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Monday, April 4, 2011

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.  


2 comments:

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

    ReplyDelete

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