Striped Bass Poached in Spicy Soy Sauce

I've been looking for a good, easy way to make an Asian-inspired fish dish for awhile but haven't been very successful. Sometimes, the soy sauce that is practically a requirement in such recipes sticks to the pan, leaving you with a sticky, unappetizing mess. And I always read longingly through recipes inspired by Nobu's famous miso black cod, but I can never find black cod, nor do I ever feel like waiting 24 hours for my fish to marinate. I'll get around to it one day, I suppose, but it seems a bit much for a fish dinner. Fish is supposed to be quick and easy! Which is precisely why I love this recipe of Mark Bittman's.

In the recipe, the fish is simmered in a mouthwatering mixture of soy sauce, water, sugar, scallions, and a chili for 10 minutes flat, then served. It requires no chopping or mincing, save for a 30 second job with the scallions, and it's virtually foolproof. And most importantly of all, it's absolutely delicious--a perfect weeknight meal. Serves four. xo

Striped Bass Poached in Spicy Soy Sauce
From the New York Times
Ingredients:
1/3 to 1/2 cup good soy sauce
2 teaspoons sugar
1 dried or fresh chili, optional
About 15 scallions, trimmed and cut into 2-inch lengths, or 2 or 3 spring onions or 1 large onion, peeled and sliced
About 1 1/2 pounds striped bass fillet, about 1 inch thick

Directions:
Combine the soy sauce, 1/2 cup water, sugar and chili in a skillet just large enough to hold the fish. Turn the heat to medium high, and bring to a boil.

Add the fish, flesh side down. If necessary, add more water, so that the liquid comes almost all the way up the sides of the fish. Add the scallions and adjust the heat so the mixture bubbles but not furiously. Cook 8 to 10 minutes, turning as the liquid thickens, to coat the fish with a brown glaze. Serve with white rice, spooning the sauce over all and garnishing with the scallions.

Fried Pan Trout

This is basically a fried fish sandwich served in that classic, Southern, old-school way--doused in hot sauce, fried in bacon grease, and served piping hot on a slice of white sandwich bread. Despite what the name suggests, you don't have to use trout for this--just about any fish small enough to fit into a little skillet will do, so go with your personal favorite. Using bacon grease instead of plain old peanut or vegetable oil does something very good for the flavor of this, so I usually just fry up a few pieces of good bacon right before and use the same pan with all the hot grease still in there to cook the fish in. Healthy? Not exactly. But this is tried and true comfort food, and everyone needs to treat themselves once in while. Recipe below serves 4. xo

Fried Pan Trout
From A Southerly Course, by Martha Hall Foose
Ingredients:
8 whiting fillets
1 tablespoon hot pepper sauce (I use Cholula)
1/2 cup unbleached all-purpose flour
2 large eggs, beaten
1 cup plain dried bread crumbs
Salt and freshly ground black pepper
1/2 cup lard or bacon grease

Directions:
Sprinkle the fish with the hot sauce. Set up three shallow dishes--one with flour, one with the beaten eggs, and one with the bread crumbs. Season the bread crumbs with salt and pepper. Dredge each fish fillet in flour, then egg, and finally pat in bread crumbs.

Heat the lard or bacon grease in a heavy-bottomed skillet set over medium heat until it begins to shimmer. Working in batches so the pan is not overcrowded, cook the fish for 3 minutes on each side or until the crust is deep brown. Set them to drain briefly on paper towels and serve piping hot on slices of white sandwich bread.