Chinese Dinner for Four
This is a photo I pulled from my archives. The imperfect bird's-eye-view angle made it un-shareable at the time, but the vibrant colors and the tastiness of the meal that's still impressed in my taste buds convinced me that I needed to share this with the world! I mean, with my 2 blog readers. This menu (for four) should be added to your rotation and brought back into mine.
The Shanghai cai fan recipe is from Fuchsia Dunlop's Every Grain of Rice, which happens to be on Google Books. The Chilean sea bass was created without a recipe in mind - I just steamed the fish in a bath of soy sauce, sake, mirin, sugar, ginger, and green onions. And the mustard greens were sauteed in olive oil, garlic, and ginger; and then generously coated in sea salt to cover up the bitterness of the stems.