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dogboy

Mahi-Mahi for two last night

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this came out well:

 

2 portions fish- marinated in fresh ginger root, soy sauce and water for 30 minutes

 

jasmine rice

 

juice of 1 lime, 3/4 tsp sambal, 3/4 cup chopped cilantro- mix and set aside

 

one small sweet potato- peeled, chunked, steamed until fork tender- set aside

 

1 cup seafood stock- slightly thickened with cornstarch (1 1/2 tsp maybe)

add a splash of fish sauce (nuoc mam) after boiling until thick

 

handful of chopped dandelion greens

 

1 can niblets corn- drained

3 scallions- white part- sliced thin

thumb sized pieces of ginger root- minced

 

two small tomatoes- quartered

 

3 tablespoons peanut oil

chopped green onion- tops only

 

in a very hot wok- chow the ginger and white scallions a couple of minutes

add the corn and keep chowing until corn has started to turn brown- set aside

 

wrap the fish in foil and steam until done

 

reheat the stock, add the dandelions, then the lime juice mixture

 

in a wide soup bowl- place a portion of rice in the middle- leaving room around it

 

spoon the corn around the rice, then spoon the fish stock mixture on the corn, then place the tomato wedges around the bowl

 

place the fish on top of the rice

 

pour the very hot peanut oil on the fish and drizzle the green scallions on top

 

serve immediately

 

it was a big hit

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