The next Dinner And A Movie features the band’s June 19, 1995 show from Deer Creek Music Center in Noblesville, IN. The full show will play for free this Tuesday at 8:30PM ET at webcast.livephish.com or Phish’s Facebook page.
For this week’s recipe, Jon Fishman turns to Jim Hamilton, Phish’s touring chef, for one of Fish’s favorite dinners on tour: Miso-Glazed Salmon with Bok Choy and Brown Rice plus an appetizer of Fresh Spring Rolls. The recipes are below. Whatever you decide to make, tag us at #phishdinnerandamovie.
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Miso-Glazed Salmon with Bok Choy and Brown Rice
Ingredients:
4 portions of salmon
3 Tbsp white or red miso 2 Tbsp mirin
1 Tbsp honey
2 t tamari sauce
4 heads baby bok choy
2 garlic cloves
1 Tbsp sesame oil
1 t toasted sesame seeds 1.5 cups brown rice
3 cups of water
Salt and pepper
1 lime
Instructions:
Start by combining miso, mirin, honey, tamari in a bowl. Whisk thoroughly add salmon so the salmon in coated and covered. Turn oven on to 350 degrees. While that marinates start your rice. Place rice, water and 1 Tbsp salt into a covered pot and bring to a boil before turning down to a gentle simmer, cover and cook for 30-45 min.
Rinse bok choy well and cut in half longways. Mince your garlic.
On a covered (with foil or parchment) sheet pan place salmon evenly space and drizzle excess miso mix over salmon. When your rice is 10 minutes from completion put salmon into the preheated oven. Cook 8-12 minute depending on your doneness preference. While that’s in the oven, in a sauté pan on med-hi add sesame oil, garlic, a pinch of salt and bok choy flat (or cut) side down. Cook 2-3 minutes or until slightly softened and color turns darker green. Turn off and toss with lime juice. Fluff brown rice. Now you are ready to plate! Garnish with sesame seeds, cilantro, or sliced green onions left over from your rice paper rolls.
Fresh Spring Rolls
makes 12 rolls
Ingredients:
12 Rice paper sheets
2 carrots
1/2 cucumber
1/4 cabbage (any type)
1 red pepper
6 radish
1 bunch fresh mint
1 bunch green onion
1 bunch cilantro or Thai basil
1 lime
Salt and pepper
1 bottle sweet chili or Thai peanut sauce
Instructions:
Julienne carrots, cucumber, red pepper, green onion, cabbage, radish and place in bowl. Then pick leaves of the herbs (to taste) add them into bowl along with the juice of the lime. Mix thoroughly and salt and pepper to taste.
Fill a large bowl (wider than rice paper sheets) with hot tap water. Dip rice paper one at time in hot water until just softened and place on a clean smooth surface. Now place your raw vegetable mix in the center. About 5 inches long and 1.5 inches wide and tall. Now you’re ready to roll. Fold sides in first then roll tight but delicately like a burrito. Place on a plate so they are not touching (they will stick to each other). Don’t get frustrated, first one is never perfect! Once they are all rolled, chill in the fridge until cold and serve with your favorite dipping sauce.