Friday, July 31, 2009

Procrastination and Ginger-Steamed Fish

I've done quite a bit of baking and cooking and visited a couple of restaurants since my last post. I've been meaning to post, but I just keep putting it off. Procrastination. Not just in doing schoolwork, but even in easy hobbies such as this blog. I suppose I just need to get into the habit of it. I'll first start out with the first thing I made since my last post.

Seafood really isn't my thing, except for fish. While up at the University last year, I would make an effort to go to the dining commons when they said they would have their Japanese Ginger Baked Fish. There are some things that the dining halls do right, and this was one of them. I can't remember exactly how it tasted, but the sauce was good in that dark salty way, and the fish was tender. I wanted to reproduce it at home.

The dish at the dining hall was usually served with rice. If you know me, I would usually choose rice over noodles just because it makes everything easier to eat. You just toss everything together, shove a spoon in, and you get a neat round of everything in the dish. With noodles, you have to pick at everything separately because things don't stick as well. Despite my pickiness, I had been wanting to use up my soba noodles I bought a couple years back. I still had 3 bundles left and thought it would go all right with the dish since it's Japanese.

The recipe is Ginger-Steamed Fish with Stir-Fried Veggies. I replaced zucchini with broccoli and doubled the sauce so I could marinate the fish in it as well. I also, thanks to my mom's help, mixed chopped ginger with the fish to give it more of that warm flavor. My mom was such a big help. I could never have cut everything as skillfully and quickly as she did. If I had done everything myself, I probably wouldn't have eaten that night until 10 pm! In the end, the fish came out SUPER juicy because I steamed it in a bowl inside the steamer. It came out in a pool of its juices mixed with the sauce and ginger. Each bite released the flavorful liquid, which was reinforced with the sauce in the vegetables. It was all right with the noodles, which were a bit too slippery. Next time, I think I'll stick with rice.

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