Category — Seafood Recipes

Boy was it hot yesterday! Even slathered in sunblock and with a hat I ended up a little red today. Oh well, we had a really fun day out with my mom so it was worth it.

My haul for the day were three weke (goatfish). Two were about 8 inches while the biggest one was a little over a foot long. That is the biggest weke I’ve ever caught in my life. Check it out!

To prepare the fish: scale, clean out the insides, make a couple slice marks on each side, flavor with a little salt and sliced ginger, then steam until cooked through.

This was steamed on a ti leaf (but it’s not necessary if you don’t have any). When it was done cooking all it needed was a dash of soy sauce and it was ready to eat!

It’s so easy to hastily pick up a tray of tuna or salmon at the market. But take a careful look around next time. If you see some light pink fresh monchong fillets, consider giving them a try!

While not the prettiest fish in the sea compared to ocean dwellers such as mahimahi and onaga, monchong can certainly hold its own in terms of flavor and texture.

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Here is a very quick yet delicious dinner…unagi over brown rice. At certain Japanese restaurants unagi don can cost an arm and a leg. However, made at home this can be a very affordable meal.
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I have a serious addiction to ponzu sauce. I mean I really love ponzu sauce. When I go out to eat, I order dishes just so I can satisfy this craving. Sushi, sashimi, fish, chicken…I love it all so much more swimming in a little puddle of ponzu.
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Okay, so that salmon furikake on my chazuke the other night was all right. But it left me wanting salmon that I can actually bite into. Luckily I had a jar of smoked salmon from a craft fair this past Christmas. Apparently there is a local fisherman from Hawaii who goes salmon fishing in Alaska every year. They get it packed and shipped back to Hawaii to sell during the winter season.
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I got home for dinner really late last night. With no time to cook a full meal, it was chazuke for dinner.

Chazuke or Ochazuke is a Japanese dish. It’s sort of like a really mild tasting soup. Usually it’s made with Japanese white rice, green tea, and some kind of salty topping. My healthier version used brown rice and worked out well. I liked the way the nutty flavor of the brown rice matched with the flavor of the green tea. It was very earthy tasting…in a good way.
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As long as you don’t use too much oil when frying these salmon tofu patties, they make a great lunch or dinner. You can also try making larger patties and put it between some whole grain bread for a healthier sandwich.
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