You see I need to write a script (sorry cannot share here because it is actually in Chinese) every year for a big Gospel Camp in Pennsylvania in Memorial Day weekend. There is always a special drama night followed by a message on the Saturday night. This is my play is called “A Place to Call Home”. Would you care to pray for us?
I cannot imagine one whole month of 2013 is gone and today I am writing my first post for February!
One thing I did not stop doing whilst I had to write, was of course, to cook for Fun Junior and Senior – and one would think they should be able to take care of themselves – both are big boys now, sigh!
Here is a dish that I want to share today. We almost eat fish at least two or three times a week. Salmon is our favorite. I almost want to call it “magic fish” because even though it is very high in protein, it does not have cancer causing substances like other sources of protein. A good four ounces of protein will give you enough Vitamins A, B12, and D for the whole day. The Omega-3 fatty acids in salmon are also known to lower your cholesterol. All in all, Salmon will help your brain work better, improve your memory, protect your nervous system from the deteriorating effects of aging, and give you shiny hair, bright eyes and healthy skin.
My special way of cooking it always brings accolade from my boys. I borrow the method of cooking a dish called sweet and sour pork. Cooking wine, sugar, soya sauce and vinegar are the basic seasoning.
I always use a few slices of ginger and put them on a heated pan with cooking oil. Stir fry the ginger for about a minute and bring out the aroma – the ginger will also serve to lessen the fishy smell of the fish. Pat dry the salmon and slowly put them in the heated pan. Pan fry both sides until they are both coated with the cooking oil and the fragrant ginger. They do not have to be fully cooked before you put in the seasoning.
I always add the sugar first because it will coat the fish to avoid the vinegar, which you will add later, making the fish too sour. How much sugar, you will ask, I’d say to taste – the key is you do not want the sugar to dominate the taste. After that, you can add some vinegar, some soya sauce and some cooking wine. The liquid should be just about half covering the fish pieces. The interesting thing of combining these ingredients is that the sauce will gradually become thicker.
Bring the heat source to medium low and simmer the salmon pieces for about 15-20 minutes to make sure they are fully cooked. Keep watching it, if the sauce level diminishes quickly, may be you should turn the fire lower, or you can add just a little bit of water. Eventually, the sauce should be almost all absorbed by the fish.
As you can see from the picture, the final product is really attractive to the eyes as well as to the taste buds. I serve them here with some stir fry broccoli (you can borrow the stir fry Chinese broccoli method that I posted earlier for that).
Eat more fish and live longer! To Life!
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