Archive for fish

Pretty barramundi

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No particular recipe here, but it’s a pretty picture! Barramundi is an Indian Ocean fish that’s often seen on menus here, but I don’t think that I’d had it before this. Very tasty. The fish was grilled with sesame oil and dressed with ponzu (citrus) sauce.

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Hello, mackerel

Salmon

Yusuke prepared this mackerel for himself while I was elsewhere. Marinated in roughly equal parts of:

  • soy sauce (a bit more than the other two)
  • mirin
  • sake

Grilled and topped with green onions

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Holy mackerel

This is mackerel (in Japanese: saba / 鯖)

Simple and subtle is always best. Yusuke cooked the fish in a frying pan with just a bit of water, ginger (lots), mirin, soy sauce, and dashi. Delicious.

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Fish

So…I seem to have lost a stack of the little notes that I take while we’re eating dinner…so I’m left with just photos of what we ate and very little memory of the specifics. Oops. I guess it will be “create your own adventure” food blogging for a while chez nous.

This here is trout. It was probably cooked in a frying pan or possibly in the oven. We tend to buy the full fish intact and Yusuke proceeds from there. In this case, we just split the fish in half and ate with chopsticks. I recall “dressing” mine with minced ginger and soy sauce. Or possibly balsamic vinegar. Either would be excellent.

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Fish n’ onions

We hadn’t had fish in a while, so this was a nice treat. Yusuke found bass in the grocery store, and it tasted pretty similar to Japanese すずき (suzuki), although he wasn’t sure whether this specimen was from a lake or the ocean.

The fishie came whole, so the first step was to de-boned and filet. The thickest part was sliced a bit more, cut on the skin side.

Next, he sprinkled sea salt and freshly ground black pepper on the fish flesh and let it sit for a while. Later, he dried a bit of excess water off the fish and put it in a frying pan.

He added a healthy amount of white wine, followed by chopped white mushrooms, and sliced white onions. Yes, the white was appropriate for Montreal’s new-found snowy February!

He covered the pan and let the fish and veggies steam.

To eat, we simply dressed everything with balsamic vinegar, one of my new favourite substances. Like other types of vinegar, balsamic vinegar supposedly aids digestion and has good antioxidant properties. But I didn’t bother finding sources that I could cite on this blog in good conscience, so…find your own!

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Shredded leek delight

The original recipe that inspired this dish called for chicken, but Yusuke used tilapia instead, that versatile and cheap! fish.

He steamed the tilapia in white wine to enhance its subtle flavour.

The fish was dressed with fresh leeks: the white parts were eaten raw. He was afraid that the green bits would be tough, so he boiled the pieces briefly, for less than one minute. The shredded leeks were mixed with sesame oil and sea salt. Once the leeks were arranged on the fish, we added a sprinkling of shichimi powder.

We ate the dish by itself with rice on the side, but it would also be lovely on top of ramen.

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Lettuce soup

Our summer organic food baskets have included lots of lovely iceburg lettuce grown here in Quebec.

I had never had lettuce in soup before, to the best of my recollection, but it was fantastic: very smooth and sweet. According to Yusuke, it’s common in Chinese cuisine, at least as it’s prepared in Japan.

So here are the assembly steps:

Boil the loosely torn lettuce for about 10 seconds and then place portions in the serving bowls.

Prepare a broth:

  • chicken stock
  • 1 tbsp oyster sauce
  • cooking sake
  • minced ginger
  • tiny pinch of salt

Add cubed firm tofu and shrimp and boil until cooked.

Spoon into the bowls with lettuce and eat!

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