Friday, October 4, 2013

Lunch Week 34: Steamed Hake with Shiitake Mushrooms

So every Sunday, I head over to the kitchen to whip up a big batch of food for lunch the next week. Yes, I brown bag. And I almost always do it every week unless I become too busy to even buy cold cuts from the deli. I do it for several reasons being health, finance, and laziness. Now, you may think that spending hours on a day off to prep and cook five meals at once is hardly lazy. But let me remind you, I hate it when the time comes to decide what to eat for lunch every day. I work in Midtown so the choices are endless. My problem, the more choices, the harder it is for me. So it's much easier for me to have my lunch ready and already decided.

So my lunch for the week: Steamed Hake with Shiitake Mushrooms
A fairly easy dish that doesn't necessarily ask for fresh fish. Here I used frozen hake seasoned with salt, white pepper, soy sauce, and a touch of mirin. I topped the fish with reconstituted shiitake mushrooms and scallions. The fish remains tender through the steaming process while the mushrooms are extremely juicy exuding its flavor onto the fish. This is best served with some white rice.

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