3.27.2011

Stainless Steel Thumb's Seared Black Cod with Thai Flavors



So, a lovely lady that I went to college with is like this totally amazing and incredibly talented chef in New York, and she has a blog I like to read called Stainless Steel Thumb. The recipes always sound so good that I almost have a coronary (and her presentation consistently reminds me that I have NO idea what I'm doing). I've always been completely and utterly terrified to try any of the dishes because they look so complicated that I was sure I would just ruin them. Until...black cod went on sale at Whole Foods. I had black cod for the first time at Sullivan's downtown Seattle and I was awed by the beautiful texture and mild flavor. It was love at first bite. I bought a large filet (not cheap), got it home, and realized I had NO IDEA what to do with it. Luckily, my brain remembered a post on Stainless Steel Thumb for black cod, and I decided it was time to try out one of the recipes. I'm sooo glad I did!

Stainless Steel Thumb's Seared Black Cod with Thai Flavors
For the ingredient list, check out the link above.

Some of the ingredients were a little exotic, so I made just a few substitutions:
  • For the fish marinade, I used date sugar instead of palm sugar.
  • I didn't have the time or ingredients to make the ginger oil (see Moral #1 below), so I just used a tiny bit of sesame oil and some sprinkled some ginger in.

That's it! The rest I did exactly to the recipe. I can't rave enough about how incredibly delish this was. Even the simple slaw had so many flavors that came together in a way I'd never expect. And now that I have all these new ingredients in my kitchen, I'm finding that I can't stop experimenting!

Morals:
#1 - Ginger root is NOT the same as ginger. Don't test this.
#2 - Don't be scared to try something new. You might surprise yourself. And if not, then you'll still have a lot of cool new stuff to play with.

The end.

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