A recipe inspired by travel, fresh ingredients, and bringing a little of Spain home.
By Richard Jarocki
I’m not a chef.
I’ve never claimed to be one.
I just genuinely enjoy cooking.
Some of my earliest memories are standing in the kitchen with my grandparents, learning family recipes and seeing how food had a way of bringing everyone together. As I got older, that turned into experimenting on my own. Sometimes I’m inspired by a great restaurant. Other times it’s a local market or a particular ingredient that catches my eye.
This recipe came together about two weeks after I returned from Spain.
Whenever I come home from a trip, I always miss the food. Not necessarily one specific dish, but the way fresh ingredients are treated with respect. Great seafood doesn’t need heavy sauces. Bright citrus, good olive oil, fresh herbs, and simple techniques are often all it takes to create something memorable.
One afternoon I stopped at my local market without much of a plan. Fresh branzino, jumbo shrimp, shiitake mushrooms, Napa cabbage, lemons, fresh ginger, and shallots all looked too good to pass up.
I wasn’t trying to recreate a meal I had in Spain.
I was trying to recreate the feeling.
The result was a dish that’s light, bright, and packed with fresh flavor. The ginger adds warmth, the lemon keeps everything vibrant, and the shiitake mushrooms and Napa cabbage bring just enough earthiness to balance the seafood.
It’s become one of those recipes I’ll continue making long after the memories of the trip begin to fade.
Ginger Lemon Branzino & Shrimp
Serves: 2
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients
Seafood
- 2 fresh branzino fillets
- 8–10 jumbo shrimp, peeled and deveined
Vegetables
- 8 ounces shiitake mushrooms, sliced
- ½ head Napa cabbage, chopped
- 2 shallots, thinly sliced
- 2 tablespoons fresh ginger, finely minced
- 2 lemons
- Fresh cilantro, chopped
Pantry
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons olive oil
- Salt
- Fresh cracked black pepper
Directions
1. Marinate the Shrimp
In a bowl, combine the shrimp with:
- 1 tablespoon soy sauce
- Juice of half a lemon
- Half of the minced ginger
Let marinate for about 15 minutes while preparing the vegetables.
2. Prepare the Vegetables
Heat one tablespoon of olive oil in a large skillet over medium heat.
Add:
- Shallots
- Remaining ginger
Cook until fragrant, about two minutes.
Add the shiitake mushrooms and cook until they begin to brown.
Stir in the Napa cabbage and cook until softened but still has a slight bite.
Season lightly with salt and pepper.
Transfer to a plate and keep warm.
3. Cook the Branzino
Pat the branzino dry and season both sides with salt and pepper.
Heat the remaining olive oil in the same skillet.
Cook the fillets for about 3–4 minutes per side, depending on thickness, until lightly golden and cooked through.
Remove and keep warm.
4. Cook the Shrimp
Using the same pan, cook the shrimp for about two minutes per side until just pink.
Avoid overcooking.
5. Finish the Sauce
Lower the heat and add:
- Remaining tablespoon of soy sauce
- Juice of the remaining lemon
- Sesame oil
Whisk everything together for about 30 seconds, scraping up the flavorful bits from the bottom of the pan.
Plating
Spread the shiitake mushroom and Napa cabbage mixture across the plate.
Place the branzino on top.
Arrange the shrimp around the fish.
Spoon the warm ginger lemon sauce over everything.
Finish with fresh cilantro and a squeeze of lemon.
Pairing Suggestions
This dish pairs beautifully with:
- Albariño from Spain
- Sauvignon Blanc
- A crisp Vinho Verde
- Sparkling water with fresh lemon if you’re keeping it light
Final Thoughts
One of my favorite things about traveling is discovering flavors that stay with me long after I get home.
I don’t usually try to recreate restaurant dishes exactly. Instead, I take inspiration from the places I’ve been, the ingredients I’ve enjoyed, and the feeling those meals left behind.
This recipe reminds me of coming home from Spain, walking through a local market, and realizing I didn’t need a reservation at a Michelin-starred restaurant to enjoy a memorable meal. Sometimes all you need are great ingredients, a hot pan, and a little inspiration from your travels.
I may not be a professional chef, but cooking has always been another way for me to keep traveling—even when I’m back in my own kitchen.
Notes from Rich
- Fresh seafood will always outperform frozen if you have the option.
- Don’t overcook the shrimp—they only need a few minutes.
- Taste the sauce before serving and adjust with a little more lemon if you prefer extra brightness.
- Don’t be afraid to make it your own. The best meals often start with a little inspiration and end with your own twist.
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