Poisson éthiopien

I moved out of Japan, so there won't be any updates for a while, until I settle into a new kitchen. In the same year, I will have moved from Germany to France, from France to Japan, from Japan to France and from France to Canada..!
This dish I made a while ago, before I started this blog. I had only one african dish in my repertoire, and I was looking for a new one. The is where I invented the african ratatouille that I previously posted.

How do you like the fish-that-looks-at-you-when-you-eat ? I like the 'raw' feeling of the dish, that reminds us that the fish we eat is really a fish :-)
Season the inside of the fish with dekus ethiopian spice mix and bake in the oven. Cut small pieces of igname/manioc or japanese ko-imo and grill in a pan until golden. For the african ratatouille part, refer to the previous post.

Okinawan-style Clams

I haven't made a post in a while... with 紅葉 time going on (colored autumn leaves), the city is crowded and I've been working 7 days a week for a short while, so no time to cook at home. I've been to Okinawa recently, and at the last Ryokan I stayed at, there were two other guests that were there for fishing. The evening, they gave the day's catch to the owner and she cooked it for our dinner! She cooked the fish with okinawan herbs I had never seen before, that tastes similar to dill. See the picture below. I've forgot the name, so if you happen to know what it is, please tell me! I've also bought pineapple wine, I though that's probably the only chance to try this so why not. Not so good it turns out, though. But I thought it might be ok for cooking something like clams. So I used it together with the herbs I got from the Ryokan owner (she insisted that I take some home!)

 I call the dish 'okinawan-style', but it's really my definition of it :-)

Preparation is the same as with my other clams post. The result is not bad at all!