A glaze seems like a lot of trouble when you think about it, but when you make it, it’s really not a big deal. You boil some stuff in a pan for a little while, that’s about it. Why all the fuss? This one had tamarind, ginger, red pepper, soy sauce, and honey. It’s sweet and spicy at the same time.
The recipe calls for you to stuff a whole fish with mint, then glaze the fish and bake it. For solo Fish Wednesday, that’s a bit too much food. Instead, I wrapped the fish in mint leaves, poured on the glaze, then bundled the whole thing in foil before putting it in the oven. I tossed the asparagus in a little olive oil and sea salt and cooked it in the same pan with the foil wrapped fish. The sweet sauce was a nice counterpoint when drizzeled over the salty asparagus.
I’m a little out of practice so I left the fish in just a bit too long. I’d forgotten that you really need to stay on top it to avoid overcooking. As always, no matter, the next Fish Wednesday is only a week away.
It’s a delight to be back in my Seattle kitchen. This week I also made a slightly sweet chili – the secret is apple juice – and sweet potato curry. It’s all about the sweet and spicy combo around here lately… va va voom! Come for dinner! Bring beer!
Nerd’s Eye View covets: The Tivoli iYiYi. Because wearing headphones in bed is a drag and because the clock radio truly is a fine invention. Don’t expect me to settle for the cheaper iHome units, I tried them and the tuners were crap. Someone around here needs a good job if they think they’re gonna get fancy home eee-lectronics for the nightstand.
[tags]Fish Wednesday, red snapper, seafood[/tags]
I feel that Homer Simpson’s ‘DOH!’ is the only appropriate response to wandering in here Thursday morning, forgetting that yesterday was your Fish Wednesday.
Reads and looks simply delicious 🙂