Several days ago, Bruce asked "What's next?".....
I meant to reply but got sucked into the Tres Leches cake project vortex. I have since come down from the sugar high, having learned a good bit, and having successfully made cajeta (goat milk caramel). I must say, I am happy to return the realm of the savory, where I am much more comfortable. I do love sweet things, but baking is not my strong suit.
So, since I had leftover Lemongrass Scented Coconut Rice, I thought I would make some fish to go with it for a quick dinner on Thursday evening. Initially, I wasn't planning on making something from CoF but, after a quick browse I realized the Pan-Seared Tamarind Tuna (Tuna Goreng
) was something I could make with the ingredients I already had on hand, plus some Tuna.
Tuna isn't my favorite fish - It is probably not even in my top 5 (which off the top of my head is probably: grouper, halibut, sea bass*, snapper, salmon ? ). I really like tuna in sushi, but cooked - 's okay. So, I haven't ever cooked tuna. And even though my trusty fish guy warned me not to overcook it, I did. I did a little better with the second batch in the pan, but it was still overdone.
Tamarind Tuna - Tuna Goreng
Lemongrass Coconut Rice - Nasi Uduik
Lemongrass & Shallot Sambal - Sambal Serai
Javanese Cucumber & Carrot Pickle - Acar Timun
But, here's the thing - I could tell, that if the tuna hadn't been overcooked, it would have been quite tasty. So, I think I have my first candidate for the list of dishes that I will have to cook a second time ( and get it right) before I can actually check it off the list.
My other revelation concerns the effect of lime juice on shallots. My embarrassing admission for the day is that I really despise raw onions. I just can't help it. I am not being overly dramatic when I say that raw onion makes me gag. I am not a picky eater and have quite a resilient digestive system, but raw onions are my kryptonite. However, the shallots in both the pickle and the sambal were no problem at all - after their 10 minute bath in lime juice or vinegar. In fact, I am getting very accustomed to having a little bit of the cucumber and carrot pickle with whatever else I am eating (i.e., turkey sandwich). This is a condiment that might become part of the regular rotation, I think.
It reminds me of the shallot and scotch bonnet pickle that was a constant feature of my parents' dinners. My mother had a jar of that pickle that was constantly being topped off until it reached some critical point when it had be to restarted ( I am not sure whether it lost its kick, or got too hot). Of course, being the stubborn child that I was, I wouldn't touch it with a ten-foot pole then. Now, I am starting to think it would be a fabulous compliment to roasted chicken.
* I love sea bass - but I don't buy it anymore, because of the over-fishing issue. Okay, maybe once a year. But, that is it. I promise.
edit to fix an error, or two.
Edited by crouching tyler, 10 June 2007 - 04:03 PM.