http://perfectlyedible.com/2009/11/black-cod-en-papillote-with-ginger-and-scallions/ Fri, 10 Feb 2012 00:29:59 +0000 hourly 1 http://wordpress.org/?v=3.2.1 http://perfectlyedible.com/2009/11/black-cod-en-papillote-with-ginger-and-scallions/comment-page-1/#comment-190 JL McNamara Mon, 17 Jan 2011 22:03:39 +0000 http://perfectlyedible.com/?p=587#comment-190 Hey Pat: How'd it turn out? I'm impressed that you took the time to tinker with the soy sauce! Growing up, my parents just used plain soy sauce. I think that the scallion oil likely tamed the saltiness of the soy sauce and all was delicious. My dad only told me about the seafood soy sauce within the past 5 years or so and while it does taste better than plain soy sauce, the original is still pretty great! Hey Pat: How’d it turn out? I’m impressed that you took the time to tinker with the soy sauce! Growing up, my parents just used plain soy sauce. I think that the scallion oil likely tamed the saltiness of the soy sauce and all was delicious. My dad only told me about the seafood soy sauce within the past 5 years or so and while it does taste better than plain soy sauce, the original is still pretty great!

]]> http://perfectlyedible.com/2009/11/black-cod-en-papillote-with-ginger-and-scallions/comment-page-1/#comment-189 Pat Biesheuvel Mon, 17 Jan 2011 01:32:07 +0000 http://perfectlyedible.com/?p=587#comment-189 I am trying this recipe tonight. Didn't think the cremini mushrooms I have on hand would do much for the flavor so I'm just letting the fish sit on slivered scallions. On top will be the sliced ginger and a tidge of thinly sliced scallion greens and thinly sliced lemongrass. I didn't have fish soy sauce so I thought, what the heck, let's do like she suggests and just added a little sugar. Still didn't really achieve the taste I knew you were talking about so I decided to dilute the soy sauce a bit with water and then remembered I have sake in the fridge. Yes! Added sake which surprisingly really toned down the saltiness of the soy sauce. I think it might also help bring out the sweetness of the sugar. Who knows? We'll see tonight! (I am forever making menues for company that I've never tried before which frustrates the hell out of my partner but hey so far I've been lucky. Why should I stop now?) I am trying this recipe tonight. Didn’t think the cremini mushrooms I have on hand would do much for the flavor so I’m just letting the fish sit on slivered scallions. On top will be the sliced ginger and a tidge of thinly sliced scallion greens and thinly sliced lemongrass. I didn’t have fish soy sauce so I thought, what the heck, let’s do like she suggests and just added a little sugar. Still didn’t really achieve the taste I knew you were talking about so I decided to dilute the soy sauce a bit with water and then remembered I have sake in the fridge. Yes! Added sake which surprisingly really toned down the saltiness of the soy sauce. I think it might also help bring out the sweetness of the sugar. Who knows? We’ll see tonight! (I am forever making menues for company that I’ve never tried before which frustrates the hell out of my partner but hey so far I’ve been lucky. Why should I stop now?)

]]> http://perfectlyedible.com/2009/11/black-cod-en-papillote-with-ginger-and-scallions/comment-page-1/#comment-69 JL McNamara Tue, 09 Mar 2010 16:16:12 +0000 http://perfectlyedible.com/?p=587#comment-69 Hm, I've never tried grating ginger over it. I usually throw out the slices of ginger, though Rourke sometimes likes gnawing on it. I can't eat slices of ginger like that. Talking about this reminds me of a fish dish we had in Cambodia. Not sure what the correct name of it is, but I remember it as Ginger Catfish. Chunks of catfish were stir fried with must have been at least 3 cups of julienned ginger that was almost deep-fried. Delicious. Hm, I’ve never tried grating ginger over it. I usually throw out the slices of ginger, though Rourke sometimes likes gnawing on it. I can’t eat slices of ginger like that. Talking about this reminds me of a fish dish we had in Cambodia. Not sure what the correct name of it is, but I remember it as Ginger Catfish. Chunks of catfish were stir fried with must have been at least 3 cups of julienned ginger that was almost deep-fried. Delicious.

]]> http://perfectlyedible.com/2009/11/black-cod-en-papillote-with-ginger-and-scallions/comment-page-1/#comment-68 Jenn Mon, 08 Mar 2010 23:43:41 +0000 http://perfectlyedible.com/?p=587#comment-68 Jen - I tried this, really good, but I wasn't sure what to do with the ginger. We removed it, but then put some on the side b/c it tastes so good with the fish. Have you ever tried grating some over the top instead? Jen – I tried this, really good, but I wasn’t sure what to do with the ginger. We removed it, but then put some on the side b/c it tastes so good with the fish. Have you ever tried grating some over the top instead?

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