{"id":514,"date":"2007-09-21T10:09:26","date_gmt":"2007-09-21T10:09:26","guid":{"rendered":"http:\/\/scientopia.org\/blogs\/goodmath\/2007\/09\/21\/a-new-friday-feature-random-recipes\/"},"modified":"2007-09-21T10:09:26","modified_gmt":"2007-09-21T10:09:26","slug":"a-new-friday-feature-random-recipes","status":"publish","type":"post","link":"http:\/\/www.goodmath.org\/blog\/2007\/09\/21\/a-new-friday-feature-random-recipes\/","title":{"rendered":"A New Friday Feature: Random Recipes"},"content":{"rendered":"<p> Since the friday pathological programming died out, I&#8217;ve been looking for something else to<br \/>\ndo for special friday posts. A while back, I posted a bunch of recipes for a mutant meme, and<br \/>\nit seemed a lot of people really liked it. So I&#8217;ve decided to do an off-topic friday thing: friday random recipes.<\/p>\n<p> For today, a special chinese dish: braised salmon in meat sauce. This dish would traditionally<br \/>\nbe done using pork for the meat in the sauce, but since I don&#8217;t eat pork, I use ground chicken thighs. Whatever meet you use, you need to make sure it&#8217;s not too lean &#8211; the sauce does need a bit of fat in it; not a huge amount, but in needs some. Ground chicken breasts are too dry. I like to do this with wild alaskan salmon. If you don&#8217;t like or can&#8217;t get salmon, it would work with other strong-flavored firm fish &#8211; this would probably be very good using swordfish, or mahi-mahi.<\/p>\n<p><!--more--><\/p>\n<p><b> Ingredients<\/b><\/p>\n<ul>\n<li> About a pound of fish. I like to use wild Salmon filets, skin-on. You can use other fish,<br \/>\nbut it should be something firm and with a strong flavor.<\/li>\n<li> 1\/4 pound ground meat.<\/li>\n<li> 1\/2 large onion, finely diced.<\/li>\n<li> 3 cloves garlic, finely chopped.<\/li>\n<li> 1\/2 teaspoon or so finely minced fresh ginger.<\/li>\n<li> Green parts of several scallions, finely minced.<\/li>\n<li> 1 teaspoon fermented black beans, soaked in warm water, then minced.<\/li>\n<li> Soy sauce<\/li>\n<li> Sake\/Vodka<\/li>\n<li> Chicken stock<\/li>\n<li> Corn starch<\/li>\n<li> Bunch of green vegetable &#8211; bok choi, chinese broccoli, or something similar.<\/li>\n<li> Sesame oil.<\/li>\n<\/ul>\n<p><b>Instructions<\/b><\/p>\n<ul>\n<li> Put a tablespoon or so of oil into a hot pan, and brown both sides of the fish. You<br \/>\ndo <em>not<\/em> want to cook the fish through now &#8211; just get in brown and crisp on the outside.<br \/>\nRemove the fish from the pan, and reduce the heat to medium.<\/li>\n<li> Add the onions, garlic, and ginger to the pan, and stir fry quickly until the onion just starts<br \/>\nto brown.<\/li>\n<li> Add the minced beans and the ground meat, and stir-fry until browned.<\/li>\n<li> Add about 1\/2 cup of sake or vodka, and cook until it&#8217;s mostly reduced away.<\/li>\n<li> Put the fish back into the pan, and then add chicken stock until the fish is just covered.<\/li>\n<li> Add soy sauce until the sauce tastes salty enough.<\/li>\n<li> Cook for about 5 minutes, covered, on medium heat.<\/li>\n<li> Add the green veggies, and cook for another 3-4 minutes.<\/li>\n<li> Remove the fish, and put it in a serving dish. <\/li>\n<li> Add the scallions to the sauce, and then add corn-starch dissolved in water until the sauce thickens.<\/li>\n<li> Add about 1\/4 teaspoon of sesame oil, and pour the sauce over the fish.<\/li>\n<\/ul>\n<p> Serve it with rice. I like to use jasmine rice rather than the traditional chinese rice; the fragrance of the jasmine rice is a nice complement to the fish.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Since the friday pathological programming died out, I&#8217;ve been looking for something else to do for special friday posts. A while back, I posted a bunch of recipes for a mutant meme, and it seemed a lot of people really liked it. So I&#8217;ve decided to do an off-topic friday thing: friday random recipes. For [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[55],"tags":[],"class_list":["post-514","post","type-post","status-publish","format-standard","hentry","category-recipes"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p4lzZS-8i","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/posts\/514","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/comments?post=514"}],"version-history":[{"count":0,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/posts\/514\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/media?parent=514"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/categories?post=514"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.goodmath.org\/blog\/wp-json\/wp\/v2\/tags?post=514"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}