Something fishy

Today's bento is fish-based, with a few leftovers from yesterday.

The main recipe component is sardine fritters. I grilled a fresh sardine, shredded the flesh and then mixed it into a batter with a beaten egg, two chopped spring onions, some chopped ginger and a tablespoon of self-raising flour. If you dry-fry these they make a very tasty, low-fat option and the whole process takes less than half an hour. I forgot to put chilli in them this time, but that would make a good addition if you like spicy foods.

I places the fritters in the top section of my bento with carrot and cucumber salads and a couple of spicy fish balls I got from an Asian supermarket.

 


The top section is the same as yesterday: stir-fried pea shoots and brown sushi rice.

This post is useless without photos

I wasn’t organised enough to photograph today’s bento, but it tasted so nice I thought I would document it. 

• As usual, 100g (cooked weight) brown rice
• Pea shoots with ginger: This si so easy and so delicious! I made a few days’ worth by heating 1tsp of olive oil and 1tsp of sesame oil and adding two crushed garlic cloves, half a finely chopped onion and a chunk of ginger, also finely chopped. Once these ingredients had softened, I added a bag of fresh pea shoots and cooked until wilted. The bottom of my bento was 50/50 rice and pea shoots.
• Easy carrot salad: grate carrot, drizzle with soy
• Lazy cucumber salad: slice cucumber, drizzle with rice vinegar. For a really flavoursome experience, you could marinate the cucumber overnight
• For protein: two hard boiled eggs

Quick, easy, lazy, but one of the nicest bentos I’ve ever made. I should be home earlier tonight, so tomorrow’s effort will be a bit more impressive…