Seed and dice the tomato and the jalapeño.
Slice the green olives and mince the garlic.
Chop the cilantro.
In a small skillet, sauté the garlic, onion, and jalapeño with olive oil.
Cook over medium low heat until onion is translucent and soft, about 3 minutes.
Add tomatoes, olives, bay leaf, capers, salt and chicken stock.
Stir and cook for 5 minutes. Tomatoes will begin to break down and get soft.
Once the sauce has come together add the filet into the sauce.
Spoon some of the sauce over the fish.
Cook for 10 minutes, or until fish is done, turning once. Fish will flake apart easily.
Place fish on a plate and pour sauce over. Sprinkle with cilantro.
1 pound halibut fillet
1 teaspoon coarse sea salt or kosher salt
1 tablespoon minced fresh ginger
3 tablespoons thinly sliced green onion
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 tablespoon peanut oil
2 teaspoons toasted sesame oil
1/4 cup lightly packed fresh cilantro sprigs
Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.
Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.
Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over – be careful. Garnish with cilantro sprigs and serve immediately.
1 Clove garlic, chopped
1 Thai chili, chopped
Fresh juice from 1/2 lime
1 Tbs. Chopped cilantro
Pinch of salt and pepper
12 Large tail-on shrimp, peeled & deveined
6 Egg roll wrappers, cut into half diagonally (2 triangles from 1 wrapper)
Cornstarch water: 1 Tbs. Cornstarch and 4 Tbs. Cold water
Sweet chili sauce to serve
In a mixing bowl, combine garlic, chili, lime, cilantro, salt and pepper. Add the shrimps and marinate for 10 minutes.
Place a shrimp on left side of a triangle egg roll wrapper, leaving the tail out. Bring the left edge of the wrapper tightly over the shrimp, and roll half way. Brush the other corner of the wrapper and fold the top corner down and continue to roll tightly. Repeat with rest of the shrimps and egg roll wrappers.
Fry in 375°F until golden brown and shrimp is cooked, about 3 minutes. Serve with sweet chili sauce for dipping.
2 lbs chicken, drumsticks, thighs, breasts, or cut-up chicken pieces)
6 cloves garlic, peeled and pounded
2 tablespoons cilantro roots, or use the cilantro stems, without leaves
1 teaspoon sea salt (large-grained) or kosher salt
4 tablespoons fish sauce
2 tablespoons oyster sauce
1/2 tablespoon ground black pepper
Oil for deep-frying
Use a mini food processor or a mortar and pestle to blend the garlic, cilantro roots and salt until they become a fine paste.
Add the paste, fish sauce, oyster sauce, ground black peppper to the chicken and mix well. Transfer the chicken into a big Ziploc bag and marinate for four (4) to six (6) hours in the fridge, or best overnight.
When ready, heat up a pot of cooking oil or use a deep fryer. While waiting for the oil to heat up, mix the three types of flour together in a new Ziploc bag. Add the chicken and coat evenly with the flour mixture. Shake the excess flour off.
Drop the chicken gently into the oil and deep fry the chicken until crispy and golden brown (the inside should cook thoroughly but remains juicy). Transfer the fried chicken out on a plate lined with paper towels to soak up the excess oil.
Serve the fried chicken immediately with Thai sweet chili sauce.