|Steelhead Trout, Nappa Cabbage, Shiitakes|
Yesterday afternoon Ann and I were discussing dinner via text when she asked me to do something with the Steelhead Trout that I brought home on Monday. So I started sketching out an idea: gingered nappa cabbage, soy-glazed Steelhead, and shiitakes. No sooner had I written this on a piece of paper than she texted me: "teriyaki or hoisin." How crazy that we were on exactly the same page, miles apart?
The nappa I quickly sautéed in a little oil with a splash of sesame oil, a lot of minced ginger, and a bit of minced garlic. Once it wilted, I moved it on to plates, wiped the pan down, and quickly sautéed some sliced shiitakes with a bit more ginger and garlic, then as they were wilting, splashed them with a few drops of soy sauce, let that evaporate, and moved them to a plate at the back of the stove to stay warm.
Another wipe down of the pan, a touch more oil, and in went the Steelhead, skin side down until the skin was crispy and brown and the fish at least half cooked, about three minutes. Then I flipped the fish and let it go for another minute, splashed the pan with soy sauce, let it evaporate, and then I turned off the flame and let the fish rest for 90 seconds. The fish was perfectly cooked: crispy skin, soy char on the other side, moist, flaky, and pink center. Delicious!
The plate up as you see above is simple.
Ann did not like the nappa cabbage. She keeps surprising me with all the leafy vegetables that she will not eat, nothing except for spinach and maybe gai lan, Chinese broccoli. This is going to be a bone of contention when we are eating together full time, post restaurant because I've not met a vegetable that I won't eat and I love and have to have my leafy greens. More for me I guess! I ate her cabbage and enjoyed every forkful of it!