Sunday, May 22, 2011
May 19 Black Sesame Tilapia, Gai Lan with Oyster Sauce
May 20 Slow Cooked Rotisserie Style Chicken
Okay, The Kid is back from his retreat and Shack is in the groove of being on a movie full time and we can establish a routine now. Tonight was a typical Mama and The Kid dinner. We had a light, pan fried tilapia with some gia lan (chinese broccoli) in oyster sauce and steamed basmati rice with seasoned sea weed. If I served this dinner to Shack I would either have to include a steak on the side or he would be ordering pizza an hour after supper. By the way, if you like seaweed or have a kid who does, get that seasoned seaweed. It is delicious sprinkled on rice, crushed into maki rolls or thrown into a bowl of miso soup or soba noodles. It's great stuff.
Black Sesame Tilapia
2 large fillets tilapia both cut in half lengthwise
1/4 cup flour
2 tbls black sesame seeds
good pinch kosher salt
1 tbls vegetable oil
1 tsp sesame oil
Heat a saute pan over med high heat.
Mix the flour, salt and black sesame seeds in a shallow bowl or dish. Coat both sides of the fish in the flour/black sesame seed mix. Heat the oils in the pan and lay the fish fillets in the pan. Cook about 3 to 4 minutes per side.
1 bunch of gai lan or chinese broccoli (about 2 lb)
1 1/2 tbls vegetable oil
1 1/2 tbls grated ginger
3 cloves garlic, finely chopped
3 tbls oyster sauce
1 1/2 tbls light soy sauce
1 tbls Shaoxing rice wine
1 tsp sugar
1 tsp roasted sesame oil
1/2 cup chicken stock
2 tsp cornstarch
Wash the gai lan well and discard any touch looking stems and cut each stem in half right from the stalk through to the leaves. Blanch it in boiling water for 2 minutes and then refresh under cold water. Dry thoroughly.
Heat a saute pan over med high heat and add the oil, letting it heat up for a few seconds. Stir fry the ginger and garlic for about 10 seconds or until really fragrant. Add the gai lan and cook just until it's heated back through. Combine the remaining ingredients and add to the pan. Stir until the sauce has thickened, making sure to stir well so that all the greens are coated with it.