Adapted, by our standards heavily, from https://www.bonappetit.com/recipe/soy-and-ginger-steamed-fish
feeds 4 (we doubled everything except for the fish (made 1.5x the fish), and fed 6)
Fish
1 lb skinless fish fillet (we used cod, which was on sale. My guess is that it would be better with black bass. would also work with salmon). Cut into about 4 even portions.
1 4x3" piece dried kombu (optional)
1 Tbsp. mirin (sweet Japanese rice wine)
¼ large head of Napa cabbage, stems thinly sliced crosswise
4 oz. shiitake stems ripped off and cut into quarters
1 4" piece ginger, peeled, a quarter cut into thin slices, the rest finely diced.
6 cloves garlic, finely diced.
1 Tbsp. toasted sesame oil
4 scallions, thinly sliced
in small pot, combine kombu, sake, soy sauce, mirin, and the ginger slices. Bring to a boil, and then bring heat to low and cover.
Meanwhile, saute the ginger and garlic and a quarter of the scallions in a large pan on medium heat (we used a 10" cast iron with high sides, a dutch oven would also work. Anything that can handle 3-4" of height and that has a cover). We used about a Tbsp coconut oil, but you couldn't taste it in the end, so whatever oil you want is probably fine.
After a few minutes, add in cabbage and stir until the ginger/garlic mixture is more or less evenly distributed. Add mushrooms and stir until it starts to wilt, about 10 minutes. Turn heat to lowish (I used 2 on our 1-10 scale), add in broth (removing the kombu and ginger), and then place fish portions over, not touching. Cover.
The fish should cook in about 10-15 minutes (the recipe says 10, ours took 15 although we didn't get a good seal). Drizzle sesame oil over it and serve.
Quinoa (makes about 3 cups cooked, which feeds 6ish as a side)
1 cup quinoa
2 cups water
2 eggs
2 cloves garlic, finely diced
2 scallions, thinly sliced
2 tbsp soy sauce (roughly)
dash hoisin
1 tsp sesame oil
1 tsp gochujang (if not feeding to babies)
a thin slice of butter (a tsp, roughly)
First toast the quinoa (dry): add it to a medium-hot pan (that has a cover) and stir it around until all of the quinoa is hot (but not burnt!). Turn heat to high and add in the water, with a dash of salt, stir to make sure nothing is stuck to the bottom. Once starts to boil, stir again, cover, and turn heat to low.
13 minutes later it should be relatively fluffy. There should only be a tiny bit of water left in the pan, but that water is the enemy: drain the quinoa using a fine mesh strainer (you will not get much.). Return quinoa to the dry pan (turn off the heat) and cover for 5ish minutes: this last step steams the quinoa and makes it fluffy.
I then made fried-rice style quinoa: I made scrambled eggs with the garlic sesame oil, and butter, then added the quinoa, soy sauce, hoisin, scallions, and gochujang, stirred it until it was all combined, and then let it sit until the fish was ready.
feeds 4 (we doubled everything except for the fish (made 1.5x the fish), and fed 6)
Fish
1 lb skinless fish fillet (we used cod, which was on sale. My guess is that it would be better with black bass. would also work with salmon). Cut into about 4 even portions.
1 4x3" piece dried kombu (optional)
2 Tbsp. sake
2 Tbsp. soy sauce1 Tbsp. mirin (sweet Japanese rice wine)
¼ large head of Napa cabbage, stems thinly sliced crosswise
4 oz. shiitake stems ripped off and cut into quarters
1 4" piece ginger, peeled, a quarter cut into thin slices, the rest finely diced.
6 cloves garlic, finely diced.
1 Tbsp. toasted sesame oil
4 scallions, thinly sliced
in small pot, combine kombu, sake, soy sauce, mirin, and the ginger slices. Bring to a boil, and then bring heat to low and cover.
Meanwhile, saute the ginger and garlic and a quarter of the scallions in a large pan on medium heat (we used a 10" cast iron with high sides, a dutch oven would also work. Anything that can handle 3-4" of height and that has a cover). We used about a Tbsp coconut oil, but you couldn't taste it in the end, so whatever oil you want is probably fine.
After a few minutes, add in cabbage and stir until the ginger/garlic mixture is more or less evenly distributed. Add mushrooms and stir until it starts to wilt, about 10 minutes. Turn heat to lowish (I used 2 on our 1-10 scale), add in broth (removing the kombu and ginger), and then place fish portions over, not touching. Cover.
The fish should cook in about 10-15 minutes (the recipe says 10, ours took 15 although we didn't get a good seal). Drizzle sesame oil over it and serve.
Quinoa (makes about 3 cups cooked, which feeds 6ish as a side)
1 cup quinoa
2 cups water
2 eggs
2 cloves garlic, finely diced
2 scallions, thinly sliced
2 tbsp soy sauce (roughly)
dash hoisin
1 tsp sesame oil
1 tsp gochujang (if not feeding to babies)
a thin slice of butter (a tsp, roughly)
First toast the quinoa (dry): add it to a medium-hot pan (that has a cover) and stir it around until all of the quinoa is hot (but not burnt!). Turn heat to high and add in the water, with a dash of salt, stir to make sure nothing is stuck to the bottom. Once starts to boil, stir again, cover, and turn heat to low.
13 minutes later it should be relatively fluffy. There should only be a tiny bit of water left in the pan, but that water is the enemy: drain the quinoa using a fine mesh strainer (you will not get much.). Return quinoa to the dry pan (turn off the heat) and cover for 5ish minutes: this last step steams the quinoa and makes it fluffy.
I then made fried-rice style quinoa: I made scrambled eggs with the garlic sesame oil, and butter, then added the quinoa, soy sauce, hoisin, scallions, and gochujang, stirred it until it was all combined, and then let it sit until the fish was ready.
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