Spring
is going to come this year, isn’t it? In a way I’m sorry when the cold weather
retreats, because that means the end of rich soups and stews. But it also means
the beginning of fresh vegetables and grilling and all manner of other good
things. It’s a fair trade.
Anyway,
as I watched yet another Nor’easter roll through recently, I found myself
craving something that was not full of cream and butter and all that good bad
stuff. I had a nice piece of pollock in the refrigerator (you could use any
firm-fleshed white fish for this, like cod or hake), and I was thinking of
something light and flavorful.
Many,
many years ago, I gave my not-yet-husband a wok for his birthday. We have used
it often over the years (and it shows). It came with a steamer tray, which we
have not used over those years (I had
to peel off the original label to use it here). Then I settled into one of
those “what if?” moods.
Let’s
give the fish some flavor. So I made a very simple marinade (the amounts will
vary depending on the size of your fish—you can start with a tablespoon of each
of the liquids—but not the sesame oil!):
Soy
sauce
So
I sliced the onion, and spread the slices over the steamer tray. Then I sliced
the garlic and the ginger very thinly and added those. I drained the wood ear shreds
(reserving the liquid) and scattered those over the top. Then I cut lengths of
the green onion and made a layer of those.
The
fish emerged moist and flavorful. I served it with white rice and the
vegetables from under the fish. And maybe it smelled just a little like spring.
The next Museum Mystery, coming June 2014
Sherry
A
dash of sesame oil (not too much!)
Sliced
lemon grass (if you happen to have any)
Peanut
oil
Freshly
ground pepper
I
rubbed that into the fish and let it sit while I sliced other things. What did I have? Garlic. Ginger. An onion.
Green onions. Nice bright flavors.
Then
I found a bag of dried wood ear fungus lurking in my pantry. You have to soak
that in boiling water for a bit before you use it, but that’s easy.
Shredded wood ear |
I
laid my fish filet (I happened to have one piece, but you could do it with
individual serving-size pieces) over the sliced vegetables. I poured an inch or
two of boiling water carefully around the side, and added the reserved wood ear
liquid. Then I covered the wok and set it over a low flame for about ten
minutes (time will vary according to the thickness of the fish).
Ready to steam |
Brilliant!!!! I had to laugh when you mentioned that you had some wood ear fungus lurking in your pantry......don't we all???!!! Thanks so much for a recipe using fish on a Friday. Some of us do not eat meat on Fridays and more people give up meat on Friday during Lent.
ReplyDeleteMmmm, sound delicious Sheila. Except I'd skip the fungus:)
ReplyDeleteI'm always looking for ways to cook fish since we don't eat nearly enough of it. This looks great! And I hear you about the soups and stews. Will miss those when the heat hits but I, too, am looking forward to grilling and hitting the farmer's market.
ReplyDeleteLovely recipe, Sheila. I admit I felt a bit faint over the dried ear fungus, but recovered to admire this recipe. Looking forward to trying it.
ReplyDeleteHugs,
MJ
Sheila - Gorgeous dish. I love that you made the fish with a wok that's seen you and your husband through years of marriage--and that you just peeled the label off the steamer. (In fact, you reminded me that I have a kitchen utensil I bought last year and have yet to take it out of its packaging; perhaps it's time!) Back to that fish, great timing for a Friday in Lent, and I love all the spring flavors. Thanks for sharing this elegant recipe and have a delicious weekend.
ReplyDelete~ Cleo
Brilliantly conceived and executed. Thanks
ReplyDeleteBeautiful fish. I love a simple recipe like this. Thanks, Sheila.
ReplyDeleteDaryl / Avery
I'm for anything that smells like spring! Our daffodils are in full bloom, so at least it looks like spring, even if it's cooler than I'd like.
ReplyDeleteThis is a great idea. I haven't used my wok in years. You've inspired me, Sheila!
~Krista