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| rice bowl with dry sherry/soy poached snapper, ginger scallion oil, sauteed summer squash |
I'm really not so well versed in preparing fish, so it's going to take a few tries failing before I feel comfortable serving it to friends. Poaching just seems like that really easy, straightforward way of preparing a fish fillet, but when you're like me and you ignore half the recipes you read, something's bound to go wrong. My poaching liquid was composed of soy/dry sherry/water at a ratio of about 1/1/2. It really didn't do anything for the fish, so I think next time I'll increase the amount of soy and perhaps add some miso paste. The ginger scallion oil did wonders for it, though, so that was an easy fix. For the summer squash, I did what I always do with fresh vegetables: sautee it with minced garlic, salt and pepper. It's stupidly simple, but there are some nuanced steps that might give me some ideas for a future blog entry. Till next time.
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