Sole Cakes on Pandanus and Cucumber Fish Jelly

For this month’s Daring Cooks challenge, I had to buy a really fresh fish but since I am not going to use the whole thing for the challenge, I further challenged myself to create a complete dish using every single part of the fish. The post for Daring Cooks March will be revealed in a … Continue reading

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Ankimo and Aji Sashimi Don (Monkfish Liver and Spanish Mackerel)

I had great pleasure today at the Japanese supermarket sampling the seasonal produce and while I never intended to prepare fish tonight, it became inevitable after seeing the fish section. Under the ‘In Season’ section was a strange package of almost grotesque, but beautifully sliced blob of beige with intriguing orange marbling. On closer inspection, … Continue reading

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Perfect Steamed Fish

I’m a fish snob. I only like my fish done two ways – steamed or raw. Growing up, I’ve always wondered why the same fish, when steamed at home taste so different from those in restaurants. After all, how different can steam get? I found my answers after working in a Chinese restaurant for two … Continue reading

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Steamed Otah Buns

I found 3 packs of otah paste in the freezer and it became the perfect excuse to make some steamed buns. Otah is a pâté-like spicy fish cake that is usually eaten as a snack in South-East Asia. You can find otah bread buns at the bakery but I’ve always found them rather dry and … Continue reading

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