Yellow fin tuna fillets and mushrooms stir fry
September 13, 2004
Filed under Purely experimental
My husband and I went on a food shopping spree yesterday. First stop was the supermarket. We bought canned, bottled and dry food supplies that will last for a month. Yeah, gasoline is so expensive that we’re cutting down on the supermarket trips. Instead of doing it every two weeks, we’re trying to find out if we can do it on a monthly basis. Second stop was the wet market. This we cannot do on a monthly basis. This is a weekly routine. And buying the fruits and vegetables is an every-few-days thing.
So, we were at the Marikina public market yesterday afternoon. And there were these glorious yellow fin tunas. Each weighed about a kilogram. I bought two and asked the vendor to fillet the bodies and to cut the heads in half. The fillets would be good for sashimi, stir fried dishes, fish ‘n’ chips; the head would go into some soup dishes.
When we got home, my 12-year-old saw me cleaning the fish and preparing them for the freezer. She asked if we were making sushi. I wondered why she asked when she doesn’t eat raw fish. Turned out she just wanted to make them. I told her no sushi because I wanted to cook something we could all eat. However, if she wanted to help out with the cooking, she could help with the buko-rambutan dessert. She did and so did her younger sister. I will be posting the dessert recipe and photos after this.
The 12-year-old photography genius also took the photo of the cooked dish that you see above. I took a photo too but, as usual, hers was better. That’s what she had on her plate (you can’t see the Pooh design on the plate, can you?) with the serving platter on the background. I’m thinking that perhaps I should let her do all the photography for this blog.
In the mood for more food?
Comments
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In focus
Does it need to be a yellow fin tuna? What substitute would you suggest? Thanks.
You can use any firm, fleshy fish.