Today begins our journey to detoxifying ourselves from the richness and lavishness of the Christmas season which is something much needed after the month-long indulgence on fatty, buttery, sugary and carb-laden excesses that Christmas dinners and soirees are so much known for. Not guilt-tripping here though, because we don't fight the seasons of our lives and rather roll with it with as much grace and gusto as we possibly can. Besides, THAT season, is the best of the lot. And ours in the Philippines (no offense to all of you out there) is the best Christmas celebration in the world.
But we also do not fight detox season. We accept and embrace it because detox in our kitchen isn't a bad thing at all. Lite doesn't mean bland nor boring as in the case of today's lunchbox the recipe of which came from my latest Kindle subscription of Gourmet Bon Appetit. I did an interpretation of a steamed fish dish (Cream Dory fillets) with a chili-garlic-lime-cilantro marinade served with some coconut steamed rice. It was as it looked-- fresh, flavorful with a tug-of-war of the sweet-spicy-aromatic that Thai food is quite known for. And because it was steamed, there wasn't even any fat in it. For additional variation in texture though, I fried some thinly sliced leeks until they were crispy and topped the fish with it. The boy tried some of it before he left for school and he enjoyed it a lot. It looks like we're off to a good start. :-)
Today's lunchbox: Thai Steamed Fish with Lime, Chile and Garlic and Coconut Rice
Steamed Fish with Lime and Chile
(Adapted from Bon Appetit, January 2012)
4 large garlic cloves, crushed
2 Tablespoons chopped cilantro stems, plus leaves for garnish
1 Tablespoon, chopped green, Thai chillies (use more or less, I used red ones)
2 Tablespoons fish sauce
1 Tablespoon sugar
pinch of black or white pepper
1 whole head-on fish (bass, grouper--I used Cream Dory fillets)
2 Tablespoons low-salt Chicken broth
1 lime cut into rounds
Steamed Jasmine rice
- Pound together in mortar garlic, cilantro and chili.
- Put in a saucepan the fish sauce, sugar, broth and the pounded garlic, cilantro and chili.
- Adjust seasonings.
- Pour on fish and steam as you normally would being careful not to overcook the fish.
- Top with coriander leaves and/or as I did, with crispy-fried leeks.