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SALMON DONBURI

You can’t eat raw everyday and not even we’d do that no matter how much fish we got lying around. This is a very simple donburi (rice bowl) I make when I have some fugitive pieces of salmon in the fridge.
This recipe is really all about the sauce/oil, which works well with other proteins, especially firm tofu. (The sauce recipe is a family-sized batch, which you can store in your refrigerator for up to a month.)


SALMON DONBURI

Salmon Donburi

3-4 sliced pieces of salmon (1/2” thickness)
Bowl of steamed rice (see earlier post on how to make the perfect rice)

Sauce/Oil
1/2 cup vegetable oil
1/2 cup sesame oil
1 ts minced garlic
1 ts minced ginger
1/4 cup finely chopped onion
1/4 cup finely chopped scallions
2 Tb maple syrup (or honey)
3 Tb soy sauce
2 Tb toasted sesame seeds

Fried Onion
1/2 cup minced onion
2 Tb white flour
1 Tb vegetable oil

METHOD

Sauce/oil

  1. In a pan, add vegetable oil and sesame oil on low heat.
  2. Add ginger, scallions to the pan and bring to light simmer.
  3. Add onion and garlic to the pan (don’t burn)
  4. When garlic and onion start to brown, take off heat, add maple syrup and soy sauce. Mix well.

Fried Onion

  1. Place minced onion in microwave on medium-high for 1 min (to extract as much moisture as possible). Remove.
  2. In a bowl, sprinkle white flour evenly on the onions.
  3. Add vegetable oil to a pan. On medium-low heat, sauté onions until golden brown
  4. Drain excess oil on a paper towel.

Salmon

  1. In a frying pan, sauté salmon slices, med-high heat, in a bit of vegetable oil.
  2. Don’t cook fully through. Keep center raw.
  3. In a bowl of steamed rice, add salmon, drizzle generously with sauce. Top with fried onion and sesame seeds.
quarantinerecipes #donburi #salmonrecipe

EARTH DAY 2020 PAN-FRIED TILAPIA

It doesn’t matter if you think the fish is boring or flavourless. Tilapia is the third most consumed fish in the world. And with self-isolation causing you to pull out (…to the dismay of your soon-to-be wealthy barber…) all that hair on your head, I think it’s time you joined the party.

What I most love about Tilapia is that, unlike most fish, it lacks a selfish gene. It rarely competes for food or territory. Instead, they’ll go after the very plants and nutrients shunned by other species and substantially reduce oxygen-depleting detritus in the water. Their presence increases the population, size, and health of other species. (We Homo Sapiens can learn a lot from them. And it’s my hope that you will meditate on this while you chow down on my recipe below.)

EARTH DAY RECIPE 2: PAN-FRIED TILAPIA WITH MANGO SALSA

Pan-fried Tilapia

(Your kids will love you for not making another batch of Korean seaweed soup.)

4-6 Tilapia fillets (usually packaged with 2-3 fish, attached at the tail end. Just cut into individual fillets)

Dredge Ingredients
1 cup all-purpose flour
1 ts paprika
1 ts oregano
1 ts garlic powder
Pinch of salt and pepper
3 eggs, beaten
2 cups bread crumbs

Mango Salsa
2 mangoes, diced
1/2 large red onion, diced
1/2 lime, juiced
1/2 ts salt
1/4 cup cilantro (or parsley), chopped finely
2 Scotch bonnets (or jalapeños), seeded and diced
(Mix all ingredients in a bowl.)

Vegetable oil for frying

Method

  1. Rinse frozen Tilapia fillets in cold water and pat dry with paper towels.
  2. Shallow dish #1 (Mix flour, salt and pepper, paprika, oregano, garlic powder): Coat fillets, both sides.
  3. Shallow dish #2 (Eggs): Dip fillets, both sides. Drip excess egg.
  4. Shallow dish #3 (Bread crumbs): Lay fillets, both sides.
  5. Heat enough vegetable oil in a skillet, med-high heat, and fry fillets, about 4 minutes per side.
  6. Plate or cut in half and wrap with tortillas (hola fish tacos!)
  7. Spoon mango salsa over fish and serve.

thewealthybarber #selfishgene #covid19 #earthday2020 #quarantinerecipes #tilapia #mangosalsa #fishtacos

EARTH DAY 2020 TILAPIA CEVICHE

It’s Earth Day’s fish because it’s Every Day’s fish.
Snobs sneer at it, accuse it of being boring, flavourless—qualities they know something about. (But these are the same culinary carpenters who’ll angrily blame the mallet for their throbbing thumb.)

I love Tilapia for its Swami Sivananda-like flexibility, its Leonardo DiCaprio-like sustainability, and its Bill and Melinda Gates-like fight against contagious diseases. (The Nile Tilapia has been effective in combatting malaria because of its love of mosquito larvae—how do you say “yummy in my tummy” in Tilapian?) And the sheer range of cooking techniques you can apply to it is nothing to shrug at.

I learned this simple recipe in Chile from an environmentalist friend, Jesus, who had a Tilapia pond in his yard, but preferred frozen over fresh for his ceviche. Frozen Tilapia is ubiquitous in every grocery store or box store here.

(Here’s the first of two Tilapia recipes.)

EARTH DAY RECIPE 1: TILAPIA MANGO CEVICHE

Tilapia Mango Ceviche

1/2 lb tilapia frozen, thinly sliced (the thicker the cut, the longer it takes to “cook” in the citrus juices)
1 mango, diced very small
1 Tb cilantro (or parsley), chopped

Marinade
1/2 Tb Kosher salt
1/2 cup lime juice, fresh squeezed
1 Tb orange juice, fresh squeezed
1/2 ts lime zest
1/2 red onion, sliced into half-moons
1/4 ts sugar
1 Scotch bonnet chili pepper (or jalapeño if you prefer it mild), seeded and chopped

Method

  1. Salt the fish, all sides
  2. In a Ziplock®️ bag, add fish with lime + orange juice, red onion, chili pepper, lime zest and sugar. Make sure juices cover all the fish.
  3. Chill bag in fridge for 4 hours.
  4. Remove contents of bag into a glass or ceramic bowl (do not use anything metal, as the acid corrodes), add the mango and cilantro. Mix all together.
  5. Arrange on a plate (or just dump the contents into a bowl.)

Sanitize your hands, turn off your lights, take off your clothes, say grace to Mother Earth, and eat with tortilla chips or scoop into Tostitos®️

#covid19 #quarantinerecipes #earthday2020 #tilapia #ceviche #chile #sushimakingforthesoul

WaSOYbi

Refined sushi eaters like you have been practicing it long before #physicaldistancing became a hashtag. But for many others, they’re still partying like it’s 2019 when it comes to #wasabi and #soysauce

Getting waSOYbi just right is like a spiritual exercise for them. They could be in the middle of a conversation about their failing marriage, but their patient partner will still pause to let them finish making their beloved paste.

“You done now, honey? Okay, good. Yes, I need space. And no, it has nothing to do with what’s been happening these past few months. I’ve been wanting this for years.”

Yes, I know. The very idea of creating that greenish-brown silt in a dish is as revolting as a stranger on the subway offering to lend you their homemade mask because you forgot yours. It’s a testament to your uncompromising stand against bad form that you don’t do it.

You know better. You know that diluting wasabi in soy sauce makes it effectively defenseless against the dangerous H.pylori bacteria in raw fish. You know that undiluted wasabi is one of the best inhibitors of streptococcus mutans, the cause of tooth decay.

But we mustn’t judge others who don’t know any better.
We’re Canadian. We’re kind.

And I must confess: I’ve not always been so charitable myself. A student, Zach, once blurted out in a class that I was acting like a dictator, that making waSOYbi wasn’t an act of barbarism.
I didn’t respond.
He later apologized.
I didn’t respond.

Last night, I made sushi. I also made waSOYbi. Colour saturation was perfect (green, with hints of dark caramel); exact 2-1.5 proportion of soy to wasabi. It was the most delicious condiment I’ve ever had!
Zach, you were wrong then, but you are right now.
I accept your apology.

waSOYbi

#quarantinestories #sushimakingforthesoul #thetimestheyareachangin #soysauce #wasabi

SEAWEED SOUP

We go through a lot of sushi in our workshops, but this one is not the variety used for making rolls. Of the hundreds of variations of soups, Korean seaweed soup #miyeokguk #미역국 is my favourite, in part because it’s the simplest one to make, and in part because it’s one of the best and most delicious hangover cures.

It is traditionally prepared for mothers who have just given birth. Made from brown seaweed (or Japanese wakame), the nutrients in the seaweed are known to cleanse/replenish the blood, produce breast milk, and generally quicken recovery. It’s also served on your birthday because, frankly, you need to be reminded every year how much your mom had to endure to give birth to you. I use beef because it deepens the umami, but you can use any meat protein.
Or not.
Dried seaweed is so cheap (and lasts longer than any guilt trip) that storing a bag in your pantry is something to deeply consider between binge-watching your favourite Netflix anime for the second time.

Seaweed Soup

SEAWEED SOUP WITH BEEF

(Serves a hungry family of four OR a “mom-it’s-a-weed-for-the-love-of-god-and-I’m-not-really-feeling-it-right-now family of ten.)

Ingredients
1 oz dried seaweed (Miyeok / wakame)
5 oz beef chuck or round, cut into bite-sized pieces
1/2 ts fine sea salt
1/4 ts black pepper
1 Tb sesame oil
2 Tb soy sauce
1 ts minced garlic
6 cups water

Method

  1. Cut dried seaweed with scissors, 2” length
  2. Soak dried seaweed in cold water for 10 min. Drain and rinse the seaweed a few times in running water. Squeeze the water out. Set aside.
  3. In small bowl, mix beef with salt, black pepper, and garlic.
  4. Preheat pot on med heat. Add sesame oil, seaweed and beef. Stir well until the beef is lightly brown. Add soy sauce and water.
  5. Cover the pot and boil over medium heat until the meat is fully cooked (approx. 10 minutes).
  6. Serve with your children (or anyone else’s for that matter) gathered around the table, periodically reminding them of what you went through.

#covid19 #quarantinerecipes #greatmoms #wakame #seaweedsoup