Why did I start this blog? I have been having episodes of inflammation in my hands and fingers, feet and toes, and joints for some time now. I’ve consulted the doctor and have had tests done. It’s not rheumatoid arthritis and my uric acid is normal (tho at times borderline normal). In an effort to determine which food triggers the inflammation, I have been systematically eliminating certain foods from my diet and then bringing them back. After several years, I have now come to the conclusion that I seem to be reacting to animal protein in general (like some sort of allergic reaction). Different animal proteins affect me to different degrees; some cause inflammation faster than others. So I have decided to reduce my intake of meat. No, I am not going vegetarian; maybe semi-vegetarian if there is such a thing. I will be adding interesting and not too difficult recipes here as I find them. I will also include arthritis management tips that have worked for me.

Wednesday, July 14, 2010

Steamed Fish with Ginger


Ingredients

1 (1-inch) piece ginger, peeled and cut into matchsticks
2 cloves garlic, thinly sliced
6 scallions, sliced
4 (6-ounce) firm white fish fillets (such as striped bass or halibut)
Kosher salt and freshly ground pepper
4 teaspoons toasted sesame oil
Pinch of sugar
1 to 2 tablespoons soy sauce
2 tablespoons Chinese rice wine or dry sherry
1/3 pound snow peas, trimmed2 tablespoons peanut or vegetable oil

Directions

Set a large bamboo or metal steamer basket over a skillet of simmering water over medium heat.

Crush the ginger slices with the flat side of a knife. Place the garlic and half each of the ginger and scallions on a plate that will fit inside the steamer. Score the fish skin a few times with a knife; season with salt and pepper. Place the fish skin-side up on the plate, drizzle with 2 teaspoons sesame oil and sprinkle with the sugar. Put the plate in the steamer. Mix the soy sauce and rice wine and pour over the fish.

Cover and steam the fish until just cooked through, 6 to 12 minutes, depending on the thickness. Carefully remove the hot plate. Add the snow peas to the steamer, season with salt, cover and cook until bright green, 1 to 2 minutes.

Transfer the fish to a platter, spoon the juices on top and sprinkle with the remaining scallions. Heat the remaining 2 teaspoons sesame oil and the peanut oil in a skillet over high heat. Add the remaining ginger and cook until it begins to brown. Pour the hot oil over the fish.


No comments:

Post a Comment