Fish with Hong Kong Sauce

Name: Fish with Hong Kong Sauce
Yield: serves 2
Ingredients: 2 teaspoons sesame oil; 1/4 medium onion, chopped; 4 garlic cloves, minced; 1 cup white rice; 1 to 1 1/2 teaspoons Asian chili paste; 1/2 to 3/4 pound fish fillets or steaks; Sea salt and freshly ground black pepper; 1 tablespoon white wine or sherry; 3 tablespoons ketchup, preferably organic; 1 tablespoon minced fresh ginger, or 1/4 teaspoon ground; 1 tablespoon sugar; 1 teaspoon cornstarch; cups fresh or frozen cut green beans; 10 to 15 asparagus stalks, trimmed and cut into thirds; 3/4 cup shredded red cabbage

December 9, 2011

When my husband and I were in Hong Kong on what would turn out to be our engagement trip, we became devotees of a local diner that served this ketchup-based sauce over almost anything. We Americans tend to recoil at the thought of serving the lowly condiment ketchup with anything besides hamburgers and French fries. In this recipe, ketchup is used as a subtle accent, so for the best and freshest flavor, choose a high-quality organic ketchup. This Glorious One-Pot Meal is fabulous with a fillet of salmon or tuna, but you can use chicken or beef instead. It’s hard to resist this mouthwatering sauce. Substitute any vegetables you wish; just try to provide a rainbow of green, red, and yellow vegetables to maximize nutritional value.

Recipe notes

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