So it’s Friday night and we haven’t had fish in a while and L. picks up filets and it’s up to me to cook and I’m thinking I need something that’s quick, easy, and uses up some of the lettuces in our crisper and the leftover cilantro, and I amazed myself a little.
Set rice cooking on the stove with a little seasoning and olive oil.
Chop and mix the greens and dress with a tiny bit of vinaigrette.
Spice four thin filets on both sides with Mrs. Dash and put on the grill pan on high.
While the filets sear for two minutes per side, mix up some mirin, nam pla, molasses, sriracha, and soy sauce.
Pile the greens on plates, then the rice, then the fish, then drizzle with the sauce.
That’s it: sushi, cooked and deconstructed and ridiculously easy. The only thing missing in between the fish and the rice was some tamago (I could have used ramekins to microwave little quarter-cup rounds of egg) and pickled ginger. Healthy, delicious, and I totally made it up on the spur of the moment. (As I reminded L. several times, enthusiastically: “I made this!”)