#63 & #64 Lions Head(Napa Cabbage with Pork Meatballs) & Whole Fish with Ginger and Scallions

This was the last recipe before the big move today! I did both recipes yesterday with my Dad. I did these two together because they were both Asian and used the same base ingredients. The first one was rice with wilted napa cabbage on top (that I burned), and pork meatballs with mushrooms and tamari(aged soy sauce). It's supposed to look like the cabbage is the lion's mane and the meatballs are the lion's face! Whatever, the meatballs were fantastic! Onto the next one. A WHOLE ENTIRE FISH WITH THE HEAD AND EYES AND EVERYTHING!!!!!!!!!!!!!!! So weird! But, it was actually ok. You steamed a whole trout/red snapper that you scored and stuffed with ginger, and put it over rice with some scallions and tamari. When my Dad filet the fish after it was cooked, with entire bone system lifted off with a fork. THAT........was cool! At the very end, you drizzle hot oil over the fish, and when the oil hits the tamari on the fish, it makes a sizzling crackling sound! Dad and I felt pretty cool! So I'm rushed writing this because the moving truck will be here anytime. But thank you Dad and Mom for coming over to help make it, and eat it! I love you and I will miss you! Moving truck is here-----------GOTTA GO!!!!!!!!!!!!!!