I made this recipe in the Spring, when Costco typically offers two whole red snappers to Hamersley's specifications: 1 1/2 pounds each, cleaned and scaled, with heads and tails intact. Costco also stocks fresh sugar snap peas--another essential ingredient--at this time. After a trip to the Fresh Market for the other fresh produce (note: I substituted fresh shiitake mushrooms), I was ready to begin.
This recipe is not typical Hamersley. The ingredient list is two columns long and considerable time is needed for all of the chopping and slicing. After all that, I didn't love it.
First, the appearance of whole fish is not aestically pleasing to my eye. Instead, it makes me feel like a cannibal. Also, the broth is way too salty. With half the country suffering from high blood pressure, a sauce with 1/4 cup of soy sauce per person seems unwise. The vegetables and fish (head and tail removed) were just OK.
The bottom line: Whole fish creeps me out! If that is not enough to scare you away, consider the salt content.
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