Saturday, December 31, 2011

Thai Fish and Broccoli: A Simpler Year

Happy New Years! And happy 75th post, Tommy K! I know, I know, this blog isn't quite a year old, but we're ending the calendar year here, so I've got to celebrate. I haven't forgotten about the pumpkin pie recipe- I'll add it one of these days- but I feel that in the spirit of the new year and resolutions and such I ought to make one myself:

For the calendar year 2012 I resolve--- no, that's too much commitment and I'm still probably still some years from resolving away my fear of commitment, so...

For the calendar year 2012 I might--- ah, much better--- try, possibly, maybe, hopefully, if the mood's right, to cook simpler meals.

Wow it feels great to get that off of my chest! It's something I've wanted to say for a while, but now that I've said it, I don't know what I was so afraid of! Anyway, in the spirit of simpler meals, here's some fish and broccoli that I made the other day:

Thai Fish and Broccoli

2 Fillets "Vietnam Farm Raised Fish" from the Asian Grocery Store
1 Crown Broccoli
Sesame Oil
Fish Sauce
Soy Sauce
Salt and Pepper
Thai Basil
Lemon Wedge

Put each Fillet on a piece of tin foil large enough to enclose the Fish and do the same for the Broccoli. Drizzle some Oil on each Fillet and the Broccoli and spritz a little Fish Sauce, Soy Sauce, and Srirachi. Sprinkle Salt and Pepper on each. Squirt some Lemmon Juice on them. And finally, on just the Fish Fillets, lay Basil leaves on them as seen in the photo. Broil for 20 minutes on your hottest oven temperature. Either my oven doesn't get hot enough or tin foil is the most heat-resistant compound known to man, because I thought these would be cooked in 10 minutes, max. I had to put them in for more time after I checked! If I'm ever banished to the sun, I'm going in a suit made of foil. And with some hip shades. Holla. Preparation of this meal was about 5 minutes and it tastes great- just like what you'd expect at a Thai restaurant. I can handle that. Rock on!

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