TChen makes..... Oil Poached Barramundi!!

Yesterday, I went shopping at my local food Coop and left with some goodies from the clearance bin. I got 2 cucumbers for 60 cents, a packet of fresh mint for 99 cents, a packet of fresh lemongrass for 99 cents, and a bottle of Honest Tea's mango lemonade. Last week, I purchased some beautiful frozen barramundi (kinda like an Asian sea bass that is apparently super sustainable and healthy) for only $3 per package!

Using all these cheap, yet fresh produce, I was able to construct a wonderfully delicious dish for 3. I used my sauce from Feeling Saucy #1 to help elevate the flavors of the dish and to give it a nice "Thai-inspired" twist.

Here is the ingredient list:

1. 3 small fillets of barramundi (remove the skin, but do not discard- these make for great skin "chips"!)
2. 3 stalks of scallions, finely sliced into thin strips (soak them in water to give them a nice crunch and to make them get a nice curled shape)
3. 1/2 cucumber cut into small cubes
4. Thai fish sauce
5. Olive oil for poaching (don't use too good of stuff)
6. 1 stalk of lemongrass to put in olive oil
7. 3 cups of rice
8. 1/2 can of coconut milk
9. 1 bundle Asparagus
10. salt, sugar, vinegar for the cucumber pickle
The steps are really simple. Turn stove on to low heat, pour in olive oil and lemongrass. Gently set the fish in the oil and poach on low (or around 120-130 degrees) until the fish is no longer translucent. Use some of the oil to stir fry your asparagus. For the asparagus, add in fish oil and salt and pepper to taste. For the cucumbers, make a quick pickle by adding in salt, sugar, vinegar, and fish sauce. Let it sit here for at least 20 minutes. For the rice, wash and rinse like you usually do. Put in half the normal amount of water and then add in the coconut milk for the other half. Cook as you normally do. Once everything is ready, assemble the dish and add yesterday's sauce, cucumbers, and sliced scallions for garnish. Here are some pics!

This is such a nice and simple dish that is also super cheap to make!! This dish also goes great with a nice and refreshing mango lemonade! I added in some sliced cucumbers and crushed mint to give it a more complex taste! Overall, I spent around $10 and was able to feed 3 very happy people!!! Enjoy!!!!

Feeling Saucy #1

If you didn't know already, I have an obsession with sauces. Any new and interesting sauce must be mine. This is a new series which will feature sauces I love to use and sauces I have created myself. The first one I am posting about is my "Thai-style" Lemongrass & Mint sauce. The ingredients are simple: 1. 3 2-inch stalks of lemongrass (from base) 2. a handful of mint 3. 1/2 cup Thai fish sauce 4. juice from 1/2 Meyer lemon 5. 2 tablespoons of sambal 6. 2 table spoons of shrimp paste with shrimp oil

Chop up the herbs, mix in the other sauces, and bam! You have the most savory, sweet, tart, and DELICIOUS sauce ever. I can literally drink this stuff. The shrimp oil brings it all together. The Meyer lemon keeps it from being too tart. The fish sauce gives it a nice saltiness and pungency. The sambal brings some heat. I've seen other recipes use salt, but I felt like using the Meyer lemon and Thai fish sauce brought enough sweetness to the sauce. Tomorrow I will be using this sauce on top of oil-poached barramundi. Look out for my next post with the recipe! Happy saucing!!!

Feeling Inspired!!!

Hi All!!! Long time no see. Med school has been rough. I lost my inspiration too cook, which was very sad. But now, I'm back!! I bought an Instant Pot and that has been life changing! Can't wait to post about stews and all the goodies I can make with this pot! Let me know what you like to do with your instant pot!