Archive for fish

Pretty barramundi

DSC06208

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.

Comments off

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

Comments off

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.

Comments off

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.

Comments off

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!

Comments off

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.

Comments off

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!

Comments off

Tako feast

Lucky day: tako [octopus] at the grocery store! Ok, so it’s not quite the same quality as tako fresh out of the Pacific ocean a few hours before, but it wasn’t bad.

To prepare this lovely salad, Yusuke began by scrubbing the tako in salt to reduce fishiness. After rinsing, he boiled it for just a few minutes until tender. In a large bowl, he added minutely sliced white onions and halved cherry tomatoes. Then he poured in a marinade:

  • lemon juice
  • soy sauce
  • sea salt
  • olive oil
  • rice vinegar

We ate the salad at room temperature after a few hours of marination.

The second component of this tako double-whammy was mixed rice. The following was cooked in the rice cooker:

  • rice [duh]
  • water (usual amount)
  • sake
  • soy sauce
  • dashi
  • kombu [seaweed]
  • fresh ginger, finely chopped
  • tako, boiled and thinly sliced

The tako came out fantastically soft and the ginger gave the rice a great aroma.

Comments off

Fish bake

A nourishing melange

Today: a warm hearty dish to fortify against the coming cold.

We had picked up some salmon that was packaged as leftover bits, labeled as intended for soup. It was half the price of fillets, but I would venture perhaps twice as good.

First, Yusuke marinated the salmon in sake, a pinch of black pepper, and sea salt.

Meanwhile, he prepared a glass pan with a thin layer of olive oil.

Next, he prepared a mixture of 1 tbsp of miso, 1/2 tbsp of sake, and 1/2 tbsp of mirin. Sugar could also be added.

He layered the salmon in the pan and then spread the mixture evenly over it.

Next, he layered the fish with raw sliced carrots, bean sprouts, and white onions. The original recipe calls for enoki, but alas, we didn’t have any.

The pan was covered with foil and baked in the oven at 450 F.

Warm and filling, with lots of leftovers for the next day.

Comments off

Soy milk nabe

Warming fall food.

Ingredients for soup

  • 1.5 cups of unsweetened soy milk
  • 2 cups of water
  • Chicken powdered bouillon
  • Salt (a pinch)

Bring all to a simmer (NOT boiling!).

Then add:

  • Chopped napa
  • Sliced leeks
  • Baby carrots
  • Cubes of firm tofu
  • Chunks of tilapia (defrosted, first, in our case)
  • Mushrooms would also be a possibility if you have some on hand

Serve piping hot with a sprinkling of shichimi or pepper for an added kick. Don’t forget the rice on the side!

If you have a nabe pot in which this can be made: I’m jealous!

Some notes about nabe from a previous post (and see also this one):

Nabe (short for nabemono) is central to Japanese culture and cuisine. It is essentially a hot pot dish, cooked on the dining table, in which all different types of meat, seafood, and veggies are boiled in a special broth. Everyone is served out of the communal pot on the table, so it brings a warmth and closeness when shared among family and friends. Chankonabe is special, extra-hearty nabe that is a staple in sumo wrestlers’ training diets…which is what we had in Ginza [two years ago]: a million different types of mushrooms (yay!), along with some kind of meat, napa, onions, eggs, tofu, noodles, and some other stuff that I can’t remember. At the lovely home of a friend, we had nabe chock full of succulent oysters (sooo fabulously juicy and briny), white fish, mushrooms, carrots, napa, and and other veggies. Click to see other people’s nabe pics on Google images and a nice one on Flickr: http://www.flickr.com/photos/upon/2314309029/

Comments off

Older Posts »