New recipe, February 11, 2012

The new recipe is Whole Steamed Fish (we used swai fillets) with Ginger Coconut Sauce and Fried Shallots from Bruce Cost's fabulous book Asian Ingredients. We give it a 4. We had it with the Fried (or Roasted) Brussels Sprouts with Fish Sauce Vinaigrette from David Chang's Momofuku, which we have made many times before (it gets a 5).
Wine: Vigneto di Gino 2009 Verdicchio die Castelli di Jesi