Skip to main content

HOT Asian Spiced Fish and Cabbage Stir Fry

I will start this post with a disclaimer: unless you REALLY like hot and spicy food, you may want to modify this recipe a bit. It met with good reviews at our house, but also trips to the fridge for milk midway through the meal.
The cabbage I bought all the way back for Stuffed Cabbage Soup was still kicking, and starting to bug me by it's ever present position in the produce drawer, so I knew I wanted to include it for dinner.  A few quick google recipe searches later, and I settled on an easy stir fry.  In a saucepan with a lid went the thinly sliced cabbage (about a third of a head), and two carrots cut into ribbons with the vegetable peeler.  A couple tablespoons of water, some rice wine vinegar, and a dash of soy sauce, and steamed for about 5 minutes until slightly tender but not at all mushy.  Mushy cabbage is a bad thing.
Meanwhile, preheat your broiler. 
One of the things I really enjoy about cooking fish is how fast it is, 10 minutes in the oven and dinner is ready.  This is especially good when you don't start cooking dinner until 8:30.  
Prepare the glaze for the fish.  I used the other half a pound of cod.  This was about equal parts ground fresh chili paste and soy sauce.  I think next time I would decrease the chili paste a bit and maybe add in a sweet flavor that would caramelize under the broiler.  Orange marmalade or maple syrup might work.  In any case, I poured the glaze over the fish (really almost finished with that stupid tin foil roll!), and broiled for 10 minutes.


For serving, I garnished with a drizzle of toasted sesame oil, sliced green onions, and sesame seeds.  And sriracha, because no amount of heat is enough for me.
And then I really wished I had ice cream to soothe my fiery mouth.  


Labels:

Comments

  1. *jackie*April 4, 2011 at 1:03 PM

    Annie, that's beautiful.

    ReplyDelete
  2. AnnApril 4, 2011 at 1:21 PM

    @*jackie* Thanks, J. I thought the presentation was restaurant worthy, if I do say so.

    ReplyDelete

Post a Comment

Popular posts from this blog

My big sister and the egg sandwich that might cure her cancer

I usually like to keep things light hearted here At Home With Ann.  Simple recipes, awkward jokes, toddler antics and kitchen fiascos.  But we all experience times in life when we are thrown for a loop and face something that stops us in our tracks.  I, like a classic control freak, tend to keep things to myself.   Everything is under control, see? My house is clean, dinner is cooked, the dishes are done, I'm on schedule, I blow dried my hair, I don't need help.  See?  See?   But this time it's not about me, it's not something I can control, and wishing it away won't actually make it go away. Me, my Mom and Sarah last Summer Three years ago my sister, Sarah, was diagnosed with a form of leukemia called AML (acute myeloid leukemia).  My reaction was typical.  This happens to other people.  Not my 33 year old sister who lives by the ocean, gets tons of fresh air and exercise, and eats healthier than anyone who has ever entered Whole...
10 comments
Read more

Peanut Sauce Spaghetti Squash Bowls

I know, it's been a while. Turns out wrangling three little boys doesn't leave a lot of time for recipe writing and food photos. We still eat, though, and pretty well! Mostly I share quick recipes and meals on my Facebook page At Home With Ann , so please follow me there! I love spaghetti squash as a substitute for pasta. It's healthy, way lower in carbs and higher in vitamins.  It's also easier to prep than zucchini noodles, and I think it stands up to hearty sauces better.  I simply stab it with a sharp knife a few times, and roast it in a 400 degree oven for an hour, or until a knife easily slides through the skin.  Let cool, cut open, discard seeds and shred with a fork.  Spaghetti squash with meatballs is in our regular dinner rotation, but there is often a lot of leftover squash.  This easy vegetarian dish is a perfect quick dinner or lunch, and if your kids don't go for the peanut sauce, there is plenty of cut veggies for them to eat. Peanut Sauce Spa...
Post a Comment
Read more

Not Really Engagement Chicken

There is an urban legend of the Engagement Chicken , a dish that if made for your boyfriend, he will be so impressed with your domestic skills he'll propose. I've been married for a year and a half, so I'm not putting it to the test, but I thought it might be a good way to make my first attempt at roasting a whole chicken.  After research, I decided to take aspects of recipes from  Ina Garten , the  Pioneer Woman , and good old Joy of Cooking  . The first step of making roast chicken is by far the hardest.  You have to remove the neck and innards and rinse the raw bird.  Because he is a good person, my husband did that part for me while I covered my eyes and ran out of the kitchen. After it was all clean and patted dry with paper towels, I stuffed a halved lemon and 4 cloves of garlic inside, and coated the entire chicken with olive oil.  After coating with oil, I sprinkled liberally with salt, pepper, sage, and thyme. The best part is that th...
5 comments
Read more