Submitted by Hal Yee, MD, PhD, Professor Emeritus, Gastroenterology & Hepatology, ZSFG
My Story
When I was a UCSF Medicine Resident decades ago (1990-92) the DOM published a newsletter called the MRPN (i.e., Medical Residents Progress Note). Nearly every month I authored a column, entitled "Hal Can Cook," in which I shared a recipe sometimes with a discussion of the history or science underlying the dish. This particular dish was meant to mimic the steamed fish found at Chinese restaurants, but with only 4 ingredients, a plate, and 5 minutes, perfect for a resident before there were any duty hour rules. For anyone that remembers this recipe or the column, let me know (hal.yee@ucsf.edu) and I'll buy you a coffee or a beer when the quarantine's over!
Recipe
Total Preparation Time: 3 minutes
Total Cooking Time: 5 minutes
Ingredients
2 Fillets White fish, such as sole, flounder, Hawaiian goat fish
1 Tbsp. Soy Sauce
1 Tbsp. Sesame Oil (may substitute “hot” sesame oil to taste)
3 Stalks Scallions
1 Knob Ginger
Method
1. Clean scallion stalks and chop into 1/3 inch pieces
2. Peel ginger knob and julienne (cut into thin matchsticks)
3. Place fish filets on a plate that is microwave safe
4. Spread ginger matchsticks over the filets
5. Drizzle soy sauce and sesame oil evenly over the filets
6. Microwave the drizzled filets for ~90 seconds until done (i.e., opaque and flaky)
7. Place scallions evenly over the filets
8. Serve with steamed rice
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