Saturday, November 14, 2009

Warm fish salad

Here is a recipe that pretty much determined itself tonight. Almost all of the ingredients have come from what's on hand in the garden and from the nearby lake – beautiful Lake Daylesford.



Baby silverbeet fordhook leaves
Green spouting broccoli
Snow dwarf peas
Sugar snap climbing peas
Spring onion
Spearmint tips
Peppery wild rocket
Baby broad bean leaves
Soft oregano tips
Parsley herb
Lemon (from George and Geoffrey)

Redfin (English perch caught by Meg)


Tamari and sesame seed oil (to pan cook fish)
Salt and Pepper
Sun-dried Tomatoes
Olive oil


Throw all the herbs and vegetables into a colander and lightly rinse off any soil. Gut, clean and pan fry fish in sesame oil, add tamari and steam with lid to finish off. Remove cooked scales, head and bones and with the raw gut feed to the chooks for extra protein. Lightly toss fish meat in with garden salad and add salt and olive oil.

The result:


And now for more Fukuoka:
Culture is usually thought of as something created, maintained and developed by humanity's efforts alone. But culture always originates in the partnership of man and nature. When the union of human society and nature is realized, culture takes shape of itself. Culture has always been closely connected with daily life, and so has been passed on to future generations, and has been preserved up to the present time. The One-Straw Revolution, 1975, p138.

1 comment:

Meg said...

The best dinner ever, Peej. I love growing food with you, but best of all, I love sharing it.