"Are you a tourist?", the lady beside me already carrying a loot of what I could only imagine was a fisherman's basket of yummy Sydney Fish market goodness said as she paused from her exchange with the lady woman-handling her fish. She was using almost all of her facial expression, eyebrows to point at a slab, her nose crinkled as if she could smell the fishy-freshness, in selecting her tuna - the last piece that was to be sliced for her tri-colored sashimi tray; while I was uhming-and-aahing about my decision, my own fish lady waiting impatiently holding a sharp knife at her hip.
I hadn't been to the Fish Markets in a wee while and apparently, just because I was child-like in my awe-struck point-shoot-snapping of the iced produce I qualified as a tourist. "Oh, uhm, no", I politely said, "I'm on a diet, you know to be healthy."
"My husband lost 10 kilos eating this stuff", as she shoved her paid tickets to the counter to prove that she had already paid for her husband's dinner, "three times a week." Or make that dinners.
I marveled at the possibilities of weight loss through raw fish. It was Saturday and we'd just had yum cha at the Fisherman's Wharf for a friend's birthday; I should never shop for food when full. It just takes longer. Meanwhile my fish lady, used to indecision-makers like myself, started re-arranging the fish as if to form a raw fillet mosaic. There's an artist in everyone.
In the end I picked up some salmon, some blue fin tuna and some white king fish. Two serves of wakame sea weed to complement the color and texture. Oh and a kilo slab of smoked salmon for breakfasts.More photos here.
My brother came over later in the day so we could hang, and for a pre-going-out meal I made a Sashimi Salad, tempering the dressing so we didn't have to slosh the meat in to little puddles of wasabi-muddy soy sauce (water retention and all that).
That's mostly for my sister who can't eat raw fish at the moment
, but when she can, here's the recipe.
Handful Rocket + wild greens
Noodles, ramen or soba (whatever you like)
Palm-sized portion of fish - salmon, tuna, king fish
Chopstick full of wakame salad
Pink pickled ginger (however much you like)
Pinch of sesame seeds
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
2 tablespoons olive oil
dash of sesame oil
dash of House spice (it's that red stuff you find in Ramen houses)
1. Mix first five ingredients in a bowl, and whisk
2. Throw in the greens + noodles making sure to coat
3. Layer the fish, then seaweed, ginger, and sesame seeds to top
4. Squeeze lime
I had plans tonight to swap out the noodles for a layer of brown rice underneath to make it more fiber-y but I got lazy. So I went without, carbs begone.
What's a good dish without the right music, here's Sharon Jones and the Dap-Kings' "Fish In My Dish"
. (download on Skydrive)