Wednesday, November 10, 2010

Coma como Chileno: Ensalada de Col y Lubina Chilena

I guess a translation is in order, this post is entitled: Eat like a Chilean: Cabbage Salad and Chilean Sea Bass...so you guys all know I studied abroad in Chile and as a result of that I think I'm Chilean, right?  This means that I often crave Chilean foods and a ride on the crazy micro.

Santiago de Chile, view from my window :)

I was feeling particularly inspired during a walk through Whole Foods and I was led down a road to my querida Chile.  The end result: my decision to tweak a cabbage salad that my host mom, Jenny, used to make for me and serve it along side a nice piece of Chilean Sea Bass with a crisp, cool glass of Chilean wine.

The salad is full of things typical of Chile.  First off, many salads there start with a base of cabbage not of lettuce like in the U.S.  To further upset the gringos, lemons and olive oil are often the only salad dressings available.  And lastly, if you didn't like avocados you would after visiting Chile because palta is in everything.  Wanna know what makes my salad even more chilena? It has fava beans in it which are quite popular in Chile and are served simply with you guessed it: olive oil, lemons, and salt.


To make my meal complete I paired the salad with a nice piece of Chilean sea bass, a light yet buttery fish that isn't overwhelmingly "fishy."  I seasoned it simply with adobo and sazon and broiled it to perfection to render some of the fat and crisp up the skin.  Anyhow, if you're salivating or booking a ticket to Chile, check out the recipe below for my "I Miss Chile" meal but first you must endure my photos!

Here are my shenanigans a la 2006 in Chile:



...and again during a recent visit in 2009 to visit my host family and friends:




Okay, now you can have recipes:

Jenny y Kashia's Cabbage Salad

4 heaping cups of Cole Slaw Mix (I buy it from Whole Foods in the pre-prepped veggie section, but bagged mixes will do the job too)
1 handful of chopped cilantro
1 handful of chopped spring onion
4 fava bean pods, beans removed and boiled until tender
1 Roma tomato, diced
Juice of one lemon
drizzle of olive oil
salt to taste
1 avocado, cubed

Combine all ingredients except for avocado in a large boil and allow to sit in the refrigerator for 15-30 minutes so that the flavors meld.  Just before serving, toss in the cubed avocado.  Serve this salad along side fish, chicken, or even lasagna...that's how my host mom did it!

Chilean Sea Bass al estilo Kashia


1, 6-oz portion of Chilean sea bass
sprinkle of sazon and adobo, similar to how I do my chicken but DO NOT use an entire packet of sazon and be easy on the adobo, remember its salt-based.

Sear in pan to get a nice crust and finish under broiler until flesh is firm and starts to flake.

10 comments:

  1. Looks yummy! My first time here and love your blog! I had a lot of friends study abroad in Chile, so I'll be sure to send this along, I'm sure they'd appreciate a walk down memory lane...

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  2. Great post! I’m looking to make some changes in my own eating habits and learning to cook, so I appreciate your insight a lot! Thank you. I recently stumbled upon this blog like I did yours and I thought your readers may appreciate it: http://burisonthecouch.wordpress.com/2010/11/04/food-for-thought/

    I’ve started to look for their stuff more regularly and I think I’m going to add your blog to my list as well. Thanks for the post!

    -Amy

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  3. Looks wonderful! I think the lemon and olive oil combo is just perfect! :)

    I tried Chilean Sea Bass for the first time about one to two months ago. It was amazing!

    I love cabbage salads, but I've never tried it with avocados and fava beans. Sounds really good though! :)

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