After two hours and fifteen pages (yes I said fifteen pages) filled in – my finance final is done. Yay!!!
As I sit here writing this it’s 9:50 am EST, I’ve got my interview at 1 and I still need to keep studying for my Operations Management final Wednesday night along with cooking dinner. Although cooking dinner is the highlight of the day I’ve got planned (unless I get this internship, at which point that will become the highlight and another good reason to go out to celebrate tomorrow after I’m done with everything). Hey I’ve got to be able to look forward to something.
But I digress. Let’s move on to a different topic; namely, my love for garlic. I think I’ve expressed before how much I adore it and basically tend to double the amount called for in any recipe. If you eat anything I cook, it would be more than safe to assume that you’re getting a whole load of the stuff. And remember how I cook for my family sometimes? I have an aunt that doesn’t like garlic and never uses it (I know – how unimaginable, how horrifying!) so I’m always wondering what she thinks about my food considering I basically spike everything with it. Oh well.
But just to give you an idea: when I call for 3 cloves of garlic I’ve probably actually used 5 – 6 or I’ve used 3 cloves that look like this:
Those are massive! It didn’t even come from elephant garlic; it’s just a normal garlic head. I broke it out yesterday like, “Holy crap, this is going to be awesome.” And it was. The bowl next to it is a 1 cup container and the knife is a 5 inch santoku for an idea of scale.
But let’s move onto the non-recipe recipe portion of this post. Perfect for a night where you just need to get something on the table.
- ½ lb fish (we used two tilapia fillets for a total weight of .6, I would have preferred cod here but the store didn’t have it)
- 2 Tbsp hoisin
- 1 Tbsp chili garlic sauce
- 1 tsp of Sriacha (optional)
- 1 ½ tsp sesame seeds
- ½ lb green beans, ends trimmed off and broken into 1 inch pieces
- 3.5 oz shiitakes, stems trimmed off then sliced
- ½ cup diced onion
- 3 cloves of garlic, diced
- 1 ½ tsp of fresh ground ginger
- 2 Tbsp chicken stock
- 2 Tbsp dark soy sauce (if you don’t have this you can approximate it with lite soy sauce and a bit of brown sugar)
- 1 Tbsp rice vinegar
- ½ tsp Chinese Five Spice
- ½ tsp cornstarch
- Pepper, to taste
- 1 ½ tsp of grapeseed oil, divided
- Preheat broiler. Line a pan with foil and spray with nonstrick spray. Combine hoisin, chili garlic sauce, and sriacha (if using) and spread over both sides of fish; placing fish in pan. Sprinkle sesame seeds on top.
- Combine chicken stock through cornstarch in a small bowl, mixing well. Set aside.
- In a large skillet, heat 1 tsp grapeseed oil over medium high heat and sauté green beans until well-browned about 8 minutes. Don’t be afraid of this step, you want them extremely browned and a a bit “wrinkly” looking. Remove green beans from pan and keep warm. This would also be a great time throw your fish in the oven. Broil fish for 4 – 8 minutes (timing will depend on the thickness of your fillets)
- Heat remaining ½ tsp oil in pan and cook onion for two to three minutes or until just softened. Add in sliced shiitakes, and sauté for another 4 minutes until slightly browned. Add in garlic and ginger, continue to cook for another minute or so.
- Add green beans back to pan along with liquid sauce mix, tossing to coat everything. Cook for a few more minutes until sauce has thickened and has almost “glazed” everything.
And that’s it. My time estimate on this recipe is extremely rough because I needed a break from studying earlier in the day so I pre-sliced the shiitakes, onion, garlic, and combined the sauce, etc. So with everything already prepped and ready to go I think this whole meal took me, maybe, twenty minutes.
My husband commented that he always really likes my fish meals (yes the fish-hater said that). Personally I think he secretly loves fish but acts like he doesn’t.
And I’m not sure that I even needed that small bit of rice. We did end up with about 1/2 cup of green beans left, but that’s because it made a massive amount. In fact, I’m about to grab the leftovers to snack on now.