pressing pause on this blog did not come about on purpose – it got snubbed… because life.
and work and stuff-like-that. now, i have decided to jump back on said horse, and begin cooking again both for myself and because it’s no fun keeping a blog about cooking when you aren’t finding the time to cook.
this salad turned out super cool. so there is that. my inspiration came from an unlikely place…an actual thai restaurant here in tel aviv that serves wonderful mouth-awakening food.
Having this salad (and a bit more time on my hands this weekend), made me get off my butt and buy some fresh fish this morning. a noble feat, i know! from that point on the usual instincts starting kicking in.
i dusted off my camera, turned on some NPR (all things considered), and got to cookin’. apparently I love listing to radio while i’m in the kitchen. i find it more calming than music, and it’s incredibly educational. i feel 10x smarter after finishing a radiolab chapter about the giant sea turtles of the galapagos whilst i knead my bagel dough at work. then hours later, while i’m rolling out bagels one at a time, i explain to whomever is on shift with me how incredible it is that they had to systematically kill off the goat population in order to rebuild the turtle community before it’s too late! everybody wins!so about this salad….it’s a doozy, although incredibly easy to put together. start by prepping some raw ingredients. in this case, i used napa cabbage, red onion, pomelo, star fruit, fresh mint and cilantro. once you’ve got that done you can snack on the crunchy cabbage and that’s why we of course agree that it’s the best to start with.
i fried both the fish and the onions in oil to ensure maximum crunchiness. this was done in the laziest way possible and still turned out fantastic. yet again proving to me that fried things are inherently delish.
this photo has nothing to do with the salad. we ate a couple doughy things this morning on our way to buying fish, as one does. this lil’ guy is called sambusac. being that it is made from dough and baked off in a ripping hot oven, it is therefore by definition, yummy. this is just a sneak preview of the other thing i cooked today. wanna see more? me too! that’s why i’m hoping i don’t lose wood on doing this blog thing and i pop out another post real real soon.
thai salad featuring crunchy fish, fried onions and pomelo and star fruit
1 filet fatty white fish cut into chunks
1 small white onion cut into rings
1 small red onion sliced thinly
2 cups napa cabbage sliced thinly
1 cup pomelo segments
1 small star fruit sliced thinly
handful of mint
handful of cilantro
handful of roasted cashews
1 cup white flour, seasoned with salt
swig of milk
swig of oyster sauce
sprinkling of five spice
veggie oil to fry in a heavy pan
1/3 cup fish sauce
1/4 cup white sugar
juice of a half a lemon (more if needed)
3/4″ piece ginger grated
2 cloves garlic chopped
1/2 red thai chili thinly sliced
splash or two of water
start with the sauce. mix everything in a bowl vigorously until the sugar is dissolved. taste it for gods sake.
moving on, heat your oil in your heavy cast iron pan or something else. dredge your onion rings in a small bowl that contains your egg, milk, and some oyster sauce. then toss it in another small bowl that contains flour and some salt. shake it off (just because i wrote those words i will now have that damn taylor swift song stuck in my head…curse you swift!!!)
check if the oil is hot enough by sacrificing one onion piece. is it bubbling? good, get to fryin’. once nicely browned you can remove your fried onions to a paper towel lined plate and sprinkle with a dusting of five spice.
do the same thing to the fish pieces. just give them a 1 minute or two, flip, and remove to a paper towel lined plate.
take all your veggies and fruit and herbs and toss them a nice big bowl. add the majority of your sauce and toss until everything is sufficiently coated and a touch limp. i suggest adding the fried food last and spooning the last of the remaining sauce once you are showing the bowl of food in your loved ones face. but do what you want. top with cashews.