…because some thoughts are worth remembering
The Danes don’t prioritize food like the Japanese do, but don’t mistake that for a lack of food traditions. The Danes, like the Japanese, are knee deep with what particular foods to eat when and how. For example, the fried fish (usually plaice) goes with a remoulade, a yellowish mayo-based sauce, but the pickled fish (herring) goes with “curry salad”, a different yellowish mayo-based sauce (and, btw, not at all spicy). Mix the two up, and you are, as we say in Hawaii, in deep kimchi. Read more on Danish food culture, here.
But as foreigners, you don’t have these cultural constraints to mix and match and create new dishes. The pickled fish often comes in a marinade, and I didn’t want to waste a whole jar of it after I ate all the fish. Another Japanese friend of mine used the marinade to stew meat balls: success! I’m sure the same marinade sprinkled on the fried plaice would have acted like malt vinegar on fish and chips, but it is safer to apply combinatorics on a whole new set of foods as not to offend your host country too much.
I realized I can do that with foods I am more familiar with, like Chinese. Cold Ginger Chicken is a refreshing dish, easy to make. What attracts me to it, most is the ginger scallion sauce. Chicken is merely a vehicle for transporting the sauce to your palate, so I usually make more than enough sauce. I had a plate lunch with grilled fish that came with a cup of ginger scallion sauce: a winner! A takeout Chinese place had ginger scallion fried rice: another winner! No time to fry rice? Just put it on top of hot steaming rice, and you’ll get your appetite back. Like cold tofu? A dollop of the sauce on top to dress it up beyond a splash of soy sauce.
I’m including the whole recipe for the cold ginger chicken, but really, what you want to do is make the sauce and come up with your own combinations. The sauce freezes well.
Cold Ginger Chicken
Ginger Scallion Sauce
Photo: no ginger chicken here, but I bet the sauce would go well with lobster, too. Keahole lobster dish at Chef Mavro, Honolulu, Hawaii.