Thursday, November 24, 2011

Spicy Garlic Red Snapper with Peppers and Mushrooms. Bulgur Wheat.

So, not the most exciting combination of possible foods on the planet, but this meal was more about eating the Red Snapper that we had, and not having any rice, and taking a sudden interest in Bulgur Wheat after a wonderful takeout experience at a nearby Turkish restaurant. In general this meal was not entirely disgusting, it was just very purposeful, rather than lavish and decadent. I ended up eating this for lunch again, and since my girl had the day off today, she may have as well.

Assume all ingredients cut to relatively equal bite size pieces.

3 Small Fillets of Red Snapper
1/2 Each of Red, Orange, Yellow Pepper
1/2 Onion
1 Zucchini
1 Handful each of White Mushrooms and Oyster Mushrooms
4 Cloves of Garlic
Sriracha, Hoisin, Worstechire Sauces to taste
2 Tsp of Ground Ginger
Sesame Oil, Olive Oil

150g Bulgur Wheat
250g Hot Water



1. On medium heat. wok or large fry-pan on medium heat. Add a few splashes each of sesame and olive oil.

2. Stir-fry onions, peppers, and garlic for about a minute, add ground ginger. Continue cooking, add zucchini. Add sauces to taste, cook until ingredients are tender crisp. Then pour contents into bowl and reserve.

3. Clean wok or fry-pan, reheat on high heat, add a few tablespoons total oil, once smoking, add fish, allow to brown on both sides, season, return vegetables, add more sauce to taste, stir to coat. Add mushrooms.

Bulgur Wheat

1. In a heat proof bowl, add bulgur wheat and hot water, cover and allow to sit for 20 minutes.

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