How can you possibly go wrong preparing a dish like this? Excellent fish. . . a rich yet freshly-flavored compound butter. . . cooking everything in precision to the exact doneness. Dinner is sure coming out perfect! On top of all these, this dish is ready in a couple of minutes. Aside from choosing fresh fish, which […]
Soy-Ginger Bacalao Loins
Found some fresh Bacalao loins on my recent trip to the market and ended up grabbing them into my basket without much thinking. I’m such a huge fan of white-fleshed fish – snapper, mahi-mahi, tilapia. . . I just love them for their flexibility in the kitchen. Yes, they do work well for almost any […]
Sous Vide Mahi-Mahi with Squid Ink Bean Puree
Ah. . . Mahi-Mahi, definitely in the list of my favorite fish. How could I not love it? It’s firm enough for grilling or frying yet delicate enough for a ceviche. Also, it is distinctly flavorful yet not strongly fishy that you’ll have to mask it with some strong aromatic like ginger just to make […]
Sous Vide Milkfish Confit with Sun-Dried Tomatoes, Garlic, and Capers
Fish may be the simplest ingredients to work on in the kitchen yet also the easiest to screw up. For me, nothing could get worse than overcooked fish. They just lose that very flavorful(uniquely sweet) juice once they cross and go beyond that thin line of perfect doneness. The good thing with sous vide cooking […]
Sous Vide Cod Burgers with Curry Aioli
These fish burgers are really really good! Nothing beats home-made. Or should I say nothing beats sous-vide home cooking? Any lean fish could be worked into this patty. Mahi-mahi, snapper, bass. . . even other seafood such as prawns, crabmeat, and lobster. Let’s begin by processing the fish together with the egg and seasonings. Inspired by […]
- 1
- 2
- 3
- …
- 5
- Next Page »