Presented on a platter just moments out of the steamer, a whole steamed fish reflects the cook’s care and attention to obtaining the freshest ingredients possible. Ideally, the fish was plucked live from a tank at the market. Barring that, it met its end shortly before the cook selected it from a bed of ice. This recipe, with its mixture of pork, ginger, onion, mushrooms, and cellophane noodles, is one of the classic Viet ways to steam fish, with the various flavors and textures melding beautifully during cooking. The flavorings are light, so select a mild-tasting white-fleshed fish to complement them. I like striped bass, which is readily available and has delicate flesh, as well as bones that aren’t troublesome; a whole trout weighing about 1 1/2 pounds is another good option. The dish is perfect for entertaining because most of the work may be done hours in advance. Add White Tree Fungus in Clear Broth (page 76), a simply seasoned stir-fried vegetable, and rice for an elegant meal.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.