WHOLE BAKED PORGY WITH RICE AND KALE Porgy is a great fish at a great price. There are many ways to prepare it. We cut slits into it, and stuffed them with homemade sriracha. We stuffed the cavity with homemade kimchi, curtido, horseradish, and some cilantro. Dinosaur kale from Pennypack Farm & Education Center was delicious as a side dish. Serves 4 INGREDIENTS: For the fish: • 2 lb. porgy, scaled, gutted, head and fins on • 1 Tbsp sriracha (homemade Korean hot pepper sauce)* • 1 cup kimchi (homemade Korean sauerkraut)* • 1 cup curtido (homemade Salvadoran sauerkraut)* • ½ cup horseradish sauce (homemade)* • ¼ cup chopped fresh cilantro • ½ cup white wine For the rice: • 1 tbsp extra virgin olive oil • 2 small onions, chopped • 1 Tbsp chopped garlic • 1 cup long grain white rice • 1 ½ cup chicken and vegetable stock For the greens: • 1 Tbsp extra virgin olive oil • 1 medium onion, chopped • 1 cup chopped mushrooms • 1 Tbsp chopped garlic • 5 cups Dinosaur kale, torn • 1 tsp sesame oil DIRECTIONS: For the fish: • Rinse the fish and cut diagonal slits along both sides. • Smear the sriracha inside the slits. • Combine the kimchi, the curtido, the horseradish sauce, and the cilantro in a bowl. • Put the mixture into the fish cavity. • Place the fish in a foil-lined, lightly greased deep-sided baking pan, and pour the wine around the fish. • Bake in a 350ºF oven for 20 minutes. • Increase the heat to 450ºF and cook for another 20 minutes. • Keep warm until serving. For the rice: • In an ovenproof saucepan, sauté the onions and the garlic in the olive oil. • Add in the rice, and stir it until it is lightly browned. • Add in the stock, and bring to a boil. • Cover, reduce the heat to low, and simmer for 15 minutes. • Transfer the saucepan to a 350ºF oven, and cook for 15 minutes. • Remove from the oven, and keep the rice covered until serving time. For the greens: • Heat the oil in a skillet. • Add in the onions, and stir-fry them until they are wilted. • Add in the mushrooms and the garlic. • Stir-fry the vegetables. • Add in the kale and the sesame oil. • Toss briefly, until the kale has slightly wilted. Serve with a Chardonnay, or a medium-bodied red wine. Prozīt! * Recipes will follow. We have batches of different sauerkrauts and hot sauces in progress. We have been trying to incorporate them in our dishes.
Posted on: Tue, 18 Nov 2014 18:18:17 +0000
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