Saturday, September 16, 2006
Seared and Steamed
This is Halibut, done Kung Pao-style. It is from The Big Bowl Cookbook, one of my favorite sources for Chinese recipes. The technique with the fish is to sear one side for a nice brown crust, flip it and add the sauce mixture and some water. Cover and let the fish finish cooking gently. Then remove the fish from the pan, keep warm, and reduce the sauce. The sauce is spectacular, sweet and hot. It is comprised of soy sauce, sake, hoisin, and chile sauce. There are slivers of chile, ginger and bamboo shoots. I didn't get a perfect brown crust this time because I wasn't paying attention as well as I could have been. But it was all good anyway. This is served with jasmine rice and sauteed swiss chard - not the deadly spinach.