Living close to Whole foods store has been such a blessing. I feel like a kid in a candy store when I am there. Yes, it does hurt the wallet a bit but the fresh produce, organic meat and seafood makes it so worth it.
I picked up a chunk of Alaskan Cod in this particular visit with the plans of flash frying it usual herbs and spices.
But on returning home,one look inside the refrigerator, I changed my mind. We are going Asian fusion today baby...
To start off, took out my big pot..filled it half way with water, added dark soy, brown sugar,lemon peel, scallions,sliced green chili, ginger, garlic..smashed up and a bruised stalk of lemon grass..To this broth, I dropped the fillet of Cod and set it up on the back burner on slow fire for the fish to poach.
Its to be noted, that I am not a nit picky cook. I just go with the flow and rarely follow any specific recipes or measure my ingredients. Its all pretty by trial and error or by eyeballing. So if you are looking for me holding your hand and spoon feeding you recipes that you can blindly follow, you are looking at the wrong blog.
For me cooking is a spiritual experience, something I turn to when I am stressed, sad, angry, happy..in other words, it helps me through every emotion. And I feel, like really really feel my food, My kitchen space is my temple. I cannot and will not turn it into a mechanized thing. So, most recipes you find here will be more in a story telling format than a regimented recipe style. I however, will always explain steps and ingredients very well.
So, now that's out of the way, so let's see what I did next.
Fish is poaching away, so I pull out my forever go-to packet of frozen veggie mix from, Whole foods again...its an all in one mix for pilafs ...there is chopped beans and carrots, corns, peas and fava beans. This is a MUST HAVE in my freezer.
Out came some brown rice, chopped up some scallions, garlic and green chillies. Yea, I love my food spicy..
In a pan, I sauteed the garlic, scallions and chillies in olive oil, then added a cup full of my mixed veggies, cooked this for a bit, then added the rice and added double the quantity of chicken stock, covered and allowed it to slow cook itself.
The fish by now is done. Did the knife test, piercing it through the center. When it goes through clean, without any resistance, know that the fish is cooked.
Used a broad flat based wooden spoon to gently remove the fillet, allowing all the liquid to drip off and placed it on a serving dish. Strained out the intense, boldly flavored stock and put it back on medium to high flame to reduce and thicken it. For added zing, poured a couple of spoon of rice wine vinegar, a drop of sesame oil and some honey..to get that sweet n sour balance. It thickened out in no time.Drizzled this on top of the fish fillet.
Rice is done, spooned it out and served it on a fish platter..hahaha. Toasted some sesame seed and scattered over the fish and rice.
Voila, we are in Asian tonight. Some Sake would probably been perfect with this meal...but then the jury is still out on that beverage here.
Bon Apetit!!!
I picked up a chunk of Alaskan Cod in this particular visit with the plans of flash frying it usual herbs and spices.
But on returning home,one look inside the refrigerator, I changed my mind. We are going Asian fusion today baby...
To start off, took out my big pot..filled it half way with water, added dark soy, brown sugar,lemon peel, scallions,sliced green chili, ginger, garlic..smashed up and a bruised stalk of lemon grass..To this broth, I dropped the fillet of Cod and set it up on the back burner on slow fire for the fish to poach.
Its to be noted, that I am not a nit picky cook. I just go with the flow and rarely follow any specific recipes or measure my ingredients. Its all pretty by trial and error or by eyeballing. So if you are looking for me holding your hand and spoon feeding you recipes that you can blindly follow, you are looking at the wrong blog.
For me cooking is a spiritual experience, something I turn to when I am stressed, sad, angry, happy..in other words, it helps me through every emotion. And I feel, like really really feel my food, My kitchen space is my temple. I cannot and will not turn it into a mechanized thing. So, most recipes you find here will be more in a story telling format than a regimented recipe style. I however, will always explain steps and ingredients very well.
So, now that's out of the way, so let's see what I did next.
Fish is poaching away, so I pull out my forever go-to packet of frozen veggie mix from, Whole foods again...its an all in one mix for pilafs ...there is chopped beans and carrots, corns, peas and fava beans. This is a MUST HAVE in my freezer.
Out came some brown rice, chopped up some scallions, garlic and green chillies. Yea, I love my food spicy..
In a pan, I sauteed the garlic, scallions and chillies in olive oil, then added a cup full of my mixed veggies, cooked this for a bit, then added the rice and added double the quantity of chicken stock, covered and allowed it to slow cook itself.
The fish by now is done. Did the knife test, piercing it through the center. When it goes through clean, without any resistance, know that the fish is cooked.
Used a broad flat based wooden spoon to gently remove the fillet, allowing all the liquid to drip off and placed it on a serving dish. Strained out the intense, boldly flavored stock and put it back on medium to high flame to reduce and thicken it. For added zing, poured a couple of spoon of rice wine vinegar, a drop of sesame oil and some honey..to get that sweet n sour balance. It thickened out in no time.Drizzled this on top of the fish fillet.
Rice is done, spooned it out and served it on a fish platter..hahaha. Toasted some sesame seed and scattered over the fish and rice.
Voila, we are in Asian tonight. Some Sake would probably been perfect with this meal...but then the jury is still out on that beverage here.
Bon Apetit!!!
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