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 […]

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 […]

Wet market, AEON, Cold Storage, Jaya Grocer seafood counters can be a source of excellent products. The following tips can help when choosing fresh fish and seafood. 1. Fresh fish are not necessarily better The ‘fresh’ fish on ice in the seafood tray are actually the very same fish available a step or two away in the freezer case; […]

This month, Misako-sensei introduces a simple yet mouthwatering grilled fish dish using Spanish Mackerel Fillet. Called sawara in Japan, the kanji character for Spanish mackerel is a combination of “fish” and “spring.” As this implies, it is considered a spring fish, available starting in March. Japanese people can actually enjoy this fish all year round, […]


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