While fusion food has gotten a bit of a bad rep over the years from many restaurants that came up with dishes that were neither here nor there, I still always applaud those who dare to imagine and come up with something different from the ordinary. Sometimes it is done by mixing ingredients from different parts of the world, other times by turning traditional recipes upside down. Either way, it is one way to ensure that culinary art does not stay stagnant and only look backwards.
Several days ago I received some fresh ingredients courtesy of the Zealand Trade Enterprises, and as part of the challenge, we were supposed to use them and come up with dishes worthy of sharing. Since cooking is one of my many hobbies, here goes!
For dinner last Friday, I decided to make grilled hake (or any cod, really) with miso marinate & vege, while the wife came up with spicy mussle soup as a companion dish. Both seafood ingredients were New Zealand products.
I will be sharing the hake steak recipe here:
- Hake steak (or any white fish, such as cod) 250-300 gram per pax
- asparagus & mushroom (sliced)
- a few gloves garlic
- 2 tablespoon cooking oil
Ingredients for marinate:
- 2 tablespoon miso paste
- 1 tablespoon brown sugar
- 1/2 cup cooking sake
- 1 tablespoon sesame oil
Cooking instructions (fish):
- mix marinate in a bowl and apply generously on fish, let marinate for at least 15-30 minutes
- heat up the oven to 175 C
- pan fry the fish for 2-3 minutes
- bake fish in oven for 10 minutes
Cooking instructions (vegetable):
- heat up frying pan with cooking oil
- fry garlic till fragrant
- add mushroom & asparagus and saute for 2 minutes
- add leftover marinate to the vege and continue to saute for another 2 minutes
Time your cooking of vegetable to coincide with the fish so that they’re both served hot. Enjoy!
Since we lack tomato puree or white wine, the spicy mussel soup involved the use of sake, ketchup, New Zealand mussels, and black magic. My wife made it, so I don’t think I’m qualified to know enough of the recipe to share it here.
Happy cooking! #