I have made steamed fish before, but this one is for a New Year’s dinner. I will be stuffing this one with “lucky” ingredients. Also, instead of cutting the ginger into match sticks I will be leaving the, as “golden coins,” because that is the way much of Chinese symbolism works; if it looks like the thing, it is the thing.
Tag Archives: fish
This is not going to be a typical blog post for me. I view this blog as a recipe file for my daughters, Miriam and Eilene, which I allow the rest of the Internets peek in on. Today, however, I feel compelled to write a restaurant review. Myr and Eilene already know and love this restaurant, so this post is for everybody else.
South Legend Sichuan Restaurant
If you are ever within 50 miles of Milpitas, California, you must find and eat at the South Legend Sichuan Restaurant. I have mentioned this restaurant before in passing. Yesterday, we had a great meal there that rivaled the best ones we had in more than a year in Chengdu, Sichuan.
I, and my family, do not listen to NPR radio when we are at home, only when we are driving. As we listen to the shows, there are frequently little bits of factoids that must be shared with the rest of the family, usually over dinner. Those conversations always start, “Driving along listening to NPR….”
Tomorrow I am making a French fish soup for which I need fish stock. There may be some store that sells canned fish stock, but it is not around here. It is time to create my own fish stock.
Steamed fish is something we had many times while we were in Chengdu, Sichuan, and in Hong Kong. It is actually a fairly simple recipe. I reconstructed it and I have continued to make it since we come back.
Two weeks ago, Chris asked for Veracruz-style Fish Tacos. He had had these at a restaurant and they claimed that they were just like the ones sold on the beaches of Veracruz, Mexico.
I looked on-line and what my search brought up was many recipes for Fish Veracruz (a baked whole fish smothered in a salsa of tomatoes, onions, green olives and capers. This could be a problem. Myr doesn’t like capers, and none of the girls think green olives belong in a tomato sauce.
I don’t do casseroles, especially tuna casseroles, too many years of church socials growing up. Jan, on the other hand, loves tuna casserole, although she has a problem with its portion control. You cannot take less of the starch and more of the veggies, since everything is mixed together. The other problem with casseroles is that the ingredients do not cook at the same rates. Some things will be under done or others will be way over done. Somewhere there had to be a solution.
Adapted from La Fuji Mama
Eilene’s school break ends tomorrow and she wanted sushi for dinner this Sunday. To make a change up from my usual maki and inari shushi I decided to do Chirashi Sushi, scatter sushi. From what I have read, this is what most Japanese housewives serve at home, partly (I understand) because they are intimidated by the Japanese master chefs who can make the cut maki’s cross section look like flowers or fish. Who knew? I just started making maki back when I was 20 because I liked it and didn’t know that I was competing with anyone.
If you scan through my archive of recipes you may find a number base on Japanese cuisine. There is a reason for this that goes back to my early family life. During the Korean War (back around when I was born), my father was a major in
By itself this dish is a common weekday meal in our house, because it is relatively quick, inexpensive and low fat (if you go easy on the guacamole and cheese). Any leftovers may be used the next morning as either cold fish tacos (still very good) or fried up with eggs for a really tasty omelet. It is also easy to scale this recipe up or down depending on how many people you have, as written it is good for 4 diners. Since I was planning to make Mexican Rice and Refried Beans to go with the tacos I knew that there would be plenty for a Sunday of five hungry people.
Karl’s Aegean Kakavia
Adapted from Jamie Does…
Original recipe calls for potatoes, but I replace it with garlic toast (recipe follows).
Original Note: What’s great about this recipe is that you can use whatever fish you like. Sea Bass, Wrasse, Pickerel, Pollock, Bream or Red Mullet all work well. You could even use lobster if you have it and feel like splashing out! Just talk to your fishmonger and get him to recommend a few of his freshest fish. Greek fishermen make this out at sea, using whatever they’ve hauled into their boat that day, and cooking it in seawater. That’s how I learnt to make this. Because their water is ready salted they don’t need any seasoning at all to achieve a perfectly delicious stew. Genius! Try to use a mixture of fish, so you get all sorts of different flavors and colors in this wonderful stew.