Yes, SJ is extraordinary. Multi-talented. HG ranks SJ with Alexander Lobrano as the two best food/restaurant writers. SJ’s blog oishigevalt.com should not be missed by anyone who enjoys dining, cooking and insights into the culture of Tokyo. (that’s where SJ resides with his family). SJ is also an authority on Jamaican music; a former reggae merchant; a much in demand reggae disc jockey (under the name “Scratch Famous”) who has spun before audiences in New York, Brooklyn, London, Paris, Berlin, Manchester, Sydney, Melbourne, Okinawa, Hong Kong and now, of course, in Tokyo and other Japanese cities. SJ is also a publicist and a creator of music-related promotional materials. SJ is a devoted father and husband. SJ is always alert to HG’s disabilities and is helpful and caring. Yes, HG loves and admires SJ. With good reason. SJ is the best son a man can have. Like all members of SJ’s family, SJ loves food, wine and family dining. And, SJ is a very good cook. The other day, SJ and BSK picked up 2 lbs of fresh halibut and 2 lbs of hake. Here’s the Prince Edward Island dinner SJ (with BSK as sous chef) made last night. SJ cooked leeks, peas, spinach, onions, garlic and tarragon (an abundance). This melange was pureed with some olive oil, salt and pepper into a velvety flavorful sauce. The halibut — absurdly fresh — was cut into thick steaks, dusted with flour and fried in olive oil. Lightly browned exterior; juicy interior. Sous chef BSK cooked yellow beans (HG’s favorite vegetable) and boiled some tiny PEI potatoes. The cooked halibut rested on a bed of yellow beans and was covered with the green sauce. The spuds got a sprinkle of parsley. A memorable (and healthy) dining experience.
The next night SJ took on the hake. Hake is part of the cod family and is a wonderful but quite unattractive fish. Doesn’t appear often on American menus although it’s a staple in Spain and France (first tasted it in Madrid and Barcelona). Sometimes appears at Whole Foods and can be found (frozen) at Costco. The filets are wonderful fried, steamed, broiled or baked. Very versatile. HG has praised hake before. Check hungrygerald.com archive: “Hanging With Hake”, Sept. 23, 2011; “Hake The Chinese Way”, June 25, 2014. Here’s how SJ did it. SJ dusted the filets in flour seasoned with a touch of cayenne, white pepper and salt. Dipped them in beaten egg, then rolled them in panko. SJ carefully fried the filets in canola oil. Done in minutes. Before placing the deliciously browned fish on a warmed platter, SJ rested them on a wire rack to let the excess oil drip off onto paper towels. Light. Crispy. Not oily. Best fried fish ever. So good that BSK will double the hake order on next shopping trip.
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