I love food... Food ways, food travel, food & politics, sociology, markets, food anthro, and certainly eating. For all that I'm not much into the cooking part. Once in a while, if it's not too challenging, I'll attempt making the food. I'm grateful for K's patience with my occasional weird experiments. Last night was one of those. The fishmonger at the Heart of the City Farmer's Market (SF) had many locally caught fresh fish. One of it was a petrole sole. It's beautiful! I'd never cooked with it. The vender patiently talked me through the prep and assured me it was easy, so I decided to try it.   

I searched around on line for an interesting recipe to inspire me that didn't involve breading and frying... Then I made it up from there.
Here's what I did....   I went into the backyard and foraged fennel leaves & flowers, oxalis and mustard greens. I layered a large pan with onions (farmer's market), mustard greens, oxalis, big slices of fresh ginger & elephant garlic (Chinese market), fennel leaves. Then laid the fish on top. I mixed a bowl of liquid (fish sauce, soy, Sriracha hot sauce, lots of pulverized sencha & matcha green tea leaves, and Chinese cooking wine) and poured it over the fish. Topped off the fish with garlic or chive flowers (I'm not sure. I just grabbed them at the Chinese market). The green tea part was a total impulse. I was drinking green tea at the time and wondered what it would do.

Then closed the lid and steamed it slowly.
It worked!!! Served it with rice. The larger mustard greens and the younger buds tasted like 2 different veg.
I'll try this one again sometime.


Here's my bowl of stems and cut-offs with a stowaway keeping me company. In prepping dinner, I also rescued and returned one spider and one ladybug to the backyard.