Steamed Fish with Szechuan Noodles

This is a fast, healthy, and very flavorful meal that you can probably make from things you have around the house-- I use broccoli and pea shoots here but any vegetable would work (peas, carrots, green beans, etc). If you don't have szechuan pepper, get some. It's amazing stuff-- peppery, tingly, and basically fantastic. It really changes the flavor of this dish. If I didn't have it, I'd probably put ginger in the sauce instead.

You'll need (serves 2, but doubles easily):

2 fillets of ocean perch or any other firm white fish

1/2lb fresh spelt pasta (we used Phoenix Pastificio's) or buckwheat/soba noodles

broccoli, cut into small florets

pea shoots

6 cloves garlic

4 scallions

1/4c soy sauce

2T mirin (rice cooking wine)

1T rice wine vinegar

sriracha, to taste

1t cracked szechuan pepper

Crush 4 cloves garlic. Slice scallions. Place in small bowl with soy sauce, mirin, vinegar, sriracha, and peppercorns.

Cook pasta until barely al dente. Drain and set aside.

Salt and pepper fish. Place in skillet with tight-fitting lid. Add 2T prepared sauce and 1/4c water. Cover and cook on low about 10 minutes, until fish flakes.

Steam broccoli in a large skillet; drain and set aside. Slice 2 cloves garlic. Add a little oil to the skillet and add pea shoots and garlic. Return broccoli to skillet with cooked pasta and prepared sauce. Cook until pea shoots wilt and noodles absorb sauce, about 2 minutes.

Remove fish from pan and reduce remaining sauce. Pour sauce over fish and serve with noodles.

Pomegranate Salmon with Walnut Pilaf and Pea Shoots

we ate this too fast-- these were the leftovers

I owe this delicious salmon recipe entirely to Paul Hamburg, Judaica librarian at UC Berkeley (and cook, and pianist). I was staunchly opposed to salmon (my parents always barbecued it, making it taste very fishy and charcoaly, which I understand is a good thing for some people) until I tasted this recipe. It's very easy to make and uses pretty basic ingredients, except the pomegranate juice (and who doesn't want an excuse to go out and buy a bottle of POM?).

Pomegranate Salmon

You'll need (for 4 servings):

1 2lb center-cut filet of salmon, skin, dark flesh, and bones removed (it's easy to remove the bones using tweezers)
** I use Loch Duart, which I buy at Tokyo Fish in Berkeley.

For the basting sauce:

1T dark sesame oil
1T pomegranate juice
1T soy sauce (I use reduced sodium)
1 3-inch piece fresh ginger, peeled and finely grated (use a Microplane if you can)
1t Chinese 5-spice powder
1/2 cayenne (more if you want)
black pepper to taste

Also:

1T dark sesame oil
1/4c pomegranate juice
zest from 1 orange
sesame seeds (optional)

Preheat oven to 350 degrees.

Combine all basting ingredients and set aside.

Rub salmon with dark sesame oil and place in a shallow bath of pomegranate juice in a jelly roll pan (a baking dish with sides, or a gratin dish). You might not need the entire 1/4 cup.

Brush the top of the salmon with the basting sauce to cover it. Sprinkle the orange zest on top and sesame seeds too, if you want (they'll look pretty).

Bake for 20-25 minutes, until just opaque in center.

Walnut Pilaf

You'll need:

1 1/2 c brown rice, or really any grain you want
3c chicken stock
1T butter
2T olive oil
1/2c walnuts, roughly chopped
5 sprigs thyme, de-stemmed
1 large shallot, minced
4 cloves garlic, minced

Heat butter and oil; saute shallot and garlic, 5 minutes. Add walnuts; saute 2 minutes. Add rice; stir and cook until each grain is coated and translucent. Add stock. Bring to a boil. Cover and cook over low heat 45 minutes, or until tender. Stir in salt, pepper, and thyme to taste. Fluff and serve.

Jesse's Pea Shoots

You'll need:

pea shoots-- a LOT. These really cook down.
2T sesame oil
2 cloves garlic, minced

Heat sesame oil. Add pea shoots and garlic. Cook, stirring, until wilted. Pea shoots should be tender when cooked.