Sébaste au lait de coco, patates douces grillées et pissenlits sautés à l’ail, piment, et zestes de citron

Hello 2015!

I cannot believe and still completely shocked to what happened to the country I grew up in, with the atrocious terrorist attack at Charlie Hebdo in Paris last week. And yes “La liberté est un droit d’expression et un droit universel”, freedom is a right of expression and a universal right. Of course, je suis Charlie.

First post of the year – The holidays have not been filled with rich and indulgent food since I have been sick, so lots of sleeping and little eating has been in the menu of 2014 holiday season.

I haven’t decided yet what the new year resolution will be. Let’s say stay healthy with mind and body which has always been a priority over the years, so let’s start the new year with a light and healthy recipe which will sooth both.

Rockfish looked good and fresh, so I went ahead with it. Rockfish is a generic word for a species called sebastes the most common species is generally found in deep water close to the shores of the Atlantic North West. Some other more uncommon species are found in the less deep waters of the pacific and Indian Ocean.

I like it’s texture and delicate flavor but tends to have a few bones. I don’t mind fish bones, as long as they are thick and easy to remove. I can eat bitter greens with everything, so you could replace dandelions with any other greens. I like bitterness in this combination because it’s a nice addition to the sweetness of the yams and coconut.

Ingredients for 4

For the fish

  • 4 rockfish fillets, cut in 2 inches pieces
  • 1/2 white onion, chopped
  • 2 garlic cloves, crushed
  • 1 tsp grated ginger
  • 1 tsp curry powder
  • 2 tomatoes, peeled, seeds removed, and chopped
  • 1/2 can coconut milk
  • salt and pepper

For the yams

  • 2 large yams, peeled and cut lengthwise in fries shape (1 inch wide)
  • olive oil
  • salt and pepper

For the greens

  • 2 tbs olive oil
  • 1 shallot, chopped
  • 2 garlic cloves, chopped
  • 1 bunch dandelions, chopped
  • 4 cups baby kale or spinach, or any other greens
  • chili flakes
  • zest of one meyer lemon
  • salt and pepper


For the rockfish

Heat olive oil in a pan and brown onions. Add ginger and garlic until fragrant, then add curry. Mix well and cook for a few minutes. Add tomatoes and cook for about 5-10 minutes until water evaporates. Remove from heat.

Add fish to the mixture and mix well. Adjust with salt and pepper.

In small individual containers, divide fish mixture, then add some coconut milk and mix well.

Cook in the oven for about 20 min at 370F.

For the yams

Peel the yams and cut lengthwise in 1 inch sticks. Drizzle with olive oil and coat each stick well. Cook in the oven at 380F until cooked all the way through for about 15 min, turning them around to cook evenly on all sides. Add salt and pepper.

For the greens

Heat olive oil in a large pot. Add shallot and garlic and stir until fragrant (make sure not to overcook and burn the garlic). Add greens, chili and lemon zest and cook until greens are wilted. Adjust with salt and pepper.