If I were to be a Spice Girl, I'd definitely be Asian Spice. Number one, I'm asian (duh) and two, I just love asian flavors. It's always a go-to style of cooking for me. Salty balanced by sweet – you can't go wrong. On a recent trip to Ranch 99 (same trip as Win Hop Fung), I picked up two whole butterfish. People often forget that there are many parts of the fish that are yummy to eat besides the fillet. As a child I was known to fight for the eyeball, but that was just a stage that I've grown out of. Aren't you glad? Now if any of you come over for dinner, you can have all the eyeballs you want. 
I marinated the butterfish in a ponzu dressing, that I got suckered into buying. I am a bonafide sucker. Not a fan of pre-made anything really (usually too many preservatives and other weird stuff), but on one of my trips to SM Seafood, they were giving away generous, card deck-sized samples of chilean seabass cooked in the said marinade. That's how they get you. While you have your mouth full, they give you their whole pitch about how great it is. Feeling obligated/guilty for eating such an expensive sample (Chilean Seabass, really?) and for taking up time he could have been suckering someone else, I grabbed one on my way out. A salesmen's dream consumer. Sigh!
Back to dinner… since these fish are so thin, they only take a few minutes under the broiler on each side. It was accompanied by garlic stir-fried bok choy and shiitakes that I had braised in oyster sauce. The butterfish had a million tiny bones in it, so eater beware! Other than the bones, I loved this simple, school night meal. I'm going to go look at the nutrition facts on the marinade bottle now just to give myself nightmares.
Happy Hump Day! Sorry for the lack of blogging. I've got a lot to catch up on, but I'll be back in town tonight. I've been in Napa for the Tour de Cure bike ride. Don't worry about me though. As much work as it was, I was able to fit in a few incredible meals. Most notably, one at the infamous French Laundry. Now I can die happy.
13 Comments
cheff jonny
07 May 2008 03:05 pm
I’ve only had it once, Ibodai, at a japanese restaurant – raw. Very tasty and I wonder how well the ponzu reacts with such a mild fish. Great job on your presentation. I’m always impressed Julie. Love the Asian flare. Can’t wait to hear more about Thomas Keller too. I’m a huge fan. I’ve been to Bouchon – you?
Mexid Cocktail
07 May 2008 03:05 pm
I’m eating a soggy buritto as i’m reading this and I hate you for teasing me with this fishy goodness. 8 )
dearbarbz
07 May 2008 04:05 pm
Oh, that looks SO yummy. I lovelovelove bok choy!
Lucy
07 May 2008 08:05 pm
Mmm the fish eyeballs are one of my favorites still. I also really like fish cheeks. Hell the whole head is full of goodies
MoOgooGuypAN
08 May 2008 12:05 pm
I moust honestly admit that I don’t really care for butter fish, too oily maybe. Here in Hawaii they always make it with a sweet miso base. Too much oil and too much sugar don’t mix with me. Your recipe on the other hand might change my mind.
shippouchan
08 May 2008 12:05 pm
Fishie! I’ve actually never had butterfish… Does it get its name from a buttery texture to its flesh or something? Your presentation is awesome though, and it makes me want to go chompchomp!
Yeehaw Murghi
08 May 2008 04:05 pm
[this is good] Looks great. I think there was a recent Iron Chef America that featured this fish. It was called Battle Sablefish, but they said the fish was also called butterfish, on account of its oily/buttery taste.
bb
09 May 2008 10:05 am
Looks great. Way to go on French Laundry stop too!
julie
10 May 2008 03:05 pm
Unfortunately, I didn’t get a chance to hit up the Bouchon in Yountville, but I am in Vegas next week for work, so hopefully I’ll be able to squeeze it in. If it gets your approval, it’s gotta be a good thing. Can’t wait.
julie
10 May 2008 03:05 pm
I love burritos, even the soggy ones. Now I’m craving Mexican food!
julie
10 May 2008 03:05 pm
My Asian sister! I’ll take the head any day!
Mexid Cocktail
10 May 2008 04:05 pm
I stop eating when I hit the fish collar, but I love goat head, go figure. : p
Mexid Cocktail
10 May 2008 04:05 pm
If you go to the links on my blog, you’ll see a link to a guy who’s tried tacos all over LA and he has pictures to boot.
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