Meeting Monday- Southeast Asian Curry Fish- November 19th 2017 Update

Friends for Jeff Spiegelman,

What a great time in London last weekend. Congratulations to my brother and new sister in law.

-No weekly update next week. I will be spending the holiday weekend with my family. I hope you will be spending it with yours as well. Have a happy and safe Thanksgiving. If you are going out shopping on Friday, please remember to buy local!

-Tomorrow (Monday) morning is our last scheduled constituent meeting of 2017. 8 a.m. to 9 a.m. at Willey Farms Townsend, DE. Come join us. In the meantime, we will be putting together our 2018 meeting schedule for January-April.

-Speaking of buying local, I have been getting requests from constituents for more opportunities to buy locally produced, Delaware agriculturally sourced, craft beverages. Rep. Yearick and I are working on a bill to allow that to happen at farmers’ markets. We are very close to a workable compromise and we have a meeting this week about it.

-Next Wednesday (November 29th) is a chicken and dumplings dinner hosted by the Townsend Volunteer Fire Company Ladies Auxiliary. Yummy!

-On Thursday, November 30 we legislators in Delaware have been invited to take part in civility training. Just in time for the holiday spirit! I hope it helps. We need it.

I end up cooking a lot of recipes like this, but I don’t usually share them because of the difficulty in finding the ingredients. Here is a good one anyway. This came from a desire for some sort of Thai style curry but I wanted to avoid lemongrass because it isn’t good for pregnant Jenn.

-1 large fillet of a firmer fish (I used Mahi Mahi)

-1 tbsp Chinese black bean paste

-1 tbsp Thai chili paste

-1 tbsp sugar

-juice of ½ lemon

-24 oz. coconut milk

-6 sliced serrano peppers

-1/2 cup chopped basil

-12 oz. can baby corn

-1 dozen Thai eggplant, quartered

-3 sliced shallots

-1 diced clove garlic

-1 tbsp chili oil

-1 tbsp sesame oil

Gently fry the peppers, shallots, corn, and garlic in the oils. Set aside but retain oil. On low/medium heat, fry the pastes for a minute or two. Add the coconut milk, sugar, lemon, basil, and eggplant. Add the shallot and pepper mixture that you set aside earlier. Bring to a light boil, cover, and simmer 10 minutes, stirring occasionally. Add the fish and scoop the sauce over top. Continue cooking until fish is done. Serve over jasmine rice.

— Thanks.

Jeff Spiegelman
Representative 11th District

Dover: 302-744-4171

Cell: 302-399-7728

Fax: 302-739-2773



Legislative Hall: PO Box 1401.  Dover, DE  19903

Personal:  PO Box 869.  Clayton, DE.  19938

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