Restaurant review ・ Mizu's Kitchen ・

I've found this restaurant in 'a day' magazine.

Normally it's a teenagers magazines that present about new / different way of thinking.

But this issue is different. They present 100 yummy restaurants in Thailand and I think it's interesting because most of them have their unique style / selling point.

And for our first try we choose Mizu's Kitchen that is located near my bf's office so we don't have to waste much time on the road on our Friday night.

This restaurant is in Patpong area, where I don't think it's a dinner place at all. We lost in ago-go land and have to deny many shows those offer us for about 15 mins and finally we found it.

"Mizu's Kitchen"

Patpong soi 1, left hand side.

A retro style decoration

We ordered 2 recommended menus, Sarika beef steak and Stroganof rice.

They were delicious, the beef steak and beef in stroganof rice were taste good, soft and tender. They also provide the steak sauce separately but we think it's too salty so we didn't pour them all.

The size of steak platter is quite small while Stroganof rice is quite big.

This meal cost us about 500 Baht. including beer. Reasonable.

So.. if you have chance to stop by around Patpong area, let's try. :)

・Sable fish steak with wasabi sauce ・

After we've done many (?) of dessert, now it's time for main dish.
Reason that I choose this recipe is because I did it for our (my bf & me) dinner and my bf is so crave about fish and wasabi.
Luckily that I have sable fish in my fridge but actually in the recipe they use salmon, so I think you can adjust as you wanted.
But I like the taste & moisture in this kind of fish that is differrent from salmon.
Because salmon tend to have more dry texture when it cooked.
I got this recipe from Health& Cuisine magazine, March 2010 issue.


So if you already got all ingredients, let get started.

・Sable fish steak with wasabi sauce ・
For 2 pax

Ingredient

Sable fish steak

Sable fish (or another) 2 pieces
Salt and pepper for seasoning
Olive oil (to fry fish)

Wasabi sauce

Fish stock 1 cup
Whipping cream 3 tablespoon
Unsalted butter 2+1/2 tablespoon
All purpose flour 2 tablespoon
Chopped onion 2 tablespoon
Wasabi cream 1 tablespoon
Ebiko 2 tablespoon

Direction
1. Put salt, pepper and olive oil on the fish, leaveit for a while.
2.Fry onion with butter on the low fire until soften put in all purpose flour, fish stock and wasabi boil until sauce get thicker. Strain through the sieve. Put sauce on fire again, add whipping cream and seasen with salt and pepper.
3. Fry fish in the pan with olive oil until done. Serve with wasabi sauce and ebiko.

Note
・I found that cooking fish on a low heat you will get more satisfaction on the taste and the texture. I have done a little study and I found that when you cook on high heat even you will get the same result that you meat is cooked but the fiber and juice in the meat has been destroy by that mean. So I suggest that you should try this "slow cooked" thing and I think it will be worth trying. :)