My biochemist, snobby academic sister tells me that salmonella does not spontaneously occur in poultry or meat, that it would have to be infected to begin with for a poor storage to foster its propagation. Whatever! As you can never know, why take the risk!? She rarely cooks and worships at the altar of ready-made-Trader-Joe meals so I do not give much weight to her culinary advice. Though she is a faithful reader so.... V you are awesome! :^{}
Anyhoo, I wanted to sear the steaks to crisp them up and then simply serve the curry stew over it but D thought it would just be easier to cut it up and stew it with the veg. Fine. He cleaned it so I did not mind. It was ALL BONES! The skin was so elastic and difficult to remove. In the end, from two steaks, there was maybe 100-150 g of meat, not including the slice D took off his thumb. Then when we added it to the curry, it all but dissolved. There was not one piece of fish larger than a pea. It added great flavour to the curry which, without the traditional addition of chicken or beef, can be a bit sweet and one-dimensional. That's why I add butter :^D.
This was the recipe but I would highly recommend using something firmer like snapper. I might post the photo later but the disintegrated fish did not photograph well :^P but the carrots did. Actually, the original intention was a coconut fish curry like the one we had from Wiimaan Thai we had a couple of weeks ago but we seemed to have mysteriously run out of coconut milk. I thought that was impossible.
Start rice now.
Korean Curried Halibut Stew
5 cubes of Korean yellow curry sauce, standard issue. I like "Golden" brand best.
3 c water
250 g fish (do no use frozen Halibut steaks from Triple A Market)
1 russet potato (the thin skinned, yellow kind but any you like is fine. Do not use a baking potato though. They will melt away) cubed 1 inch
1 carrot, chopped roughly
1/2 onion, chopped roughly
1/2 zucchini because I had 1/2 zucchini left (Totally optional, you could add peas. My mom would use peas here.)
3 cloves garlic
2 chilies halved, with seeds, mouahahaha
In a bowl, add boiling water the cubes of curry and set aside to soften. Mix with a fork to break up.
In a large skillet, heat some neutral oil, enough, canola or peanut, medium-high. Add the onion, carrots, zucchini, potato. Stir occasionally to prevent burning or sticking. Add more oil as necessary. 5 minutes.
Add the garlic and chilies and toss for 2 minutes. You do not want to burn the garlic. Add the melted curry slurry, mixing with a fork to ensure you get all the curry. Add more boiling water to the bowl to ensure you get as much of it you can. Stir. Bring to a boil. The sauce thickens when it boils. Reduce to a simmer and add the fish.
Let simmer until the potatoes and carrots are fork tender. That means, you can easily pierce either with a fork with out too much effort and they also let go without prying.
Serve over rice.
We had a nice Spanish wine our friend gave us as a hostess gift for our Superbowl party. All honey and loveliness. Different from the new world Sauvignon Blancs. Nice!
Triple A Market
1626 Commercial Drive
Vancouver
Cost:$
Value: terrible, bug infested Kale, old peppers, stale carrots and mealy halibut
Cleanliness: dodgeriffic
Summary: I do not recommend you buy produce from this shop. Go to Norman's or Santa Barbera.
0 Leave a / Read COMMENTs:
Post a Comment