Today is Friday, and since it’s Lent, that means no meat. What at first appears to be horribly limiting to the diet turns out to be a great excuse to eat seafood. On one of my many previous ganders through the Asian markets, I had noticed one that appeared to have live fish, so I went back for a closer look.
I apologize for the photo quality – the glass on the tank was a little cloudy, and Asian markets aren’t exactly known for their lighting. And this big guy wouldn’t sit still for a photo:
For the record, the fish in the first tank were about 8 inches long, I guess, and the fish in the second tank had to be at least 18 inches in length.
Despite having the option to bring home a live fish, I ended up choosing a lovely salmon fillet. The idea of gutting a fish in my tiny kitchen with only a cleaver and a paring knife to get the job done did not appeal – although I bet the cat would have appreciated the trimmings. Plus, wandering around the Asian market, I developed a hankering for teriyaki and I couldn’t get the picture of a beautifully glazed salmon fillet out of my head.
A knob of ginger, a liter of soy sauce, a bottle of sesame oil, and a kilo of baby bok choy later, I was out the door, ready for some homemade teriyaki goodness.
UPDATED:
And here we have the final result. Pan-seared salmon glazed in homemade teriyaki sauce with sautéed baby bok choy and brown rice. Healthy and delicious.
Ab
Ac
