I haven’t talked about this very much in any areas of my life, partially because it’s been on the horizon for a long time but always a bit out of the realm of reality, and partially because I’ve been actively trying not to think about it. But the fact is that I’m having corrective double-jaw surgery on Thursday. On the one hand, I’ll be happy to get it over with and move into the healing period where I can focus my energy on getting better and moving forward. On the other hand, I’m pretty scared about the surgery and especially the recovery, which is rough any way you look at it and involves a liquid diet for 6-8 weeks. This really hit me yesterday.
I’m the type of person who tends to over-research things (talk to me about my encyclopedic knowledge of Amish history and customs), burrowing deeper and deeper into weird and many times ill-advised internet rabbit holes when I have a little bit of time on my hands. So when I yanked myself out of a tailspin of jaw surgery blogs yesterday, I decided to gain just a little bit of control over this whole process by making a good list of soups and smoothies that I can look forward to trying over the next few months. Is it the same as having the freedom to cook whatever pops into my head? Absolutely not. But it did make me feel like it’s going to be okay, and that there will still be a place for me in the kitchen this summer.
I’m going to be longing for a lot of food (I’ve eaten pizza, a bagel and a burger, fries and milkshake in the past 3 days alone). These are all delicious, but the everyday foods I’m going to miss are these bowls. I got into these through the takeout menu at Jin-Ramen (the Tuna Yukke Don – YUM), and then discovered another (slightly inferior) version at Hai Street Kitchen at Urban Space in midtown, where I sometimes grab lunch during the week. Let’s just say bowls are having quite a moment. So when I saw this recipe for a “crudo” in the February 2016 issue of Bon Appetit, it looked an awful lot to me like a bowl in disguise, and I set out to make my own. And let me tell you, it’s even better than the takeout.
I’ll end this rambling post by letting you know that this is delicious stuff and if you make it you’ll probably be hooked on bowls just like me. Don’t be intimidated by the raw fish – just get the good, sashimi-grade stuff at your local Whole Foods and you’re good to go. I, in the meantime, will be dreaming of the day a couple of months from now when I can chow down on sticky rice, fresh fish and all the right toppings…
Note: You can find yuzu kosho at Japanese markets and some specialty food stores. You can also order this on Amazon, which I did. If you can't get your hands on it, combine 1/2 teaspoon lemon juice, 1/2 teaspoon orange juice and a pinch each of finely chopped serrano and kosher salt.
Ingredients
- 1 avocado
- 1 garlic clove, chopped
- 1 tablespoon crème fraîche or sour cream
- 2 serrano chiles, seeded, finely chopped, divided
- 2 tablespoons fresh lime juice, divided
- Kosher salt
- 4 ounces sashimi-grade skinless, boneless yellowtail fillet
- 2 teaspoons olive oil
- 1 teaspoon fish sauce
- 1 teaspoon finely chopped shallot
- ½ teaspoon finely grated peeled ginger
- ½ teaspoon yuzu kosho
- 1 radish, trimmed, thinly sliced
- Cilantro leaves with tender stems
- Cooked seasoned sushi rice, for serving
Instructions
- Mash avocado with garlic, crème fraîche, half of serranos, and 1 Tbsp. lime juice in a small bowl until mixture is mostly smooth; season with salt.
- Hold your knife at a 45° angle and slice fish with the grain into ½" slices (use a sharp blade and aim for one long, clean stroke). Cut each slice crosswise into ½" pieces.
- Combine oil, fish sauce, shallot, ginger, yuzu kosho, remaining serrano, and remaining 1 Tbsp. lime juice in a medium bowl. Add yellowtail, season with salt, and gently toss crudo to combine.
- Mound a serving of hot sushi rice in a bowl. Top with the avocado mixture, yellowtail, radish, and cilantro.
Notes
https://www.thekitchenchronicles.com/2017/06/06/yellowtail-bowl-with-citrus-and-avocado/
