Influences (or Why I Write the Way I Do)

Natalie Goldberg (free-flowing writing)
Clarissa Pinkola Estes (wild woman writing)
Jane Hutchison (direct-to-the-point writing)
Ernest Hemingway (simple words writing)

Saturday, July 2, 2011

Braised Trout an Snowpea Shoots

Braised fish, or here, braised trout, is one of the easiest dishes to cook.  This recipe is from Connie Veneracion.  All you have to do is mix 3 tbsp of organic soy sauce and 3 tbsp of honey in a wok with about 2-3 cups of water (I use the standard cup in rice cookers. Adjust water level with the size of the fish but don't overdo it. The water should just be below the fish's belly).  On the side, chop ginger into thin slices and place some inside the fish's belly. Once the mixture boils, place the fish in the middle, including the remaining ginger slices.  Cover the pan and simmer for about 30min under low heat (No. 2 for electric stoves). Refrain from opening the lid as the fish will cook on its own (just make sure there is enough water,so it won't dry out).  After 30min, take off the lid and garnish the fish with chopped coriander. You may also put fresh chili if desired. To thicken the sauce, sprinkle with a little psyllium.  If you're eating these with veggies like snowpea shoots (above), all you have to do is cook the veggies in the sauce (after removing the fish) for about 2min until crispy green.  The remaining sauce can be stored in a small bottle (refrigerated for at most 5 days) as 'stock' in cooking or adding flavor to blanched veggies.

This dish works for fish with tasty flesh like tilapia, bangus and trout.  I like trout because of its pink tender and tasty flesh.  Since it has no scales, I eat the skin as well. Bon appetit!

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