Feed me; fermented stuff !

You love it or you hate it, fermented fish is a basic ingredient in a lot of Asian dishes. Fermentation is an old way of preserving food, and a side effect is a hefty, potent odor. It is a strong taste by all means, so be conservative in using it. If you are curious about fermented stuff, here is a list of fermented foods, you might have some on your daily menu...

Tofu & Eryngii on toast

Ingredients; for the dressing: Honey 1tbsp, dark soy sauce 1tsp, light soy sauce 1tsp, fish sauce 1/2 tsp, wasabi - recipe: tofu 150 gr, 2 or 3 big king brown mushrooms (eryngii), garlic 1 clove, fresh ginger 2 cm, pink Himalaya salt, black pepper, cayenne pepper, paprika powder, rice wine 1 tbsp, basil, sunflower oil 3 tbsp, sesame oil a few drops, toast to your liking

Slice the mushrooms lengthwise, 5mm thick. Chop garlic and ginger very fine. preheat the oven, we need about 200°. Toss the mushrooms in a baking tray, cover with 2 tbsp sunflower oil, add a bit of black pepper, a little salt, garlic and ginger. Cover the tray with aluminium foil. Put in the oven, after 15 to 20 minutes, open the lid and add 1 tbsp of rice wine. cover and leave in the oven for 5 more minutes.
Slice tofu into litle squares about 5 mm thick, dust wiyh cayenne pepper and paprika powder. Heath a frying pan, add 1 tbsp of sunflower oil. Fry tofu on medium heat, until nicely coloured. Place tofu on kitchen paper to absorb oil.
Dressing; Mix the honey, dark soy sauce, light soy sauce and fish sauce in a small bowl.
Take a piece of toast (warm), put two slices of tofu as a base, add mushrooms (leave most of the garlic and ginger in the cooking tray). Dress with 1 tsp of the honey mixture, add a touch of black pepper and pink salt. Put the toast on a plate dress the plate with some wasabi and a few drops the honey mixture and sesame oil. finish with a little basil. You can use all kinds of toast, I used a soft Swedish toast.
If you are vegetarian or vegan, eliminate the fish sauce from the recipe.