We live in a country of temptation when it comes to sugary and fatty goods -- a virtual Candy Land. At every turn, another plate is seemingly being pushed in our direction. Taken together with our national tendency towards overindulgence, this inevitably spells bad news for the waistline. This reality was my reasoning behind craving something lean and simple today.
What's cooking here? It's Vietnamese style fish steamed in a banana leaf. I ran across this recipe while thumbing through my Wei-Chuan cookbook last night and though I'd try it out today for lunch.
1. Pat dry the fish and rub it with 1/2 tsp salt and 1/4 tsp pepper. Let sit for 20 minutes.
2. Place the fish on a banana leaf and spread the following over the fish: tomato, mushroom, green onion slices, fresh ginger, lemongrass slices, and a dab of oil.
3. Fold the banana leaf over the fish and secure with toothpicks. Place in a bamboo steamer and steam for 20 mins.
This was easy, delicious, and healthy and I'll definitely make it again. By the way, I finished mine off by squeezing fresh lime over it once I was ready to eat, although this was not called for in the recipe.
My cookbook notes that "banana trees flourish in Vietnam, therefore, banana leaves are often incorporated into Vienamese cooking." This comment makes me grin a bit, because for me, obtaining banana leaves is the opposite of convenient. To cook such a dish, I must purchase frozen banana leaves long in advance from the one place in town which sells them in a freezer-packets. What a world apart!
For dessert, just a little low-calorie eye candy. I took this photo yesterday in the mountains that tower over the desert where I live. On the desert floor, it is dry and warm. And yet at the summit of the mountains, it is a snowy pine forest. Amazing juxtaposition, isn't it?
