June 11, 2022

Seafood for CC

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The Man in White T-shirt was organizing a seafood lunch at the Genuine Lamma Hilton Fishing Village Restaurant (漁村酒家) and very kindly invited us to come along. As it is the weekend, and seeing that she enjoyed her last outing so much, we decided to bring our CC Dogcow along, too. This time around, CC showed us that it wasn't her first rodeo by not trembling even once while on the boat.

The weather was a little unstable today, but we still sat at tables next to the water. Those plastic tarps would come in really handy...

Blanched shrimps (白灼蝦) - there were actually two kinds of shrimp, with whiskered velvet shrimp (赤米蝦) being one of them. These are CC's favorite... and she not only got to have whole shrimp but also some shrimp heads and shells.

Blanched babylonia (白灼花螺) - the Japanese contingent at our table did not appreciate these, and truth be told... neither did I.

Stir-fried squid with premium soy sauce (豉油皇炒吊桶) - these were so, so good! Just good soy sauce and the squid's own ink. Big hit with the little boy at our table.

Fried abalone with spiced salt (椒鹽鮑魚) - pretty damn big abalone, probably from South Africa. Very, very tender. The garlic and chili seasoning was perfect. I do love how this is done.

Sweet and sour young horse mackerel - these were really, really good. I never thought about having horse mackerel (鯵) prepared this way, but it was a crowd-pleaser.

Steamed yellowfin sea bream (蒸黃腳臘) - really, really delicious and fresh.

Braised duck with umeshu - this was pretty tasty, but our table didn't have the capacity to make a dent in this dish.

Next came a plate of deep-fried rice vermicelli, as well as a plate of stir-fried clams.

Clams with chili and black bean sauce (豉椒炒蜆) - mixing these two plates together proved to be genius. The black bean sauce coated the vermicelli, and the flavors would have been too strong had the clams been served on their own. The fried noodles also provided a satisfying crunch. Another winner.

Stir-fried morning glory with shrimp paste (蝦醬炒通菜) -

I was surprised that I was the only one bringing alcohol, but then again, this turned out not to be much of a drinking crowd.

Dassai 23 (獺祭 純米大吟醸 磨き二割三分), R2BY - very rounded on the palate, nice nose of fermented rice.

2005 Vincent Girardin Puligny-Montrachet 1er Cru Les Folatieres - definitely over-oxidized but still drinkable. Flinty and toasty.

Serveaux Fils Pur Meunier - full-bodied with a good palate. High acidity but still grippy on the palate. No wonder this was meant to pair with the duck.

After we waited out the rain, we managed to get back on the return boat during a break in the storm. Unfortunately I ended up having a little accident which left me with more than just a scratch, so I guess I'll always remember this day.

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