Whole Fried Fish with Sweet and Sour Sauce

Sitting in my father's kitchen is always an experience. I have my spot on the stool by the stove and I can just sit and watch him cook for hours on end (because on his days off he literally cooks ALL day). Like most of us home cooks he taught himself how to navigate around the kitchen because he gets hungry and he enjoys eating well. He says trial and error are the best teachers and I have to agree. He brought home these tilapias the other day, scaled them, trimmed their tails and fins and gave them a good rinse under cold running water. Then he stuffed them with cilantro and heated up the wok with a ton of oil and just before dropping them in he dredged them with flour and cornstarch (he wants you to know cornstarch is key). This is about when my mouth started to water...

The key to frying anything well is to make sure your oil is nice and hot. If you have a thermometer 350 degrees is what you're aiming for, if you don't, look for visual cues; shimmering oil (oil that moves around in the pan on its own). Since we want our fish to be almost completely submerged you'll need a lot of oil which takes time to heat up, so be patient. We used canola oil because it can handle high heat and it has a neutral taste. We used a wok which worked perfectly to submerge the fish while using less oil, a regular stock pot will still work fine. He still spooned the hot oil on top of the fish that wasn't submerged, and because you're frying an entire fish it will take a bit of time, about 20 minutes per fish. We devoured the first one while the second one cooked, anything fried is best when it's eaten immediately.

The best piece of advice I can give you is to close all the doors in your house, especially the bedrooms! The smell of frying fish will permeate your home and while it's a great smell while you're eating, it will certainly be off putting as you lay down to sleep at night.

Next on the to-do list was making a sweet and sour sauce. This came together with whatever leftovers were in the fridge. I annoyed my dad by making him measure things, I hope I caught all the ingredients.. It's basically diced veggies sauteed with vinegar and sugar. Taste it and adjust it till you like it. I like more sour than sweet, in that case just add more vinegar than sugar.

I was in charge of making the jasmine rice, which I tried not to be insulted by. Rinsing the rice until the water ran clear made my fingers really cold, so I guess I endured some form of hardship for this meal. When you're ready to eat get your small bowl of rice ready and lift the meat right off the bone and top it with the sweet and sour sauce. Prepare to die and go to heaven.

 We served ours on a large platter on a bed of watercress. The heat from the fried fish will help cook your greens just enough to soften them and the peppery fresh flavor of watercress goes great with the crunchy skin and soft meat of the fish. My dad also made a shrimp and meatball soup and then he sauteed Asian greens in oyster sauce as a side, but I'll save those recipes for another day, I could only take so many notes! Don't underrate visual presentation, make it look pretty! We eat with our eyes first. All of my senses were satisfied after this meal. My dad is spoiling me! I hope you have someone to spoil you too..

Whole Fried Fish
Serves 4

2 whole tilapias, scaled, fins and tails trimmed
1 cup flour
1/2 cup cornstarch
1 teaspoon salt
1/2 teaspoon pepper
1/2 bunch cilantro
1 egg
1/2 gallon canola oil
1 bunch watercress

Trim the tails of the fish with kitchen shears and wash and pat the fish dry thoroughly. Liberally season the fish with salt inside the cavity and outside on the skin. Beat the egg in a small bowl and coat the fish with the beaten egg. Place half the cilantro in the cavity of each fish, set aside.

In a medium bowl mix the flour, cornstarch and salt & pepper. Heat the oil in a large wok or stock pot until it reaches 350 degrees or the oil begins to shimmer. Coat the fish with the flour mixture just before adding it to the oil (coat one fish with flour, fry it, then coat the second fish once the first is done cooking).

With a large spoon, scoop the hot oil onto any parts of the fish that remain above the oil. After 10 minutes flip the fish and continue cooking, about 7-10 minutes longer depending on the size. Drain on a plate lined with paper towels and serve immediately on a bed of watercress with jasmine rice and sweet and sour sauce on the side.

Sweet and Sour Sauce
Makes 1 1/2 cups
These veggies are what we had in the fridge, yours might look different!
 
1/2 onion, diced
1 garlic clove, minced
handful of grape tomatoes, halved
3-4 mushrooms, sliced
1 celery stalk, diced
1 carrot, diced
1/2 inch ginger, grated
1 green onion, sliced
1 jalapeno or 1/2 teaspoon crushed red pepper
1 chicken bouillon cube
2 teaspoon white vinegar
pinch of sugar
1/4 cup water
1 teaspoon cornstarch
1/2 fresh lemon
salt & pepper to taste

Saute the onion and garlic together until softened. Add the other veggies and cook until tender, about 6-8 minutes. Add the bouillon cube, vinegar and sugar. Combine the water and cornstarch together to form a slurry, and slowly add to the vegetables and continue to cook until it begins to thicken. Add lemon juice and season to taste with salt and pepper. If you want it more sour, add vinegar, for extra sweetness add sugar a pinch at a time until you get your desired flavor combination. Enjoy!

Lobster & Bacon Quiche

 It isn't everyday that there is a leftover lobster in the fridge, but the Super Bowl was a special day and my dad decided to celebrate by buying $100 worth of live lobsters (this is not unusual, when he goes big he goes BIG). So while I gorged myself on Super Bowl Sunday like most people, we still couldn't eat them all. So I found myself with the unusual predicament of a leftover lobster that needed to get eaten but still shared by the rest of the household. What I love most about a quiche is that you can literally throw any leftovers in your fridge that need to get eaten and it's bound to turn out well covered in eggs and cheese.

There were plenty of veggies to choose from so a soft tomato was seeded and peeled, garlic minced, zucchini diced, bacon crumbled and any leftover cheese you might have laying around will do. My dad happened to have some soft Gruyere cheese from fondue night left over and it could not have been any more perfect. My dad said it was the best quiche he's ever eaten and that's high praise from a man who knows his way around a kitchen.

Make sure you whisk your eggs well. You want to fully incorporate your yolk and egg whites just like when you're making an omelet. If you don't have half & half or heavy cream, then milk will work just as well, it just won't be quite as rich. Don't rush out to the store if you don't have Gruyere cheese; Swiss, cheddar, goat or even feta will work here. 

Don't forget to serve it with your favorite glass of wine and some good company. This quiche is meant to be shared with someone you love.



Lobster & Bacon Quiche
Serves 4 to 6

1/2 yellow onion, diced
3 cloves garlic, minced
1 zucchini, diced
Meat from 1 lobster, diced
1 tomato, seeded and diced
4 slices cooked bacon, crumbled
2 stalks green onion, sliced
1/4 cup cilantro, chopped
fresh lemon juice
4 eggs
1/2 cup half & half
8 oz Gruyere cheese
1/4 cup Parmesan cheese
1 pie crust

Preheat oven to 375 degrees. Crisp up your bacon first in a cold skillet and keep the bacon drippings in your pan to saute your onion. Once the onion is softened add the garlic and stir until fragrant. Add zucchini, lobster meat and tomato and cook until warmed through. Remove from the heat and add the green onion and freshly squeezed lemon, add salt and pepper to taste.

In a medium bowl whisk together the eggs, half & half and salt & pepper. Ensure that your eggs are thoroughly blended together and add half the Gruyere cheese. Add the remaining Gruyere cheese to the bottom of the uncooked pie crust. Add lobster and veggies on top of the cheese, then add the Parmesan cheese, crumbled bacon and cilantro.

Carefully pour the egg mixture over the fillings until just covered, but not overfilled. Place on a baking sheet and cook for about 35 minutes until the eggs are set in the center. Let cool and serve warm or at room temperature.

Kale Salad with Roasted Carrots & Chickpeas

This January marks 3 years since Joel and I moved to the city of Chicago and I started this blog. I still don't feel like I've hit my stride with it and I have a long way to go until it's exactly what I want it to be. I keep thinking I need to focus on one type of cuisine; either really healthy recipes with nutritional information and their benefits or the polar opposite, comfort foods that are really delicious and more likely to cater to the type of people I know read this blog. I don't want to corner myself into one market, most days I crave vegetables and leafy greens but sometimes I want a cheeseburger and french fries or a deep dish pizza. Don't we all?

So I guess I'll keep my recipes all over the place for now, kind of like me! I definitely knew I wanted to start the first recipe of the year off with health and wellness in mind. I just spent the best two weeks with family in Oklahoma eating whatever I wanted and not even thinking about working out, but when I walked through the door of our tiny apartment in Chicago I craved vegetables so badly I ached!

 

This recipe for a kale salad is inspired by Amanda Skrip, a clean eating chef who teaches classes at Whole Foods Market and I've assisted her on a few occasions. She really focuses on recipes that are good for you and easy to prepare and most importantly, taste delicious. The kale craze doesn't seem to be slowing down and I for one know that when I incorporate leafy greens into my diet I feel WAY better. This salad keeps from being boring by adding roasted chickpeas for a tasty crunch and carrots that are roasted until tenderly sweet. The tahini dressing pairs perfectly with the kale and the addition of paprika and red pepper flakes gives it a smokey and spicy quality that I love. Tahini is simply ground sesame seeds and oil and is a good source of protein, fiber and minerals. I already know I've explored all the wonderful benefits of kale but in case you need reminding it has more vitamin C than an orange and more calcium than a container of milk. It's also full of cancer fighting vitamins and minerals and it helps with inflammation, which plays a huge role in heart disease, obesity and cancer. EAT YOUR KALE. If you think it's is too hard to chew then try massaging the leaves with your hands; it breaks down the tough fibers and wilts the kale until it becomes tender and soft. 

 Roasted chickpeas are also delicious all on their own. I have what you would call a pretty serious addiction to potato chips; if you were to tell me I could never have another potato chip again I'm not sure life would be worth living anymore. But because my metabolism is not that of a teenage boy and because I generally feel pretty lousy after consuming an entire bag on my own, I try and keep roasted chickpeas around to satisfy my salty and crunchy cravings. You can jazz them up with all sorts of spices and they are super easy to prepare. Simply toss them with oil and your favorite seasonings (think cumin and cayenne or garlic and chili powder). Then you throw them in a hot oven and roast them for 40-50 minutes until they come out crunchy and delicious.

 I wish you all the best 2015 you could possibly have, treat yourself and those you love with kindness and sincerity. And remember, you are what you eat! So eat well and often. Cheers to the next 3 years!

Kale Salad with Roasted Carrots & Chickpeas
Serves 4

1 bunch of carrots, peeled and cut into 3 inch strips
2 tablespoons 2 teaspoons olive oil, divided
Sea Salt
1 bunch of lacinato kale, stems removed and torn into small pieces
1 tablespoon lemon juice
1 cup roasted chickpeas
Spicy tahini dressing

Preheat oven to 400 degrees. Add carrots and chickpeas to two different baking sheets lined with parchment paper and toss each with 1 tablespoon of olive oil and season with salt. Roast carrots 20-30 minutes until tender. Roast chickpeas 40-50 minutes until crispy.

Meanwhile, place torn kale in a large bowl. Add lemon juice, remaining 2 teaspoons olive oil and salt. Gently massage the until tender and wilted. Toss in roasted chickpeas and carrots. Drizzle with tahini dressing and serve extra on the side.

Spicy Tahini Dressing

1/4 cup tahini
1/4 cup water
1 garlic clove, minced
2 tablespoons lemon juice
sea salt
2 teaspoons paprika
Dash of red pepper flakes

Whisk all ingredients together; add water to reach desired consistency.