This meal is a psychedelic mix… well, I ate it in 2 steps, the Provence style fish with rose wine. And after a break, the 2 Asian dishes, Japanese seki-han (red rice) and a Korean cold cucumber soup.
This is oyi neang guk (오이냉국). The recipe is here, from the blog of Kourmet. My julienne of cukes could have been finer… and my fingers shorter ? Well, they were very mature and on the soft side.
That was excellent and super super hot… because the recipe said half a red chili pepper and green chili pepper, probably one half in total. Then, I was with 2 halves of peppers sold as “hot hot-chili” for some reason (they are at the hottest of the year now ! ), and I thought “I would do nothing with the rest of peppers, so let’s put them all.”. Waaaah !!! But you feel refreshed a few minutes after.
The red rice (mochi-gome sticky rice, genmai brown rice and azuki beans) was sweet…
Served with goma-shio.
Other sekihan posts :
Les nympheas, impression lunch
torimune chirashi zushi – bird sushi
sekihan, red rice
So now, this beauty. It’s a red tai (Japanese snapper, daurade), emptied, scaled off, in olive oil, sea salt, herbes de Provence… Dry garlic chips on the sides.
First a siesta of 15 minutes.
Then 10 minutes under the grill (broiler).
10 minutes siesta.
5 minutes under the grill… and ffff :
It’s flambled (blazed) with pastis, French anis liquor : pour 0.5 mm of your liquor in a small metallic cup or a metallic ladle. Heat the bottom with a lighter till you can smell the alcohol. You can quietly pour 1/2 over your fish, set fire in the cup, pour the rest in one move… oops a bit late for the photo.
With celery stalks and leaves and cherry tomatoes. The veggies could have been baked too, but in this season, I prefer them raw.
Cal 579 F13.4g C61.0g P61.8g