A Watery Dinner

When I lived in Canton I ate fish almost every day. Given the opportunity, I would still have fresh seafood as the primary protein source. A bit hard to do when I have to work all day. On days when I'm home and can go to the market for fresh fish, we each end up with the seafood of choice. In the picture below starting from the upper left corner going clock-wise: 1. White Pomfret, or flat fish. My fish of choice in the US. I've only seen them in Chinese markets, usually produced in India and flown in to California. The guys at the fish department do the cleaning, and there is almost no scale. Slightly marinated in rice wine, salt, green onion and ginger, cooked and served whole in its own juice. The head is very small, flesh is tender and meaty, and there are very little bones other than the spine and fins. 2. Baby scallops, sauteed in rice wine and green onions. Henry's new love, to show me why I should appreciate the days when he lived on mac & cheese. 3. Stir-fried thin rice noodles from the Chinese deli. This dish is hard to cook at home and we all like the chewy texture, so I try to pick it up from the deli whenever I can. 4. Grapes from the farmer's market. 5. Sauteed Chinese broccoli with king oyster mushrooms. Both I've only seen in Chinese markets. Chinese broccoli is leafier than the American version and slightly bitter. King oyster mushrooms are very meaty, can be a good substitute in vegetarian dishes for meat. 6. A fish steak of some sort from the Chinese market, cooked in rice wine, green onion, ginger, and pearl onion. Bill likes the traditional ocean fish steak texture and taste, and less small body parts to deal with.