28 jun. 2011
Last night I bought two rainbow trout at my favorite fish store. I covered them with ample amount of freshly grated ginger, then dipped them in a sauce made from white wine, soy sauce, lemon juice, a pinch of cayenne. I steamed them in a bamboo steamer for about 10 minutes. I washed some baby bok choy and sauteed it with chopped garlic and more ginger, adding a pinch of soy sauce at the last minute. We ate the fish and bok choy with some white rice, then Akiko made a salad of greens from the farmers market, really good tomatoes also from farmers market, cucumbers, avocados, carrots, and fresh mozzarella.