I try to serve fish at least once a week for the health benefits. It’s no (ahem) skin off our noses, because we like it.
I am always on the lookout for a way to make the incredible sticky eggplant we had at Fujin chinese restaurant in Portland, Ore., on our honeymoon 18 years ago. It was dark, both sweet and savory, and just a little chewy, fried to perfection. To die for.
Doesn’t look like your typical restaurant sweet and sour chicken, does it?