Speaking of food going bad — and what more pleasant way to start out our week together? — I'd always wondered if Kimchi, which is basically rotten cabbage, could ever get too old to eat. Well, while scanning the bottom shelf of my fridge, looking for the half a lemon I'd stuck in there somewhere, I found not only the lemon, but the answer to my longstanding question. Yes, Kimchi can rot beyond the point of edibility. Far beyond. I unearthed a tupperware containing the remnants of a commercial batch of Kimchi I'd bought at a Korean grocery about — um, this is kind of embarrassing — 4 years ago.
Anyway, the Kimchi was covered in white fuzzy mold — I first mis-diagnosed it as ice crystals — and smelled like Death's favorite cologne. If Death were a demented old garlic-eating woman sitting next to you at the opera house in Hades, opening little cellophane-wrapped cabbage candies all throughout a performance of L'Elisir della Morte.
I'm not sure that, even after scalding and scouring with soapy water, that tupperware will ever be useable again. Maybe babushka-woman can store her cologne in there.
Anyhoo, here's how I made my Thai-ish Fish Dish:
|First, I sliced my 1 lb of flounder fillets into strips a couple of inches wide.|
|Then I sliced 4 cloves of garlic and half and onion into thin slices and made minute dice of a 1-in cube of ginger.|
|How do you make minute dice, you ask? Well, first, you slice the peeled garlic into very narrow (1/8") slices,|
|Then you stack these slices and slice them into very narrow (1/8") strips.|
|Then you slice the strips into tiny dice. I swear this is very different from chopping the ginger. Your dish will never turn out if you just chop your ginger.|
|Next, I prepared my veggies. I sliced a carrot, chopped a piece of celery root into bite-sized pieces, sliced several stalks of celery with their leaves, and cut a handful of grape tomatoes into halves.|
|I melted a couple tablespoons of coconut oil in a big pot over a medium flame. This picture shows the oil, which is a solid at room temperature, before it melted.|
|When the oil was hot, I added the chopped onion, garlic, and ginger and sauteed for about 3 minutes.|
|Then I added my spices — a few cardamom pods, 1/2 t of turmeric, 1/2 t of nigella seeds — and stirred the pot for a few seconds.|
|Then I added the chopped veggies and stir-fried for an additional 5 minutes.|
|I dumped in the can of coconut milk and an additional half-can of water, plus a tablespoon of fish sauce, stirred it all up, covered the pan, and let it simmer for 10 minutes.|
|I tasted the sauce at this point, and it seemed to need more salt, so I added another tablespoon of fish sauce.|
|Then I added the tomato halves and the sliced fish, covered the pot again, and let it simmer on low for another 10 minutes.|
I hope all your foil is excellent this week, too.