Author Archives: Eddie Goh

Have you ever tried Barramundi?  If not, this is most definitely a fish you want to include in your diet!  Think of Barramundi as “the Sustainable Sea Bass”.  It’s a firm-fleshed, meaty white fish, with a buttery texture and it’s super versatile when it comes to cooking.  It’s also high in protein, low fat, loaded […]

The United States Department of Health and Human Services’ Food and Drug Administration (FDA), announced on 18 Apr that its District Offices may detain, without physical examination, imports of shrimp and prawns from peninsular Malaysia due to testing that found that approximately one-third of imports from peninsular Malaysia contained residues of Nitrofurans and/or Chloramphenicol. This has raised […]

Photography by Chris Chen MAKES 10 PREPARATION 30MIN COOKING 15MIN SKILL LEVEL MID Ingredients 2 m-length banana leaves (see Note), cut into 10 x 20 cm x 23 cm rectangles 1 egg, lightly beaten 3 kaffir lime leaves, thinly sliced 325g red snapper fillets or firm white fish fillets, thinly sliced (Shop Here) 60 ml (¼ cup) coconut milk 50 betel leaves […]

Bengali or Kerala style, steamed fish recipes are hot favourite. Surmai is a delectable fish, which is enjoyed by the Maharashtrians. It is used in many scrumptious recipes. Whipping up deliciously healthy recipes is second nature to celebrated Mumbai-based Chef Vicky Ratnani. The most recent feather on Vicky’s hat is winning The Gourmand World Cookbook […]

One simple method to get perfectly cooked fish, every time. This video is from our class Tender Cuts: One Simple Technique for Cooking Meat, Poultry, and Seafood. For any cook who’s ever burned a steak, destroyed a perfectly good piece of fish, or rubberized a chicken breast, this is the class for you. With […]


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