Sauté of Sea Bass with Goji

Lately i have been crazy about living healthy. Okay i lie, because i have been eating ice cream everyday for the past 6 months. Everyday! I was thinking, damn, i could get a cancer or something i imagine, because i heard that milky product caused cancer... well, i read it somewhere. Talking about reading it somewhere, i also read it on the net, that the Chinese eat wolf berries (or red ningxia, or goji) to maintain their health, because it contains more vitamins and full of antioxidant, more than any traditional fruits such as kiwi or orange. So i thought, well, i will have to eat more healthy food to balance eating unhealthy food, haha.

There is noway i stop eating ice cream as it is tooo good, and to relaxing. By the way, i also read it that nowadays, it is the revange of sweet cakes, full of fat and sugar. The reason behind this is because the economic crisis leaves people in stress, and they just want to eat something relaxing and good such as sweets, which make them forget about the sorrow. Euh, did i read it somewhere or it is my unconscious mind talking to myself? Well..the point is, i am not going to stop the bad eating habit, but i will also try to balance it with good habits too (sports!!! how about sports?!).

Mr. Gorilla loves this goji thing (he tasted it before during his work in China), and could not be happier to find out that the Asian store in Paris sells this precious thing, and declare that we should eat it everyday, 1 table spoon at least. So i browsed some recipes trying to cook or eat goji in a more stylish way, and came out with this idea, Sea bass sauté.

Ingredients:

• 3 Sea bass fillet, cut in width
• 1 tbs of dry goji, wash, and soak in hot water
• 1 tbs of cooking oil
• 1 tps of ginger powder
• 1 tps of garlic powder
• 1 tbs dark soy sauce (you can of course use light one, it is just that i don't have one)
• 1 tbs red wine vinegar
• 1 tps sesame oil
• 1 tps of sambal ulek (Indonesian traditional chili paste, or you can use normal ground chili)
• long coriander leaves (as seen in picture) as garnish (which is edible, of course, taste good too!).
• 1 scallion, sliced
• pepper and salt
  

Methods:

1. Heat oil in a wok, saute the garlic, ginger, sambal ulek until golden brown.
2. Add the sea bass and goji, stir well, add the rest of the sauce, continue cooking, until the fish is ready, add pepper and salt if necesary.
3. Add the scallion right before switching off the fire.
4. Serve with long coriander leaves.