Fish
10 recipes
Takayama Ramen: Hida Clear Soy Broth with Thin Curly Noodles
Takayama ramen from Hida in Gifu, Japan: chicken and fish broth with the soy simmered in, how to keep it from clouding, and which thin curly noodles to buy.
Kibbeh Samak: Lebanese Coastal Baked Fish and Bulgur Kibbeh
Kibbeh samak is Lebanon's coastal fish kibbeh, baked in layers. Learn the short bulgur soak, the onion-walnut filling and the 165°F center check.
Ho Mok Pla: Thai Fish Curry Steamed in Banana Leaf Cups
Ho mok pla is Thai fish curry custard steamed in banana leaf cups. Learn to beat the batter sticky, layer and steam the cups, and what to use without leaves.
Fish and Fungi: British Virgin Islands Simmered Fish with Okra Cornmeal
How to make fish and fungi as published in a British Virgin Islands context: firm white fish simmered with onion, tomato, vinegar and citrus, served with fungi, a cornmeal and okra dish with no mushrooms in it. Includes how to judge doneness, choose cornmeal, and read the recipe's two water amounts.
Panada: Manado's Fried Half-Moon Buns Filled with Spiced Fish
How to make panada from Manado, North Sulawesi: a yeasted coconut-milk dough wrapped around fish cooked with chili, lemongrass, santan and kemangi, then pleated and fried. Includes fish and ingredient choices, center-temperature checks, how it differs from pastel and empanadas, and other local versions.
Curry Fish Balls with Radish: A Hong Kong Home Version (咖哩蘿蔔魚蛋)
How to make curry fish balls with radish (咖哩蘿蔔魚蛋): prepared fried yellow and boiled white fish balls simmered with radish in a curry-paste sauce with chicken stock, oyster sauce, soy sauces, coconut milk and raw sugar. Covers the ingredients, the order of the nine steps, how this home version differs from other Hong Kong street-food-style recipes, and what the recipe does not specify.
Ise and Tsu Hanpei Salad: Mie's White Half-Moon Fish Cake with Bonito Dressing (Hanpen)
A simple salad from Ise and Tsu in Mie Prefecture, Japan: a purchased ready-to-eat hanpei fish cake, cut into cubes and plated with hand-torn lettuce, cucumber matchsticks and diced tomato, then dressed with Japanese-style dressing mixed with bonito flakes. Covers how the regional half-moon hanpei differs from Kanto's airy hanpen and the grey kuro-hanpen, how to shop, and why product labels decide storage and allergen questions.
Bún Cá: Old Hanoi Fish Noodle Soup with Boiled Snakehead and Clear Broth (Canh Bún Cá)
How to make canh bún cá, the boiled-fish version of Vietnamese bún cá that recipe author Bùi Thủy presents as an old Hanoi dish: snakehead poached with ginger and shallots, a clear non-sour broth of fish bones and pork bones, one seasonal green, dill, scallion and crisp pork cracklings. Includes how it differs from fried-fish bún cá, fish safety, and an honest note on the amounts this recipe does not give.
Sashimi: A Three-Fish Platter, Cut Fish by Fish (Sashimi / 刺身)
How to make a home sashimi platter for three with salmon, a white fish and a richer fish, 100g each, on shredded daikon with wasabi, sushi ginger and soy sauce. Covers how to read raw-eating labels, keeping fish cold, why salmon and white fish are cut at different blade angles, what wasabi and soy sauce cannot do against parasites, and how sashimi differs from sushi.
Shuizhu Yu: Sichuan Boiled Fish Finished with Sizzling Oil
Shuizhu yu is Sichuan water-boiled fish: fillets in a doubanjiang broth finished with sizzling oil over peppercorns and chiles. An easy home recipe.