7.306 Fried Black Cod with Black Bean Ginger Sauce
7.306
6 (Sun) November 2016
Fried Black Cod with Black Bean Ginger Sauce
2.0
by Thai Airways – TG 625
-Manila to Bangkok-
solo
Mission to India, Day 1.
In transit, on my way to New Delhi, flying through Bangkok. Attending the 7th Conference of the Parties to the WHO Framework Convention on Tobacco Control — the most important tobacco meeting in the world, held every other year, last time in Moscow (see most recently 5.285 Red Mullet Fillets …) — Monday thru Saturday.
First occasion to fly business class on Thai Airways.
(Surprisingly, though I’ve flown Thai Airways multiple times over the past few years, I’ve never posted on an in-flight meal.)
As always, I am grateful for and respectful of the opportunity to travel internationally, whether for fun or for work, especially via business class (see BEST IN FLIGHT), including airport lounge access (see in BEST IN LOUNGE).
The food was disappointing overall. Both main courses, at lunch and at dinner, offering decent ingredients (e.g., whole cod, jumbo prawns), but poorly prepared and sloppily presented. Expected much more from the national carrier of a country renowned both for cuisine and service.
4 thoughts on “7.306 Fried Black Cod with Black Bean Ginger Sauce”
Woah, you’re right. The business class seats look really sleek. Hope it was comfortable!
PS: Black cod is possibly one of my top 3 fish. There was a place in Vancouver (where I was born & raised) that made Korean Daegu-Jiri (Cod Soup) but made it with fresh black cod. I could eat that dish daily because it literally was the most melt-in-mouth protein I’ve had, with some of the most incredible flavors. Yum… Sorry the black cod here wasn’t great. Too bad because it’s such a fantastic fish.
now that you mention it, cod seems to be, in terms of popularity, like what halibut was a few years ago, and then sea bass before then. all similar types of white chunky fish with good fat content… i’m still partial to halibut, which is a bit leaner than the rest…..
Apparently the high altitude affects your perception of taste, so even great airplane food would still be lacklustre. Possible taste test? Save some and smuggle it off the plane, and try it at ground level? Curious as to whether you’d notice a difference.
never heard that high altitude affects taste. wouldn’t doubt it.
but here, no, the problem was the overall lack of sophistication, including the poorly conceived deep-fried coating, which was predictably soggy, especially when covered in the sauce.
problem with smuggling off the plane, unless I could take the entire dish in its container as is, it probably wouldn’t hold up very well in the transfer, and it’d be cold, and my condition upon arrival, including jet lag, would probably affect my perception of taste even more….
Woah, you’re right. The business class seats look really sleek. Hope it was comfortable!
PS: Black cod is possibly one of my top 3 fish. There was a place in Vancouver (where I was born & raised) that made Korean Daegu-Jiri (Cod Soup) but made it with fresh black cod. I could eat that dish daily because it literally was the most melt-in-mouth protein I’ve had, with some of the most incredible flavors. Yum… Sorry the black cod here wasn’t great. Too bad because it’s such a fantastic fish.
now that you mention it, cod seems to be, in terms of popularity, like what halibut was a few years ago, and then sea bass before then. all similar types of white chunky fish with good fat content… i’m still partial to halibut, which is a bit leaner than the rest…..
Apparently the high altitude affects your perception of taste, so even great airplane food would still be lacklustre. Possible taste test? Save some and smuggle it off the plane, and try it at ground level? Curious as to whether you’d notice a difference.
never heard that high altitude affects taste. wouldn’t doubt it.
but here, no, the problem was the overall lack of sophistication, including the poorly conceived deep-fried coating, which was predictably soggy, especially when covered in the sauce.
problem with smuggling off the plane, unless I could take the entire dish in its container as is, it probably wouldn’t hold up very well in the transfer, and it’d be cold, and my condition upon arrival, including jet lag, would probably affect my perception of taste even more….