat the curry paste with the ghee in a pan (not too long, or it can become bitter) and add the radish. After briefly frying, add the garlic, ginger, and sugar. Deglaze with the soy sauce and rice vinegar and sauté until tender (a total cooking time of about 10 minutes, depending on the desired firmness). Season to taste with a little lemon juice, sugar, and soy sauce. Add freshly ground chili (or powder), if desired. Serve with herbs and black cumin. Perfect as a starter or as a side dish with fish or pan-fried meat. It also tastes great cold in a salad. As a substitute for curry paste, you could also try using hot curry with some cumin, although the flavor will be slightly different.