Monday, May 2, 2011

Day 119

A Lesson in cooking with different fats and oils in Asia and Africa.  We produced Bang Bang Ji Si (Bang Bang Chicken), Som Thum (green papaya salad), Mongolian Beef, Chinese Style Scallion and Ginger Steamed Cod and Shrimp, and Aloo Paratha (potato filled flatbread). 

The Chinese style steamed cod was so simple and delicious.  You can use this method on a wide variety of seafood and vegetables. If you don't own a bamboo steamer basket you can use any standard steam basket (you know, the ones that sit in some of your larger pots). Simply cut a piece of fish, top it with salt, pepper, slivered ginger, scallions and a dash of soy sauce. You can sit it directly in the steamer or on a bed of vegetables (IE shitake mushrooms, bok choy, etc) and then just cover and let it steam for a few minutes until it begins to flake and the fish is opaque in color. While your fish is steaming heat some peanut or macadamia nut oil (or any other oil of choice) in a separate pan until it starts to smoke (which means its SUPER HOT). Once you pull the fish out spoon a bit of the hot oil over the fish so that it can flash cook the ginger and scallions. Once you add the hot oil the air will fill with intense aromas of soy, ginger, and scallions. Your dish is complete. Serve with veggies and rice of choice. 

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