Grouper Cheeks...what shall I make?
For the Chinese, the cheeks of a fish is the best part. We used to fight over who would get the little morsels of cheek meat. Since I have fierce chopsticks kung-fu skills, I usually won.
But I've never had grouper cheeks, which are about 2 1/2 inches wide! I saw these at the market and had to buy a pound. Just think! All these grouper fish in the ocean swimming aimlessly with no cheeks now!
Would love to hear what you would make with grouper cheeks...
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3 Comments:
How bout steaming them with some fermented black soybeans, scallion, ginger, garlic, soy sauce and sesame seed oil?
JadedOne at 12:12PM on 06/23/07
Treat 'em like scallops, cook 'em gently. I had a bunch of salmon cheeks once, and I sauteed 'em in butter, garlic, dry vermouth, parsley and served 'em with angel hair pasta. I think I may have put some fresh roma tomato in there, too, but I'm not sure. My Italian neighbor suggested this way of cooking 'em, and it was a super meal.
dksbook at 3:07PM on 06/23/07
Jaded One- Thanks for the idea - I also had a fresh whole snapper and we did just that - black beans, scallions, ginger, soy and ses oil. Oh, I LOVED it!!!
DKS- yeah, you're right - they are thin, so go light on the time and heat. Thanks guys!
Steamy Kitchen at 8:25PM on 06/24/07