A soup made of all the leftovers :
-purple sweet potato
-jelly fish (preserved in salt, soaked)
Simmer, then add Kintoki red carrot and turmeric.
And it’s… delicious indeed.
Steamed kabocha with sesame oil and sesame seeds.
Steamed okra and sudachi lime.
A yummy Winter lunch.
It’s a creamy fish papillote, but a fragrance of vanilla fills the air of its sweetness.
Sweet too, the fresh green peas.
Let’s make a papillote :
Cod fish, with sweet paprika powder. Veggies are onion, celery, sweet corn, bell peppers. I “tamed” the onion by cutting it in advance and salting. After 30 minutes I rinsed. The onion is then very sweet. The sauce is a tbs of cream, salt, pepper, more paprika and vanilla essence. That’s what changes everything. Vanilla flavor brings you under the palm tree, on some island full of huge flowers…
Opened. Miam !
Steamed hakusai (napa cabbage).
This is my entry for the cheapest pun in blog post title competition… Well, kimchi fried rice and cod fish for today’s 5-minute lunch.
Simple seared cod fish. And lemon.
A leftover of brown and red rice, stir-fried with kimchi and egg. On top, aonori seaweed.
Celeri stalks cooked with the fish, seasoned with the same lemon.
The meal :
Cal : 419.3 F11.2g C44.9g P40.7g
LY I made my own fish eggs…
It’s really tasty and much less salty than the commercial version. Of course I can’t store it, but why would I ?