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When Leftovers Taste Fishy

When Leftovers Taste Fishy

thai-spaghetti-squash-2-600-x-398.jpg

Last week I made two dishes that I did not blog about. One was this curry dish that was really good, but not all that blog worthy because of all the store bought ingredients.  I sauteed some onions, added in a Penang curry paste, coconut milk, chicken (poached in the liquid) and roasted delicata squash—served over brown basmati rice.

Dish two: spaghetti squash** and baked sweet potato chunks with a cream sauce.

**RIP
Spaghetti Squash
Dec 2008—Jan 2009

We had one mighty fantastic meal, but now, it must end. It’s over. I can’t deal with baking something that small for TWO FUCKING HOURS and then when I’m done, taking another 15 minutes to scrape the clingy pulp and seeds out AND THEN continue to scrape until tiny strands pry loose. And I mean PRY. Even after two hours you wouldn’t let go over your insides.  And, I’ve had it. I cannot be wasting precious after work time worrying about an effing squash. So, I’m done. At least until I can convince 80P to take over cooking duties. Don’t wait up for it. 

So with those two dishes, I had leftover rice and squash. As this was only my second time fighting with the monster, I hadn’t thought about using the squash in an un-pasta like fashion, until I saw this post over at Coconut & Lime. With all of my new gear from the NJ Asian market, I thought I’d trip this dish out with some Asian flare.

I incorporated two ingredients:

Tom Yum Paste

Soy bean oil, lemon grass, salt, onion, galanga, chili, lime, dried shrimp, kaffir lime leaves, garlic, sugar, paprika

Wasabi Fumi Furikake Rice Seasoning

Sesame seed, horse radish, shaved bonito, Japanese mustard plant, sugar, seaweed, soy sauce, salt, cooking rice wine, sugar

Tom Yom Spaghetti Squash

In a dry pan, toast some sesame seeds until just starting to brown, add in cooked spaghetti squash (1/4 of the whole squash), a drizzle of sesame oil and a scant tablespoon of tom yum paste and mash the thick paste into the strands. Add in whatever you got of leftover rice, I had brown basmati. The paste stuck a bit to the bottom so I added in just a bit of water to help ease it off the bottom of the pan.

Now this is where I think I messed up: a few dashes of fish sauce. I tried to go with the Thai theme, but the sauce just ended up making the vegetarian dish taste, well, fishy. And not in a good way.

Okay, so then I stirred that all around and right at the end I squeezed in a bit of lemon and dropped in scallions and parsley. After plating, I topped it with rice noodles, which added a much needed textural element and then the wasabi rice seasoning, which also helped in the crunch department.

(I would also like to thank 80P’s parents for buying us new plates. I guess they, too, were sick of all our food pics on white backdrops. Stay tuned for more colors!)

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11 comments

  • Maidelitala January 13, 2009  

    I love the rice seasoning, but I have to say, I expected it to be spicier. It’s nice a salty and seaweedy, but it is no sub for real wasabi or red pepper flakes or anything.

  • Michael January 13, 2009  

    Sounds good! I made salmon fried rice with some leftovers the other day. I wasn’t used to fried rice tasting fishy at first, but after a few bites it was pure awesome.

  • Anon 1:50 January 13, 2009  

    Dude! Split your spaghetti squash in half, drizzle with a bit of olive oil, season with a little S n’ P, and cover tightly with plastic wrap.

    Nuke until tender.

    The strands will fly out of the skins with only minimal forking, and you will be rewarded with perfectly cooked and delicious heaps o’ squashy goodness!

  • dosdos January 13, 2009  

    Double dude! Just repeatedly stab the squash with a knife, place on plate, nuke till tender ~10 minutes. Be careful when you split it!

  • Maidelitala January 13, 2009  

    what if a dude doesn’t have a microwave? does that make the dude a dud?

  • Michael January 13, 2009  

    dude guy man bro dude guys gotta get a microwave. what century is this?

  • The Duo Dishes January 13, 2009  

    We agree with the aforementioned dudes re: blasting a ‘ghetti squash in the microwave. You’ll save many hairs!

  • gansie January 13, 2009  

    yea, okay, so i dont have a microwave. would take up way too much counter space. and i mean, i can do everything that i would in a microwave in an oven, a broiler or the stove top.

  • DAD GANSIE January 14, 2009  

    first nice pic and plate
    Almost sounds like too much work however it must of been tasty with all those seasonings

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