Fish is commonly prepared whole in a lot of Chinese seafood dishes. The striking appearance, along with the flavors of the different parts of the fish, is a delicate, but impressionable, way to prepare whole fish. While this dish looks complicated, preparation is so easy and simple, and always satisfying!
Yield: 2 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
1 whole fish, about 1lb (453g)*
3 stalks scallions
nub of ginger, roughly half the size of your palm
a handful of cilantro stalks
cooking oil with high-smoke point (I used avocado oil)
1 pack firm tofu, drained and cubed (optional)
Julienne the ginger and scallions.
Place the fish in a steam-proof pan.
Top the fish with the ginger and scallions, and stuff some into the cavity.
Optional: add cubed tofu in the pan, around the fish.
Douse the fish and tofu with soy sauce.
Steam the fish for 8 minutes.**
Remove fish from steam, and top with cilantro.
Heat oil until it begins to shimmer.
Pour the hot oil over the fish to finish.
Serve immediately with rice.***
I look for black bass or seabass, as their delicate flesh cooks wonderfully with this recipe. I normally buy the fish at a Chinese supermarket, where there’s a wide selection of live seafood that the fishmonger can clean and scale for you when you purchase.
8 minutes is for a 1lb fish, but you may need 10 minutes for a 1.2 lb fish, or 13 minutes for a 1.5 lb fish. The fish is fully cooked when the flesh is opaque and flakes easily from the bone. If it’s not done, you can steam it for another few minutes.
I love spooning the sauce and scallions from this dish onto my rice to eat with the fish.
Simmer any leftover sauce with tofu for a quick and easy bite.
Have you ever had a bad day when it starts with pancakes for breakfast? I haven’t either! Protein pancakes have always come out dense and dry for me. Thanks to the dalgona craze that’s been taking over the Internet lately, I’ve developed an interest in egg whites and what they can do to combat dry or dense recipes, and that’s exactly what happened with these banana blueberry pancakes.
1 speckly banana, mashed
2 scoops Tropeaka lean protein powder (40g)
2 large eggs
1 handful of blueberries, mashed
1/4 tsp cinnamon
1/4 tsp baking powder
1/4 tsp salt
Siggi’s vanilla yogurt
1 tbsp almond butter
Separate the egg yolks and egg whites into separate bowls. Beat the egg whites for about 2 minutes, until soft peaks form.
Mix the egg yolk, mashed banana, mashed blueberries, and protein powder until a smooth consistency is achieved.
Gently fold in the egg whites until roughly combined.
Heat a nonstick skillet over medium-low heat. Once it’s warmed, add a thin layer of the mixture onto the pan.
Once small bubbles start forming on the surface of the pancakes (about 2 minutes) and the sides lift easily under a spatula, they’re ready to be flipped!
Give the pancakes a flip and cook for another 2 minutes.
Whipped egg whites and baking powder are what makes these pancakes nice and fluffy, so make sure to beat the egg whites separately before folding them in.
Salt’s role in this recipe is to bring out the flavor of the other sweet ingredients – don’t omit it!
When folding in the egg whites, the mixture doesn’t need to be perfectly mixed. Overmixing will break down the airy strucure of the egg whites.
About a month ago, I happened upon this delicious hole-in-the-wall Indonesian restaurant in LA called Borneo Kalimantan Cuisine. I tried gado gado for the first time, which is one of Indonesia’s five national dishes. It’s essentially a light stir-fry served with peanut sauce, and I loved the depth of the dish–namely, the delicious sauce accompanying it. I had tons of veggies in my fridge that I wanted to use before they went bad, so stir-fry seemed like the perfect option to make use of everything. My favorite thing about this recipe is how customizable it is; it’s a solid way to use up veggies that you don’t want to throw out, but that you may not find another dish to incorporate into.
This recipe is gluten-free, paleo, keto, and can be made vegan (see modifications below).
3 tsp avocado oil
6 cloves of garlic, minced
1 small nub of ginger, minced
2 medium red onions, diced
2 cups shredded chicken breast
2 medium bell peppers, sliced
2 cups of green beans
3 stalks of celery, sliced long
3 tsp chili sauce
4 tbsp coconut aminos
Sauce (whisk all of these ingredients together):
1/4 cup nut butter (I used almond butter)
juice from 1 lemon or lime wedge
1 tbsp coconut aminos
1 tsp sriracha hot sauce
1/2 tsp coconut sugar
Lemon or lime wedge
In a large pan, heat the avocado oil on high heat, and saute the garlic, ginger, and onions. This helps create some nice aromatics for the rest of the ingredients.
Add shredded chicken breast, then remove these two from heat and set aside.
Add the rest of your vegetables, tossing and sauteing frequently to make sure everything is cooked through.
After about 5 minutes of cooking, reincorporate the chicken mixture that you set aside earlier.
Add the coconut aminos and hot sauce to the pan, stirring to combine everything. Keep tasting, salting, and adding coconut aminos and hot sauce little by little to get the flavor you want!
Serve over rice, drizzling a few spoonfuls of the spicy peanut sauce over the dish, and garnishing with some fresh cilantro, fried shallots, and crushed peanuts.
To make this dish vegan, simply omit the chicken. Tofu also works if you still want some protein in the dish.
You can essentially use any vegetables that would work well in a stir-fry; ones that have lower water content and cook quickly. I would suggest: bean sprouts, cabbage, or bok choy