|
 Continuing
yesterday's theme of cleaning out the fridge, here's
a lunch featuring stir-fried jackfruit and fish. I have
been going through the canned food aisle of 99 Ranch
Market, trying out new fruits like rambutan and lychee,
which I subsequently add to my "yummy stuff"
list. However, when I opened the can of jackfruit
I found out that it was not fruitlike at all. Rather,
it seemed like a relative of the artichoke, specifically
the stem and inner leaves. Not inedible, but bland
and, well, blah. Searching the web yielded a lot of
curry recipes and nothing I wanted to try. So I went
with the principle that jackfruit absorbs other flavors,
removed the tough cores, cut the chunks up thin,
pressed them between paper towels to dry them out a
little and promote the absorption of other juices, then
stir-fried them over medium heat with some fish - cod,
because that's what I had on hand - in butter and olive
oil. The result was not fantastic - could have used
some other spices, I think - but not bad this once.
I'm not posting a recipe page because I don't think
this really deserves one. However, if under some strange
circumstances you find yourself in possession of a can
of jackfruit, there are worse ways to put it to use.
On the side we have the usual: baked sweet
potato,
steamed broccoli, and
strawberries. But this time they're chocolate
dipped strawberries! Oh, yeahhh.
Wanna talk
about it?
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