I've been meaning to blog about this meal I made last week. I can still remember the lovely textures and flavours it produced. I had recently bought Kylie Kwong's recipe book Simple Chinese Cooking. I love her food, restaurant and t.v stints so I thought I should also own one of her books.
The pictures are beautiful, enticing and vibrant and I was determined to make one of the dishes. Nic came home from work with fresh barramundi and that's when I started flicking through the pages. I finally settled on a steamed fish dish that sounded perfect for the family, however as I went through my fridge and pantry I discovered...
a) I don't have a steamer at home anymore (took it to work, just like everything else I have in the kitchen!)
b) I only had half the ingredients.
I decided to use the pictures in the book for ideas and then create something with my limited supply. I had decided to pan sear the fish and then spoon over a similar ginger and Chinese sherry sauce that Kwong was talking about in her fish recipe- I was getting excited. I'd chopped up the vegetables, pounded my ginger and coriander root; added the sherry, fish sauce etc... when I suddenly remembered I had a packet of Japanese panko bread crumbs in the cupboard. I could taste the dish before I'd made it. Soft, steamed rice with barramundi coated in a light layer of crisp bread crumbs soaking up a the rich Chinese sauce- yumm!
Our fish supper was a success, a beautiful blend of textures and flavours. It was one of those occasions when the table was quiet and all you could hear were the clicking of chopsticks and forks.
When I eventually get my steamer back I'm going to following Kwong's recipe and see how far off I really was, however the next recipe I will be following in her book is the crispy-skin runny eggs with sweet and sour sauce......the photo is to die for!