Just Another Macrobiotic Sunday + Cumin/Tahini/Miso Porgy Recipe

Last night I made a porgy for dinner. I also made a half of a salmon neck. Here is the porgy recipe… I would say it’s macrobiotic. Feel free to correct me if I’m wrong though. Maybe it has too many spices.

First, this is a porgy. I get mine in Chinatown.

Source.

Cumin-Tahini-Miso Grilled Porgy Recipe

Ingredients (1 serving)

  • 1 medium porgy
  • 1 tablespoon tahini
  • 1/2 tablespoon miso
  • 1 tablespoon red wine vinegar
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground black pepper

Directions

  1. Make the marinade. Mix together the tahini, miso, vinegar, cumin, chili, and pepper. If it’s still very thick you can add a splash of water.
  2. Prepare the porgy – cut off the fins, the tail, and cut out the gills. I usually have my fishmonger do this, but if he didn’t, it’s actually simple. Use scissors to cut off the fins and tail, and use a small knife to cut out the gills (they are red looking). Rinse the fish and pat it dry.
  3. Cut 3 slits (all the way to the bone) on each side of the porgy and coat it (inside and out) with the marinade. Refrigerate for 30 minutes to 1 hour, turning it once in the middle so that both sides get to sit in the marinade.
  4. Preheat your broiler. Broil on each side for ~8 minutes. When you put it on the pan and when you flip it make sure to brush on some more marinade. I try to use it all up.
  5. Serve with a grain (white rice pictured here).

You could easily use my Tahini-Miso dressing recipe in this marinade!

I also served a salmon neck – recipe coming soon (so simple). I had most of the salmon and a little bit of the porgy; I wanted Bobby to have most of the porgy because I already knew it would be a great recipe. It was so tender and so perfect. If it weren’t for the bones, I think it would convert a non-fish person.

I forgot to mention that I first learned about porgies in my cooking class with Auntie Jo last week (still have to post about this…). The recipe we did that night was also grilled/broiled, but very different from this aside from the cumin. I honestly think mine is better 😀

Onto my daily rambles

This morning I went to a macrobiotic talk at Souen in Soho. I did not eat there afterwards because I was meeting up with friends for brunch (at The Mudspot on 9th Street and 2nd Ave – it was really good! The coffee was fantastic). I am so glad I went to this talk (speaker – John Kozinski). He told a new story of macrobiotics that I hadn’t really heard before. I had always focused so much on the macrobiotic diet specifically, but he expanded to talk about balance in life overall.

Some things I learned…

  • The only foods you should really “eliminate” from your diet are the ones advertised on TV (from Michael Pollan’s book).
  • Even meat is okay, if you balance it out. It should be naturally raised, organic, etc…
  • Fish is great. So are beans. Try to have 1 cup of beans at lunch and dinner, or a serving of fish (fish 3-6 times a week). Some good fish are cod, scrod, sardines, small salmon, flounder, and red snapper. Ocean fish are better than lake fish, which tend to have PCBs.
  • Most supplements are totally pointless.
  • Eat seasonally. Eat natural foods. Eat whole foods.

Oh so many more… I’ll try to keep giving little tips I got from the session.

After the session I met up with my friend, her boyfriend, and Bobby. After brunch Bobby and I headed down to Chinatown again for some cheap veggies and fish. We came back, and now we have a friend over. My dinner was a very macrobiotic meal – steamed kabocha, broccoli, purple sweet potato, burdock, daikon, and lotus root. I put some miso-tahini dressing on top, and finished off the rest of my cornbread from yesterday.

For some reason I’m really feeling the macrobiotic thing. Especially after today, when John emphasized fitting it to your own needs and way of life.

I like rambling. But now I have to go do a bit of work. I’m trying to cut back on my hours, but there are some things that need to get done! Hope y’all had a good weekend.