Once in a while I attempt to eat like a real Asian person. Fish and greens and rice are what I'm supposed to eat, but only actually make on occasions few and far between. I've wanted to beef up (heh) on my fish-cooking techniques for quite some time. In part, I don't make fish very often because I hate the smell that lingers in the house; steaming, poaching, and baking, however, don't seem to create as much of the almost-stink. It's just the fish frying (oh, the frying) that I have to stay away from. I tried out a caramel fish recipe to recreate the dish that I love in Vietnamese restaurants. I've been on a kick of late to try and replicate some of my simplest restaurant favorites. If I can get them at home, I probably won't save any $ because I'll just order something else, but at least I'll expand my palate! The greens were a simple saute with garlic-ginger paste of random vegetables from the Asian grocery that I thought were Chinese broccoli, but, um...no.
(The fish came out decently well, but the mystery greens were over-gingerized.)
Even as I was attempting an Asian eating experiment, I also had to acknowledge the other ingredients laying around the kitchen, in the form of cheezy bread puffs. They are my Goldilocks food -the first time I made them, I added far too much (the amount required in the recipe) salt. The second time, I cut back too much and ended up with blandness. This time I finally split the salt at the correct percentage and came up with perfection.
(Chewy! Delicious! Cute! Really doesn't go with any of the food above!)
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