Getting better each time and pretty easy. I don’t think I need to buy sliced bread anymore and it makes great french toast.
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Mrs. Catface wanted me to post this after I mentioned that ya’ll are into shakshuka. This isn’t quite that, but it’s in the same vein.
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With the times being what they are, with one shopping trip per week, and the weather being what it is, where stews, casseroles and other dishes that generate lots of leftovers are undesirable to cook in the heat, we have become out-of-phase old school Catholics, with fish pretty much every Saturday, our shopping day. This week was barramundi, and yesterday’s dish was made with crispy skin and an herb butter buerre blanc, previously shown. The double filet from Costco was big enough for two full dinners, so we did it again but naturally wanted something different. A preparation that came to mind was Chinese New Year style steamed fish. Traditionally, it’s be a whole fish, but it is not the lunar new year, and we are not beholden to tradition. So, barramundi fillet on a bed of green onions, topped with some ginger slices and steamed for 8 minutes.
Finely chop some more green onions, ginger, garlic, and cilantro. Add some soy sauce, shaoxing wine, fermented bean chili paste, and the juice from the steamed fish. Saute briefly in some vegetable oil with a dash of toasted sesame oil.
!
And plate.
There are almost as many versions of this recipe on the internet as there are Chinese grandmothers, so I was taking some ideas from a lot of places. I hadn’t seen using the fish juice in the sauce before, but I decided to try it. I was afraid the sauce might taste watery, but it was amazing. We’ll be making this again.
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Makes me feel not-so-great about my dinner that consisted of half a bag of takis followed by the other half an hour later.
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Looks good! I’ve never had pacherri before, is it just slightly bigger rigatoni?
So not quite as good as the worst chocolate chip cookie then? Your bread a few posts down looks amazing though.
This looks so good.
Just an FYI our lord and savior Kenji released a children’s book Every Night is Pizza Night, presumably aimed at picky toddlers. I preordered it when I bought The Food Lab and got it the other day. I will say it’s legitimately a good children’s book and he was saying it was close to the top of the NY Times bestseller list so if you want to support him now would be a good time!
I made traditional Carnitas tonight. 2 pounds of pork shoulder + 2 pounds of lard + 1 cup of water + all the other goodies for flavor. Water ends up condensing out and the lard crisps up the exterior at the end of the 2 hours. Unbelievable turnout. Elote salad as an extra.
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Looks good. Where the hell are you that you can tolerate braising meat? I sure as hell won’t in this heat wave.
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Pretty sure it’s french toast.
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How hot is it where you are? Here in Glorious Soviet Ontario it is currently 68F. We’re roasting a chicken.
We’ve cracked 100 F today in the South Bay.
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It is.
72 degrees here in the Midwest!
Upper 70s here in NH. No need for A/C today.
I roasted marinated sirloin tips in the oven. Served the medium rare slices over rice and steamed broccoli.
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Your citizenship forbids you to speak in Fahrenheit. Jeeze, did they teach you anything in school there? 
I’m trying to be inclusive for the buffoons that live south of us.
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