No need to roll up sushi when making this hand moulded version with tuna. When buying tuna it should be the freshest fish you can buy and of sushi quality. Eat immediately and discard any leftovers. Serve with Japanese soya sauce, which is slightly sweeter than Chinese soya sauce.
Wrapped and eaten out of banana leaves this readily transportable meal was often eaten on beaches in the Far East as part of a picnic. We have fried whole herring, a close match to the small ikan kuning that was traditionally used but if you cannot find fresh whole herring you can substitue with tinned … Continued
These Thai fish cakes are simple to make and full of exotic flavours. Serve with sweet chilli dipping sauce and lime wedges as a starter. Have a bowl of water handy when forming the fish cakes as this stops the mixture from sticking to your fingers.
Fried garlic in this dish gives it a wonderful aroma. Do use the freshest fish you can find – 2 trout are sufficient for 4 people sharing.
Use a whole sea bass, bream or red snapper for this recipe, the freshest you can find! Simple to prepare and full of subtle ginger and spring onion flavours. Serve with hot Jasmine rice.
Steaming and fresh ginger enhances the subtle sweetness of the fish. It is traditional to steam a whole fish with it’s head on, but feel free to use halibut, cod or even salmon steaks for this recipe if you wish. Use the freshest fish you can find.
The combination of egg white and tapioca starch makes the pieces of fish very crispy but you may use cornflour. The sauce is enhanced with the addition of lychees. All in all, one to impress your guests.
Use any fish steaks you like for this dish. I used Swordfish steaks but cod, hoki or monkfish work just as well. Delicious served with hot white rice.
Fish such as cod, haddock and tilapia work well for this dish, alternatively you could use salmon for a slightly richer dish. Drizzle over more light soy sauce or sesame oil to adjust the seasoning to your taste.