I had some frozen sushi-grade tuna sitting around and finally decided to put it to good use. It also gave me a chance to use up the last of the Buzen-ya Honten pickles I brought back from Japan. These traditional misozuke pickles are aged in miso, giving them an intensely savory, fermented flavor that worksContinue reading “Sesame-Crusted Tuna Tataki with Misozuke & Radish”
Tag Archives: Fish
Quick Swordfish with Leftover Lacto-Plum Sauce & Avocado-Radish Salad
If you caught my previous post on duck breast, you might remember the batch of homemade lacto-fermented plums I turned into a bright, acidic reduction. I had a good amount of that sauce left in the fridge and wanted to use it for a quick, low-effort weeknight meal around it. I picked up a swordfishContinue reading “Quick Swordfish with Leftover Lacto-Plum Sauce & Avocado-Radish Salad”
Sous-Vide Plaice and Blistered Broccoli: Precision Cooking for a Delicate Fish
The whole reason I made this dish was that I recently picked up a vacuum sealer and finally had an excuse to dive into sous-vide cooking. Instead of starting with the typical steak, I decided to use a rather delicate flatfish and paired it with high-heat vegetable roasting and a fussy French butter sauce. WhenContinue reading “Sous-Vide Plaice and Blistered Broccoli: Precision Cooking for a Delicate Fish”
The Ultimate Cold Noodle Bowl: Hwangtae-hoe Mul-Naengmyeon
The first time I had these was on my bikepacking trip through South Korea, in the small town of Mungyeong. They probably tasted incredible because I just spent the day cycling 100 km in the Korean summer heat. Objectively, the dish is an elegant balance of distinct phases: a highly savory, cold broth, a tenderizedContinue reading “The Ultimate Cold Noodle Bowl: Hwangtae-hoe Mul-Naengmyeon”
My Attempt at Low-Temp Salmon with Crispy Rice and Yuzu-Kosho
Sometimes, you just crave something fresh, light and a bit spicy. That was me this week, so I decided to put together a dish that balances rich, low-temp salmon with crisp, compressed root vegetables and a sharp, spicy citrus dressing. Before getting into the details, full disclosure: my execution wasn’t flawless. When I tried toContinue reading “My Attempt at Low-Temp Salmon with Crispy Rice and Yuzu-Kosho”
The Freezer-Space Emergency: Pan-Seared Pike-Perch with Potato Wedges & Beurre Blanc
This recipe didn’t start with a culinary vision; it started because my freezer was packed to the brim and a bag of frozen pike-perch and some leftover pre-cut potato wedges were taking up space. And I needed to clear space, fast. The main challenge here was to make something decent out of the frozen fishContinue reading “The Freezer-Space Emergency: Pan-Seared Pike-Perch with Potato Wedges & Beurre Blanc”
Inspired by Valparaíso: Chilean Ceviche
Whenever I prep this dish, it takes me straight back to my vacations in Chile. After a few days in Santiago, I headed to the coast and spent some time in Valparaíso. I already had ceviche in Santiago, but it didn’t come close to the fresh ‘catch of the day’ version I found in Valparaíso.Continue reading “Inspired by Valparaíso: Chilean Ceviche”
A Quick Lesson in Heat Transfer: Flash-Seared Tuna with Citrus and Radish
I didn’t really have a grand plan for dinner the other day. I just spotted a beautiful, fresh piece of tuna at the shop and wanted something relatively light, so I decided to go for a “japanese-style” version and pair it with some crisp red radishes and fluffy rice. But you can’t just throw aContinue reading “A Quick Lesson in Heat Transfer: Flash-Seared Tuna with Citrus and Radish”
A Norwegian Inspiration: Cod with Accordion Parsnips & Dill-Buttermilk Serum
On a recent excursion to the stunning Norwegian fjords, I spent several hours on the water attempting to catch our dinner. Nature, however, demands compliance with its conservation laws. While I did land two beautiful Atlantic cod, they failed to meet the mandatory minimum size requirements and I returned them to the sub-ambient waters toContinue reading “A Norwegian Inspiration: Cod with Accordion Parsnips & Dill-Buttermilk Serum”
Memories of Japan: Miso-Glazed Cod with Buzen-ya Honten Misozuke Pickles
If you’ve ever traveled through Japan, you know how hard it is to leave the local food markets empty-handed. On my last trip, I ended up picking up some traditional misozuke pickles from the famous Buzen-ya Honten shop. They’ve been sitting in my cupboard for a while, waiting to be paired with a suitable dish.Continue reading “Memories of Japan: Miso-Glazed Cod with Buzen-ya Honten Misozuke Pickles”