This fish is as dreamy as a 1950’s icon. All the girls in poodle skirts want a chance to go to the drive-in with this Indonesian delight. It’s so dreamy, so steamy, so extremey! There’s a do wop band already concocting a song about that “Steamy, dreamy fish…do wop tra la la la you got your wish!” It’s taking the world by storm. Don’t you want to fit in with the popular crowd? Then I suggest you invite the captain of the football team or cheerleading squad over for dinner pronto. This aphrodisiac triple-threat is a hell of a lot healthier than that microwave dinner. Classier too!
Total time: Approximately 20 minutes
Projected cost: $9
Drinking buddy: White wine or sake
Ingredients (serves 2)
1. 1 dash white pepper
2. 2 tbsp fish sauce
3. 2 tbsp soy sauce
4. 1 dash salt
5. 8 OZ soft flaky FISH (sea bass or red snapper)
6. 2 green onions
7. 2 Serrano CHILIES
8. 1 handful cilantro leaves
9. 6 OZ soft tofu cubed
10. 1 nub GINGER
Cut the green onions lengthwise (creates totally different flavor vs. short-wise). Peel the ginger nub and cut into large chunks. Quarter the Serrano chilies. Cube the tofu.
In a wide bowl place the pat-dry fish. Cover in white pepper and salt. Place the ginger, ginger, and chilies around the base of the fish. Scatter the green onions and cilantro above. Spoon in fish sauce and soy sauce.
Prop the bowl up in a boiling wok covered (approx 15 min).
Serve solo or over RICE.