This. It’s good. It’s also relatively quick and easy. You should make it. Here’s how:
- 1 lb. monkfish, cleaned and cut into ½” chunks
- 1 tbsp. sesame oil
- ½ cup yellow onions, chopped
- 1 tbsp ginger, chopped fine
- 1 tbsp. garlic, chopped fine
- ¼ cup gochujang
- 4 cups dashi broth or fish stock
- 1 cup kimchi, rough chopped
- 2 cups napa or savoy cabbage, rough chopped
- 1 cup extra firm tofu, cut in cubes
- 1 cup zucchini, cut in ¼” half moons
- 1 tsp. soy sauce or coconut aminos (optional, can totally be left out)
- 1 tsp. fish sauce
- ½ cup scallions, sliced fine
1. Heat a heavy deep pan with a tight fitting lid over medium heat. Add the sesame oil, onion, garlic and ginger. Cook until fragrent, about 2 minutes.
2. Add the dashi or fish stock, gochujang and kimchi. Cover to bring to a simmer. Add the cabbage, tofu and monkfish. Cover and simmer for about 5 minutes.
3. Add the zucchini, soy sauce and fish sauce. Cover and simmer for one minute, then turn the heat off and allow the pan to rest for two minutes. Add the scallions to the pot and serve with rice on the side.
ps. depending on your kimchi (and fish sauce and stock) this is completely Whole30 friendly.
This morning I was able to make me some eggs before I went to work. I scrambled them in bacon fat and then mixed in a couple tablespoons of pork sugo, which was the special item I got from this week’s meat club. I can not stress enough how great meat club is. Live in Brooklyn? Join it. I would say more, but the first rule about meat club is never talk about meat club.
For lunch, I packed a mason jar with salad greens and cherry tomatoes. Then I packed a half an avocado and a tin of mackerel. Boom. Lunch, done.
For dinner I had some wild Alaskan salmon sitting around, and it was super cold, so I decided to go quick and dirty with a lemongrass and ginger broth with salmon, shiitake and tatsoi. It was the perfect meal for a chilly evening.
Lemongrass and Ginger Broth with Salmon, Shiitake Mushrooms and Tatsoi:
- 4 cups fresh or canned chicken stock or fish stock or beef stock
- 1 stalk lemon grass, trimmed and halved lengthwise and crosswise
- 1 scallion, thinly sliced
- 4-inch piece ginger, peeled and finely julienned
- Juice of 1 lime
- 3 tablespoons fish sauce (I used Red Boat, which is the only sugar free one I’ve found. It’s delicious…but if you know of others please let me know!!)
- 1 lb. of salmon fillet, skinned and cut into 1/2-inch cubes
- 1 cup shiitake mushrooms, trimmed
- 2 cups sliced tatsoi
- In a large wide saucepan into which a steamer will fit, combine stock and 5 cups water. Place over high heat to bring to a boil. Add lemon grass, scallion, ginger, lime juice and fish sauce, and reduce heat to low.
- Put salmon in a steamer over simmering broth. Cover and cook just until salmon has turned pale pink. Remove steamer from pan, and add mushrooms and tatsoi to broth.
- Return broth to a simmer. Remove lemon grass and discard. Add salmon cubes to broth. Ladle soup into bowls and serve.
This is my go to smoothie; it’s way quick and easy, really healthy and also incredibly yummy.
- 4 large leaves of collards, kale, dandelion greens, or other bitter leafy green
- Large chunk of watermelon (play around with the amount you like for consistency and sweetness)
- 2 inch chunk of peeled ginger
- Combine all ingredients in a Vitamix or other high speed blender and blend until nice and smooth. You will need to tamper the ingredients until the watermelon breaks up — but once it does you will not need to add any water or milk or anything, the watermelon, she is magic.