tag:blogger.com,1999:blog-19964292.post5439918534568925003..comments2009-08-26T12:45:46.901-07:00Peihttp://www.blogger.com/profile/11745938191763448623noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-19964292.post-48327889767409318522009-08-26T12:45:46.901-07:002009-08-26T12:45:46.901-07:00Thank you both! I never know the name of anywhere I frequent on Clement (and usually I can only give directions like on Clement between 4th and 9th as I know where things are by sight but not really otherwise). Next time I am out there I will definitely get some of the racks of bones for stock.<br />And thank you for the Sun Fat rec. I usually buy my fish and poultry at Mission Market which is only a block or so away, so that is really perfect for me!<br />Miso Black Cod here I come!MMhttp://www.blogger.com/profile/05767188763120021540noreply@blogger.comtag:blogger.com,1999:blog-19964292.post-2179032622863260022009-08-25T18:33:39.602-07:002009-08-25T18:33:39.602-07:00sun fat in near mission and 23rd generally has great butterfish as well.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-19964292.post-27953065042957003842009-08-25T18:31:32.741-07:002009-08-25T18:31:32.741-07:00You&#39;re going to hate me, but I don&#39;t know the name of the place. It&#39;s on Clement in the Inner Richmond near Pizza Orgasmica, and it&#39;s a tiny fish shop owned by Chinese people.Peinoreply@blogger.comtag:blogger.com,1999:blog-19964292.post-59475312724855933412009-08-25T16:07:56.873-07:002009-08-25T16:07:56.873-07:00Where do you get your fish?<br />I haven&#39;t seen butterfish (or by any other name) anywhere lately and I have been dying for it!<br />Thanks!MMhttp://www.blogger.com/profile/05767188763120021540noreply@blogger.comtag:blogger.com,1999:blog-19964292.post-73235970971829238192009-08-25T08:54:49.401-07:002009-08-25T08:54:49.401-07:00I used a stock made from sea bass bones, because the fish shop we go to always has huge racks of bones for $2. Totally worth it to make over a gallon of stock. I strained the stock before starting the dish.<br /><br />I put a lot of ginger (one large section, sliced) in with the stock, brought it to a boil, salted to taste, added the whole butterfish and a very small head of sliced napa, then let it simmer for ten minutes before adding the tofu. I cooked the vermicelli separately to avoid a mess, then put everything in a bowl with white pepper.<br /><br />Tada!Peinoreply@blogger.comtag:blogger.com,1999:blog-19964292.post-23542729158077406702009-08-24T22:14:34.747-07:002009-08-24T22:14:34.747-07:00Other than fish, vermicelli, tofu, spring onions, did you put in anything else? Did you use a special stock?Cathttp://www.blogger.com/profile/15775538848809340462noreply@blogger.com