Saturday, February 16, 2013

Good Fortune Flounder and Bok Choy


Sunday 10 February
It's Chinese New Year, and to keep your good fortune whole for the next year, you want to cook a whole fish.  Ours was rather unusual, a flounder from Luken's; we haven't cooked a whole flatfish since those beautiful days shopping at the Chapel Market in Islington, London.
As advised by these websites, we steam-baked our fish for 10 minutes, and then crisped its top with hot oil. 

But you could still feel the fish cold at the bone, so we had to return it to the oven several times, and it cooked for closer to 30 minutes than 10.   Maybe it was because it was close to a 3-lb. fish; or cold from the refrigerator; or the oven wasn't preheated enough.  But you decide, and make sure it's cooked through, as you don't present flounder rare, like tuna.
As an accompaniment, we halved four Shanghai (baby) bok choy and braised them in chicken broth with a pat of butter. 

Bok choy means 100 types of prosperity, and we left a piece of fish over because "leftover fish" also means "surplus every year."  Everything means something, so Kung Hei Fat Choi!

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