Thursday, 28 August 2014

Culture Class | Fish and Freedom

So this week (ish, I'm behind, good start) has been dedicated to superheroes and fish. I'd mentioned to Nick a while ago that I do actually want to read Wonder Woman at some point so he went and got me the books for the current New 52 series, which has pretty pictures and scantily clad gods and goddesses. Cool.

http://wac.450f.edgecastcdn.net/80450F/comicsalliance.com/files/2011/07/wonder-woman-1.jpghttp://www.sneakymag.com/wp-content/uploads/2014/06/img_comics_5039_casting-shadows.jpeg

Also, to my shame, we're continuing with our "Why do you like Avengers so much, the individual films are so much better" education. Having finished Captain America and Thor, we moved onto Winter Soldier this week.
http://cf.badassdigest.com/_uploads/images/38331/captain_america_the_winter_soldier_ver20_xlg__span.jpg

I'm loving Wonder Woman. It's just the right amount of creepy and gory and superhero-y, and the designs are all weird and cool enough that I actually drew some fanart. So you know it's good by my book.

Captain America was pretty good, a nice balance of funny and "omg nooooo!", although the shine was taken off when a car chase/accident sent me into a panic after the slightly traumatic events witnessed in the summer vacation. [I'm not going into detail about that anywhere. I'll just say it was scary to see, and "road users on small vehicles, use your goddamn crash helmet and pads".]

Today's food is fish. Just fish. We decided to branch out and buy a fillet of what we thought was mackerel. I like mackerel. I don't think it was mackerel. There were a lot of bones...even on the outside?

But if you can get something a little bit more similar to mackerel, I just heated a pan with some oil in it, threw in some chopped onions and garlic, maybe a tablespoon full of soy, and fried it until they were nice and soft (can't tell about browning because of the soy).

Then I put the chunks of fish in, salted on both sides, skin side up. Not too hot, because I don't want things to stick and burn, but not too cool because I need this to cook quickly, haha.

Fish cooks quickly anyway, which is why it's good, so after a minute or so, if the colour of the meat has changed a bit fairly deep into the middle, I flipped it and turned up the heat to crisp the skin. Overall, I was cooking for about 25 mins, and the fish was in there for all of 10-15.

We just served it up with rice because, again, we're lazy ;p

Not many photos bc there wasn't much way I could make a pile of pan fried fish in a ricebowl look good. And nobody wants to see raw fish with bones everywhere. I've got a few more posts from vacation to do, so I'll get on that!


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