Using a mandolin, thinly slice one large zucchini on a diagonal, then set aside. Separately, heat 2 tsp neutral vegetable oil in a large wok, then add 1 clove garlic (microplaned) and 1 tsp anchovy paste. Sauté until fragrant, then add 1 Tbsp mirin and the zucchini ribbons. Mix well, and sauté until zucchini is cooked. Sprinkle with toasted sesame seeds, then serve. This recipe is from Chef Judy Joo and available here: http://judyjoo.com/recipe-landing/seafoods/steamed-ginger-infused-sea-bass-with-zucchini/ (Apr. 2016)
Cooking Adventures 