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2012-07-10
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I love fish since I was young. I still remembered how excited I was when I saw my favorite boney fish was cooked at nights. Despite the hassle, I love my fish It was at the later stage of my life that I came across such a delicate yet buttery fish, which was cod. So smooth that I just couldn't help to fall in love with. This yaki cod texture was cooked to perfection as it retained the flakiness of the fish yet just cooked enough to not being raw. The balsamic vinegar reduction sauce was somethi
I love fish since I was young. I still remembered how excited I was when I saw my favorite boney fish was cooked at nights. Despite the hassle, I love my fish It was at the later stage of my life that I came across such a delicate yet buttery fish, which was cod. So smooth that I just couldn't help to fall in love with. This yaki cod texture was cooked to perfection as it retained the flakiness of the fish yet just cooked enough to not being raw.
The balsamic vinegar reduction sauce was something that made the dish unique from what I had previously tried. It was sourish but not too strong, just enough to enhance the flavor of the fish without stealing the limelight from it. For those who are so used to the Chinese style of preparation, you might find this slightly weird but fear not, it was very subtle.
The bonito flakes too enhanced the aroma of the whole dish with its umami-ness. Guess what, it paired well with the cod in balsamic vinegar reduction too!
Talking about harmony, this yaki cod has it all.
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