Archive for the ‘New Basics’ Category

Day 7 – Snapper in Soy and Ginger, Cold Noodle Salad

February 17, 2007

February 17, 2007: Red Snapper

Woke up wanting something zesty for dinner. Something acidic and angular with plenty of zip.

Went for a stroll in the snow and came home with two smallish red snappers, a pound of shrimp, some fresh limes and a package of rice vermicelli.

The shrimp will go into a cold noodle salad that we’ll have as a starter. The snapper will get a 30 minute marinade in ginger, soy, scallions, sesame oil before going into a hot oven (a very easy and quick recipe from The New Basics).

Cut slits in the side of the fish about an inch and a half long, not too deep (you don’t want to hit the bone). Tuck thinly sliced scallions and a chiffonade of coriander into the slits.

An inch of fresh ginger is run through the rasp followed by two cloves of garlic. This goes into a bowl with 1/4 cup of soy and a tablespoon of sesame oil. The fish goes in an ovenproof dish and they soy-sesame-ginger marinade is drizzled on.

The Appetizer:
This is a bit of a production, but it’s tasty:

1. Cook two smashed cloves of garlic in about 1/4 cup of neutral oil (I use grape seed, but the original recipe calls for peanut oil). Before the garlic browns, carefully pour the hot oil through a seive into a bowl. Discard the garlic and allow the oil to cool

2. Bring a pot of salted water to a boil and toss in about an inch of fresh, crushed/minced ginger. Add the shrimp and boil until just cooked through – about 90 seconds.

3. Drain the shrimp into a colander, discard the ginger and shell the shrimp.

4. Julienne some carrots, cucumbers, cabbage or bok choy and some red pepper

5. Give the rice vermicelli a three minute soak in boiling water and then a nice cold rinse.

6. Combine the garlic oil with the juice of a lime, a tablespoon each of fish sauce and soy sauce, mix in a teaspoon of sugar and a teaspoon of sesame oil – add some hot sauce if that’s your thing. Taste and adjust seasonings – I added a drop or two of rice vinegar to give it some oomph.

7. Combine the noodles, veg and shrimp toss in the vinaigrette and top with plenty o’ fresh coriander.

The Main:
The oven goes to 375 and, once there, the fish goes in for 30 minutes. Steamed rice and some stir fried veggies rounds this out.

K whipped up some chocolate chip cookies, nice and gooey (not a fan of the crisp ones).

The Wine:
Thirty Bench Small Lot Steel Post Riesling – a perfect match with the cold noodles (lots of grapefruit, lime and minerals) and a pretty good pairing with the snapper. 

 The Verdict:
A bit of a conundrum on  this one. The kids love the shrimp but only without any dressing  or seasoning; however, they want their noodles and veg all dressed. The fish was picked at, but not avidly consumed by either one of the kids.

K. informs me that rice noodles are her favourite. Who knew?

The fish was delish, but clean-up will not be fun. Nothing like baked on soy sauce. There must be an easier way to deal with the aftermath of this marinade…