L ifestyle /C ulture
Dinner with a Nod to Korea
F OO D
KERI WHITE | JE FOOD COLUMNIST
done. A bit rare in the middle
is recommended, but if you
can’t stomach that this method
will keep the fish from drying
out even if you take it nearer to
well done (gasp!).

And you can use more or
less any fish for this recipe —
cod, snapper, bass, fluke, etc.

— even something delicate
like flounder — just be sure to
adjust the time in the oven so
you don’t overcook it.

I AM A HUGE FAN of Korean
food — I love the soy, the
sesame, the pungently spice
gochujang with a hint of sweet-
ness, the kimchi.

I stumbled across some
Korean-style recipes while
scrolling through social media;
later, I couldn’t begin to find
them again if my life were
hanging in the balance, but I
remembered the basic ingredi-
ents and procedures, and was CILANTRO-SCALLION-
able to use these ideas as inspi- GINGER SALMON
ration for a delicious and pretty Serves 2
simple dinner.

I used sockeye salmon
1 tablespoon canola or
because I had a slab in my
vegetable oil
freezer; it is a leaner fish than
2 scallions, sliced
other salmon varietals and
1 knob ginger, about 1 inch,
therefore must be cooked “low
grated and slow” until it is just barely
1 handful cilantro, rinsed
Name: House of Kosher Supermarket
Width: 3.625 in
Depth: 5.5 in
Color: Black
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16 APRIL 1, 2021
well and coarsely
chopped 2 salmon filets, about ¾
pound total
½ lemon
Salt and pepper
Heat your oven to 275
degrees F.

In an ovenproof skillet,
heat the oil and sauté the
scallions, ginger and cilantro
until cooked, about 5 minutes.

Meanwhile, spritz the salmon
with lemon juice and sprinkle
it with salt and pepper.

Push the scallion mixture
to the perimeter of the pan and
place the salmon filets, skin
side down, into the center of
the skillet. Spoon the scallion
mixture along with any liquid
that it has released over the
salmon to coat, or insulate
the fish (this is what keeps it
from drying out). Bake the fish
for about 25-30 minutes until
done. Serves 2
STORE HOURS
215.677.8100 9806 BUSTLETON AVE.

PHILADELPHIA, PA 19115
Photo by Keri White
GARLIC-FRIED RICE
HOUSEOFKOSHER.COM Strictly Kosher
Korean dinner
I used basmati for this, which
is not traditional for Korean
cuisine, but that’s what I had
in the pantry and it worked
just fine.

My recollection of the
recipe, and indeed with all
cooking instructions for fried
rice recipes, is to use leftover
rice that has had the chance
JEWISH EXPONENT
to sit in the fridge overnight
and dry out. Some recipes go
so far as to suggest ordering
extra rice when you do takeout
so you have the proper rice on
hand and the optimal time to
allow it to sit overnight.

Realizing that, and deciding
to make this dish sometime
around 2 p.m., I cooked the rice
and let it sit out in a shallow
bowl, uncovered, for a few
hours to enable the moisture
to escape. The rice came out
really well, but I have a hard
time believing that anything
sautéed in garlic-infused oil
and topped with crispy garlic
would be anything less than
intoxicating, so my advice to
you, even if you are starting
this late in the day, is to go
for it.

salad, but as we ate it, we both
thought it would have been
better hot.

Full disclosure: We had
this as a side dish on a rather
chilly night, and we probably
assessed it based on external
factors, but as the weather
warms and we crave lighter,
cooling fare, a cold version of
this might be just the thing.

And, if not, you can limit the
time the greens spend in the
ice bath so they stay closer to
room temperature, or pop the
dish in the microwave before
you serve it.

One other note on the
spinach: This could be made
with just about any green — bok
choy, kale, collards, escarole,
pea leaves, et cetera. Just be
sure to vary the cooking time
so the greens cook through.

2 cups cooked rice
Kale and collards will take
about 10 minutes in the water,
3 tablespoons canola oil
while bok choy will only need
8 cloves garlic, crushed
about 2, and pea leaves just a
Salt and pepper to taste
1 scallion, sliced, for serving quick dip.

In a large, nonstick skillet,
heat the oil and garlic over
medium. Stir frequently, until
the garlic begins to crisp and
brown. Watch it carefully; you
want it toasted and golden, not
burnt. Remove the garlic from
the oil and drain it on paper
towels. Set it aside.

Pour the rice into the skillet
with the oil and press it down,
almost like a pancake. Allow it
to sizzle and cook and, after a
few minutes, scrape it up and
turn the rice over, pressing the
rice down again. Repeat this
process several times until all
of the rice seems well coated
and slightly fried. This will
take about 10 minutes. When
done, sprinkle the toasted
garlic over the top of the rice,
stir to distribute and top with
scallions. 1
1
1
1
1
large bunch spinach
teaspoon soy sauce
teaspoon sesame oil
clove garlic, crushed
teaspoon sesame seeds
Bring a large pot of salted
water to boil. Dump the
spinach into the boiling water
and cook it for about 1 minute
until bright green and just
done. Drain the spinach and
immerse it in an ice water bath
immediately. After the spinach cools
slightly, about 1 minute, pour
it into a colander and press
out the excess water. While
the spinach continues to
drain, mix the soy, sesame oil
and garlic in the bottom of a
medium-sized bowl.

Remove the spinach from
the colander, coarsely chop it,
place it in the bowl with the
SESAME-SOY SPINACH
dressing, and toss. Sprinkle it
SALAD with sesame seeds.

Serve chilled, at room
Serves 2
temperature or reheated as
We served this dish cold as a desired. l
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