Kombu Smoked Dashi
Seaweed and Seaweed Moss: A Pescatarian's delight
Pescamama's Deep Dive: Unlocking the Power of the Sea Vegetable
Welcome to the future of pescatarian cuisine. At Pescamama, we invite you to discover the world of Sea Vegetables—specifically the robust flavor of seaweeds and the potent density of sea moss (Chondrus crispus). This is not just a trend; it's a nutritionally rich and profoundly sustainable choice that elevates both your plate and the planet.
Seaweed Basa
Generously season tops of fish with salt and pepper. Combine Parmesan and Slap Ya Mama Cajun in a small bowl. Melt 3 tbsp of butter in a large cast iron skillet over medium heat until gently bubbling. Place the fish in the pan and cook for 3 minutes. Using a fish spatula, carefully turn the fillets over and sprinkle with Parmesan cheese, cook for 3 minutes more. Transfer the fish to a warm plate and cover with foil. To cook the seaweed, add the garlic and red pepper flakes to the leftover butter sauce in the skillet, and cook over medium heat for about 3 minutes. Add red wine vinegar and salt and pepper to taste, cook for a further 3 minutes. Serve fish and seaweed with lemon wedges.
Gel Gazpacho
Another brilliant thing about this dish is you can make it at a friends house, it's super quick and your body will thank you
Tuna Nori's
Sometimes we're looking for an evening snack that's healthy - rather than a bag of crisps (when we're being healthy) These are also fantastic as a starter when entertaining. An unusual but interesting choice, sure to get the conversations flowing.