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Kitchen to Kitchen in Montclair, NJ

March 3, 2017

As important as it is for us to be cooking in other peoples’ kitchens, we also wanted to show how we work in a kitchen that we know very well: Lynn’s. And of course, this being Lynn’s kitchen, we decided to cook an Asian-inspired dish. We settled on cooking a whole fish – a Spanish mackerel, to be exact – that we had picked up from the local market. I couldn’t help but be excited for this one. I had taken a trip to Thailand just over one year ago, and one of the most memorable things about that trip was the food. During my time there, I had steered far away from any formal restaurants, and instead preferred to dine at the countless street carts all over town. I visited the same street cart in Bangkok at least 5 times for dinner because they prepared some of the best fish that I had ever eaten: whole fish that was served sizzling hot – sometimes very simply prepared with just some herbs and lemon, and other times drizzled with the silkiest sauces.

 

I wasn’t disappointed with our outcome either. Serving our mackerel with an orange chili sauce, plenty of herbs, lemon, and lime – even the irreverent presentation reminded me of those meals in Thailand. And the flavor? Yes, I’d say, for a moment there I was transported. It may be time for another trip to Thailand…or just to our kitchen :)

 

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