No. 1 Fish

I usually order out when a) I’ve ruined dinner because the cocktail “hour” ran a little over, or b) I’m craving something that I can’t make myself. That’s certainly been the case with Chinese food.

The problem is, we don’t have a great Chinese restaurant that delivers (and I’m certainly not about to drive to pick up take out — see “a” above.) But just this week I was given a bag of Jasmine rice and in a fit of inspiration bought some Kona Kampachi from the fishmonger. I intended to make sashimi, but panicked at the last moment when I discovered bones in my wafer thin slices.

So I cooked it.

A sin, I know. In for a penny, in for a pound — I also decided to have a go with a very small bit of seasoning. So much for ordering out Chinese ever again. Well, maybe the appetizers.

As this is the only “Chinese” food I know how to make, I call it the No. 1 Fish dish.

Easy and Elegant Life’s No. 1 Fish for 2.
1 lb. of Kona Kampachi or other high fat content fish. Kona is about 30%.
1 green onion, green and white part chopped.
1 teaspoon or so of peanut oil.
1- 2 teaspoons of House of Tsang® Saigon Sizzle™ Stir-fry Sauce (available at my local supermarket.)

For the Rice
1/2 cup of Jasmine Rice
1 packet of Splenda®
1 teaspoon (‘ish) of Rice Vinegar.

Cook the rice according to directions, but stir in the Splenda® and rice vinegar with the water as you’re bringing it to a boil.

Preheat the broiler.

Brush the fillet with the peanut oil and the stir-fry sauce (you can do this using a green onion “brush.”) Depending on the thickness of the fillet or steak you use, broil on high for 4 minutes a side, turning once halfway through to crisp the skin. (The fillet I used was probably 1/2″ thick and I probably overcooked it; but with a fatty fish, you have a lot of margin for error.)

Sprinkle with the green onions and serve over the bed of rice in a shallow bowl. I also sautéed a bit of broccoli rabe in peanut oil, garlic and salt to give the dish some color. A fruity white goes nicely with this dish. We had an incredible 2006 “Verdicchio dei Castelli di Jesi Classico” by Garofoli.

And don’t forget to use chopsticks. Very possibly the most elegant way to eat a meal.

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4 Responses to No. 1 Fish

  1. That sounds delish E&E! I’ve never added Splenda (or sugar for that matter) to my Jasmine rice before. I’ll need to try that.

  2. pve design says:

    holy mackerel agent no 1 fish
    you always come out swimmingly

  3. I give you a lot of credit for attempting sashimi at home! I have always been afraid to try that! I am definitely trying your splenda in jasmine rice suggestion though!

  4. Hi Hearts, thanks for stopping by. Don’t give me too much credit, as you read, I panicked and broiled the fish!

    Peak, it makes the rice sort of like the sushi rice, just a little sweet. Worked with the spiciness of the Saigon Sizzle.

    Mrs. PVE, it’s more a matter of “try, try again…” But thanks!

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