... and full of stories, photos, experiences and, of course, Chinese food.
I hope to download the 1,500 plus photos I took in the two weeks I was away this weekend. (It could take all weekend, that's a 4GB card and half a 2gb one, too! The pix with this post actually comes from my trip to Vietnam in 2005.)
Watch this blog for assorted write ups, recipe adaptations and more (I'll probably start with my Shanghai cooking school experience and recipes for what we cooked there.) More to come.
Xi Xi for your patience while I recover from jet lag, catch up in the office and brew myself some more green tea.
To keep you cooking until I post my new recipes here's one I have used and honed throughout the years, inspired by one written by the late Barbara Tropp in her classic The Modern Art of Chinese Cooking.
Fish Steamed with Ginger, Garlic and Black Beans
Serves 4
1 Tbs Chinese rice wine OR dry sherry
1 tsp vegetable oil
1 Tbs soy sauce
1 tsp Chinese or Japanese sesame oil
1 Tbs minced fresh garlic
¼ tsp dried hot red pepper flakes OR a half of one small hot chili, seeded and minced
4 fish steaks, about 1 - 1.5 pounds total, cut about ¾” thick – try salmon or halibut, any stray bones or scales removed
1 Tbs salted Chinese black beans (sometimes called fermented black beans)
2 Tbs fine shreds of ginger peeled
½ of a large red bell pepper, cut into thin matchstick pieces or shreds
¼ cup chopped green onions
Preheat oven to 450 degrees. In a small bowl combine wine, oil, soy sauce, sesame oil, garlic and red pepper flakes. Set aside.
Rip off 8 long strips of aluminum foil and double them up with shiny side facing up. In the middle of each put a fish steak. Stir the wine and soy sauce mixture and dribble one fourth of the wine and soy mixture over each fish portion. Scatter each steak with one fourth of the black beans, ginger shreds, red bell peppers and green onions.
Fold the foil around each piece of fish to make a sealed packet, crimping the ends so no liquid can escape. Place the packets on a baking tray and cook in the oven until the fish is cooked through, about 20 minutes. Serve hot, room temperature or cold. Remember if not serving right away that the fish will keep cooking in the foil packets.
I hope to download the 1,500 plus photos I took in the two weeks I was away this weekend. (It could take all weekend, that's a 4GB card and half a 2gb one, too! The pix with this post actually comes from my trip to Vietnam in 2005.)
Watch this blog for assorted write ups, recipe adaptations and more (I'll probably start with my Shanghai cooking school experience and recipes for what we cooked there.) More to come.
Xi Xi for your patience while I recover from jet lag, catch up in the office and brew myself some more green tea.
To keep you cooking until I post my new recipes here's one I have used and honed throughout the years, inspired by one written by the late Barbara Tropp in her classic The Modern Art of Chinese Cooking.
Fish Steamed with Ginger, Garlic and Black Beans
Serves 4
1 Tbs Chinese rice wine OR dry sherry
1 tsp vegetable oil
1 Tbs soy sauce
1 tsp Chinese or Japanese sesame oil
1 Tbs minced fresh garlic
¼ tsp dried hot red pepper flakes OR a half of one small hot chili, seeded and minced
4 fish steaks, about 1 - 1.5 pounds total, cut about ¾” thick – try salmon or halibut, any stray bones or scales removed
1 Tbs salted Chinese black beans (sometimes called fermented black beans)
2 Tbs fine shreds of ginger peeled
½ of a large red bell pepper, cut into thin matchstick pieces or shreds
¼ cup chopped green onions
Preheat oven to 450 degrees. In a small bowl combine wine, oil, soy sauce, sesame oil, garlic and red pepper flakes. Set aside.
Rip off 8 long strips of aluminum foil and double them up with shiny side facing up. In the middle of each put a fish steak. Stir the wine and soy sauce mixture and dribble one fourth of the wine and soy mixture over each fish portion. Scatter each steak with one fourth of the black beans, ginger shreds, red bell peppers and green onions.
Fold the foil around each piece of fish to make a sealed packet, crimping the ends so no liquid can escape. Place the packets on a baking tray and cook in the oven until the fish is cooked through, about 20 minutes. Serve hot, room temperature or cold. Remember if not serving right away that the fish will keep cooking in the foil packets.
I don't make steamed fish oten enough, but I love the way it turns out- deleicate and moist. I will have to try this recipe.
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