I love Chinese food.
I love shopping for ingredients in Philadelphia’s Chinatown or at my local HMart. I spent 7 hours scrubbing and oiling and baking my authentic Chinese cast iron wok into non-stick perfection. I nearly wept when I finally found a bulk source for Szechuan peppercorns locally. A cup of Dragonwell tea makes me feel settled and whole and relaxed and it’s tastes so, so good with a little bit of honey. Good tea is never cheap, but a little bit is always good.
I have a couple of Chinese cookbooks in my bookcase and they really come from opposite ends of the “Let’s All Learn How To Cook Chinese Food At Home!” spectrum.
“Ladies and gentlemen! Here in the right corner we have Eileen Yin-Fei Lo, who just might chop off your finger with a meat cleaver if you use canned water chestnuts in one of her recipes! The author of ten cookbooks, who wants you to make your own shrimp stock and wants you to know that you suck as a cook if you don’t add pork to your soup stock, and the winner of multiple awards and honors, she’s ready to take down…”
“Martin Yan! The PBS audience favorite for almost 30 years and another multiple culinary award winner! Who believes that if you don’t want to make your own sauces it’s okay! And that you can buy really good spring rolls in your supermarket! And that fresh is always better when you can. If Yan can take her down, so can you!”
This baked fish recipe is split down the middle from both sides and it keeps it’s Asian roots at the same time. This is my take on a recipe from a Moosewood Cooks At Home recipe, and you can get the ingredients at your local supermarket. The original recipe served only two, but this one will serve four…or provide two with a great lunch for the next day.
We like this with jasmine rice and some spring rolls that we get from the local supermarket.
- 3 scallions, chopped
- 2 Tbsp. of vegetable or peanut oil
- 1 Tbsp. of fresh ginger, minced
- 2 garlic cloves, pressed
- 1 Tbsp. soy sauce, preferably tamari
- 1 Tbsp. sesame oil
- 1 good tsp. chili garlic paste or sriracha sauce
- A couple of good grinds of fresh pepper…black, white or Szechuan
1 – Mix it all together and set it aside.
Incidentally, make a bunch of this, put it into a glass jar and stick it in the fridge for a couple of months. It’ll keep just fine for other things, too.
- 1 1/2 pounds of sturdy greens (bok choy, Shanghai choi, Swiss chard, mustard greens), sliced thinly
- 3 carrots, trimmed, peeled and cut into matchsticks
- 1 pound of mushrooms, wiped clean, stems trimmed and sliced thinly
- 1 lb. of firm white fish fillets, cut in 4 pieces. Tilapia, snapper, cod or halibut would be great
- Preheat the oven to 450°.
- Oil a 13 x 9 baking dish. Place half of the greens on the bottom. Add the carrots and the mushrooms.
- Add the rest of the greens, and then place the fish on top.
- Pour the sauce over the fish and then cover the baking dish tightly with foil. Put the pan into the oven and check it after it’s been in there for about 15 minutes or so. If the fish and veggies look like they’re about done (check to see if they are), that’s enough. Pull them out of the oven and let them sit, covered, for a few more minutes. If not, give them a few more minutes.