Red Snapper + Veg + Steam + Brown Rice = Healthy

LTH,

On a mild health kick, in particular lighter evening meals, and a couple of nice looking Red Snapper from H-Mart, steamed Chinese style, fit the bill.

Red Snapper, with ginger, daikon, black bean, red pepper and scallion



Impromptu steamer



Additional topknot of fresh scallion, drizzle of sesame oil, finish with a couple of tablespoons of sizzling hot oil. Incredible aroma wafts upward the second hot oil hits scallion



Serve with steamed bok choy and brown rice, note 15-year-old low tech rice cooker.



Hearty, healthy, low cost dinner for two.


Enjoy,
Gary

Super H Mart
801 Civic Center Dr. (Just south of intersection of Oakton and Waukegan Road)
Niles, IL 60714
Tel : 847-581-1212
Store Hours: 8:00 AM ~ 11:00 PM

MMmm - looks perfect, G!

I've been playing around with brown rice recently without a rice cooker, and I've had mixed success. It's one of those things that's either done or it's not, and it's just plain unpleasant when over- or under-done. Sigh.

Gwiv, looks delicious! I also liked the cameo of the Korean brown rice bag

Mhays, we made brown rice in the oven the other day and it turned out perfectly! It was a recipe from Cooks Illustrated that I found reprinted on a food blog. It really is amazing. I will never mess around with rice cooker or stove top brown rice again.

http://kitchenparade.com/2008/01/oven-baked-brown-rice.php

...now for me to try out a health kick...


sharona

Lovely true snappers, Gary. I'm always on the lookout. If you don't mind, how about some details: fresh/frozen, cost, and, would they fillet if asked? Sarandeado comes to mind.

JeffB wrote:Lovely true snappers, Gary. I'm always on the lookout. If you don't mind, how about some details: fresh/frozen, cost, and, would they fillet if asked? Sarandeado comes to mind.

Jeff,

Snapper were fresh, they cleaned them and would have fillet them if I wished. H-Mart has a Fish Detail list, with three or four options, included in the per pound price. Cost for the the two fish was $12, the receipt does not have the per lb price, which seems quite reasonable. Most importantly, the fish tasted very fresh.

Enjoy,
Gary

Mhays wrote:I've been playing around with brown rice recently without a rice cooker, and I've had mixed success. It's one of those things that's either done or it's not, and it's just plain unpleasant when over- or under-done. Sigh.

I was just listening to a recent episode of The Splendid Table and I was reminded of something I had heard before but have never done: you can cook rice like pasta, that is, in a big pot of boiling water. According to Lynne Rosetto-Kaspar, this works with "any rice that has ever grown" and it's a very forgiving method if you have trouble getting it done just right. Just keep testing and tasting and then drain in a colander while it's still just slightly under-done.

Best,
Michael

eatchicago wrote:
I was just listening to a recent episode of The Splendid Table and I was reminded of something I had heard before but have never done: you can cook rice like pasta, that is, in a big pot of boiling water. According to Lynne Rosetto-Kaspar, this works with "any rice that has ever grown" and it's a very forgiving method if you have trouble getting it done just right. Just keep testing and tasting and then drain in a colander while it's still just slightly under-done.

EC, I cook rice that way ninety percent of the time. In an older "Brown Rice" thread, see this post for why - (health reasons - so I suppose appropriate in this thread).
Additionally, it doesn't have to be slightly underdone. Once it's done, I add \cold water to the pot (just hold it under the tap), strain, rinse out any rice the pot with additional cold water. The cold water will drop the temperature enough to stop the rice cooking further without cooling it too much.

sazerac wrote:EC, I cook rice that way ninety percent of the time. In an older "Brown Rice" thread, see this post for why - (health reasons - so I suppose appropriate in this thread).

Das,

Pasta technique is my preferred method for wild rice, and works quite well. Next time out I will give it a go for brown or white rice, especially in light of the starch lowering aspect. Interesting info.

Enjoy,
Gary

I'm not sure if this helps the doneness issue (I don't think I've had that problem...) but while we're on the topic of brown rice... when I make brown rice, I toast it in a dry cast iron pan for awhile before adding water. It starts to sizzle and pop and get this nice toasty smell. The final product tastes much better to me. I also often add other grains like buckwheat (is buckwheat a grain?), barley, or quinoa (not too much quinoa or it gets mushy) to add some depth of flavor. (I eat a LOT of brown rice.)

Easiest- Trader Joe's organic brown rice in the freezer section. Slit the bag, three minutes in the microwave, perfect every time. I don't like the one they have on the regular shelf as much as I like the frozen.