Ling Kitchen Recipe Reboots

This is a version of Ling Kitchen's soup of the same name and was borrowed from Food.com, with the modification of using seafood broth instead of water. Visit Food.com for other great recipes. 

This recipe made 4-6 servings, depending on desired size.

INGREDIENTS

• Lemongrass, 1 stalk
• Ginger root, 6 slices
• Lime, 1
• Red chilies, 2 small
• Seafood Broth, 4 cups (you can also water but it's less rich tasting)
• Fish sauce, 2 TBS
• Chili paste with garlic, 1 tsp
• Tomatoes, 6oz, cut into chunks
• Bella Mushrooms, 4oz sliced 
• Shrimp, 25 small cooked
• Cilantro, 2 TBS

INSTRUCTIONS

1. Cut off the dry end and a few top leaves of the lemongrass stem. Bruise the stem with the handle of a knife and cut into 1-inch long pieces. Set aside.
2. Bruise the chilies, cut them in half, scoop out and discard the seeds. Set aside.
3. Bring the seafood broth to a boil.
4. Add lemongrass and ginger, and squeeze out half the lime into the broth. Boil 2-3 minutes.
5. Add fish sauce and chili-garlic paste and cook for another minute.
6. Add tomatoes and mushrooms. Cook for 2-3 minutes (or longer, until it boils and the tomatoes start to fall apart).
7. Squeeze the other half of the lime into the soup and remove from heat.
8. Add the chilies and let stand a few seconds, then add the shrimp.
9. Garnish with cilantro and serve immediately.
10. Pour the soup into four bowls with chunks of lemongrass and ginger in each and warn your guests not to eat these (or try to pour the soup without them, but it's prettier with them in  and they continue to add flavor as you eat :-)

A version of Ling Kitchen's Dish of the same name, also served with hash brown potatoes and microgreens. We made 2 servings, and we both thought it was super moist and delicious.

INGREDIENTS

For fish:

• 2 filets Chilean sea bass, 5 to 6oz each
• Sea salt, 1 tsp
• Ground pepper, 1 tsp
• Butter, 3 TBS divided
• Zucchini, ¼ peeled and chopped
• Yellow Pepper, ¼ peeled and chopped
• Red Pepper, ¼ peeled and chopped
• Minced garlic, 1 tsp
• Oregano, 1 tsp
• Lemon, 1 sliced into round discs
• Microgreens, 2 cups

For crispy hash brown potatoes:

• Extra Virgin Oil, 3 TBS
• Russet Potatoes, 3-4
• Salt & Pepper to taste

INSTRUCTIONS

Potatoes

1. Peel and grate potatoes using large holes of a box grater.
2. Squeeze out as much moisture as possible from the grated potatoes using a clean tea towel. This is a key step to achieve really crispy potatoes, so use multiple towels if needed. Cloth is better but thick paper towels will work in a pinch.
3. Heat 3 TBS oil in a large frying pan on medium-high heat. When the oil shimmers but doesn't smoke, add the potatoes, spreading them evenly along the bottom of the pan. Sprinkle potatoes with salt and pepper as desired.
4. After a few minutes, lift up one edge of the potatoes. If they are golden brown, it's time to flip them.
5. Use a large spatula (or two) to flip the potatoes over all at once (or divide the large potato cake into halves or quarters and flip).
6. Continue cooking until potatoes are golden brown on the other side.
7. Remove and keep warm as you prepare fish.

Fish

1. Pat sea bass dry with paper towels. Season both sides with sea salt and pepper.
2. Add 1 TBS butter to a large pan on medium heat. 
3. Add 2 TBS butter to a separate pan on medium heat. 
4. After 1 TBS butter melts in first pan, place fish skin side down in the pan and cook for 5 minutes.
5. After 2 TBS butter melts in second pan, add minced garlic, oregano, chopped zucchini, and yellow and red peppers. Sauté for 5 minutes.
6. After 5 minutes, flip fish. Pour butter vegetable sauce over fish.
7. Place lemon slices in pan.
8. Cook for 5 more minutes or until fish is flaky. Remove from pan and reserve sauce.
9. Place a small mound of crispy hash browns on center of serving plates. Place fish atop hash browns and ladle sauce from pan over fish.
10. Surround with a circle of microgreens and serve.

A version of Ling Kitchen's dish of the same name. Serves 4-6 depending on whether you add 2 or 3 shrimp to each serving.

INGREDIENTS

Shrimp

• Jumbo shrimp, 12 count
• Salt, ¼ tsp
• Black Pepper, ¼ tsp
• Sesame oil, 1 tsp
• Egg, 1
• Vegetable Oil, 3 TBS 

Honey Soy Sauce

• Honey, 2 TBS
• Soy sauce, 2 TBS
• Sugar, 1 TBS
• Corn starch, 1 tsp
• Seafood (preferred), chicken, OR vegetable broth, ¼ cup
• Sesame oil, 1 tsp
• Lemon Juice, 1 TBS

Shrimp Coating/Batter

• Corn Starch, 1 cup
• All Purpose Flour, ⅓ cup
• Baking Soda, ¼ tsp

Other

• Sesame seeds, 1 TBS toasted
• Vegetable Oil, 1 TBS
• Garlic, 2 cloves minced
• Microgreens (or other salad greens as desired)

INSTRUCTIONS

1. Toast sesame seeds for 3-5 minutes. Check & stir/flip often to ensure they don't burn. 
2. Pat shrimp dry with a paper towel. Toss with salt, black pepper, & sesame oil in a medium sized bowl. (I use my hands to make sure that every shrimp gets its share of spices & oil.)
3. Combine honey, soy sauce, sugar, corn starch, broth, sesame oil, & lemon juice in a small bowl. Mix until sugar & corn starch fully dissolve.
4. Mix the corn starch, plain flour, & baking soda in a large bowl until well combined.
5. Separate one egg white from the yolk. Mix the egg white with the the seasoned shrimp.
6. Coat each of the shrimp, one by one, in the flour mixture. Toss excess flour before frying.
7. Heat 3 TBS vegetable oil to high heat & fry the shrimp about 1-2 minutes until crispy. It doesn't take long! Remove from oil & transfer to clean, layered paper towels to soak up oil.
8. Heat 1 TBS vegetable oil in a wok or large pan. Add the chopped garlic & sauté for 10-15 seconds. Then add the honey mixture. Stir continuously until the sauce starts to thicken.
9. Place the fried shrimp in the sauce & toss well.
10. Remove from heat and sprinkle toasted sesame seeds atop the shrimp.
11. Add microgreens to serving plates, top with 2-3 shrimp each, and serve immediately.