Sunday, January 10, 2010

Here Fishy, fishy!

I love cupcakes, really love em but as much as I wish I could live off of just cupcakes alone (though some of you would probably disagree with my statement lol)I can't. Before going live with this blog I had told a few friends about it and that I would be sharing recipes too. I was cooking way before I was baking and I love doing both almost equally.

So, back to the topic. Fish.

Fish...pretty lil things, what's the connection? I was recently having a conversation with my neighbor, Arnie (who is a local personal trainer) in regards to eating healthy. Most people think that eating healthy equals having to eat bland tasting, boring looking foods. I beg to differ! We talked about fish and it inspired me to make something and prove the cynics wrong. Mind you, I haven't really cooked fish in a while just because I don't like the smell but when I made this dish my apartment did NOT smell like fish, it smelled delicious!

I found the recipe here. I altered it a bit though (like I usually do with all recipes I find)

6 5-ounce po striped bass, halibut or any flaky white fish ( I used about 1/2 lb. of cod that I cut into 4 pieces)

6 1/4-inch-t peeled fresh ginger (I just eyeballed the peeled ginger and put the biggest fish on the thickest/biggest fish)

1/4 cup minced peeled fresh ginger i love ginger so I used just a little bit more.

1/4 cup chopped garlic

1/4 cup sesame seeds

2 tablespoon grapeseed oil, or canola oil

2 tablespoon toasted sesame oil

1/4 cup reduced-sodium soy sauce

2-3 scallions, thinly sliced, for garnish

*my addition*
1 Tbsp of Honey
1/2 Tbsp of sugar

Step 1
To prepare fish: Bring 1 to 2 inches of water to a boil in a pot large enough to hold a two-tier bamboo steamer. (If you don’t have a steamer, improvise by setting mugs upside down in a large pot and resting a large heatproof plate on top.) Put a heatproof plate in each of the steamer baskets. Place 3 portions of fish on each plate with a slice of fresh ginger on top. Stack the baskets, cover and set over the boiling water. Steam the fish for 7 minutes per inch of thickness.

Step 2
To prepare sauce: Meanwhile, combine minced ginger, garlic and sesame seeds in a small bowl. Heat grapeseed (or canola) oil in a medium skillet over medium-high heat. Add the ginger mixture and cook, stirring, until fragrant, 1 minute. Add sesame oil; allow the mixture to get hot. Add soy sauce (be careful, it will splatter a bit) and sugar and honey and cook for 1 minute more or till sugar is dissolved.

Step 3
Transfer the fish to a deep platter. Discard the ginger slices. Pour the sauce over the fish and garnish with scallions.

Voila! Easy Peasy! I'm sure that you would want something else to go with this simple but oh so flavorful dish, am I right? I served mine with some jasmine rice (brown rice would be ok too but I love the flavor and smell of jasmine rice and it really accentuates the flavors of the fish) and steamed stir-fry vegetables seasoned with just a dash of salt and pepper.

The "pretty" part is in the presentation :) Go ahead and dig in!