Meal 93 - November 3rd - Seared Asian Tuna, Coconut Rice & Jiggy Jiggy Greens
I've been feeling a bit like the UK at the Eurovision Song Contest lately - seriously lacking in the points department. It's not quite been "nul points", and I don't know if it's because Lolz has been getting annoyed with all the washing up or if the meals just genuinely haven't been that good as earlier in the year or if I'm just off my game, but the scores really have been weak. I've not had a 9 since September. I've not had a 10 since the summer (which to be fair sounds like longer ago than it actually was). Anyway I'm due a good score and these Asian themed meals have mostly been good so perhaps today is the day I'll get my mojo back.
Showing posts with label coconut. Show all posts
Showing posts with label coconut. Show all posts
17 Sept 2013
Green Tea Salmon, Coconut Rice and Miso Greens
Meal 78 - September 17th - Green Tea Salmon, Coconut Rice and Miso Greens
I don't often venture east on my holidays but a few years ago I went to Japan where I got to experience all the culinary weird-and-wonderful-ness that they have to offer. My staple diet on that trip, like that of most Japanese people, was rice, noodles and soup. There were however two paticular things that stick out in my mind. One is staying at a ryokan in Kyoto where the proprietor (who was also the chef) insisted on cooking us a "Western" style breakfast every morning. His interpretation of a Western style breakfast would be, for example, a boiled egg with some chopped tomato and a side of sliced apple. Individually, all the elements would be quite typical "western" foods, but they would be things that you would never typically put together. Despite all the amazing, fresh, cheap sushi I ate, those breakfasts were probably the culinary highlight of the trip. The other is that everything seemed to be available in green tea flavour.
I don't often venture east on my holidays but a few years ago I went to Japan where I got to experience all the culinary weird-and-wonderful-ness that they have to offer. My staple diet on that trip, like that of most Japanese people, was rice, noodles and soup. There were however two paticular things that stick out in my mind. One is staying at a ryokan in Kyoto where the proprietor (who was also the chef) insisted on cooking us a "Western" style breakfast every morning. His interpretation of a Western style breakfast would be, for example, a boiled egg with some chopped tomato and a side of sliced apple. Individually, all the elements would be quite typical "western" foods, but they would be things that you would never typically put together. Despite all the amazing, fresh, cheap sushi I ate, those breakfasts were probably the culinary highlight of the trip. The other is that everything seemed to be available in green tea flavour.
2 Mar 2013
Asian Sea Bass, Sticky Rice and Dressed Greens
Meal 21 - March 1st - Asian Sea Bass, Sticky Rice and Dressed Greens
Towards the end of last year, Lolz and I agreed that we would move in together. Some 6 months later, having run out of delaying tactics, that day is finally upon us. Which means I have spent today cleaning, tidying, packing, sorting and throwing out. By the time I'd run the 7.7 miles to Lolz's in the evening, I was pretty knackered. And so my initial reaction upon being presented three whole sea bass was something along the lines of "Oh bugger"... It's not unusual for us to have fish on a Friday evening. It's just that normally it is of the battered, deep fried variety and this looked like something that could easily go wrong...
To be honest, that trepidation that I experienced last time I made a "proper" fish dish was still there. There's something about the smell and sliminess of a whole fish that causes a different reaction to when you are cooking, say, a whole chicken. Maybe it's the fact that the fish, even when scaled and gutted, still largely resembles a living, swimming fish in the way that a prepared chicken does not look like a live chicken. Maybe it's just the eyes. Anyway, with three huge sea bass, there was no way that, unlike last time, we would be lacking in fish.
Once again, the cooking of the dish is a doddle - everything just needs to be put in it's respective pan and left to do it's thing. I did however forget to include the sugar snap peas. The end result is pretty remarkable. It's not that it's necessarily the most delicious of all 15 minute meals that I've done so far (although it may well be). It's just that it's the first one that really seems like it should be more than a 15 minute meal. Dishing it up, it looks amazing.
Lolz gave the dish a thoroughly well deserved 10/10. Difficulty rating 4/10 - it's probably harder to eat than to make - thanks to Nikki for providing advice on how to eat whole sea bass without ending up with a mouth full of bone. Incidentally I accompanied this with a glass of Fuller's Bengal Lancer - highly recommended for any IPA fans!
Towards the end of last year, Lolz and I agreed that we would move in together. Some 6 months later, having run out of delaying tactics, that day is finally upon us. Which means I have spent today cleaning, tidying, packing, sorting and throwing out. By the time I'd run the 7.7 miles to Lolz's in the evening, I was pretty knackered. And so my initial reaction upon being presented three whole sea bass was something along the lines of "Oh bugger"... It's not unusual for us to have fish on a Friday evening. It's just that normally it is of the battered, deep fried variety and this looked like something that could easily go wrong...
To be honest, that trepidation that I experienced last time I made a "proper" fish dish was still there. There's something about the smell and sliminess of a whole fish that causes a different reaction to when you are cooking, say, a whole chicken. Maybe it's the fact that the fish, even when scaled and gutted, still largely resembles a living, swimming fish in the way that a prepared chicken does not look like a live chicken. Maybe it's just the eyes. Anyway, with three huge sea bass, there was no way that, unlike last time, we would be lacking in fish.
Once again, the cooking of the dish is a doddle - everything just needs to be put in it's respective pan and left to do it's thing. I did however forget to include the sugar snap peas. The end result is pretty remarkable. It's not that it's necessarily the most delicious of all 15 minute meals that I've done so far (although it may well be). It's just that it's the first one that really seems like it should be more than a 15 minute meal. Dishing it up, it looks amazing.
Lolz gave the dish a thoroughly well deserved 10/10. Difficulty rating 4/10 - it's probably harder to eat than to make - thanks to Nikki for providing advice on how to eat whole sea bass without ending up with a mouth full of bone. Incidentally I accompanied this with a glass of Fuller's Bengal Lancer - highly recommended for any IPA fans!
Subscribe to:
Posts (Atom)