This past Saturday, I got up at 4:50AM and got on the train at 5:20AM to Sheepshead Bay to board the Captain Steve’s Seaqueen VII. J.P. organized this lovely morning trip (that I almost didn’t go to until I found a Groupon deal for half the price: $35 for two, instead of $35 for one). Nothing against J.P. or fishing at all, I’m just really not a morning person. I grumpily made my way to the boat and complained about my hurting stomach and stinging eyes (my symptoms of lack of sleep).
My sleepy fingers were not excited about touching these little guys until… the first catch of the day was made. An experienced young fisher caught a 26 inch fluke. The entire boat erupted in loud cheers. In 20 minutes, cheers were happening all over the boat as more and more people caught fish. If your fluke is 19 inches or longer, you get to keep it and take it home. I started to wake up because I realized I could be bringing home dinner. That would make my trip worth it. I started trying and about two hours later, I caught something. It was a pathetic 10 inch little guy.
As small as this looks, this is actually my second catch. I only made two catches on Saturday, but the second one made the cut at a full 22 inches! My roommates on the trip, LAW, H.W., and S.S., were probably all selfishly (sel-fish-ly?) happy because they knew we would have a fresh catch for dinner. Continue reading Eating My Catch: Fishing for Fluke in Brooklyn→
BaoHaus 238 E 14th St
(between 2nd Ave & 3rd Ave)
New York, NY 10003
Sorry for being MIA again. I’ve been busy figuring out my life and have recently made some exciting changes! Also took advantage of some inbetween time to travel last week to Jordan. Jordanian blog post coming soon! After our long journey back, we had a couple hungry hours to kill before dinner so dropped by BaoHaus. I’ve reviewed this place twicebefore. It’s become a staple place to go to for a snack in my neighborhood. The little baos are the perfect after-school snack to tide you over before dinner. Of all the baos they have, my favorite is still the Birdhaus Bao ($3.50).
This little bun is stuffed with a piece of fried chicken with mayo, cilantro, crushed peanuts, and Taiwanese red sugar. The chicken used to always be fat and juicy but the last couple of times I’ve been, the chicken has been dry and overcooked. BaoHaus, don’t be losing your quality now that you’re the popular kid on the block.
In addition to increased prices all around (sad), BaoHaus has added a couple new menu items, including the Chairman on Rice (a $10.50 bowl of fatty flavorful pork belly over rice, something you can get in Chinatown for less than half that price) and the Coffin Bao, which is a whopping $7.50. It is a large fried man tou (Chinese steamed bun) stuffed with either fried chicken or fish and topped with condensed milk, crushed peanuts, Taiwanese red sugar, and cilantro. Continue reading BaoHaus’s New $7.50 Coffin Bao with Fried Fish is Delicious→
Seafood, seafood, seafood. I often crave great seafood but rarely find places worth going to a second time. I’m not too sure I would go to Prima again but the food was pretty amazing. Prima is a tiny restaurant hidden on 1st and 1st. The space is tiny. The seats are tiny. The food is tiny too. But the food is deelicious and incredibly fresh. Think Upstate but with a nicer ambiance. And instead of beers at Upstate, you order cocktails at Prima. I ordered the Prima Mimosa ($10), with Little Blanc, Raspberry Puree, Yuzu Juice, Rose Water, and Prosecco. The drink was light, sweet, and slightly tart, like a grown-up sweet tart.
For our apps, we shared the crab cakes ($14) with radish, pickles, and tartar sauce, and the octopus ($14) with aromatic oil, nicoise olives, feta, and preserved lemon. The menu said crab cakeS so I left it that way in my description, even though in my photo it clearly displays a singular crab cake. Sure, the cake was good and filled with way more fresh crab meat than flour but $14 for a tiny tiny cake is a bit too much, don’t you think? Particularly because the crab cake wasn’t anything special. I can get that at any decent seafood chain. The octopus, on the other hand, was worth trying. Octopus is often too rubbery but when made right, is chewy and tender. The preserved lemon, a common Indian condiment, added more than just a slight acidity, as a fresh lemon would. Preserved lemons are intensely lemony, almost like a lemon syrup without the sweetness.
280 Bleecker St
(between Jones St & Commerce St)
New York, NY 10014
At the recent Rosa Mexicano Blogger Tasting Event, I met someone who was obsessed with Fish. He compared it to one of my favorite restaurants of ALL TIME, Pearl Oyster Bar, and said that he even preferred Fish because it was more gritty and shack-like. I’ve tried almost all of Pearl Oyster Bar’s competitors, primarily for lobster rolls, and so had to try Fish. I already knew that it wouldn’t be as good as Pearl because I am loyal and Pearl is the best, but could it be nearly as good? Continue reading Fish, a seafood shack in the West Village→
Karaiya’s Signature Fish – a rendition of Hunan 剁椒鱼头 (Double Pepper Fish Head)
Double Pepper Fish Head is a traditional Hunan dish, where a gigantic fish head is covered in spicy peppers and, according to Alan Wong, owner of Karaiya, “simmered in special Camellia oil [aka tea seed oil] collected from trees.” At Karaiya, they use a whole fish instead, which I strongly prefer because it does not have as much of the goopy stuff fish heads have. This fish is tantalizingly addicting. The yellow peppers on one side and red on the other is steeped in a hot oil, which helps to create this extremely tasty sauce. You can then buy a plate of noodles to throw into the sauce. Something about hot searing oil and noodles… you can never go wrong.
Even with the noodles, I still always need to gorge myself with their delicious bamboo steamed rice to temper the heat from the fish.
This is one of those must-hit restaurants every time I go back home.
253 10th Ave
(between 24th St & 25th St)
New York, NY 10001
I had this fish for the first time in Santorini. This was the most expensive type of fish on the island because it is apparently the most tender and moist. That of course also has to do with how good the chef is… Just had this fish last night at a small, hidden Italian place in Chelsea. Though not rated very well on Yelp (3.5 stars), I thought it was actually pretty good. The fish was very fresh and grilled with lemon and sea salt. Simplicity was what I was in the mood for and it was what I got. Continue reading Pepe Giallo: Branzino→