Finnley began her adventure in Chinese immersion this month. To be honest, I was really intimidated. I know NOTHING about the Chinese culture and I credit my ability to say “hello” in Chinese to the cartoon Ni Hoa Kai Lan. So, shortly after Finn began school this month I was told we would be celebrating Chinese New Year….what? Well, I have barely dipped my toe in the waters of the Chinese culture but I was inspired by Finn’s New Year performance last week to make a Chinese dish tonight.
Chinese Style Steamed Fish – 15 minute meal
1 1/2 pounds halibut or Cod, cut into 4 pieces
3 green onions, cut into 3 inch lengths
2 fresh mushrooms, sliced
6 leaves napa cabbage, sliced into 4 inch pieces
1 inch fresh ginger root, finely chopped
2 cloves garlic, chopped
1/4 cup tamari ( gluten free soy sauce )
1/8 cup water
fresh cilantro sprigs, for garnish
Arrange 1/2 of the green onions on the bottom of the steaming bowl (it is important to steam in a container in order to retain the steam and juices around the fish). Place 1/2 of the mushrooms and Napa cabbage sections on top of the onions. Place fish on top of the vegetables. Sprinkle ginger, garlic, and red pepper flakes over fish. Top with the remaining green onions, mushrooms, and napa cabbage. Drizzle tamari and water over everything.
Place steam bowl in a steamer over 1 inch of boiling water, and cover. Steam for 15 to 20 minutes, or until fish flakes easily. Garnish with cilantro, if desired.
With Asian Broccoli and Carrot stir-fry
2 cups Broccoli (be sure to use the stalks too peeled and cut in 1 inch segments)
1 cup sliced carrot
2 minced garlic cloves
1 tbsp coconut oil
1 tbsp maple syrup
1 tbsp tamari
1 tbsp filtered water
1 tsp sesame seeds
Place all ingredients in fry pan except the sesame seed and heat covered on medium low for 10 minutes, until cooked but not mushy. Top with sesame seeds and serve