Hey y’all, happy day to ya.
Sharing a little recipe before the weekend in case you have some time to try it out then. The prep steps to season the bonito are right here so just follow along, and add that to the steps in this post. Feel free to add your own swag to it.
Alrighty, so spaghetti’s pretty easy to make, for those of us who don’t make our own pasta. Boil slightly-salted water (this one’s mildly flavoured with curry) in decent-sized pot ’til the noodles are to medium tenderness – not smooshy.
Remember to lime n’ salt and season bonito (or whatever salt-water fish you’re using) beforehand and give it time to marinate well, so it absorbs the herbs and spices you’ve already added. Also before you start the pasta, drain a can of Brunswick tuna, place in a bowl and add some fresh herbs and spices.
1 pack of Spaghetti (surprise!)
2 handfuls of cubed and fresh salt-water fish (bonito in this case)
homemade or store-bought fish seasoning
salt (for pasta pot and 2 pinches for sauce)
1 can Brunswick tuna
Curry (2 pinches)
Paprika (2 pinches – smoked if you have)
Chili powder (1 and 1/2 tbsp)
Black pepper (1 pinch)
flour (2 pinches)
2 cloves diced garlic
1 plump onion (sliced)
hint of finely-sliced rosemary
1 small leaf of dried sage (optional)
cup your knee-cap for a quick sec (that much grated cheese)
water (to boil pasta)
- Season fish in a casserole dish, and spice-up tuna in a small bowl
- Boil, drain spaghetti, add some grated cheese of your choice, and stir in
- In a frying pan/skillet, heat two tbsp of (ideally) olive oil (I used regular cooking oil for this one) and when reasonably hot, add 2 cloves of finely-diced garlic and 1 plump, sliced onion.
- Add and temper spices: curry (2 small pinches), paprika (2 pinches), 1 and 1/2 tbsp chili powder, black pepper (1 pinch), tiny leaf of dried sage & a little rosemary. Stir around and leave these on a low-to-medium heat for about 1 and 1/2 minutes
- Add 3/4 cup of water to the pan. Let it acclimatize to heat, then add small and seasoned bonito chunks to the mix. Stir and in 3-4 minutes, flip pieces of fish over to ensure they cook evenly all the way through. Now add the spiced-tuna (sweet pepper too if you like) and stir in well.
- Grater a knee-cap sized chunk of cheese and add to the pan. Stir in.
- Add sizable sprinkles of flour (and a drizzle of water if needed) to get a rich, creamy consistency.
- Now stir in your still-warm spaghetti and swoosh the fish sauce around to make sure it’s fully distributed.
- Remove pan from heat, set food on a plate, sprinkle a little grated queso plus a splash or few of pepper sauce/ketchup, and enjoy.