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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