There’s a reason fish and chips exists: the combination of fish and potatoes is quite a thing of marriage. In any case, like Haddock on Smash or Unbattered Pollock & Chips, this fish and potatoes recipe is very much asian – Battered spicy beancurd-marinated sutchi fillet on sesame mash of potatoes, carrots and white radish, with sweet gem lettuce and calamansi.
- Set peeled and sliced potatoes, carrot and radish away to boil. When done, drain and let it steam dry in the colander for about 5 minutes or so. Then, mash with a knob of butter, a splash of milk, salt, pepper and a few drops of sesame oil.
- Marinate the fish fillets with spicy beancurd and dust with self-raising flour. Be sure to pat dry the fillets before doing this. Deep fry till golden brown. Cool on a cooling rack laid with kitchen towel.
- Serve all together with fresh leaves of sweet gem lettuce and half a calamansi for squeezing. Golden brown fried sliced shallots with the mash is a HUGE bonus.
It’s evident that I’ve been watching way too many cooking shows: I’m addicted to the playing with my food now. All the minimalistic presentations, calling for finesse and vibrance, beckoning the appetite of the impatient diner. I just wanna eat good food without paying exorbitant prices.
Pan-seared chicken thigh on a bed of carrot mash, with peas, parsley and a white wine jus.
A beautiful celebration of crispy chicken skin and velvety sweet carrot, mingling with the succulent texture of the poultry, the playful burst of peas and the rowdiness of parsley. Then everything comes to a halt to welcome the zesty twang of lemon in the delightful reduction of white wine and chicken oil. In dishes like these, a delicious tune is heard with every bite.
Two mornings ago, I woke up from a dream; one about breakfast.
This is what I dreamt about:
Poached egg on pan-seared honey baked ham and toast, sitting on a mash of garden peas. With butter glazed mushrooms and basil tomatoes.
Perfect way to start the day.
Photography: Sarah Lee
This is actually yam ice cream.
It’s your good ol’ mashed potatoes, gone wrong.
- Get a bag of purple potatoes from your supermarket, or backyard (if you grow them). Peel the skin off with a speed peeler. Be careful not to slice your skin off while you’re at it. I’m just saying. I didn’t slice my thumb.
- Boil them till soft in a pot of water on the stove. Marvel at the water turning into a deep teal colour.
- Once soft enough, drain and mash away.
- In a mortar and pestle, crush a pinch of dried thyme.
- Add the crushed thyme, to the mash, together with freshly ground sea salt, black pepper, a small knob of butter and cream or milk.
- Serve to puzzled yet excited guests.
Easy as ABC. Great as can be.
- Using a speed peeler, get rid of the wrinkly skin of the carrots, however many you’re planning to eat.
- Slice them erratically and toss them in a pot of boiling water. Let them sit in that jacuzzi till they’re soft enough to mash.
- Drain and mash away!
- Add a generous drizzle of some good extra virgin olive oil, freshly ground sea salt and black pepper.
- Have it as a side; fabulous with a pork main.
Asparagus and Bacon, were made for each other. Due to impatience and negligence, this didn’t turn out quite right for me. Follow the instructions below and I’m sure you’ll get a better result.
The beauty of this dish is that apart from the potato mash, no seasoning is required. I made a mash so that it’ll be a bigger meal. If you exclude the carbohydrate, it’s a breakfast fit for a king.
Here’s how to make your own Asparagus in Bacon & Egg Jacket.
- 3 streaks of bacon, halved lengthways
- 6 stalks of asparagus
- 2 large eggs
Asparagus in Bacon
Using the smoked bacon, wrap the sticks of asparagus. Grill in the oven at 200°C till brown and crispy, flipping them at midpoint. (They looked so good that I got impatient and hungry, so they didn’t make it to the slightly crispy and almost charred stage. I couldn’t do it, but you can.)
There’s a trick to getting them right even though you can’t see what’s going on inside. Stick a pot of water on the hob and get your eggs in. Make sure there’s enough water so that the eggs are completely submerged. Hit the switch to full whack. Once the water boils, turn off the heat and let the eggs soak for about 3 minutes. Flush them briefly with cold water and place them on those little egg holders, or shot-glasses would do. With the ‘sharper’ tip of the eggs pointing downwards, lop the tops off with a knife. Say hello to your golden yolks.
To consume, grab a stick of that pretty asparagus, with your fork or fingers, it doesn’t matter. Dunk it into the soft-boiled eggs and take a bite. Let the incredible nuttiness of asparagus mingle with the smokey aroma of bacon. Pay attention to the lush gooey texture of the egg, holding everything together. And just before you swallow, have a little wad of potato mash join the party.
Feel like a king yet?
Here’s a great alternative if you’re lazy to make a complete pie.
Beef and gravy sitting pretty in a well of potato mash.
The Incomplete Pie
For this, instead of using minced meat, I used chunks of beef. Be sure to cut them into small pieces so they’ll be soft when cooked through and not stiff like rubber.
When devouring this treat, take time to enjoy how the gravy flows out once the potato wall is broken.