• Lunar New Year - 04

    From Dave Drum@1:229/452 to All on Sat Jan 21 17:03:08 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Steamed Whole Fish w/Dried Tangerine Peel & Fennel
    Categories: Seafood, Citrus, Herbs, Wine
    Yield: 3 servings

    MMMMM---------------------DRIED ORANGE PEEL--------------------------
    3 Tangerines; washed, dried
    2 tb Sugar

    MMMMM----------------------------FISH---------------------------------
    1/4 c + 2 tb vegetable stock
    6 Star anise
    1 Bulb fennel; halved
    - lengthwise, thin sliced,
    - fronds reserved
    3 lb Whole fish (porgy or black
    - bass); scaled, gutted
    1/2 ts Kosher salt; more as needed
    3 cl Garlic; minced
    2 Scallions; whites minced,
    - greens thin sliced
    1 Pc (1") piece fresh ginger;
    - peeled, minced
    2 tb Extra-virgin olive oil
    10 g Douchi (fermented salted
    - black soybeans)
    2 tb Sake
    2 tb Shiro (white) soy sauce
    Steamed rice; to serve
    Chile oil; to serve

    PREPARE THE TANGERINE PEEL: Using a microplane, finely
    grate the peel of the tangerines and reserve (do not
    include any white pith).

    In a small saucepan, add 1/4 cup water and the sugar;
    bring to a boil. Add the tangerine zest and remove the
    pot from the heat. Let cool.

    Using a slotted spoon, remove the tangerine peel to a
    parchment-lined baking sheet; spread into a thin layer.
    Let rest until dry, a few hours or overnight.

    PREPARE THE FISH: In a medium skillet, add the vegetable
    stock, star anise, half of the fennel, and a pinch of
    salt. Cook, stirring occasionally, over medium-high
    heat, until the fennel is softened slightly and the
    liquid has evaporated, about 6 minutes. Remove and let
    cool slightly.

    Place the fish on its side and open the belly-flap.
    Season the cavity and outside of the fish all over with
    ½ teaspoon kosher salt. Sprinkle the inside cavity of
    the fish evenly with the minced garlic, ginger, scallion
    whites, and douchi. Fill the cavity with the cooked
    fennel.

    Line an extra-large steamer basket or insert with a
    piece of parchment paper and brush the paper with the
    olive oil. Carefully transfer the fish on top. Pour the
    sake and white soy sauce into the center of the fish.

    In an extra-large pot that can fit the steamer and the
    fish, add enough water to reach 1 inch up the sides of
    the pot; bring to a strong simmer, then add the steamer
    with the fish. Cover the pot with a lid or tight-fitting
    piece of heavy-duty aluminum foil and let steam until
    the flesh is white throughout, 15 minutes.

    On a large platter, add the rice. Add the fish to the
    platter, using two large spatulas or gloved hands to
    carefully remove it from the parchment paper. Garnish
    the dish with the remaining fennel, the sliced scallion
    greens, the dried tangerine peel, and fennel fronds to
    taste. Serve with steamed rice and chile oil.

    By: Jonathan Wu

    RECIPE FROM: https://www.saveur.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... "You will remember well any time you forgive and forget" Franklin P. Jones

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