“At the kitchen table… it’s a place of repair. It’s a place of respite. It’s a place of recognition.” — Min Jin Lee
Season 3 of Your Mama’s Kitchen is here. 🍽️ And we’re opening the season with bestselling author Min Jin Lee.
The kitchen is where we feed each other, but it’s also where so many family dynamics play out — love and tension, pride and disappointment, power and vulnerability.
Min Jin remembers her mother trying to make bulgogi in their new American kitchen—and accidentally using corned beef. It’s funny now. It wasn’t then. A ruined meal became a story about money, immigration and pride—and what it feels like to suddenly lose your confidence, even in your own kitchen.
Years later, her mother can tell that same story and laugh. And maybe that’s part of what Min Jin means when she calls the kitchen table a place of repair.
In this beautiful conversation, Min Jin and Michele talk about family, migration, memory, identity, the complicated dynamics that play out around the table—and Min Jin’s new book, American Hagwon.
And because this is Your Mama’s Kitchen, she left us something to make, too.
🥒MIN JIN LEE’S SMASHED CUCUMBER SALAD
Let us know when the comments.
Your Mama’s Kitchen is produced by the dream team at Acast Media.🎙️
Check out this episode of Your Mama’s Kitchen now on YT and wherever you find your podcasts. 🎧
Listen, and as always, let us know whatcha think!
Ingredients4 banana leaves, cut into 8 × 12-inch rectangles (thawed, if frozen)
1 bunch cilantro, leaves picked
1 bunch mint, leaves picked
4 skinless sea bass fillets (4 ounces each)
4 teaspoons Brazilian Spice (recipe follows)
2 garlic cloves, thinly sliced
1-inch piece fresh ginger, peeled, thinly sliced
3 makrut limes (1 sliced into thin rounds, 1 juiced, 1 cut into cheeks)
1 red chile, thinly sliced into rounds
Kosher salt to taste
Service with Toasted Coconut Rice
STEPS:
STEP 1Fill a large Dutch oven or pot halfway with water. Bring to a gentle boil over medium-high heat.
STEP 2Meanwhile, gently warm the cut banana leaves over a low gas flame on the stove to make them more pliable. Alternatively, if working with an electric or induction cooktop, place each banana leaf on a dry, preheated skillet over medium heat until pliable. Remove four ½ × 12-inch-long strands of banana leaves to use as ties. Divide half the bunch of cilantro leaves and half the bunch of mint leaves evenly among the banana leaves.
STEP 3Season both sides of the fish fillets with the Brazilian spice and place the fillets on top of the herbs. Evenly divide the garlic, ginger, and lime slices among the fish fillets, sprinkling them on top. Then, beginning from the longest end, start to fold the banana leaf over the fillet. Fold both ends in and under to close the packet like an envelope. Use the reserved banana leaf strands to tie the packets closed.
STEP 4Place a steamer basket over the boiling water. Place the fish packets in the steamer basket, cover with a lid, and allow to steam for 12 to 15 minutes. The banana leaves will turn from a muted, green.
Kitchen Crew Notes
Substituting Parchment Paper for Banana Leaves
If banana leaves are unavailable, you can use parchment paper instead. Cut four large sheets of parchment paper, approximately 12 × 16 inches each. Arrange the herbs, seasoned fish, garlic, ginger, and lime slices in the center of each sheet. Fold the parchment over the fish and tightly crimp the edges to create a sealed packet, trapping the steam and flavors inside. Place the packets in a steamer basket and cook as directed, checking that the fish is fully cooked and flakes easily with a fork (145°F internally).
While parchment paper won't impart the subtle, earthy aroma of banana leaves, it will keep the fish moist and tender while allowing the Brazilian spices and citrus to shine.
