Crudo with Yuzu Kosho and Tomatillos

What’s better than a perfectly chilled crudo in the summertime? Here, sashimi grade fish bathes in a flavor-packed elixir of seasonal tomatillos and spicy yuzu kosho. A note on “sashimi grade” Because we’re barely cooking the fish here, you want to source the freshest fish possible. While there is absolutely nothing “legal” about the term…

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Crispy Skin Salmon with Miso Corn Puree and Tomatoes

Is there anything better than a perfectly seared crispy skin salmon? Here we pair the succulent fish with an umami forward and buttery miso corn puree and a subtly spicy tomato salad. Mastering Crispy Skin Salmon I love an easy marinaded baked salmon, but sometimes a perfect medium rare, pan seared fish with shatteringly crispy…

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Spicy Corn Tomato Salad with Anchovies

Here’s a tomato salad to celebrate the height of tomato season! Sweet grilled corn, flavor-packed summer tomatoes, roasted garlic, spicy Calabrian chilies, fresh basil, and lots of briny salty anchovies–It doesn’t get much better than this! Not a fan of anchovies? You can certainly omit them, but I recommend trying adding just a few. They…

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Vinegary Black Bean Steak with Sichuan Peppercorn Oil

This dish comes together with the help of a few Chinese pantry staples: sweet chinkiang vinegar, tingly sichuan peppercorns, umami-forward garlic black bean sauce, and shaoxing wine. If you don’t already keep these ingredients in stock, head to your local asian market to pick them up. They all last for awhile in the pantry and…

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Steamed Fish with Tamarind Nuoc Cham

In this recipe, the punchy flavors of tamarind and Vietnamese nuoc cham provide the perfect counterpart to buttery soft steamed fish. Nuoc Cham: the Vietnamese dipping sauce for Just about everything Made from fish sauce, lime juice, sugar, garlic, and chilies, nuoc cham acts as the perfect sweet/salty/sour counterpart to many of Vietnam’s most famous…

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Braised Cod in Tomato Fish Sauce Broth

When I make tomato salad, I find myself slurping up the salty tomato juice and oil mixture that remains at the bottom of the bowl. I wanted to create a soup based on this flavor profile, while still keeping it light and fresh for summer. Enter this braised cod, poached gently in an ethereally light…

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Salmon Crudo with Meyer Lemon Ponzu and Apple Salsa

Summer means not wanting to turn on the oven, and this salmon crudo with meyer lemon ponzu is a stunning centerpiece for a hot day. Crunchy radishes, sweet and crisp apples, and punchy jalepenos add the perfect contrast to the buttery raw salmon. The subtly smokey and citrusy ponzu sauce comes together in a matter…

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Shio Koji Cured Scallops with Ginger Scallion Sauce

My favorite seafood topped with my all time favorite sauce? Yes please! Plump scallops drizzled in ginger scallion sauce are the perfect easy weeknight treat. What makes this recipe even more special is that the scallops are first cured in shio koji, the Japanese rice mold used to make miso. The curing process gives the…

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Cold Slow Roasted Salmon with Aji Verde

For a picnic lunch or easy weekday meal prep, try this chilled slow roasted salmon drizzled with Peruvian aji verde. Slow roasting the salmon results in melt-in-your-mouth fish, which tastes even better when chilled. Serve on top of dressed greens or on a sandwich with your choice of crisp vegetables. For more picnic and barbecue friendly…

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Ceviche with Kumquats and Yuzu Kosho

Let’s talk ceviche! A seemingly intimidating dish, ceviche is actually incredibly easy to prepare at home. Here, we simply marinate chunks of firm white fish and sliced kumquats in a punchy lime-yuzu kosho mixture and finish with lots of bright crunchy vegetables. Unlike most citrus fruit, kumquat skin is entirely (and enjoyably) edible. The skins…

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Grilled Sardines with Preserved Lemon and Pepper Relish

Grilled sardines are a classic Spanish tapas, and for good reason– they are cheap (like $2-$5 a pound), sustainable, delectably oily, and easy to punch up with different spices and flavors. A bit different than their canned counterpart, fresh sardines are often bigger and fatter, making them the perfect appetizer to tear apart with your…

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Calabrian Shrimp and Avocado Salad

If you have been following me for awhile, you know that I have a pretty big obsession with jarred Calabrian chili paste. It’s quite an incredible product: punchy and bright chili flavor with some subtle fermenty funk, all enveloped in the the most luscious spicy oil you have ever tasted. My go to brand is…

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