Hi sweet friends! Sorry things are a little slow around here lately. Getting sick after taking a vacation is soooo not the way to get things ready to go on the blog quickly 😉 And as hard as I’ve been working to get a consistent editorial calendar going around here, the biggest thing I’ve learned since making that a priority is that posting things that I haven’t spent as much time as intended on makes for a product I’m not proud of.
Fingers crossed this flu (which now feels like a head cold, WEIRD) goes away FAST so I can spend the weekend recovering and putting the finishing touches on my next few posts!
BUT luckily I do have this super spectacular recipe ready to share with you guys. It was actually ready last night except (seriously) I just had to plug the (already edited and uploaded photos) into the post. That’s it. But I got home so sick, late, whiny, and after sitting in the worst traffic I’ve ever had since starting this job a year ago. I just couldn’t do anything but whine and lay on the couch.
You know how everyone says men turn into children when they’re sick? That’s me. I can hold it together, go to work if I’m able, take care of the bare necessities, but once that’s done? I revert to five year old Leslie. In fact, when I went to bed I whined “all I want is a stuffed animal to hug right now!” and then remembered that I have my favorite stuffed dog in a box of memorabilia in the office. The office that is so freshly reorganized that I hopped out of bed and had him in my hands in about 30 seconds and hugged him all through the night (and declared “I’m an adult!” as I crashed back into bed with my stuffed animal in tow.)
I woke up still clutching onto him so hard. SO embarrassing, I probably shouldn’t tell you guys that. But whatever. It’s only out here on the internet for, say, anyone to read for the rest of FOREVER. (Y’know, unless I delete it.)
Preston had to console my cat and told him I wouldn’t have to do that if he would let me cuddle him. #truth
Anyhow. This recipe. That’s what we’re here for.
I just KILL for fast and easy weeknight meal recipes that feel special.
This sake poached halibut is everything I look for in a weeknight recipe: fast. simple. healthy. easy to switch up. and DELICIOUS.
- 1 750ml bottle of sake
- 1 T grated fresh ginger
- 3 T soy sauce
- 2 cloves garlic
- 2 halibut steaks
- 1 C rice
- 1 T avocado/vegetable oil
- 2 cloves garlic
- 2 t grated fresh lemongrass
- 1 1/2 C water
- 1 T butter
- 1 C frozen edamame
- In a large saucepan, add the whole bottle of sake, ginger, soy sauce, garlic cloves (just smash and peel them but leave them whole), and bring to a slow simmer over medium-low heat. Once simmering, add the halibut steaks and cook about 8-10 minutes, until it turns opaque and firm to the touch in the middle.
- Rinse the rise and set aside. In a medium saucepan, heat the oil over medium heat. Add the garlic and lemongrass and saute about 30 seconds. Add the rice and toss to coat with the oil. Add the water, bring to a simmer, and then lower the heat and simmer for about 10 minutes, until the rice has absorbed most of the water but some is still left. Add the frozen edamame, stir quickly, and cover and continue to simmer until the rice has absorbed all the water. Melt the butter in at the end and add salt to taste.
- The sauce poured over the top is eel sauce, like you find on sushi. You can buy it pre-made in the Asian section, or with store-prepared sushi at your local market. Or make it following the recipe in this post.