The Phillipino Market
Mar 11th 2007
Well fishing season is back in full force with the coming of Spring. That's good for winter weenie's like me, all soft from the golden California sun. Pshhhh.
Well, winter wasn't a complete write off because I discovered a great seafood market in the Mira Mesa area. "Seafood City" sees swarms of fish-crazy customers walking out with a bags full of tiliapia and mackerel. Needless to say, the quick turnover of fish allows the market to have the freshest stuff in town. The variety to choose from is incredible: Atlantic salmon, local yellowtail, beltfish, milkfish, snappers, croakers, bonita, pompano, pomphret, golden thread, moonfish, mexican white shrimp, and all sorts of little guys you can grab a handful of and fry on the spot. I decided to try out a fresh looking Pomphret $4 a lb. and a bagful of white shrimp at $3 a lb.
Super Simple Spice Rubbed Pomphret and Shrimp Recipe:
Ingredients:
salt
pepper
onion powder
garlic powder
chili powder
paprika
Fire up a grill (I used a simple outdoor grill with Kingsford charwood). Take a paper towel and douse it with vegetable oil. Place it in the grill and build a tower of charcoal around it. Light the paper and then wait for the flames to subside. This avoids the use of lighter fluid, keeping everything au natural. oui oui.
Cut slices into the side of the fish but stopping at the bone (top to bottom). Cut all the "whiskers" off the shrimp and shell if you prefer.
Salt and pepper the fish and shrimp. Mix all the other powder ingredients together. The ratios are kinda arbitrary. If you like it hot add more chili, if you want to scare you friends away add more garlic powder.
Then rub the mixture into the fish and shrimp really well. Let it sit in the fridge for 15 minutes
Skewer the shrimp and throw it all on the Q.
The shrimp will cook quickly so keep your eyes on it. I'd say 3-5 minutes on each side. The fish takes longer, and you will know when it's done when the thickest part of the fish (next to the dorsal fin) comes away from the bone easily. The fish needs to be flipped once which is exciting in itself since it could crumble into pieces. Worse case: it falls off your balcony. That's adventure. The fish should be done after 10-15 minutes on each side on top of nice calm coals.
Mmmmmm
Well fishing season is back in full force with the coming of Spring. That's good for winter weenie's like me, all soft from the golden California sun. Pshhhh.
Well, winter wasn't a complete write off because I discovered a great seafood market in the Mira Mesa area. "Seafood City" sees swarms of fish-crazy customers walking out with a bags full of tiliapia and mackerel. Needless to say, the quick turnover of fish allows the market to have the freshest stuff in town. The variety to choose from is incredible: Atlantic salmon, local yellowtail, beltfish, milkfish, snappers, croakers, bonita, pompano, pomphret, golden thread, moonfish, mexican white shrimp, and all sorts of little guys you can grab a handful of and fry on the spot. I decided to try out a fresh looking Pomphret $4 a lb. and a bagful of white shrimp at $3 a lb.
Super Simple Spice Rubbed Pomphret and Shrimp Recipe:
Ingredients:
salt
pepper
onion powder
garlic powder
chili powder
paprika
Fire up a grill (I used a simple outdoor grill with Kingsford charwood). Take a paper towel and douse it with vegetable oil. Place it in the grill and build a tower of charcoal around it. Light the paper and then wait for the flames to subside. This avoids the use of lighter fluid, keeping everything au natural. oui oui.
Cut slices into the side of the fish but stopping at the bone (top to bottom). Cut all the "whiskers" off the shrimp and shell if you prefer.
Salt and pepper the fish and shrimp. Mix all the other powder ingredients together. The ratios are kinda arbitrary. If you like it hot add more chili, if you want to scare you friends away add more garlic powder.
Then rub the mixture into the fish and shrimp really well. Let it sit in the fridge for 15 minutes
Skewer the shrimp and throw it all on the Q.
The shrimp will cook quickly so keep your eyes on it. I'd say 3-5 minutes on each side. The fish takes longer, and you will know when it's done when the thickest part of the fish (next to the dorsal fin) comes away from the bone easily. The fish needs to be flipped once which is exciting in itself since it could crumble into pieces. Worse case: it falls off your balcony. That's adventure. The fish should be done after 10-15 minutes on each side on top of nice calm coals.
Mmmmmm
posted by andyshih at 11:25 PM
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