Fish, Love Friends' Food | October 6, 2015 | By


LOVE FRIENDS’ FOOD is my new monthly column dedicated to cooking with friends.

For the first post I went to Barcelona and cooked with a very dear Spanish friend.

His name is Fernando and I met him when I was living in London.

He is a very special guy because of the way he gets engaged and makes you engaged in every kind of conversation.

He is a very good cook, he is very attentive on what he eats, he believes in fresh selected ingredients and eating healthy like Nonna Armida.

He cooked for us an ASIAN STYLE VEGETABLE AND FISH dish.


I told him I wanted to cook lunch with him so, by the time it was 4pm, I said maybe we should start! He went straight to the kitchen, took the food out of the fridge and freezer, put the pan on the stove, started to chop, squeeze, pour and stir and in 20 minutes we were served the best Asian style bowl of tasty vegetables with tuna and salmon.

He lives in his apartment in the Gòtic area, in the center of the city. His apartment is beautifully decorated with art he collects in his numerous travels to Indonesia, a country he is in love with and of which he speaks the language (together with the 15 more languages he can fluently speak).

Here the recipe…

Serves 3
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
  1. 5 leaves Chinese cabbage
  2. 1 Bok choy
  3. 1 Leek
  4. 1 Onion
  5. 2 Carrots
  6. 1 Zucchini
  7. 4 teaspoon Coconut oil
  8. 1 full teaspoon grated Ginger
  9. 2 cloves Garlic
  10. 1/2 glass Soy sauce
  11. 1/2 glass White wine
  12. 2 Tuna steaks
  13. 1 Salmon fillet
  14. Salt flakes
  15. Sesame seeds
  1. Warm up the pan with coconut oil on a medium heat.
  2. Add chopped onion, squeezed garlic and grated ginger.
  3. Chop carrots (diagonally like in photo) and bok choy add them to the pan.
  4. Turn heat up and pour in white wine. Stir. Turn heat back to medium.
  5. Chop and add chinese cabbage, zucchini and leek.
  6. Pour in soy sauce. Stir.
  7. Cover pan with lid.
  8. In a frying pan warm up 1 teaspoon of coconut oil on medium-high heat.
  9. Add fish. Turn when browned. Cook for another 4 minutes (the tuna needs to be taken off before the inner part is cooked, it's good when it's still pinky-red inside)
  10. Serve on a plate or in a bowl.
  11. Sprinkle salt flakes and sesame seeds on fish.
  1. Fernando had his in a bowl with a layer of rice (he had leftover in the fridge) at the bottom, then the vegetables and the salmon on top.
  2. If you like it with rice start by cooking it first thing.
  3. He also suggests to add shiitake mushrooms and/or egg to the vegetables. For the egg you need to stir it first and then add it to the vegetables and stir immediately.
  4. You can substitute the fish with chicken or meat cut in strips.
Nonna Armida Love Family Food http://nonnarmida.ch/