January’s BrightRx features savory, flavorful recipes to start your new year with a kick and warm up your winter days. LA-based chef and food stylist Sandy Ho has shared with us all the components for a seasonal, dynamic meal.
"This is my take on a Vietnamese dish called Chả Cá Thăng Long, also known as Chả Cá Lã Vọng, that I loved cooking with my family in our backyard. Turmeric marinated fish, dill and peanuts are key elements and with the addition of Brightland's citrus based vinegar and a seasonal salad for crunch and brightness, it was calling for an outdoor adventure to my favorite spot in Tuna Canyon!" - Sandy Ho
Turmeric + Scallion Swirl Pancake
- 2½ cups all-purpose flour, divided into two bowls plus more for surface
- 1 cup thinly sliced scallions
- 1 tbs ground turmeric
- 1 tablespoon toasted sesame oil
- 1 tsp kosher salt
- 1 cup boiling water, divided in 2
Add scallions to one bowl of flour and in the other add the ground turmeric, season both bowls with 1/2 tsp kosher salt and 1/2 tablespoon of sesame oil.
Working with one bowl at a time, add a 1/2 cup of boiling water slowly while stirring until the dough comes together. Cover and allow to cool. Repeat with second bowl.
Turn out doughs onto floured surface and knead each ball until smooth.
Roll each ball into a log (about 24 inch long) and then join them side by side lengthways. Cut into 6 even pieces and rest for 5 minutes.
Roll each piece into a thinner log and then coil each log and roll out to 3 mm thin.
Heat a cast iron pan on medium high with 1 tbs oil and carefully place pancake into pan. Cook for 2-3 minutes on each side until golden and crispy. Serve hot!
Crispy Skin Turmeric Snapper
- 1 red snapper filet
- 1 tsp turmeric
- Salt + pepper
Pat fish dry and season with salt, fresh black pepper + tsp of ground turmeric and olive oil.
Sear skin side down in a cast iron skillet preheated to medium. Cook skin side for 2-3 minutes and kiss the flesh side on the pan for 30 seconds. Remove and leave to rest.
Delicata Squash Salad
- 1/2 Delicata squash, thinly sliced in half moons + sautéed for some color (about 1 minute)
- 1/2 Persian cucumber, sliced
- 2 stalks celery, sliced
- 1 Fresno chili, julienned
- 2 scallions, sliced
- 1 cup of a mix of cilantro, dill, mint
- 2-3 garlic cloves, thinly sliced
- 1/4 cup toasted peanuts
- 1 tbs toasted sesame seeds
For the dressing
- 2 tbs fish sauce
- 2 tbs sesame oil
- 1 tbs maple syrup
- 4 tbs PARASOL champagne vinegar
- Salt to taste
- Juice of 1/2 a lime
- 1 tbs ALIVE olive oil
Mix all ingredients in a large bowl except for garlic and 1 tbs olive oil.
Add olive oil to cast iron and heat on medium until oil is glistening.
Turn off heat and add garlic slices. Leave to cook for 30 seconds and pour oil and garlic into bowl with dressing.