Been using my ceramic fish poacher once a week. I can't say enough how good fish is cooked this way. I put a long thick fish fillet in the cooker. This time it was local mahi about two inches in thickness. Then I pour in half cup of water mixed with two teaspoons of Vietnamese chile sauce and 1/4 cup of vinegar. Next I chop fine one onion, one inch cube of ginger, mushrooms, bell pepper, and sprinkle a bunch of spices in and maybe some chopped fresh cilantro. I place it in a cold oven and bake it at 400 F for 35 minutes. If the fillet is thin time can be reduced to 25 minutes. When I take it out of the oven I remove the fish fillet so it doesn't keep cooking and I reserve the gravy. I pour the gravy over rice. When our relatives were here they were doubtful all those ingredients would be good together. The second they tasted it they changed their minds.
Been under the weather the last couple of weeks with celiac problems. Hope to get back to reading and commenting more regularly on blogs and making a few pieces in clay real soon. I have the ideas just not the stamina right now. When I asked Gary for a piece of paper and a pen the other day, he said, oh no, another idea for clay. Ha. Thanks for reading and for all your comments.