Fish Trip Cafe

I came up with this pancake idea when I was eating an anchovy pizza.

This pancake style (thin pancake with dipping sauce) is based on traditional Korean dish called ‘Jeon’. And it worked well with these Italian ingredients.

Anchovy is tiny, but has a huge umami. Good little fish.

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— Italian Parsley & Anchovy Pancake (2, 7 inch pancakes) —

120g all-purpose flour

30g corn flour

1 egg

150ml water

40g anchovy fillets in olive oil, drained

70g carrot, peeled

20g flat-leaf parsley

Some olive oil for frying

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— for the dipping sauce —

1 tablespoon soya sauce

1 tablespoon balsamic vinegar

1 tablespoon olive oil

1 clove garlic, peeled and minced

1/2 teaspoon sugar

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Place the flour, corn flour, egg and 150ml of water in a large bowl and mix them well.

Chop the anchovy fillets and the flat-leaf parsley, shred the carrot and put them into the flour mixture and mix them up.

Heat a frying-pan, put some olive oil and spread the pancake mixture thinly. Turn down the heat to medium, cook until the bottom is crisp and golden brown. Flip and cook on the other side until golden brown.

To make the dipping sauce, mix well all the ingredients of dipping sauce in a small bawl.

Cut the pancake, and serve with the dipping sauce.

Miso is fermented soya bean paste, made from soya beans and normally rice or barley are mixed with salt and koji (a formentation starter) and allow to ferment for six months to five years

It comes in many colours, creamy white, yellow, red brown and dark brown, etc..

Usually the light coloured miso has light flavour and dark coloured miso has strong flavour.

Also yogurt is the queen of fermentation food product as you know.

Both fermentation foods pull together and made a great result to a piece of fish.

The cod fillet became tender and savory.

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— Miso Yogurt Marinated Cod (serves 2) —

2 pieces cod fillet

80ml miso (light brown coloured miso is preferred)

100ml yogurt (plain)

Some flat-leaf parsley for garnish, finely chopped

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Mix the miso and yogurt  in a bowl.

Put the miso yogurt mixture into a shallow container, place the cod, and coat all sides with the mixture, cover and refrigerate for overnight.

To cook, lightly wipe off any excess miso mixture (but don’t rinse it off).

Preheat broiler, place the cod on a baking sheet and position the backing tray approximately 6 inches away from top heating element. Broil about 7-10 minutes, until nicely golden and flakes easily.

Sprinkle with the chopped parsley.

Happy New Year.

If you feel still tired after New Year’s drinking like me, this is the perfect dish.

Squid contains a lot of taurine (amino acid) which reverse liver damage caused by alcohol.

The only thing is, this dish goes well with white wine…

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— Stuffed Baby Squid with Coriander & Feta (serves 2) —

500g baby squid

2 tablespoons bread crumbs

2 tablespoon coriander, finely chopped (leave a little for garnish)

40g feta cheese

1/2 teaspoon fish sauce

1 tablespoon olive oil

Some olive oil for frying

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Cut off squid tentacles, chop into small pieces and set aside.

Clean the squid tubes (remove all inside parts).

Cut the feta cheese into small cubes.

Mix well the chopped tentacles, bread crumbs, finely chopped coriander, fish sauce and olive oil in a bowl, add the feta cheese cubes and mix again gently.

Carefully spoon the mixture into the squid tubes to three-quarters fill the tubes. Fasten the opening closed with a cocktail stick.

Heat some olive oil in a frying-pan over a medium heat and fry the squid for 7-8 minutes, turning occasionally.

Sprinkled with chopped coriander and serve.