In some ways, using sous vide for fish may seem strange. Fish does tend to cook relatively quickly anyway and it isn’t hard to prepare. So, why bother with sous vide? Well, you may have guessed, the answer comes down to the quality. Sous vide cooking is a slow approach that offers much more control […]
Spicy Sardine Potato Balls
I really see the task of repurposing food from the fridge as something that challenges my culinary creativity, thus something I really enjoy doing. Such is the case with this recipe which was born of some mashed potatoes leftover from dinner. Being an instant hit among friends and family, I now prepare this cocktail favorite […]
Sous Vide Chili-Butter Cobbler
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 […]
- 1
- 2
- 3
- …
- 5
- Next Page »