Dinner tonight was a rice bowl with shark, plus green tea pound cake for dessert

The shark was an impulse buy from the local market. It was like $3.50/lb. I got paranoid after reading online that sharks pee through their skin. The shark steak was originally dinner from last night – washed extra well, and heavily seasoned with lime juice, then pan-fried. I detected not the slightest bit of pee! We had a heck of a lot left over, so it turned into the meat for tonight’s rice bowls.

rice bowl

The rice was just basic steamed jasmine rice, you can’t even see it in the picture. I chopped up the leftover shark & pan-fried it a bit with additional lime (lime worked really well with it flavorwise!) plus some chili oil for a bit of a kick. The other toppings included:

– fried egg (and quite thoroughly fried at that, as runny yolk is no friend of mine)
– thinly sliced raw carrot
– bok choy pan-fried in a bit of oil, broth, soy sauce, with sesame seeds sprinkled on top
– thinly cut pieces of nori
– scallions to garnish the egg
– fish roe to garnish the scallions (it’s garnish Inception!!)
– hoisin & sriracha for the sauce

All the colors of the ingredients worked well together to give the dish a good amount of contrast.

rice bowl mixed

It was still aesthetically pleasing after everything was mixed together, despite what my camera skills might say! I’m really glad I left the carrot raw – it gave a nice crunchy contrast to some of the softer ingredients.

For dessert, I made the second green tea cake in this post. The dough seemed a bit thick, so based on a few other similar recipes I looked up, I added a second egg. Also, the recipe called for 3-5 tsp of green tea powder, and I went with just over 4 tsp.

green tea pound cake

At 30 minutes, the inside was still very much not cooked. Took more like 60 minutes for me. It looked really nice coming out of the oven, though!

green tea pound cake slice

The bottom and side crusts were a little tougher than I might have liked (probably the long bake time). A shorter cake might have been more optimal. However, the top crust and all of the inside are quite delicious. And now I have a giant bag of matcha powder I get to try using in a bunch more things. Yay!

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