Earlier this year, Mission Chinese Food's executive chef Angela Dimayuga visited our rooftop garden and got inspired by the bounty of fresh veggies and herbs. And even though Dimayuga's visit is but a warm fall memory at this point, the boozy, fiery recipe she concocted is sure to heat things up on even the coldest of winter nights.
"I acquired the all the tomatoes, lemongrass, chilies, and eggplant from the MUNCHIES garden, so feel free to freestyle and add whatever type of good tomatoes, fresh chilies, and eggplant you have available."RECIPE: Drunken Fish
It's a versatile recipe that works with any whole fish, as long as it's doused in enough shaoxing wine."'Drunken' anything is common in Chinese food menus," Dimayuga says. "Typically, these dishes are seafood dishes finished with shaoxing wine: 'drunken shrimp,' 'drunken fish,' etc. It has a similar flavor profile of sherry, but less intense. This amber-colored rice wine (made from brown rice) is aromatic, fragrant, and nutty and has enough acid with the tomato I used to cut through the richness of the fish oils."So this holiday season, fight the frost with spicy lemongrass, chili, garlic confit, black bean sauce, and a whole lot of shaoxing.