edible salt – yummy food share

Simple Steamed Fish with Ginger and Scallion

2025-12-09

If you’re searching for a dish that is the epitome of elegance, flavor, and simplicity, look no further. This recipe for steamed fish is a revelation, proving that you don’t need a lot of time or complicated steps to create a meal that is truly stunning. Ready in under 30 minutes, it’s a perfect meal for a healthy weeknight dinner yet sophisticated enough to impress at a dinner party. The magic of steaming is that it gently cooks the fish, locking in its natural moisture and delicate texture, resulting in a buttery, flaky finish that melts in your mouth. The aromatic trifecta of ginger, scallion, and a light-seasoned soy sauce creates a clean, savory broth that perfectly complements the fish without overpowering it. This recipe is wonderfully easy to master, making it a fantastic introduction to the art of steaming. Let’s gather our ingredients. The beauty of this dish lies in its simplicity, so using fresh, high-quality components will make all the difference. For the fish: Whole Yellow Croaker: 1 (about 1 lb or 450g), scaled and cleaned. Yellow croaker is prized for its fine texture and slightly sweet flavor. If you can’t find it, don’t worry! This recipe works beautifully with other white fish like sea bass, branzino, snapper, or even flounder. You can also use thick fillets of cod or tilapia. Green Onions (Scallions): 3 stalks, cut into 3-inch sections. Fresh Ginger: 3 generous slices. Fresh Sichuan Peppercorns: a small handful for garnish (optional). These add a unique, tingling citrusy aroma. If you can’t find them fresh, a tiny sprinkle of crushed dried Sichuan peppercorns will work. For a less adventurous but still delicious option, simply omit them. Red Chili: 1 small chili, sliced into thin rings for garnish. A Fresno chili is great for a mild kick,…

Sichuan Spicy Shredded Potato Salad

2025-09-28

Get ready to meet your new favorite summer side dish! If you think potato salad has to be a heavy, creamy affair, this vibrant recipe will completely change your mind. This is a refreshingly light, crisp, and incredibly addictive potato salad that comes together in just 20 minutes. It’s a brilliant example of how simple ingredients can create a flavor explosion. The core technique is blanching, which quickly cooks the potato shreds so they remain wonderfully crisp-tender, almost like noodles. The real magic happens in the dressing, a classic Sichuan flavor combination known as “mala” — a one-two punch of numbing tingle from Sichuan peppercorns and fiery heat from chili oil, all balanced with savory and aromatic notes. It’s unbelievably easy to make, even for beginners, and the result is a zesty, appetite-whetting dish that will have everyone asking for the recipe. To create this delightful dish, you’ll need a handful of ingredients, most of which you might already have or can easily find. Here’s your shopping list: For the Salad: Potatoes: 3 medium-sized potatoes. Waxy varieties like Yukon Gold or red potatoes work best as they hold their shape beautifully and won’t turn mushy. Cilantro: 1 small bunch, for a fresh, herbal note. Green Onions (Scallions): 2 stalks, to add a mild, crisp bite. For the Dressing: Light Soy Sauce: 1 tablespoon. This is your primary source of salty, savory flavor. Any standard all-purpose soy sauce will do. Dark Soy Sauce: 1 teaspoon. This is mainly for color, giving the potatoes a beautiful amber hue and adding a subtle hint of molasses-like sweetness. If you don’t have it, you can skip it or add a tiny bit more light soy sauce. Toasted Sesame Oil: About ½ teaspoon. Just a few drops are needed as its nutty aroma is quite…