Pan-steaming fish over aromatics and then sizzling it with hot garlic oil is an old Cantonese cooking method…..the tamarind, ginger, lemongrass and lime adds Southeast-Asian zing– a lovely thing. I have had this recipe on a tattered card for more than 25 years with tweaks and notations all marked. I crave this dish. You will too–make extra, you will want it. Continue Reading…
I get a lot of requests for old recipes from the Como Inn, a long-gone Chicago restaurant favorite which operated from 1924 until 2001. People remember the place for its ambience and style–but also, for simple classics like this dish, requested by reader Prairie T. Fresh basil & oregano, sweet tomatoes, and whitefish, good-quality olive oil, a little white wine, lemon and capers. Continue Reading…