Friday, October 28, 2011

Rounding Out the Week with a Roast Duck

Start a day ahead.  Prepare the duck by removing the fat lobes on the inside of the duck, next to the thighs and clip off the tips of the wings.  Rinse the duck and dry with paper towels.  Season the duck inside and out with kosher salt and freshly ground black pepper and refrigerate overnight uncovered.

The next day, take the duck out about 30 minutes before cooking.  Pierce the skin all over with a fork.
Steam the duck for 40 minutes.  Depending on what you have, you can use a large wok or a roasting pan with a V rack.  With the wok, fill with 6-8 cups of water but not so much that it will boil into the duck.  Place an inverted heat-proof dish or rack in a wok.  Place duck into a rimmed dish, set on top of dish or rack, cover wok with lid to steam.   The roasting pan works in the same way with the V rack set inside it, water in the bottom of the pan, cover pan with foil wrap to steam.  In both cases, you should check water level as the duck steams to make sure the pan does not dry out.

6-8 Small shallots, peeled.  Or 3-4 large, peeled halved, etc.
8 oz King Trumpet mushrooms, halved or quartered
2 Cups cauliflower florets
4 Yukon Gold potatoes, washed and cut into 2-3" pieces
4-6 Fresh sage leaves
3-4 Sprigs of fresh thyme
Salt and pepper
Heat the oven to 450.  Once the duck is cool enough to handle, place it into a roasting pan.  Surround the duck with the shallots, potatoes, sage, thyme, salt and pepper.  Roast for 25 minutes.  Add in the cauliflower and mushrooms and use a spoon or spatula to mix them in with the potatoes, etc.  Spoon out any excess fat, leaving only about 2 tbsp in the pan.  Roast for another 30 minutes or so, until duck is golden brown and crispy.  Let the duck rest for 10 minutes before cutting into it.
How do we love duck, let us count the ways.  Veggies may have had a little too much duck fat.  Duck coma!

Thursday, October 27, 2011

Chanterelle Mushroom Risotto

It's that wonderful time of year again... chanterelle season.  It seems like they are more and more abundant and available each year, but there are definitely peaks and lows and today, they looked to be at their peak.  I bought a good mound of them and decided on a simple risotto.  The risotto and chanterelles are cooked separately until about the half way point.
2 Cups Carnaroli Rice
1/4 Cup Calvados
6-8 Cups Chicken stock, heated to simmer
1/2 Cup finely chopped shallots
3 Tbsp olive oil
12 oz Chanterelle mushrooms, quartered or roughly sliced
2 Tbsp butter
1 clove of garlic finely minced
Salt and pepper to taste
3/4 cup grated asiago cheese
1 Tbsp dried currants

Heat olive oil over medium heat in a large rimmed pan.  Saute shallots until soft, add in rice and stir until it begins to sizzle a bit.  Pour in Calvados and stir to combine and let simmer until evaporated.  Begin to add in the chicken stock, a bit at a time, enough to cover the rice.  Maintain heat so that the stock is just simmering, about medium low.  Stir to incorporate and then let simmer until stock is almost fully evaporated without stirring the rice again.  Repeat this stock addition, etc. until rice is  fully cooked. 
Meanwhile, melt butter in a large saute pan.  Add garlic and chanterelles and saute until chanterelles just start to soften.  Add chanterelles to risotto when risotto is about half way through cooking.  
When risotto is cooked, add in the asiago cheese and dried currants and stir to combine.  Serve with a drizzle of good balsamic fig vinegar.  
This made about 6 servings or more depending on how hungry you are.  

Bacon Bun Morning

I got a little text this morning from my friend Rasa.. "It's a bacon bun morning.  Are you dropping off this morning?"  Those magic words.. bacon bun.  I am a savory gal when it comes to breakfast and these bacon buns are little bites of heaven.  So, I met Rasa in our kids' school parking lot this morning for the bacon bun exchange.  A warm paper bag of bacon buns hand delivered.  Stella grabbed one and gobbled it down with joy.  I ate mine as I drove away.  I will try to get Rasa's recipe to share.  Or perhaps I could interest her in a guest blog?  Either way, stay tuned for a bacon bun update.

Wednesday, October 26, 2011

Balsamic, Honey and Peppercorn Glazed Lamb Riblets

At Whole Foods one day, I came across lamb riblets in their meat counter for $3.99 a pound.  I had never seen these before.  I had Stella's birthday coming up, and thought I could cook them up for my dad who loves lamb. I bought them, put them in the freezer, and promptly forgot all about them.  I was rooting through the freezer this morning, looking for something else, and there they were.  Once again, lesson not learned.  What is it about me and the freezer?  I can't resist putting stuff in there, but I more than often fail at ever retrieving them for good use.  Better not prolong the riblet deep freeze.  So I'm sorry Dad, onto the dinner plate they go tonight.

2 lbs lamb riblets
1/4 cup balsamic vinegar
2 tbsp honey
1 tsp oil
1 tbsp smashed, coarse mixed peppercorns
1/2 tsp salt
About an hour or so before grilling, mix ingredients together brush over the lamb.  Let marinate until ready to cook.  You may wonder why there's been three consecutive nights of grilling.  Well, it hasn't rained and the Weber gas grill has made its way up onto our deck where it now sits just outside of our kitchen door.  Perfect.
The ribs were juicy and delicious and I will have to get my hands on some more for my dad.

Tuesday, October 25, 2011

Warm Steak and Red Chard Salad with Corn and Tomato Salsa

I had these steaks in the fridge and asked Chris this morning how I should cook them.  He requested steak taco salad.  I had envisioned roasted potatoes, creamed chard, and steak with some sort of sauce.   But this was good practice for thinking outside my norm.  Using the ingredients I had, here's what I came up with.  Not even close to perhaps what he was envisioning, but it does use up what I have in my house already, which is always a good thing.

3 New York Strip Steaks - about 8 oz each
2 Tbsp honey
2 Tbsp Worcestershire sauce
1 Tbsp canola oil
Juice of 1/2 orange
1 tsp chili powder
1 tsp paprika
1/4 tsp kosher salt
Mix all together and marinate steak in fridge for several hours.  Grill over high heat to preferred temp.  Let rest at least 5 minutes before slicing.

2 Bunches red chard, leaves torn, ribs removed
1/2 cup chopped red onion
1 tbsp pine nuts
2 tbsp olive oil
salt and pepper to taste
Heat olive oil in a large saute pan, add red onion and pine nuts and saute until onions are softened.  Toss in chard, sprinkle with salt and saute until chard is wilted and soft, about 2-3 minutes.

1 Cup fresh corn cut off the cobb
1 Tomato, seeded and diced
2 Tbsp finely diced red bell pepper
1 Tbsp finely chopped cilantro
1 tsp rice wine vinegar
1 Tbsp olive oil
salt and pepper to taste
Mix together everything but the oil and let sit for a bit.  When ready to serve, heat oil in a medium saute pan.  Add the corn and tomato mixture just to warm.

1 Package of tandoori naan ( I used Stonefire Authentic Flatbread brand)
Freshly grated Cotija cheese
Heat oven to 425, sprinkle nan with the cheese.  Bake in oven until cheese is melted.  

Another good meal down the gullet.  Different for sure!

Monday, October 24, 2011

Lettuce Wrapped Grilled Pork and Fried Egg Rolls

Coming up with new ideas for dinner every night is not easy.  Variety may be the spice of life, but it can be a lot of work.  I planned out this menu this morning and then kicked myself as the day drew on realizing that I did not have the time I wanted to complete all of the components of this seemingly easy meal. 
But the ingredients were purchased, so away we go.
For the grilled pork:
1.5 lbs thinly sliced pork shoulder
1 shallot, roughly diced
2 cloves garlic, roughly chopped
2 stalks lemon grass, finely minced
juice of one lime
2 tbsp brown sugar
3 tbsp fish sauce
2 tbsp sweet soy sauce
1 tbsp rice wine vinegar
1 tbsp canola oil
Combine all ingredients and marinate pork for at least 4-6 hours.  When ready to cook, either skewer the pork or grill as it is.  It will be easier to cook on skewers, but easier to eat without.
Heat grill on high.  Because the pork is so thin, it will not take long to cook and you want to get a good sear on it.  So, get your grill smoking hot and grill pork about 1 minute or so per side.
For the Egg Rolls - this made 35
1.5 lbs ground chicken
3 carrots, peeled and roughly grated
2.5 cups chopped green cabbage
7 dried shiitake mushrooms, soaked and finely diced
1 can bamboo shoot strips, rinsed
2 garlic cloves, finely minced
1 tbsp finely minced ginger
1 tbsp dark soy sauce
1 tsp salt
1 tbsp rice wine
1/2 tbsp hoisin sauce
freshly ground pepper
2 tsp corn starch mixed with 1 tsp water

Heat a small bit of oil in a smoking hot wok.  Add chicken and dark soy and fry until chicken is browned, then add garlic and ginger and fry until fragrant.  Then add carrots, cabbage, mushrooms and bamboo shoots and toss to combine.  Add salt, wine, hoisin and black pepper and fry until the vegetables are softened.  Finish by thickening any sauce accumulated with the corn starch and water mixture.  Remove from wok into a sieve set over a large bowl to strain out any sauce.  The egg rolls will be easier to wrap when the filling is not too wet.

I tried a new wrap I had not used before mainly because I was not at an Asian market where they carry my favorite spring roll wrap.  These were smaller, thicker and more doughy.  I prefer a spring roll wrap to an egg roll wrap.  But these were tasty nonetheless.
To wrap, place a small amount of filling on one corner of the wrap.  Roll over once, then fold in the sides, and brush a little water on the remaining corner and roll over to seal.  
Whenever I take the time to make spring rolls, I make a large batch to freeze.  They do great straight from the freezer to the frying pan.

Heat canola oil in a deep pan to 350.  Fry egg rolls until brown and crispy.
I served the pork and egg rolls with green leaf lettuce for wrapping and fresh basil, fresh cilantro, pickled fennel, salt and sugared radish, and sweet chili sauce for dipping.  

Thursday, October 20, 2011

Shiitake Mushroom Pizzas

At a local farmers market a couple of weekends ago, I decided to buy two mushroom starter kits.  It's been 11 days, and my shiitake mushrooms have exploded.  I take no credit for this other than that I can follow the simple directions that came with the kit.  Nonetheless, I can't help but be amazed every time I try to grow something and it actually grows.  Magic.
Perhaps I should have harvested the mushrooms sooner as they should not be flattened at the edges as they are.  But the last couple of days of growth were amazing and they turned from regular to giant.  
So, here I am with my giant shiitakes.  Pizza seemed right.  

This makes four 12-inch pizza crusts

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast 
1½ teaspoons salt
1½ cups luke warm water

In a large bowl, mix the flour, yeast and salt together
Add water to the flour and stir until blended (the dough will be very sticky). Cover the bowl with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70°.  This timing is preferable, but I've also made the dough in as short as 6 hours and it's been fine.  

Turn the dough out of the bowl onto a floured work surface. You will need plenty of flour on your hands to work the dough as it will be very sticky.  Fold the dough over on itself once or twice,  and divide it into 4 equal pieces shaping each into a ball.  Cover with a clean towel and let rise for another 2 hours.

Stretch, toss or roll your dough into a round, about 12 inches.  I've baked mine on a super hot pizza stone, on metal mesh wired pizza pans, or on the grill.  I usually par bake the dough at 450 for a minute or two just until the dough is set.  I find this makes the dough easier to dress and achieve the right cooked consistency.  Once you have the dough ready...

For 2 of the pizzas:
2 1/2 Cups thinly sliced shiitake mushrooms
2 Shallots, thinly sliced
1/4 tsp sugar
Thinly sliced roasted red peppers (I used Whole Foods 365 Organic from a jar)
Mixture of grated Asiago, Fontina, Pecorino Romano and Parmigiano Reggiano.

Saute the shallots with the sugar in a little olive oil, until just caramelized, then add the shiitake mushrooms and saute until mushrooms are just softened.  Salt and pepper to taste.   
Sprinkle pizza dough with cheeses, then top with shiitake and shallots and some roasted red pepper slices, and finish with another light sprinkling of cheese.  Bake at 450 until cheese is melted and bubbling.  
Finish with a drizzle of white truffle oil and good balsamic vinegar.
For the other 2 pizzas:
2 1/2 Cups thinly sliced shiitake mushrooms
1 Julienned Celery root
1 tsp sherry vinegar
1/2 tsp soy sauce
3 Scallions, thinly sliced on a slight diagonal
Hoisin Sauce
Mixture of grated Jarlsberg and Just Jack cheeses

Saute the celery root in a little oil until softened, then toss in shiitake mushrooms, sherry vinegar and soy and continue to cook until mushrooms are just softened.  Season to taste with salt and pepper.
Brush dough with hoisin sauce, sprinkle with cheese and then the mushroom and celery root mixture.  Finish with another light sprinkling of cheese, then the scallions.
Bake at 450 until cheese is melted and bubbling.
Shiitake mushroom heaven!

Wednesday, October 19, 2011

Happy Birthday Stella!

Ah, the birthday dinner... the sky is nearly the limit and what does Stella choose?  Pho.  Just one more way in which Stella is special.  Stella is 12 today.  She's our Stella Bella, our Stella by Starlight, our La La, and our STELLLLAAAAA!!  She seems to have not a care in the world, but is so very caring.  She seems to float through air, but is so very aware.  Beautiful, gracious and true.  Happy Birthday Stella!

When I really thought about it, I realized what a perfect choice pho was.  You take something quite simple and make something quite fabulous.  A little time, a little love, a few pearls of wisdom and a little patience are sure to pay off.  My mom always says to eat a long noodle on your birthday for longevity.   So, here's my recipe for pho from a previous post.  It's the same recipe I used this time around but for the blanching of the bones and meat.  I roasted them in the oven instead of blanching them.  Everything else was as before.  Warm and hearty, just like Stella.

Tuesday, October 18, 2011

Rigatoni with Shrimp and Pancetta Tomato Sauce

Tonight's dinner is really a result of other cooking plans that were never executed.  This is not an unusual occurrence at our house.  My goal is to not freeze fresh ingredients because their next stop is inevitably the garbage bin after living in the freezer for many months.  But with these go to ingredients, the options are plenty to find another use.  Pasta or rice dishes are always good routes to take.

8 Large Fresh Roma tomatoes
1 Cup finely chopped onion
1 Tbsp finely sliced garlic
1/4 Cup extra virgin olive oil
1 3" x 3" piece of Parmagiano Reggiano rind
1/4 Cup Cream

12 Large Shrimp, peeled and deveined
3 oz finely sliced pancetta, cut into 1" pieces
1/4 cup fresh basil roughly chopped

Saute onions in olive oil until softened.  Add garlic and saute until fragrant, then mix in tomatoes and bring to a boil.  Add the Parmagiano rind to the sauce.  I always have a piece left at the end which is hardened and you can't quite grate well anymore.  So, I keep it and throw it into a pasta sauce.  Cover and let simmer for 15 minutes, stirring occasionally.   Uncover, and bring to a light boil until sauce is thickened, about 10 minutes.  Salt and pepper to taste.  Add in cream and let boil lightly for another few minutes.  

Cook rigatoni according to package instructions.
Meanwhile, crisp the pancetta in a little olive oil.  Once the pancetta is crisped, add the shrimp and saute until just beginning to pink.  Add shrimp and pancetta to the tomato sauce and cook for a minute.  Toss in the basil and stir to combine.
Once rigatoni is cooked, add to the sauce and stir to combine.  Serve with freshly grated parmigiano reggiano.  Better and better with each bite!

Saturday, October 15, 2011

A Little Fried Chicken Appetizer - A Chris Request

We're headed to a friend's house for dinner tonight and I'm bringing an appetizer.  Chris presented his idea like a well prepared sales pitch.  I couldn't say no.  He heard about this appetizer from a co-worker and of course has not stopped thinking about it since.
So, here's the fried chicken, on crispy waffle, with maple bacon gravy. 

1 lb chicken breast, but into strips
2 cups buttermilk
1 tbsp salt
1 tbsp sugar

Flour for dipping chicken (I used bread flour)
Eggo Mini Waffles

2 Strips thick sliced smoky bacon cut into bits (I used Nueskes)
2 Tbsp flour
1 Cup chicken stock
2 Tsp maple syrup, plus extra for drizzling at the end

Combine buttermilk, sugar, salt and soak chicken for several hours in the refrigerator.

Crisp bacon bits, strain and keep rendered fat in the pan.  Add flour and cook stirring until browned, to make a roux.  Add chicken stock and whisk until thickened and smooth.  Add maple syrup and stir to combine.  Set aside and keep warm until ready to use.  Or rewarm when needed.

LIne a baking sheet with parchment paper.  Remove chicken pieces and dip in flour coating well.  Place on baking sheet as you finish.  
Fill a heavy cast iron skillet with about 1/2" of canola oil.  Heat to 350.  Fry the chicken in batches, until golden brown.  Drain on a rack.

Cook Eggo mini waffles according to package directions. 
To serve, place a piece of fried chicken on top of the waffle, drizzle with the maple bacon gravy, a little maple syrup and sprinkle a few bacon bits.

Semi home-made, but it sure made life a lot easier.  Though good as an appetizer, it sure would be a best friend at 2 am!


Tuesday, October 11, 2011

Green Onion Pancakes

** Updated 2/1/16 - see my new posting on green onion pancakes.  Mystery solved.

Oh yes, I have blogged on this before.  It's a household favorite.  My sister makes killer scallion pancakes.  Our favorite place to get them is the Szechuan Noodle Bowl in the I.D. in Seattle.  And I am ever struggling to perfect them.  In my opinion, they should be thick, crispy on the outside, soft but flakey on the inside.  I have always achieved the crispy outer, but flakey inner?  Not so much.  So, today was go number, maybe, 50?  or more?  I've lost count.  They are always tasty, but not perfect.  This was today's shot.

For the dough:
4 Cups bread flour
1.5 Cups boiling water
1 tsp salt
2 tbsp oil

For the filling:
Canola oil
Thinly sliced green onions
Using a standing mixer with a hook attachment, stir together the flour and salt.  Combine boiling or near boiling water with the oil and with the mixer running, slowly pour in the water/oil mixture.  Run the dough hook on the #2 speed until dough forms into a semi smooth ball.  
Remove dough and knead with your hands until smooth.  Separate into 3 equal pieces, knead to form into balls, cover and let rest for several hours.
Knead each ball for a minute or so before rolling out.  Using a rolling pin, roll dough out until very thin.  Drizzle a little oil all over the dough and use a brush to spread evenly.  Sprinkle with salt, and then the green onions.  I'm sorry I don't have measurement for this.  The salt is a go with the gut amount.  It's just enough to evenly dust, not completely coat the dough.  
Roll dough up into one long log.  Stretch it out and roll it flat slightly with your rolling pin.  Cut into 4 equal pieces, then roll each piece into a ball.  
Repeat these steps with each of your large balls of dough.  Cover the small pieces with a clean towel and let rest for an hour before rolling out.  
Roll into small rounds, about 6-8" in diameter and about 1/4" thick.

To cook, use a heavy cast iron skillet with about 1/8" oil, over medium heat.  Fry slowly until crispy and brown, flipping a few times on each side and then pressing down on the pancakes once they have crisped a little on the outside.  Pressing down on them will help cook the thick center.
These are best served hot off the pan.  They lose their crispness once they get cold, but in our house, we'll eat them cold out of the fridge as a snack.  I make a batch as they freeze well and you can cook them right out of the freezer.  These were my best effort yet, but still not as good as the Szechuan Bowl.

Friday, October 7, 2011

Roasted Mushroom Salad

Sometimes I think Chris and I have food ESP.  I suppose it can be attributed to having known each other for so long.  But I often think I'm a little psychic, while I think Chris may just think I'm a little psycho.  I woke up this morning and, as is often one of my first thoughts, wondered what we should have for dinner tonight.  My answer was sushi dinner.  When Chris came down to the kitchen, I asked him that very same question, to which he replied, Japanese and something special from David Chang's cookbook.  And so it will be.
This is Chang's recipe with a few small adjustments.  His is a recipe for 8.  I cut a few things down and turned it into a recipe for 4.
5 red radishes, trimmed and cut into wedges
1/2 Tbsp sugar
1/2 tsp kosher salt
3 cups instant Wakame soup (I used 3 Kikkoman instant Seaweed soup packets with 3 cups hot water and used only the broth, straining out the seaweed, etc)
3 Tbsp mirin
3/4 cup shelled roasted pistachios
1/3 cup water
Grapeseed or other neutral oil as needed (about 1/4 cup)
1/2 pound oyster mushrooms, cleaned and cut into 1/4" slices
freshly ground black pepper
2 garlic cloves, smashed
2 tbsp unsalted butter
3 tbsp sherry vinegar
1/2 cup picked sunchokes
Enoki mushrooms, root ends trimmed
Microgreens (I used radish sprouts)
Coarse sea salt

Toss radish wedges with sugar and 1/2 tsp salt in a small bowl.  Cover and set aside until ready to use.

Bring seaweed soup and mirin to a boil in a medium saucepan.  I should point out Chang uses traditional Dashi or instant dashi.  I didn't find the instant and decided to skip the step of making my own dashi.  Add pistachios to the saucepan, boil for 1 minute, then turn heat down to simmer and cook the pistachios until very tender, about 1 hour.

Drain pistachios, discard liquid.  Reserve 1/3 of the pistachios to use in the finished dish.  Put the remainder into a blender with the water and process until smooth and thick.  Scoop out and set aside.
Heat 1 tbsp grapeseed oil in a wide skillet over medium-high heat.  When oil is hot, add a batch of mushrooms one at a time, not crowding the pan.  Season with salt and pepper and sear mushrooms, undisturbed for 1-2 minutes, turn over and sear the other side for another couple of minutes.  Remove the seared mushrooms and repeat with remaining mushrooms adding oil to the pan as needed.
When all the mushrooms are cooked, return them to the pan along with the garlic and butter. When butter is melted, add the vinegar, turning heat to high, tossing the mushrooms until most of the liquid is boiled away.  Remove from heat, discard the garlic.

To serve, smear a heaping tablespoon of the pistachio puree across each plate.  Top with a portion of the mushrooms, scatter some radishes, picked sunchokes, pistachios and enoki mushrooms on top.  Finish with a few microgreens and a sprinkle of sea salt.
We had our salad with salmon, otoro, and hamachi sushi and sashimi and some lovely ice cold sake.
The mushroom salad was wonderful.  Such ingenious pairing of ingredients.

Monday, October 3, 2011

Veal Bolognese Orecchiette

It certainly feels like fall here in Seattle.  A hearty pasta seems in order.  I bought a piece of veal shoulder and chopped up by hand and chose orecchiette pasta because they are like little baskets to hold the bolognese.  

1 lb ground veal
1 tsp kosher salt
1/2 tsp sugar
1/4 tsp dried oregano
1/4 tsp dried thyme
freshly grated pepper
Mix above ingredients together, cover, and refrigerate for several hours.
1/2 lb crimini mushrooms, diced
1/4 cup white wine

1.5 lbs Roma tomatoes, seeded and chopped
8oz tomato puree
3 tbsp cup olive oil
1/2 onion, finely chopped
1 clove garlic, finely minced
3 oz pancetta, finely diced
1/2 cup milk

In a medium cast iron pot, brown pancetta in 1 tbsp of the olive oil.  Add in onion and saute until softened, then add in garlic until fragrant.  Toss in tomatoes, remaining 2 tbsp olive oil, stir to combine, cover and boil over medium heat.  

Meanwhile, brown veal mixture in a large skillet with 1 tbsp olive oil.  Once browned, add mushroom and saute until softened.  Deglaze with wine, then add to the tomatoes along with the milk.  I decided the sauce was not tomato-y enough, and had no more roma tomatoes to add, so had to open a can of tomato puree, hence the 8oz in the recipe.  It would have been my preference to us only the fresh romas.  Cover and let simmer over low heat for 1-1.5 hours, until thickened.  Salt and pepper to taste.  Fab!

Saturday, October 1, 2011

Wok Fried Ginger, Garlic and Scallion White Pomfret

My favorite dish my Wai Po made for us was her wok fried pomfret with scallions and ginger.  The white pomfret is not a fish you will find in a western market.  I met up with my mom yesterday to have lunch and do a little grocery shopping at the Ranch 99 Market up in Lynnwood.  They have quite the large variety of whole fish, among aisles and aisles of other Asian foods.  My Wai Po would have bought her fish from a vendor on a street market in Taipei.  And so I had no idea what fish she had used.  But with mom by my side, I had with me as close of a source of that information as I could get.  I bought the fish, I got the recipe, I am all set to go.  My last words to my mom were, I hope I don't mess this up.
1 Whole white pomfret, cleaned (weighing about 3/4 lb)
1 tsp rice wine
kosher salt
Make several cross slits on both sides of the pomfret.  Drizzle with rice wine, making sure it evenly coats the fish.  Sprinkle with salt.  Cover and refrigerate.  
When ready to cook, dry the fish with paper towels.  In a well seasoned wok, or non stick fry pan, heat three tablespoons of grape seed oil over medium-ish heat.  Gently place the fish in the wok and fry until cooked through.  My mom advised not turning the heat up too high as you want to slowly fry the pomfret so it does not burn or char the skin.  Flip the fish over once to fry both sides.  She also suggested the non stick pan as the skin does not stick to the pan.  When the fish is cooked, drain on paper towels.
2 Scallions, finely sliced
1 Tbsp finely minced ginger
2 Garlic cloves, finely minced
1/2 tsp sugar
1/4 tsp white vinegar
1/2 tsp salt
Heat 1 tbsp oil in a wok, add scallions, ginger and garlic and fry until fragrant.  Add in the sugar, vinegar, salt and toss to incorporate.  Carefully place the fish into the wok to coat with the sauce.  The fish was delicious, though I have to say, Wai Po made it better.