I'm passionate about cookbooks, and after exploring countless titles, I’ve set high standards for those I want to cook from. A standout addition to my collection is Spicebox Kitchen: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes. What caught my attention is the impressive background of its author, Linda Shiue. Dr. Shiue is a distinguished chef and physician, crafting recipes designed to nourish both body and mind.
This book emphasizes the potent anti-inflammatory benefits of spices, featuring vibrant flavors that promote health and vitality.
You've likely heard the saying, “Let food be thy medicine.” It suggests that nutrition plays a vital role in achieving health and preventing illness. Dr. Shiue tests this philosophy with her 175 vegetarian and pescatarian recipes. I love how she takes readers on a culinary journey, today sharing how to use healing ingredients from Asia right at home. Keep reading for her tips and a delicious recipe for Miso-Glazed Salmon.
*images by Michelle K. Min for Spicebox Kitchen: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes
Excerpted from SPICEBOX KITCHEN: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes by Linda Shiue, MD. Copyright © 2021. Available from Hachette Go, an imprint of Hachette Book Group, Inc.
Imagining myself in Taipei, I can feel the humid air, hear the market sounds, and smell street food being prepared. Asia, with its diverse countries and cultures, offers a vast array of cuisines. While I can't cover everything, I aim to share some of my favorite flavors and recipes from the region. Some of the dishes I learned from my family in Taiwan, while others come from my time spent living and working in various Asian countries.
My parents came to the U.S. from Taiwan in the mid-1960s as graduate students, eventually settling in rural Long Island, where I enjoyed a carefree childhood. Growing up as the only Asian family in town, I often found it challenging to access the flavors of my heritage. To enjoy Taiwanese dishes, we would either make long trips to Chinatown or fly home. Consequently, I became more accustomed to Italian and Jewish cuisines than Asian food, leading my mother to learn how to cook our favorite dishes with limited resources.
In college, I explored Asian American culture and cuisines from various countries, including China, Korea, Japan, India, and Thailand. Studying abroad in Singapore allowed me to discover more flavors across Southeast Asia. My experiences in different countries deepened my appreciation for spices, acidity, and fermentation, shaping my culinary interests.
These recipes are not strictly traditional; they reflect modern interpretations of the flavors that have stayed with me. Many are plant-based versions of familiar dishes, designed to be lighter and healthier. As you cook, I hope you feel a connection to the diverse cultures that inspired these recipes. As we say in Taiwan, chiàh-pn?g! (Let’s eat!)
Essential Ingredients for Asian Cooking According to Dr. Shiue:
Spices
- chili peppers
- cinnamon
- cloves
- furikake
- ginger
- gochugaru
- dried orange peel
- sesame seeds
- Sichuan peppercorns
- star anise
Sauces
- Fish sauce (Thai nam pla, Vietnamese nuoc mam, or Filipino patis)
- chili sauce
- gochujang
- hoisin
- mirin
Herbs
- cilantro
- green onions
- Thai basil
Fats
- canola, grapeseed, or peanut oil
- coconut oil
- toasted sesame oil
Acids
- rice vinegar
- black vinegar
- lime
Try Dr. Shiue’s Miso-Glazed Salmon Recipe:
Prep Time
10 minutes
Cooking Time
10 minutes
Recipe Category
This method yields a quick and flavorful salmon dish. Any extra glaze can be stored in the refrigerator for later use on tofu, eggplant, or other veggies.
Ingredients
- Cooking spray
- 1 tablespoon sesame seeds
- 2 tablespoons white miso paste (reduced-sodium preferred)
- 2 tablespoons mirin (Japanese sweet rice wine)
- 1 tablespoon reduced-sodium soy sauce or tamari
- 1/2 teaspoon fresh ginger, grated
- 1 tablespoon water (if necessary for thinning the glaze)
- 1 pound skin-on, center-cut salmon fillet, cut into 4 pieces
- 2 tablespoons thinly sliced scallion
Directions
- Set the oven rack in the upper third and preheat the broiler.
- Cover a small baking sheet with foil and apply cooking spray.
- In a dry skillet, toast sesame seeds over low heat, stirring until fragrant (about 3-5 minutes). Set aside.
- In a small bowl, combine miso, mirin, soy sauce, and ginger, whisking until smooth. Add water if needed to achieve a pourable glaze.
- Arrange salmon fillets skin side down on the baking sheet and brush with the miso mixture.
- Broil salmon 3 to 4 inches from the heat until the center is opaque (about 6-8 minutes).
- Serve salmon on plates, garnished with toasted sesame seeds and sliced scallion.
