Today I realized how much I miss Hong Kong with its atmosphere, people, and all sorts of fuss and adventures that happened to me there. I fell in love with this city, and it does not let me go even in my minds.

Recipe Type: Seafood
Cuisine: French Cuisine
  • For the Fish
  • Allantic cod fillet
  • Seasonings to taste
  • For the Ratatouille:
  • 1 green zucchini
  • 1 yellow zucchini
  • 1 red onion
  • 1 eggplant
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 spoon of garlic paste
  • 1 thyme
  • 1 rosmary
  • Tomato juice
For the Ratatouille:
  1. Cut vegetables into medium cubes.
  2. Sear vegetables in the heavy skillet, add garlic paste and herbs.
  3. Pan fry all the ingredients together.
  4. Add some tomato juice after 10 minutes of cooking.
  5. Let cook for 10 min more. Seasone to taste.
For the Fish:
  1. Season cod filet with salt and white pepper.
  2. Sear the fish in the pan just for a few minutes on both sides.
  3. Place the ratatouille in the centre of the plate, top it with beautifully seared cod filet, garnish with spring of thyme or some fried onion slices, and serve.

Pan-Fried Atlantic Cod Filet with Ratatouille-2I was in Hong Kong two times. First time in autumn 2012, and the second one – last winter. Lots of new people, daily shootings and fun adventures (I have already told you about it, right?) didn’t let me got bored.

I understand that there are lots of people who not so good orientate in a new city, preferring to take a taxi and just say the address to the driver. But this is not about me. The walk to the restaurant along some new unknown streets, the possibility to have a quick chart with an old chinaman and to drink a cup of coffee with hot croissant, discussing fresh news with expatriate Italian – that’s what I like!

Pan-Fried Atlantic Cod Filet with Ratatouille-3But the only time, when I’ve lost, was my way to the Metropolitan restaurant, where I supposed to shoot the charismatic chef Frank Lebiez. It was completely Google Map’s fault, because of which I was just walking around, and had to ask the passers the right way.

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I was late for half an hour and I was very ashamed. But friendly restaurant staff calmed me down and helped me to take a really good pictures which I am proud of.

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