Chinese Five-Spice Chilean Sea Bass with Pickled Red Pepper & Ginger
Whole Foods was fresh out of halibut, so I went with my other favorite fish - sustainable Chilean sea bass. We loved the flavors in this fish and I actually think the sea bass was a better choice. We really liked the cabbage, but I will never make it again because the process of cooking fish sauce at a high temperature about killed us (noxious odors and we couldn't stop coughing).
- Chinese Five-Spice Chilean Sea Bass with Pickled Red Pepper & Ginger (Fine Cooking #92, May 2008, p. 47)
- Stir-Fried Napa Cabbage with Garlic, Fresh Chile & Basil (Fine Cooking #84, March 2008, p. 56)
The fish recipe was great!
Fish sauce hitting a hot pan? Not so much. Disgusting, in fact. Been there. ugh!
I know! I thought of you when we were dying from the stupid fish sauce! What's weird is I've used it in stir-fries pretty extensively. I think it's a matter of mixing it with other stuff, and not using too much.