Nearly half of all food waste in the U.S. happens in our homes. By planning better, storing smarter, and using food wisely, we can all help reduce food waste.
Steamed fish is surprisingly easy to master. How to tell when yours is cooked through: Don’t be afraid to open the lid to check on the fish. Insert the tip of a paring knife into the thickest part of the fillet; it should meet no resistance. Another clue: If the layers are opening or slipping apart (as in the photo), the fish is done or nearly there. If you have a glass pan lid with venting that will fit over your steamer, you can keep an eye on the fish as it cooks.
For the best bok choy, look for firm, white stems (a few black speckles are ok) with fresh (not wilted) dark green leaves. An average whole head of bok choy will yield about 1 lb. trimmed. Or substitute ½ a head of Napa cabbage. If your store or farmers market carries baby bok choy, use 12 heads.
Thai curry paste adds a subtle spiciness and aromatic flavor from its lemongrass, ginger, and coriander root. Tip: If you can’t find a single large piece of salmon, you can use four 6 oz. center-cut fillets.
Start with the freshest fish you can find. It should smell pleasantly briny (like the sea), not fishy. Ask the person behind the fish counter which one they’d choose today. When in doubt, hit the freezer case.
Look for tomatillos that are pale green with dry papery skins. No tomatillos in your grocery store? Use 1 Granny Smith or another tart variety of apple instead.
