Subj : Lunar New Year - 04
To   : All
From : Dave Drum
Date : Sat Jan 21 2023 17:03:10

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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