Yummy at Home, Recipe 3: Wasabi-Ginger Fish with Mashed Potatoes

Another day of battling the shared grief we all feel over the loss of our regular lives and routines. Even though this is the most important event of several generations since our last World War, the newest Coronavirus manifestation as COVID19 is testing us all. Yet, I’m committed to making this time magical for my family as we navigate these unknown paths. Please feel free to share your recipes or ask for more details. We’re in this together!

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Bring two potatoes per person to a boil in lightly salted water for 20-35 minutes. (You can also use boxed mashed potatoes!) Leave the skins on and/or substitute sweet potatoes or yams for all or some of the mashed and for diabetic-friendly alternative. When you can stick a fork in easily, they’re ready for a mash! Mash them using a little salt and pepper, water/sour cream/butter or vegan spread.

While the potatoes cook, prepare your veggies. We used sliced asparagus, but you can also use, broccoli, green beans or canned veggies. Set aside.

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Peel and slice a nub of ginger and garlic clove. Throw those in a skillet with sesame oil. heat the ginger and garlic with hot-pepper flakes and black pepper. Add the fish or chicken or tofu with a teaspoon of wasabi paste and cover on high for 3 minutes. Stir or flip the fish and add veggies to the pan. Pour about 1 tablespoon of soy sauce for each portion of protein. Cover for 3 minutes, then stir until the desired tenderness. (Give extra time for chicken to cook thoroughly!)

Plate the mashed potatoes and top with fish and veggies and sauce. Serve family style!

 

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