Green Tea Galangal
This is an
exquisite dish; galangal seems to possess the flavor of a
dozen spices in one, perfectly balanced. It can be
adapted to other entrees, as well; I've made Mahi Mahi,
shrimp, chicken (though you should sauté the chicken
longer before adding the tea), and even alligator (not
such a bad meat, but too chewy to really make it
worthwhile...). If you don't eat meat of fish at
all, you could certainly make this with tempeh and I
suppose it should turn out nicely; though I haven't tried
it to say. Or, perhaps chicken of the woods, oyster,
or lobster mushrooms?
Here's what you'll need...
Make about 2 cups of strong green tea;
stronger than you would if you were going to drink it.
I usually use Sencha, though you could use whatever you
have around, providing its good... no use bothering with
cheap supermarket brands, though some supermarkets are
beginning to carry decent green tea by Tazo or Numi or
some other specialty tea company. Please
don't use Celestial Seasonings... it's so
To this tea, add a tablespoon or so soy
sauce. You can use more if you care to, but I
suggest starting off with just a tablespoon, otherwise the
salt in the soy sauce imbalances the flavor of the dish.
Heat the skillet just under high till
the skillet is hot, then pour just enough sesame oil in
the skillet to glaze the surface. Throw in your
swordfish, and sear both sides. You can dust the
fish with garlic and Galangal powders while doing this.
Now pour 1 to 1 1/2 cups of the tea/soy
sauce over the fish; enough so that the level of the tea
is just under the upper surface of the swordfish.
Dust the fish and tea with garlic powder, and add the
galangal powder more liberally. The spices with
infuse into the tea as well as season the fish, and the
flavor is divine.
Let the fish poach for a few minutes,
then flip it, and apply another light dusting of Galangal.
Cook till done (usually just another few minutes... I
always test to see...)
Remove the fish, then pour the tea/soy
sauce/garlic/galangal through a strainer into a container
you can pour or ladle this sauce over the swordfish to
taste, along with some sesame seeds.
I usually serve this over basmati rice
that's been cooked in a mild green tea as opposed to
water, along with a stir fry of slivered carrots, burdock,
jerusalem artichokes (a good wild stand in for water
chestnuts), shiitakes, garlic and peapods... a damn good
dinner, it is.