So, this week I made a couple of new dishes that I am super excited to share with all ya'll.
The other night, David and I went to gongyo at the SGI Cultural Center in New York along with my little brother Oshen and Oshen's new girlfriend (who was such a cutie patootie I just wanted to slap her on a grill and eat her right up). Afterwords, we swung by the Trader Joe's just off Union Square and stocked up on cheap fish. In general, whenever we are down that way, we pick up some frozen salmon, frozen uncooked shrimp, some scarlet snapper, and, this time, we grabbed some frozen Orange Roughy.
I have never worked with roughy before, nor had I ever steamed fish before. Whilst playing a game of Scrabble on Facebook with my Scrabble buddy Fred Chuang of Los Angeles, Fred sent me a message of a tasty way to prepare Catfish. So, I decided to apply some of what he said about the catfish to the orange roughy. And here's what I did:
Steamed Roughy with Ginger and Garlic
2 Large Pieaces Orange Roughy (frozen or fresh)
4 scallions diced
1/4 cup diced ginger root (FRESH!!!!)
1/4 soy sauce
3 cloves garlic minced
Make sure that your roughy is thawed out if you purchased it frozen. Take a large kitchen knife and make an incision down the center of each fillet. Take your ginger and garlic and fill the incisions in each piece of fish with the garlic and ginger. Lay the fish on one of those niffy vegetable steamers that fold up and look sort of like a flying saucer. Place that inside a large frying pan. Fill the bottom of the frying pan with water but not enough water that the water will cover the fish or even touch the fish. You want the fish to steam not boil. Cover the top of the fish with the scallions. Also add some of the scallions to the water in the bottom of the pan. Then pour the soy sauce over the top of the fish fillets. Place a lid over the top of the pan and turn the heat up to med high.
Let the fish steam for about 12 minutes.
Remove from the heat, the fish should be moist and flaky. Orange roughy is a very light fish, and it doesn't take long to cook.
I served the roughy with brown rice and some pan sauteed, with a little butter and garlic, fresh string beans that had been julienned by David. Super delicious!
The total cost for this dish, with the green beans, is roughly $7-$9 and comfortably feeds two. If you get large fillets you could feed four from this recipe.
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