If I had to choose a style in art that I associate with cooking, it would be action painting. Jackson Pollock was first to splash, drip and spill and he has his place in the pantheon of masters of abstraction styles. Since I turned out not to be so talented in painting, I tried my strengths in the kitchen. And as far as spilling tomato soup on your white table cloth causes more frustration than catharsis, cooking is a very dynamic process. Sizzle, burst of steam, splattering oil, sounds of cutlery and so on and so forth. If you accidentally spill something on your stove, considering theory that art is happening here and now through the very act of creation, you can recognize it as your own artwork. And if the dynamism and abstraction is concerned, instant Chinese noodles should be mentioned. It cause chaos on a plate and insidiously slides off a spoon. I am sure that if Jackson Pollock would be still among us, he would fancy such undisciplined food. I came to this conclusion while cooking this extremely easy fish soup with sea algae. That is why soup was named after him.
- A pound of perch fillet
- Sesame oil
- One spoon of peanut butter
- One liter of fish broth
- Half a cup of rice wine (dry white wine can do)
- Grated ginger
- One spoon of sambal oelek sauce- it can be replaced with one teaspoon of chili
- Four tablespoons of soy sauce
- One spoon og brown sugar
- Lime juice
- Seaweed, about 100 grams
- Chinese instant noodles
Rub fish with salt, pepper and sesame oil and cut it into pieces. Cut seaweed with scissors and let it soak in water. In a big pot combine broth and wine, bring to boil. Wait till alcohol evaporates. Add remaining ingredients: ginger, sugar, sambal oelek, soy sauce and peanut butter. Add seaweed and fish. Check the tame it takes to cook noodles. If it is more than 5 minutes, add it right away, with fish and algae. If less, it is better to wait for a while and add at the right time. It is important to overcook neither fish nor noodles. Finally, sprinkle it with lime juice and mix. Season with salt and chili if it still lacks power. That makes perfect summer soup: light and refreshing even in hottest days.