I purchased two beautiful snapper fillets with intentions to use them in an Asian-inspired dinner that could be made in a snap.
A knob of fresh ginger worked double-duty in the following recipe; I peeled the ginger, julienned it (see picture), then macerated the ginger in rice wine vinegar. After a couple of hours, the vinegar began taking on the perfume of the ginger, which I used in a marinade. After removing the ginger from the vinegar, I fried it until crispy in peanut oil and used it to top the finished salmon.
Asian flavors are marvelous with snapper and the following method is a low-labor, max-flavor recipe. If time does not allow for maceration, just skip the step – you’ll still have a delicious dish.
Covid-fatigue. Election fatigue. Looky, looky––the country’s in free-fall! I’m sick of reading about it–the words I type, are embarrassed to add to the cacophony. To stay mentally well, we need to create our own distractions. Stop the noise, right? So pour me another glass of wine. You say the bottle’s empty? Open another while you’re up from the couch. Flash to tomorrow–searing hangover. Wasn’t … Full recipe post »
Returned from Viet Nam (re: previous blog) totally fried. Yet, thanks to constant hand washing and a vigilant use of masks while flying, we managed to skirt that horrid flu that is bowling down folks across the globe. So it seems wrong to complain about jet lag. But I’m still struggling. And here it is, St. Patty’s Day in … Full recipe post »
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