You may or may not be able to tell, but we eat quite a bit of seafood in the Roxie Ginger household. It goes back to our attempt to do at least one vegetarian, vegan and seafood dish per week, and while we don’t treat it as gospel, we make a genuine effort.
As soon as the salmon was pulled out of the fridge and put on the counter, our newest addition – a cute (and precocious) black kitten named Booger – started a valiant crusade to try and get on the counter to sample some of the fishy goodness. Having fallen previously victim to the siren’s song that is salmon, I completely understood Booger’s motivation. It also meant we had to make haste and cook this quickly before he got his grubby paws on it.
Get it, paws? He’s a cat.
Don’t get it? Give pause and think on it for a bit.
Get it, pause? IT’S A HOMONYM OF PAWS.
Okay, I’m done here.
After all these seafood-heavy posts, it feels like this is RG’s own personal version of shark week. It’s not my fault that everywhere I turn lately, there’s a glut of affordable, quality seafood in our neighborhood and that might have a lot to do with it. For today’s dish, I wanted to try and do something a little Thai inspired. We don’t eat nearly as much Thai food as I would like due to Davis’ and I’s food allergies, so this is something I want to try and change in our personal kitchen.
Let me warn you, the pictures might look like there is heat in this dish… and well yeah, there is. We love our food spicy and this dish had me sweating. Homemade chili oil tends to do that; you could even follow steps 1 & 2 of this dish for a fiery oil base to cook most anything, if you wanted.
While they might not pack too much heat, my love of red peppers is second to none, so I include them everywhere I can. I think this dish is a bit of a mish mash between sweet and spicy, but it’s one that I can’t wait to make again.