Monday Dinner: Teriyaki fish with radish salad

Teriyaki fish is an easy and healthy dish to make that goes well with Asian salad.

Teriyaki fish (for 2 people):
Horse mackerel (2 whole or 4 fillet pieces) - You can use any kind of firm fish like tuna or salmon
Vegetable oil (1/2 Tbsp)
Rice cooking wine (2 Tbsp)
Mirin (1/2 Tbsp)
Soy sauce (1 Tbsp)

1. Combine all the ingredients except for the fish and vegetable oil.
2. Heat oil in a pan over medium high heat. Sear fish with the skin side down until it gets grill marks. Flip the fish and sear until it's cooked through.
3. Add the soy sauce mixture and cook until it thickens.

Radish is little bitter, so I marinated it with miso dressing.

Miso dressing:
Rice vinegar (1 Tbsp)
Soy sauce (1 Tbsp)
Canola oil (2 tsp)
Miso (2 tsp)
Sugar (1/2 tsp)
Sesame oil (1/2 tsp)

This Week's Menu and Shopping List

Here is this week's menu:

Monday: Grilled sanma dinner with celery kinpira
Wednesday: Herbed chicken breast with tomatillo salsa and queso fresco
Thursday: Beef and sugar snap pea stir-fry with hot and sour soup
Friday: Spring onion and sausage pizza

Shopping list:
Sanma/mackerel pike (2) - grilled sanma dinner with celery kinpira
Grated daikon radish (optional) - grilled sanma dinner with celery kinpira
Sliced celery (2 stalks) - grilled sanma dinner with celery kipira
Julienned carrot (2 small carrots) - grilled sanma dinner with celery kinpira
1/2 pound tomatillos (about 10 small) - tomatillo salsa
1 garlic clove - tomatillo salsa
1/2 to 1 serrano chile - tomatillo salsa
1/2 cup chopped fresh cilantro - tomatillo salsa
1/4 cup coarsely chopped onion - tomatillo salsa
1 teaspoon fresh lime juice - tomatillo salsa
3 (1-ounce) slices white bread - herbed chicken breast
4 (6-ounce) skinless, boneless chicken breast halves - herbed chicken breast
3 large egg - herbed chicken breast, hot and sour soup
1/2 cup (2 ounces) crumbled queso fresco cheese - herbed chicken breast
Cilantro sprigs (optional) - herbed chicken breast
Lime wedges (optional) - herbed chicken breast
Sugar snap pea, trimmed (about 1 cup) - beef and sugar snap pea stir-fry
Boneless beef shank (6 oz) - beef and sugar snap pea stir-fry
Beef broth (3 cups) - hot and sour soup
Daikon radish, peeled and cut into small sticks (about 1 cup) - hot and sour soup
Celery, cut into small sticks (about 1 cup) - hot and sour soup
Green onions, chopped (3 Tbsp or as needed) - hot and sour soup
Store bought pizza dough (1 package) - spring onion and sausage pizza
Spring onion (1 large) - spring onion and sausage pizza
Portabella mushroom (1) - spring onion and sausage pizza
Sausage (1 large) - spring onion and sausage pizza
Fresh thyme (2 springs) - spring onion and sausage pizza
Shredded mozzarella cheese (1/2 cup) - spring onion and sausage pizza


Recommendations for sides:
Grilled sanma dinner with celery kinpira - miso soup and rice
Herbed chicken breast with tomatillo salsa and queso fresco - roasted sweet potatoes
Beef and sugar snap pea stir-fry with hot and sour soup - rice
Spring onion and sausage pizza - salad with balsamic vinaigrette dressing

Things that may or may not be in your fridge/pantry:
Salt
Pepper
Soy sauce
Mirin
Rice cooking wine
Rice vinegar
Potato starch or corn starch
Garlic chili sauce
Sesame oil
Sesame
Chili pepper
Ground cumin
Ground red pepper
Olive oil
Vegetable oil

Friday Dinner: Spring onion and sausage pizza

Spring onion is sweet onion that is available only in spring. Roasting it is a nice way to enjoy its sweet taste, but pizza is also a good option. I wanted to keep it simple to accentuate the taste of spring onion.

Spring onion and sausage pizza (for 3-4 people):
Store bought pizza dough (1 package) - I used whole wheat pizza dough
Spring onion (1 large)
Portabella mushroom (1)
Sausage (1 large) - I used spicy kind, but you can use any of your favorite sausages
Fresh thyme (2 springs)
Olive oil (1 Tbsp)
Salt (1/2 tsp)
Pepper
Shredded mozzarella cheese (1/2 cup)

1. Preheat the oven to 400 degrees.
2. Peel off the first layer of spring onion. Cut it into half and then slice it (not too thinly). Take off the stem of Portabella mushroom and slice it. Slice sausage.
3. Roll out or stretch out the pizza dough on a cookie sheet or baking sheet. I like to line the sheet with aluminum foil. Top the pizza with sliced spring onion, Portabella mushroom, and sausage. Put thyme leaves on the pizza. Drizzle olive oil over the pizza. Sprinkle salt and pepper over the pizza. Bake for 10 minutes.
4. Add cheese. Bake for 15-20 minutes. In the last 5 minutes or so, turn the heat up to 425 degrees. Watch carefully so the pizza won't get burned.

I like to add cheese after 10 minutes or so because it burns really easily and it just needs to melt and brown little bit. I would recommend not rolling out the pizza dough too thinly because the onion sweats down quite a bit and the dough can get soggy.

I served it with salad with balsamic vinegar dressing.