Tag Archives: fish

Teach a Boy to Fish…

My favorite hot pot restaurant in the entire world is in Shanghai and their concept couldn’t be any simpler. You pick a fish from a tank and they cut & cook everything – bones & head for soup and the meat for fish balls.

So, adding to the list of things I don’t understand – where’s the rest of the fish when you order a “red snapper” from a fancy restaurant? To find out – I bought one from the fish market and grilled it myself.

Sexy Cooking Time with M (part δΈ‰)
Grilled red snapper with random seasoning

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The guy from the store cut his hand cleaning this bad boy. Hopefully that’s not why its so red…

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My philosophy on seasoning is about depth over breadth and traditional over complicated – some salt & peppa & garlic and since I’m too hungry to wait for the lemon to set (I throw some slices on top). I like to do 1-2 minutes in the microwave because the meat is so thick…

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Can you cook non-meat on a George Foreman grill? Why not (aka, that’s why I microwaved it before). Lemon inside in case it dries out…

IMG_1492Which it didn’t. Brown on the outside, white and tender on the inside, with a dollop of tartar sauce on the side –> safe to say fancy restaurant sauces != better tasting fish…

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And more pieces to make more stuff with! I accidentally Oberyn Martell’d the head but whatever, I just threw in a pot and it on low-medium heat…

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And I get steaming hot fish soup. Or ‘fridge it and get some fish jelly….

Sushi Nakazawa

A couple months ago when I first heard that one of Jiro’s apprentices opened up a new restaurant in NYC, my pants quickly became moist with joy. Ever since I saw Jiro Dreams of Sushi, I’ve been wanting to go eat at his restaurant, but seeing that I probably would not be going to Tokyo anytime soon, this was a pretty awesome alternative. The restaurant is located in West Village and reservations weren’t surprisingly terrible to make.

The meal had roughly 20 pieces of nigiri with a nice raspberry sorbet at the end to top it off. We got the sake pairing as well which was a nice addition to the meal.

Overall verdict: I’m surprisingly pretty conflicted with this one. The quality and freshness of the fish is absolutely top class, without a doubt. The problem I ran into (and I think it’s mainly because I have the palate of a 2-year-old) was that I wasn’t able to taste the more subtle flavors of some of the fish. Fish with stronger, bolder flavors like mackerel and barracuda was absolutely spectacular, but there were some fish like the fluke which I thought was pretty bland. Overall, out of the 20 pieces, I would say 13-14 were amazing and the others were pretty average. I’m not sure if I’d go again but definitely worth a try.

Now for the pictures….Also I couldn’t decide whether or not my camera or phone took better close-up photos so half these pics are from my camera and the other half from my phone. But clearly there was an obvious winner…

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Ivory Salmon

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Some other kind of wild salmon I forgot the name of

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Best scallop ever

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Giant Clam

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Fluke

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Wet Barracuda – this thing was AMAZING

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Haku

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Mackerel – so good

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Tiger Shrimp – the tail was still moving when we ate it ~~

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Blue Shrimp

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Wild Yellowtail

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Amberjack

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Skipjack – this thing was beautiful

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Bluefin Tuna – pretty lean and bland sadface

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Bluefin Tuna 2 – this was so good

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Toro!! so fatty and yummy

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Uni: Best dish of the night by far – butter of the sea

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Roe – so good too

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Sea eel – amazinggg

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Egg sushi – in the documentary it talks about how Nakazawa spent 3 months making only egg sushi under Jiro’s tutelage.. and it fucking paid off LOL best egg sushi ever omg

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Top off the meal with some nice raspberry sorbet yumyum

Cooking Like a Man, Eating Like a Girl

There are few things in life as #winning as cooking your own food. That’s right, we’re in the 21st century and if you can’t stand the heat, then get out of the kitchen! (translation: don’t rent an apartment with a stove if you don’t learn how to use it)

Step 1: Carbs
Because we’re Asian, our meals are based on some sort of carbs. But white rice is boring. Flied lice Fried rice is dirty. The best is noodles, but you have to dress it up or you can just go to CVS for cup ramen. So below we have used chicken breast to make the broth and added some veggies for additional flavor.

chinese thick noodles with chicken breast, cabbage, mushrooms

Step 2: Protein
If some protein is good, more protein is better. And because our Asian parents told us that fish made us smarter, we have to go with some minimalist fish filet here. Don’t go 5-star restaurant and get crazy with flavor – we actually like the taste of fresh, cooked, fish so don’t cook more than a few minutes and go easy on the seasoning. Do go creative though and find something other than salmon or tuna. Invest in a sharp knife and you can impress with some cleaning and fileting skills. From the everything-is-a-test-department: if you are squeamish over some blood & guts, how can you handle diapers & throw up?

flounder filet pieces with pepper and scallions and garlic seasoning

Step 3: Veggies
No, salad doesn’t count. Grocery stores call it bok choy, but we call it qing cai and what better way to describe it – so fresh and…green. Anyways, this is your chance to utilize your versatility because the perfect Asian vegetable dish requires a bit of stir fry, a bit of water, and a bit of closed-lid steaming to achieve perfection…

qing cai and mini shiitake mushrooms

Step 4: Dessert
Let’s be honest here: steps 1-3 was for the man inside of you, step 4 is how you nurture that food baby growing inside of you. The trick for great pie: fabulous crust. Then, be generous with the good stuff (fruit, whipped cream, cream cheese, calories) and there’s no way you can go wrong.

strawberry cream cheese pie

Step 5: The Afterparty
Assuming you “washed the dishes” correctly, why not continue the festivities out and about? Because a “nightcap” is only for 50-year-old divorcees in bad rom-coms. Remember there’s no shame in ordering a girly drink – no one wants to share your bitter-tasting manhattan….

mango soju with fruit platter in ktown