Stir Fry

Last night's menu was pan-fried opah (white Island fish), stir-fried prawns with onions, and tofu cooked with ginger, soy sauce, mirin, and sugar. There was a strong Vietnamese influence from H's mom, as we used fish sauce to flavor the fish and shrimp dishes. Fish sauce is used ubiquitously in Vietnamese cooking, and has a strong, salty flavor with a touch of citrus that works well for seafood. Everything tasted really fresh("as if I had caught everything myself!" says H.)