One of several resolutions I’ve had since moving is an increased proportion of home-cooked foods. Last night, I had a hard time deciding what to make (once of the disadvantages of a full refrigerator), and decided to come up with this little experiment.
I’d already had a couple fillets of skin-on trout defrosted. These were quick-fried in an olive oil/vegetable oil combination (non-sensical perhaps, but olive oil’s ‘spensive!) The grape sauce was created from a combination of grape juice, soy sauce, vinegar, and something else I think, using corn starch as a thickening agent.
The fillets were served on a bed of brown rice, covered in the grape sauce, and garnished with the remaining green sprigs from a rapidly wilting bundle of cilantro.
The taste was, unfortunately, rather average, and decidedly inferior to the palak paneer that looked like dog excrement.