Last night, the bf and I made a fish-and-chips bento, using the loveliest local ingredients we could find – with an Asian twist of course. As we don’t normally deep-fry our food for health reasons, we settled for oven-baked Scottish salmon fillet with Panko (Japanese breadcrumbs) crust. We substituted conventional deep-fried (potato) chips / fries with oven-baked sweet potato chips. It is also customary to serve fish-and-chips with a side of mushy peas, but we used mukimame (shelled edamame) instead to complement the Panko crust. After all, they don’t look too dissimilar to peas!
Fish-and-chips recipe here.
As I needed to coat the salmon in egg in order for the Panko to stick, I had a bit of egg left; I made a spring onion / scallion tamagoyaki (Japanese rolled omelette) with it. I try to avoid wasting food whenever possible. Every edible bit goes in the belly, not the bin. 🙂
We completed the British theme with Jammie Dodgers (shortbread sandwich with jam filling) and Wimbledon staple, strawberries-and-cream.