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Sep 25, 2006 04:19 PM

Non-Meat recipes for 5 spice powder

I have a jar of 5 spice powder but have no idea what to do with it. I eat seafood but not meat. Any ideas?

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    1. on last night's ep of iron chef, cat cora made a 5 spice bechamel as a sauce for some broiled eggplant w/ mozzarella & some eggplant ravioli (the rav's had kind of a moussaka filling... which can be made w/out the lamb). it looked scrumptious.

      1. Salmon filet. Use the five spice as a rub on the exposed flesh; then pan-sear the fish skin side down for a few minutes and finish in a 400° oven for 5-10 minutes (depending on how thick the fish is) until done to your taste.

        1. My quick and dirty answer- anything sweet that you would add cinnamon to is better with 5-spice. I always poach my pears for my pear almond tarts with cheap ruby prt and 5-spice powder.

          Meaty white fishes can stand up to the 5spice well, too- making a flour dredge with some of the brown stuff for a hunk of halibut, served over a colorful peppers & scallion salad would not be remis.

          I add some to the meats I braise for making soft tacos- I usually am braising pork, but tilapia with some mole and a dash of 5 spice could be pretty good.

          1. Wonder if you could make orange jello with a five spice kick?