Back to Earth, back to Sydney and back to the reality that Australia is in the middle of a recession. Apart from that, I just got two lotus shaped sauce dishes from Japan city (on special!! :D) that look so pretty when teamed up with sake cups so I need an excuse to parade it.
One of the easiest and least expensive ingredients to toy with is egg. Pairing eggs with sake cups, I thought about chawan mushi, a savoury steamed egg custard dish, but I don't have anything pretty to go with like the little pink and white fish cakes or prawns. What I do have is frozen spinach and I thought about doing a version of frittata... steamed spinach frittata! And because I bought some baby tomatoes from the Farmers' Market yesterday, I decided to chuck that on the top. Like usual, this is an improvisation dish and dare I say that it would make a perfect breakfast item, but considering the time, it'd make a very late or a really early breakfast. I went with dinner and made miso and honey glazed salmon.
Steamed spinach and baby tomato frittata recipe
- 2 cubes of frozen spinach (the ones I bought came in cubes in the box)
- 2 eggs
- about half a cup (~125 ml) of fish or seafood stock or you could use water and stock powder
Honey and miso glazed salmon recipe
- 2 salmon steak, halved length way
- 2 teaspoons of white miso paste
- 1 tablespoon of honey
- roughly 100 ml of sake (I swear by this to get rid of the fishy smell)
- 1 teaspoon of white sesame seeds
Now the easy bit is to mix the miso, honey and the sake together until it forms a nice thin paste or a thick sauce. Add the sesame seeds and mix well before adding the salmon into the marinating sauce. Coat the salmon really well and refrigerate for 2 hours. Grill the salmon steak with the marinating sauce spooned over the top of the salmon until the steak goes brown on the top and the skin crispy. To serve, use a wide knife/cleaver or a palette knife to lift it off the baking tray and be gentle as the salmon is really fragile. Bon apetit!