Friday Night Asian

Yesterday I picked up a couple of skin-on red snapper fillets along with the head and bones from the snapper (since the fish place normally doesn't have skin-on fillets, the guy had to fillet the fish for me, so I figured I might as ask for the rest of the fish too).

I used the bones and head to make a quick stock that I'll have to figure out a use for.

With the fillets, I did a Southeast Asian dish of sauteed fish with chili and tomatoes, from BittmanWorld. As an accompaniment, I made broccoli with crispy ginger using the same approach I used for the asparagus from Wednesday night, though I pre-steamed the broccoli a bit. Of course we also had rice.

Both dishes turned out well. The snapper was nicely fresh and was complemented by the spicy/salty/sweet tomato sauce/relish. The broccoli was pretty much guaranteed to be good because broccoli and browned butter are such a good combination.