I don't really have any fun stories to tell you about this dish. I will, however, tell you about my love of Asian grocery stores and my slowly growing arsenal of Asian-themed cooking ingredients. In my region, we have Koreatown, Japantown, Little Saigon and Chinatown, as well as large communities of each ethnic group outside of these historic areas. This means lots and lots of grocery stores with imported items. My inner-child squees with joy (I don't squee) while walking down the candy and snack aisle. Chocolate mushrooms and trees? Gummy burgers and ice cream? So much fun and color and crazy packaging. I could spend an hour scouring the shelves pointing things out and making jokes. In fact, I have. A certain friend and I spent a great deal of time in here on her birthday one year. I was quite surprised we didn't drop $50 and snack ourselves into a sugar coma.
The fruit and vegetables in these places are amazing. And everything is cheap to boot.
As for my stockpile, I have mostly acquired sauces. For my attempt at Vietnamese Bun Ga Nuong (rice noodle salad with grilled marinated chicken), I purchased fish sauce. Fish sauce, my dears, is nasty. While in Vietnam during my post-bar trip, my traveling companion and I considered going to a fish sauce factory. After cooking with it, I am extremely glad we abstained, as the smell of fermented anchovies is quite revolting. Luckily it works out pretty well when cooked. I have also recently acquired sesame oil, sesame seeds, hoisin sauce, and miso paste. There is some oyster sauce lurking in the fridge, too.
This collection of ingredients inspired tonight's dinner. Jumbo scallops were on sale, and we had some large deveined raw shrimp. And a Costco-sized bag of broccoli. I thought this was a perfect time use my treasures--and I was right.
Shrimp, Scallops or Fish - as much as you want.
1 tablespoon of white miso paste (buy the paste without the bonito--that is for soup, not cooking)
1 tablespoon of honey
1. Peel your shrimp, dry your scallops, prep your fish.
2. In a bowl, mix together miso paste and honey, with a splash of soy sauce. It's a 1:1 ratio, so you can increase the amount of glaze if you have a lot of seafood. Use a brush or spoon to cover your seafood with glaze.
3. For shrimp and scallops, heat a cast iron skillet. Add about a tablespoon of butter with a few tablespoons of olive oil. When sizzling, place your shrimp and scallops in the pan. Watch them carefully--when they turn opaque slightly above the oil level, flip. This should take 3-5 minutes, depending on the size.
I suggest you cook one or two scallops and then taste them. Scallops are very easy to overcook, so a test scallop or two will work in your favor if you are new to this, like me.
1. Cut your broccoli up into similar-sized florets. Cut up more broccoli than you usually serve, as roasting induces moisture loss, and your broccoli ends up about 1/2 to 1/3 of the size of steamed broccoli.
2. Toss your broccoli with 2 tablespoons of olive oil, a tablespoon of sesame oil, and a splace of soy sauce. Make sure to get it all covered, but not so it looks like it is covered in oil. If you pick up a piece of raw broccoli, it should smell like sesame oil.
3. Place on a baking sheet in a 450F oven for 10 minutes, stir, and let roast for another 5 minutes. The broccoli will start to brown and caramelize, but not burn.
4. Toss roasted broccoli with sesame seeds. For crunchier seeds, try toasting them for a few minutes on the stove.