Posts Tagged 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.

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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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Cold-weather soup

Oh so warm and filling. Here are the assembly steps, imperative style:

Cut salmon into chunks and boil briefly in salted water until the colour changes. Drain.

Add water to the pot and dump in the following:

  • crimini mushrooms
  • green onions
  • white onions
  • sweet potatoes

Add vegetable bouillon and 1 tbsp of mirin.

Add the previously-boiled salmon and reduce the heat.

Add 1 cup of soy milk.

Stir in green onions and serve.

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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.

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