After 20 posts it needs to be said that I’m an addict. I have a terrible addiction to all that is Asian food. Growing up Jewish, you become conditioned to crave anything fried, sprinkled with MSG, and prepared by those of Asian descent. It’s not my greatest selling point that I’m a Pu Pu pilferer. If you turn your back, that last Peking ravioli WILL get eaten. There have been family feuds over less. My little brother and I got into serious beef over the last egg roll as kids. Words have been said that can’t be taken back. Punches thrown, mostly by me. These day’s we can have dinner without coming to blows, but there was a time where such civilized behavior was not always an option.
My Father wasn’t the most welcoming when I brought friends over to eat, least of all not on Chinese food night. He didn’t want to spend the extra money for guests, or have to share. A real nurturer. As a kid, and teenager I thought this was the norm, I have since found out that there are people who will share a pu pu or two. I still to this day sometimes feel weird when people buy me food, or offer to have me over for dinner, thanks Dad. Chinese food puns aside, I may have a few issues, but whatever we need to keep shrinks in business, right?
As you can tell some of my favorite items on the Chinese food menu are the least healthy options. I am writing this after overdosing on a tid bits platter, definitely getting a salad for lunch tomorrow. Luckily for anyone that cares about their blood pressure or cholesterol, this recipe is fairly healthy, and not fried.
It features flounder, but most fish will taste good with this rub and sauce. The rub is Chinese five spice, which you can find in most grocery stores.
I could pretend to tell you that I know what’s in it, by going to Wikipedia and doing a cut and paste job, but I’m lazy, and you have Google. What I do know is that it’s delicious, and you need to get on the five spice train. I just deleted an awful train joke, should of left it, but it was pretty bad. Some of the other items like oyster sauce and dark soy, can be found at your grocer, but be careful not to buy the super Americanized brands, or it isn’t going to taste right.
It’s totally worth it to seek out an Asian market if there is one in your area, there could be a great store nearby that you don’t even know about. A lot of those markets will have other awesome stuff, that you didn’t know you needed, but trust me you NEED them. Go outside your comfort zone, you may be pleasantly surprised.
Be smarter than me, skip the fried crap, and make this healthy fish recipe instead. Share it with your friends, and make them feel welcome.
- 1 lb Flounder or Other Flaky Fish
- 2 tbs Chinese Five Spice Powder
- 3/4 cup Fish Stock*
- 1 tbs Oyster Sauce
- 1 tsp Dark Soy Sauce
- 1 tsp Maggi Seasoning (Optional Contains Small Amount of MSG)
- 1 tsp minced garlic
- 1 tbs Corn Starch
- 1 tbs Cold Fish Stock or Water
- Red Pepper Flake or fresh chile to Taste
- Rub fish liberally with five spice powder
- Heat a tablespoon of moderate heat oil in non stick skillet on medium heat and carefully place fish into pan
- Cook very gently on each side until done, make sure to use a large spatula if using flounder and very very carefully flip, flounder is extremely delicate
- Remove flounder from pan set aside on warm plate
- Cook garlic and red pepper flake in oil until fragrant 30-60 seconds
- Put all wet ingredients in the pan except for the corn starch and fish stock
- Cook until heated through, careful not to reduce much or it will get super salty
- Combine corn starch and fish stock together, stirring vigorously to incorporate making a slurry
- Slowly add slurry until sauce becomes the thickness you desire
- Pour sauce over fish, and enjoy!
Fish stock recipe can be found http://foodefile.com/2014/12/fish-stock/