snapper cum laude

Not too much to pick from at the fish market this morning. A medium sized snapper, under one kilo, was my "catch of the day". We were hoping to get a blue eye trevalla, but the only one I found was kind of big for the two of us, just around ten kilos.

A premeditated plan was orchestrated by San to have it steamed, probably the best way to keep most of its own flavour. Chinese cabbage, ginger, parsley and spring onions were to join it in a celestial communion that not even the holy trinity could have imagined.

A little less than ten minutes cooking and dinner was almost ready. Soya sauce, Shaoxing wine (fermented from rice) and sesame oil irrigated this delicious dish. Another successful incursion into the far, although sometimes closer than we may suspect, Asian vast gastronomic territories.

Somehow matching the unusual, for our kitchen, theme of the evening, we concluded the day with a new, since last week, item on the Kakawa catalogue: Earl Grey tea ganache with Manjari chocolate (apparently made with a blend of criollo and trinitario beans from Madagascar).