Organisation - March 17, 2010

No demand, no supply

When I was a child, I couldn't link my biologist uncle's refusal to eat a tuna toast to the argument that catching that tuna fish had probably caused dolphins to die. A pity for the toast, I thought, since those dolphins were already dead anyway, and they would have died in vain if we could not even enjoy that delicious tuna toast.

Asian salmon
I'm now older, and a solid Wageningen UR education richer, and I understand that it isn't just a matter of ideology but also one of demand and supply. No demand, no supply. Eel toasts were also in great demand on that birthday, but alas, eels are currently also a no-go. Problems concerning the glass eel, the probability of extinction of the tuna and limited demand for fresh tilapia have motivated fish breeders to search diligently for an interesting alternative. The yellowtail kingfish could perhaps be the answer to their  prayers. It's sustainable, can be bred in Dutch territory, and - according to fish experts - really tasty. But until this saviour in a time of need appears on the supermarket shelf, I'll buy a nice piece of salmon, loved even by non-fish lovers.
Asian Salmon
Preparation time: 20 minutes + a wait of 2 hours

Ingredients for 4 persons:
A sizeable piece of salmon fillet (about 800 gr.)
3 garlic cloves, shredded
2 cm fresh ginger, finely chopped
1 stalk fresh coriander, leaves and stalks separated
100 ml sweet ketjap
2 teaspoons honey
1 lime
Place the salmon in an oven dish and rub the garlic, fresh ginger and finely chopped coriander stalks onto it. Pour the ketjap over the salmon. Cover it well, preferably with kitchen foil. Allow the salmon to marinate for at least 2 hours in the fridge. Afterwards, drain off as much marinade as possible, spread honey on the upper side of the salmon and place under the grill for about 10 minutes. Sprinkle finely chopped coriander leaves on top and finally, add a generous dash of lime juice.