Monday, May 27, 2013

Cooking in small space I- Simple Asian style panfried red snapper in ginger, green onion shoyu sauce

It has been awhile since I posted that. My life is currently in transition. I was offered an opportunity in CA that I cannot refused. I am very excited with this career move, however this position also means a big change and transition in my life. Unaware to myself, I lived in Minneapolis on and off for the last 25 years - 24 winters to the exact. I am now moving to Southern Cali. I had three and a half weeks to pack up my house, take my car across the country to California. Mr. Wonderful drove with me. I should say - he drove. We checked in a "Corporate Housing" last week. I have 72 days transition housing. During this time, the moving company will move my household into storage while I look for an apartment here.

We spent our first week checking out different areas and neighborhoods. We ate out or had take out all week. Mr Wonderful flew back to Minneapolis yesterday, so that he can get the house ready to sell. Meanwhile. I started working and I am enjoying the company, lots to learn.

If you have been reading my blog, you would know food and cooking are very big parts of my life. I need to do some cooking. I found a huge Whole Foods within 2 miles from here. We also ate at Kings Hawaiian bakery/diner twice. I joined Marukai last weekend, very excited with all the fresh fish I can now have. I love red snapper. I picked up a small package and it was only $4!!! It would be a lot more in Minneapolis! The best part - it's all cleaned, except there is a little bit of bone still attached. I also bought a bottle of Ono seasoning salt. It comes in handy in a very limited kitchen.

The biggest challenge here with cooking in this little studio I call home for the time being is lack of tools! There is not much to speak off. I have 1 little knife that you will see in the picture. 1 warped frying pan, a small cutting board. As a true believer that you can make a great meal out of any tools available with a little additional creativity and adjustment. Here is a very simple Asian style pan fried snapper.

By the way, I am going to start posting a series of Cooking in small space in the next few weeks! This will be fun!

Asian style pan fried red snapper in ginger, green onion and shoyu sauce
 2 small red snapper fillet - cleaned, scaled and boned, but leave the skin on
1 tsp Ono Hawaiian seasoning salt
1 green onion-cleaned.  Julienne the top 1/3 of the green part, chopped the rest.
1 1/2" piece of fresh ginger - cleaned, peeled and chopped. If you have a ginger grater, I would grate it instead.
1/2 tsp grated garlic from a jar
About 1/4 cup of shoyu
about 1/3 cup of water
1 tsp sugar (I used a packet from the coffee service)
Sesame oil
3-4 tbsp vegetable oil
Directions:
Dry the fish with paper towel. Sprinkle and rub with Ono salt on both side of the fish.
With skin side down, spread 1/2 of the chopped ginger, 1/2 of the chopped green onion and garlic on the fish. Let it stand for about 10 mins,
In a small bowl, mix shoyu, water with sugar. drizzle with a little sesame oil.

Heat a frying pan till hot.
Add oil once the pan is hot
Once the oil in hot. Pan fry the fish, skin side down first. for about 4 mins.
Swirl the frying pan to make sure the fish is in contact with the hot oil (since the pan is a bit warped)
Turn the fish. If it start of splatter, lightly cover the fish
Remove the fish once it's cooked for both side.
In the same pan, add the remaining ginger and green onion, cook for a few min on med heat
Pour in the sauce mixture, bring it to a boil.
Scrap the dripping from the pan for flavor (since I don't have any stock)
Sprinkle the rest of the green onion over the fish.
If I have a small strainer, I would strain the sauce.
Since I don't, using a smaller spoon, drizzle the hot sauce over the green onion and slightly "cook" it for more flavor.  Discard the remaining.
Top with some sesame oil.


 Serve with rice. Serve 2.

Enjoy

Aloha












































3 comments:

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    ~TEU

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