Fried mackerel and mini cod fillets paired with kimchi & curry rice. Interesting to note that the “mini cods” or bacaladilla in Spanish are possibly blue whiting.

Here is another fish recipe for you:

Ingredients:

• “Mini cod” fillets or locally known as Bacaladilla (Blue whiting cod)
• Mackerel fillet (also known as Caballa here in Spain)
• Kimchi (available at Korean or Asian food shops)
• Hierbas provenzales (Albahaca, Orégano, Romero, Tomillo, Ajedrea & Mejorana)
• Olive oil
• Salt & Pepper

Procedure:

1. Season the fish fillets with herbs, salt & pepper.
2. On medium high heat, pan-fry with a little olive oil skin-side first.
3. Using a frying spatula, apply a bit of pressure to the skin-side so it lies flat on the pan. Doing this turns the skin crispy brown.
4. Flip to cook the other side for 2-3 minutes
5. Plate it and drizzle with vinegar or squeeze a slice of lemon

Enjoy this easy recipe with curry rice & kimchi as a side dish. Happy cooking & kain na!

By the ways, this is an entry via Flickr.

Endless tapas goodness. Who cares about the names of each anymore! All we care about is how good they look like and taste even better.

Take note: the tapas were just the first course. And now for the main course…

The company who went out for lunch, my team…

Of course there’s dessert

P.S.: The basic essentials