So you guys have seen Celinabean’s recipe for steamed fish, right? It was absolutely drool-making and seemed right up my alley when I felt just a wee bit family-sick after being down and with them for so little time this week. Family-sick. What? You use homesick, right? Well, family-sick is the same thing, only with family. Ok, so any way – I really wanted more tasty Chinese food, and I even went to the Hong Kong Bakery, but forgot they were closed on Tuesdays. So what the hey, instead of using my lucky money to buy one meal, I was one going to make one for just a little bit of it.
After letting my porgy sit in a bath of water with some salt, I stuffed the dickens out of him with cilantro, Chinese chives and ginger. Next time I’ll forgo the chives (they didn’t add much/any detectable flavor) and up the cilantro and ginger. Use lots of ginger. Probably a 2 inch piece.
I’m not a big Heinekin fan like my Yeh-Yeh, but I did pick up a 6 pack of Singapore-based Tiger lagers. Something like $7.69 each, and I thought they were pretty good.
So you’ve got a caffeinated Albany John who is running around the kitchen trying to stick his paws into your precious fish and put an Albany John spin on things. But you are all “NO, GET OUT OF MY KITCHEN. WELL OKAY, YOU CAN MAKE THE VEGGIES. AND CAN YOU CUT SOME GINGER BECAUSE MY HAND STILL KIND OF HURTS AND YOU’RE BETTER AT IT ANY WAY.” Why do I yell so much?
Any whoooo – you put him on veggie patrol, and he whips up some napa cabbage cooked with garlic and some pepper. Yum, it’s still crispy. And at $0.59/lb, napa cabbage is a dirt-cheap and delicious side dish. My favorite!
Yay, now those dumplings are finally done, and so yummy. Chewy and crisp, with a porky filling. I even tried to arrange them all pretty-like for y’all, and this was one of the only pictures that wasn’t blurry as all get out.
After dousing your fish with something like equal parts soy sauce and sweet vermout, and letting it steam over medium heat (again, Celina’s advice rocks) for about 15 minutes, our fishy-fish-fish was ready to eat. And btw, this is all the same plate that I used for stuffing the fish. No extra fish plate dishes. Just make sure you figure out how to get the plate out of the pot (I used a wok, and barely had any wiggle room to wedge my fingers in) without spilling the sauce. Thankfully I didn’t spill a drop. The dumplings tasted REALLY good dipped in this sauce, lemme tell you! And also over rice, and with the fish flaked off and soaked in it, eaten with rice… you don’t want to lose a drop of this goodness!