Anchovy Vinaigrette, or Anchovy Salad Dressing

A big part of my summer meals consist of bowlfuls of salad leaves, topped with tomato, sometimes other raw vegetables, and proteins, such as cheese, egg, ham, bacon, canned tuna…. I often change both the toppings and the vinaigrettes, but none of the dressings I have tasted produces the effect comparable to this anchovy vinaigrette: it has this irresistible je-ne-sais-quoi characteristic of umami-packed food. Canned or…Continue Reading “Anchovy Vinaigrette, or Anchovy Salad Dressing”

Korean Style Monkfish with Smoked Bacon and Indian Spices

  I recently saw on tv a French chef preparing the relatively popular monkfish wrapped in bacon. I buy monkfish as often as I can (i.e. whenever the price is reasonable) because I love it for its subtle taste but also for its firm flesh and versatility. This smokey fish reminded me of the Korean squid with bacon and Indian spices,…Continue Reading “Korean Style Monkfish with Smoked Bacon and Indian Spices”

Sakana no karaage (Deep Fried Whole Fish)

I have deep-fried whitebait and fillets many times, but doing it with a big whole fish was a new surprising experience. In spite of its unappealing look, the result was utterly delicious. The flesh was soft, juicy and the lightly seasoned skin was a pure delight . (In case you are wondering, I did eat it with chopsticks; they are not for decoration only. One…Continue Reading “Sakana no karaage (Deep Fried Whole Fish)”

Monkfish in Korean-Style Gochujang Sauce

Apparently April and May are the best months to enjoy monkfish, so I’m glad to see it now every week at the fishmonger’s. I like its firm meaty flesh, its delicate taste and I particularly appreciate its resistance to powerful seasoning, such as garlic, chilli or gochujang, the Korean chilli paste. I created this improvised simple dish several months…Continue Reading “Monkfish in Korean-Style Gochujang Sauce”

Madras Fish Curry

With this curry you needn’t worry about fat content, calories or a – typically Indian – neverending list of ingredients. The recipe is so simple, I was surprised the short cooking process turned my rather bland fish fillets into a fantastic, beautifully scented Indian treat. Having tested already several dishes from Rick Stein’s India. In Search of the Perfect Curry, I should…Continue Reading “Madras Fish Curry”

Katsuobushi to Goma no Furikake (Dried Bonito and Sesame Seed Topping)

“Sprinkling” would be the closest translation of “furikake”, though I guess “topping” sounds more correct. Furikake ふりかけ(“furikakeru” means “to sprinkle” is one of those Japanese food inventions that merits to be more known and practiced all around the world. If you don’t like eating plain white rice (I know many of us Westerners are not big fans) and you have already been…Continue Reading “Katsuobushi to Goma no Furikake (Dried Bonito and Sesame Seed Topping)”

Korean Kimchi Stew with Canned Tuna and Tofu

Not so long ago putting canned tuna into a soup would have never crossed my mind. Yet, together with “scary” tofu and matured, very sour kimchi, it creates one of the most delicious and quickest soups I know. No wonder I now make it sometimes twice a week! I first heard about this kimchi stew from my friend C…..Continue Reading “Korean Kimchi Stew with Canned Tuna and Tofu”

Hira Yachi (Rolled Okinawan Pancake with Green Onion and Canned Tuna)

The abundance of chives and green onion on my balcony garden has led me once more to look for new dish ideas. As a result I found one of most original ways to cook canned tuna and made my very first Okinawan dish. This deliciously addictive pancake proved also an excellent occasion to take out the rectangular pan previously used only for Tamagoyaki (Japanese…Continue Reading “Hira Yachi (Rolled Okinawan Pancake with Green Onion and Canned Tuna)”

Maki Sushi with Pickled “Matjes” Herring

I rarely boast, but I must say I consider these maki sushi as one of the best fusion creations in my life (and at the same time maybe even the best maki sushi I have ever made…). I had this idea when, assembling ingredients for maki sushi, I noticed an almost expired package of my beloved “matjes” herrings in the fridge. At first, I experimented with only…Continue Reading “Maki Sushi with Pickled “Matjes” Herring”