policyvote Posted May 11, 2010 Share Posted May 11, 2010 (edited) Last night, I tried replicating a dish I'd had at Mitchell's Fish Market: "Shang Hai style" filet. I used cod, but you can use almost anything. Fortunately, they publish recipes on the website, so I had at it: 1 piece of fish, your choice, 6 - 8 oz.1/2 T. ground ginger1/2 tsp. salt & pepper1 serving sticky rice (cooked)1 serving blanched fresh spinach3 oz. ponzu sauce (available at Asian Markets)1 tsp. scallions1/2 tsp. sesame seeds1. Place fish of choice on perforated pan and season with salt and pepper and ginger 2. Place into the steamer to cook, each fish will have a different time, check for doneness every 2 minutes 3. Place rice in the center of a large bowl and surround it with hot spinach 4. Set cooked fish on top of rice in the center of the bowl 5. Ladle ponzu over top of the fish and around the spinach 6. There should be a puddle of sauce in the bottom of the bowl 7. Garnish with scallions and sesame seeds Serves one, multiply equally as needed for more servings. Seasoned and steamed the fish while the rice cooked, blanched the spinach, chopped scallions on the bias, put it all together, ladled on the ponzu, got everybody at the table. We all took a bite and . . . It was Ginger Napalm, totally inedible. The kicker: multiply equally as needed for more servings. I multiplied, but apparently not equally--and with two adults, two little kids, and a toddler, the portions weren't equal either. After the wife and kids grimly set their forks down, I hung my head in shame and ordered take-out Pad Thai. "It looks beautiful, honey," was the best my wife could offer. Peace policy Edited May 11, 2010 by policyvote Quote Link to comment Share on other sites More sharing options...
wiegie Posted May 11, 2010 Share Posted May 11, 2010 Reminds me of the time my wife tried to make ginger-bread cookies when she first came to America and thought that the abbreviation for "teaspoon" was the abbreviation for "tablespoon". Quote Link to comment Share on other sites More sharing options...
policyvote Posted May 11, 2010 Author Share Posted May 11, 2010 Reminds me of the time my wife tried to make ginger-bread cookies when she first came to America and thought that the abbreviation for "teaspoon" was the abbreviation for "tablespoon". A friend of mine's wife once made an apple bundt cake. The recipe called for apple cider. She used apple cider vinegar. Peace policy Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted May 11, 2010 Share Posted May 11, 2010 The first time I ever made pesto, when the recipe said 2 cloves of garlic I thought that meant 2 BULBS of garlic. One bite in - Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted May 12, 2010 Share Posted May 12, 2010 every now and then you see cooks grab sugar or salt when wanting the other. very frustrating. if they are wise they taste early in the process. having to replicate before service is a real bitch. Quote Link to comment Share on other sites More sharing options...
policyvote Posted May 12, 2010 Author Share Posted May 12, 2010 every now and then you see cooks grab sugar or salt when wanting the other. very frustrating. if they are wise they taste early in the process. having to replicate before service is a real bitch. Gah. What was so frustrating was that I smelled/tasted the spices, and I was thrilled because it was exactly as I remembered . . . either I just used way too much, or something weird happened. Also wondering if I shouldn't try fresh grated ginger instead of dried ground. Peace policy Quote Link to comment Share on other sites More sharing options...
driveby Posted May 12, 2010 Share Posted May 12, 2010 How many more innocent filets are you going to murder before you just accept the fact that if you want a great restaurant dish you have to go to the restaurant? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted May 12, 2010 Share Posted May 12, 2010 Gah. What was so frustrating was that I smelled/tasted the spices, and I was thrilled because it was exactly as I remembered . . . either I just used way too much, or something weird happened. Also wondering if I shouldn't try fresh grated ginger instead of dried ground. Peace policy Did the recipe call for dried or fresh Quote Link to comment Share on other sites More sharing options...
policyvote Posted May 13, 2010 Author Share Posted May 13, 2010 (edited) Did the recipe call for dried or fresh Just says "ground ginger", which I took to mean dried and ground, rather than fresh. But I'm not sure how to work a tablespoon of dried ginger into a 6-8 oz. filet without getting the results I got . . . Peace policy Edited May 13, 2010 by policyvote Quote Link to comment Share on other sites More sharing options...
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