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This is a great one dish meal for the Nine Days.

Ingredients

  • 2 cloves garlic, minced

  • ½ cup coconut milk

  • ¼ cup sunflower oil (or substitute other neutral oil such as almond oil or avocado oil)

  • 1 lime, freshly squeezed

  • 1½ tablespoons curry powder

  • ¼ teaspoon crushed red pepper flakes

  • 1 bell pepper, diced

  • 1 cup shredded carrots

  • 4 green onions (scallions), chopped

  • 1 pound wild-caught cod (or other white fish such as haddock or halibut), cut into four equally sized portions

  • ¼ cup basil, chopped

  • Salt

  • Instructions

  • Preheat oven to 400 degrees F.

  • To a medium baking dish, add the garlic, coconut milk, oil, lime juice, curry powder, and crushed red pepper flakes. Add a pinch of salt, and whisk ingredients until sauce is well combined.

  • Add the bell pepper, carrots, and green onions, and season thoroughly with salt. Stir until vegetables are well coated with sauce and evenly distributed through the dish.

  • Cover the baking dish and cook for 15 minutes.

  • Remove dish from oven and carefully remove cover. Season the fish with salt, and nestle each piece of fish into the baking dish so that no two pieces of fish are overlapping.

  • Cover the baking dish and cook for about 15-18 minutes longer, or until fish is flaky, white, and opaque through the center.

  • Transfer fish to serving plates and add heaping spoonfuls of vegetables and coconut curry sauce. Top with chopped basil. Serve over rice.

Adapted from The Scrumptious Pumpkin



2 tablespoons Chinese fermented black beans, rinsed and patted dry 1 head garlic, peeled 1 (1 to 1 ½ pound) whole branzino , scaled and gutted salt and ground white pepper 13 slices of fresh peeled ginger, 3 left whole and 10 julienned, divided 4 scallions, 2 halved and 2 cut into julienne, divided 1 teaspoon soy sauce 2 tablespoons canola (you may also use canola or vegetable oil) 1 bunch of cilantro, chopped (leaves and tender stems only) Preparation: Mix black beans and garlic cloves on a cutting board and roughly chop them together. Rinse fish with cold running water and pat dry inside and out with paper towels. Sprinkle salt and white pepper all over fish, including inside. Place 3 whole slices of ginger inside cavity. Set halved scallions on a heatproof plate large enough to hold the fish while small enough to fit inside steamer. Set fish directly on top of scallions so that the scallions keep fish from making contact with the plate. Set up a steamer and when it is ready, steam fish until cooked through, about 10 minutes. Carefully remove fish and plate from the steamer and pour off any accumulated juices into a bowl, then mix in soy sauce. Take out the ginger slices from cavity of fish scallions from underneath and transfer fish to a serving platter. In a wok or small saucepan, add chopped garlic and fermented black bean mixture, and cook over medium-high heat until garlic is soft (2 minutes.) Add chili flakes, remaining scallions and ginger, cilantro, and the reserved fish-cooking liquid. Mix quickly and spoon everything on top of the fish. Serve immediately. Recipe inspired by Shao Z



Ingredients 2 (6-8 ounce) ahi tuna steaks (3/4 of an inch thick) 2 Tbsp dark sesame oil 2 Tbsp soy sauce 1 Tbsp of grated fresh ginger 1 clove minced garlic 1 green onion (scallion) thinly sliced (reserve a few slices for garnish) 1 teaspoon lime juice Preparation Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for an hour minimum. Heat a non-stick pan over medium high to high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side (a little longer if you want the tuna less rare.) Remove from pan and slice into 1/4-inch thick slices. Sprinkle with a few green onion slices. Recipe inspired by Elise Bauer,