Spanish-style Pinamalhan: Bluefish in Sour Salsa Verde

A while back I wrote about an exhibit in SoHo showcasing the great Ferran Adria’s notes and sketches.  Instead of the usual food porn we see from other chefs, Adria’s notes are scientific, cultural, methodical, and utterly cerebral.  Which was why his book entitled “The Family Meal” was surprisingly simple and home-y.  I decided to try (and modify) one of the seafood recipes, having turned a casual pescetarian during the weekdays.  I got a great deal on Bluefish at Whole Foods and after I snagged some ultra-rare organic rice from Ayesha’s farm in the Philippines, I wanted to see if I could make a Spanish, amped-up version of my childhood Pinamalhan, a Filipino dish consisting of fish slowly braised in vinegar until the sauce reduces and thickens.

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My summertime slump continues and so I’ve begun to tone down the rich, hearty meals of winter in favor of something lighter and not as food coma-inducing.  And with very few ingredients, this dish will really showcase that nice fish (no…you may NOT filet it!) you’re going to pick up this weekend.  Here we go…..

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