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Table Talk Continued from previous page

KICKASS STEAKS & HONEST DRINKS

Add the green onion, garlic and ginger to the oil left in the pan from frying and cook over low heat, stirring to keep from burning the garlic. After about 30 seconds to a minute, add the soy sauce, oyster sauce, brown sugar and black bean chili sauce. Stir until the sauce starts to sizzle, then add approximately 1 cup of water. Turn the heat up to high and add the fish back to the pan. Once the sauce starts to boil, reduce the heat to medium, cover the pan with a lid and simmer for about 20 minutes, flipping the fish over halfway through so that the fish absorbs flavor evenly. If the sauce is still thinner than you’d like, remove the lid and turn the stove back up to high to reduce and thicken it. Place the fish on a plate and drizzle the sauce all over. Finally, garnish the fish with a bit of freshly chopped green onion and slivers of fresh ginger. Serve with rice and the cucumber salad below.

Chinese Smashed Cucumber Salad Ingredients: 1 cucumber

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1 2 ½ ½ 1 ¼ ¼

tablespoon salt cloves of garlic tablespoon rice vinegar tablespoon light soy sauce tablespoon salt teaspoon sugar teaspoon sesame oil

First, bruise the cucumber all over by tapping it with a narrow wooden rolling pin or dowel. It is important not to destroy the cucumber in the process but you are going for a light smashing of the inside. If you are using an English cucumber, you will need to peel it. Cut the cucumber into 1-inch chunks. Sprinkle the cucumber with the salt and toss the pieces in a bowl. This will drive out a lot of the water and allow the cucumber to absorb the flavors from the seasonings you will add to the salad later. Let the cucumber rest in the refrigerator for approximately 15 minutes. Take the cucumber from the refrigerator and pour off the water at the bottom of the bowl. Add the garlic, sugar, soy sauce, rice vinegar and sesame oil. Mix everything thoroughly and chill the bowl again for another 10 minutes. Serve cold. l

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28  NORTH COAST JOURNAL • Thursday, Nov. 9, 2017 • northcoastjournal.com

North Coast Journal 11-09-17 Edition  
North Coast Journal 11-09-17 Edition  
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