Well Hello š there foodies!
Have you seen my brown table ? If it could talk, it would tell tales of mostly wonders but also of the odd disaster.
Somehow it has become the routine that I cook for special occasions such as birthdays and Christmas at my house. It could yet be an elaborate plan by the lady of the house to get me to spend rather than my culinary skills šBut umm back on track.
So another birthday rolled around and I dug into my head for recipes and into my wallet for money. It wasnāt too hard this time to find the recipe as I had gotten a request for jerk chicken ( if you donāt know - it is Jamaican spicy chicken done on a bbq grill). My pocket was weak so I couldnāt order some busha jerk or walkerswood sauce from @irie876.com this time . so I had to make do with the little left over sauce from my last purchase in the fridge combined with powdered seasons and dry herbs. Thankfully I didnāt buy anymore because , Let Me Tell You : It Was Spicy š¶ as (fill simile here)! I had to add some sugar and a little whiskey to the sauce. Sugar would suffice but rum, beer or whiskey š„ enhances the taste. 
the new challenge for me was to recreate a Japanese dish I saw on IG called āShioGama Yakiā in other words salty grilled/baked fish
Chef šØš¾āš³ J (alto ego on steroids) went to the fish market but couldnāt find a big sea bream so he chose a couple smaller fish. After all two halves make a whole right ? (We shall see).
Before The Storm
Light winds: 
So the **recipe**** goes like this :
One big sea bream
Egg white / flour and 1 kg salt
Method
Stuff fish with your favorite veggies and herbs ) break two eggs and drop the white in a bowl (beat to perfection)
Add a couple table spoons of flour
Add beaten egg white to flour and one kilogram of salt. Yes! Donāt make me repeat myself - they said 1 kilogram -(donāt do likewise)
Cover the stuffed fish with your mixture and add fancy fish design if you are so inclined and bake for 40-50 minutes. Voila and Bobs your uncle. I made a sauce I found online comprising orange (squeezed, ) a tea spoon of olive oil , a tups of vinegar and any of your preferred herbs and spices. 
The fish was good but it was tooooo salty. Did I fail ? Absolutely not ! I learned itās better to do this dish with a much bigger fish and probably not cover the whole fish in salt. Anyway - I had no salted fish to make my next ackee and saltfish so I discovered how to make my own which I will be using with my ackee very soon. All in all it was a good gathering completed with drinks, games and laughter! 
The majority of what was placed on the table. I didnāt want to reinforce the idea of my love for food so I worked from something small and had a couple servings of rice and peas. 
Time to start thinking š¤ about that Christmas dinner- wonder what Iāll come up with? Stay tuned until another #indeliblevibration 
Works cited
pinterest