Asparagus, Pea & Mint Fettuccine with Smoked Trout

Hello!

Remember me?

I know it's a bit late for me to say, but Happy 2015 to you all! I must start off with the predictable (but sincere) apology for the lack of activity on this site. I've had a great Christmas back in Malaysia with the family followed by the most amazing trip to Japan and Hong Kong with my Mum & Sister after that. It was a great time away and something that really rejuvenated me mentally after another year of work. Besides that, it really made me appreciate my family even more than I already do. There honestly is nothing that makes me happier than spending time with them.

I may have been quiet here but my Instagram page is quite active and something I update very often. I think social media is a great tool for me to celebrate the happy things in life (which doesn't always involve Food too believe it or not) so I try to share something almost every day. Do connect with me there as well if you are on Instagram: @winceeee

Anyway, this recipe is actually one from the archives and something I made about this time last year but never got around to posting. I first saw it on TV when I was flipping through channels one day and I was a little bit intrigued by the flavours and ingredients (there was lots of milk and vegetables). Though to be frank, I really wanted to make it because I feel like I haven't used my stick blender for a while.

Side note: Stick blenders are very cheap to buy these days and can cost as little as $20 so would definitely recommend getting one. Very handy to use in the kitchen.

I must say that it didn't taste like what I would expect it to from how it looks. It was actually very light despite the thick creamy looking sauce, and that's because it's made with milk and flour instead of cream. The sauce had a good body from the blend of abundance veg but the mint is so cleverly disguised that it is quite unexpected but very fittingly lifts and refreshes the entire dish. I liked it a lot. Now, the flakes of hot smoked trout is optional if you want to make this dish vegetarian but complementary to the flavours.

Overall, very light and refreshing flavours. Definitely a very spring and summer kind of pasta to eat. Or when you feel like you haven't had an adequate dose of vegetable intake. Am trying to get back into the swing of blogging again so hope to see you guys very soon! Can't wait to blog about my Japan trip =)

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Asparagus, Pea & Mint Fettuccine with Smoked Trout

(taken from Jamie's 15 Minute Meals, serves 3 to 4)

Click here to print the recipe

Ingredients

300g dried fettuccine

1 bunch spring onions

1 bunch asparagus (approx. 300g)

1 big bunch of fresh mint

Olive oil

300g frozen peas

1 tbsp plain flour

500ml milk

250g hot smoked trout

Salt and pepper to taste

Parmesan cheese (to serve)

Method

1. Place a pot of water on the boil and cook fettuccine as per packet instructions. Drain the pasta but reserve about half a cup of pasta liquid. Set aside.

2. While the pasta is cooking, trim off the edge of spring onion and roughly slice it. Roughly slice the asparagus and leave the tips whole. Set aside the asparagus tips. Roughly slice the mint.

3. Heat up a small pot with olive oil and add the sliced spring onions, asparagus and mint. Stir for about 1 minute. 

4. Add in the flour and stir. Pour in the milk and bring the pot to a boil, then simmer on low. Take a stick blender and puree the sauce until smooth.

5. Turn the heat for the sauce down to low and simmer. Flake in the trout and add the asparagus tips to the pot. Allow to simmer for few more minutes.

6. Add the cooked pasta and pasta water to the pot. Stir and season with salt and pepper to taste. Serve immediately with a grating of parmesan cheese.

Seared Tiger Prawns in Prawl Oil Pasta

Oh hai!

Quick update but I'm actually blogging this from sunny (and humid) Malaysia! Here for a short trip to attend my cousin's wedding on Friday, so exciting. Been back for 2 days now and it's been great so far. Much eating of my childhood favourite foods and also spending lots and lots of quality time with the family, it's great.

Anyway, thought I'd share a recipe here since it's been awhile since my last one. I'm a huge lover of seafood and must say that this prawn pasta is honestly one of my favourite pasta dishes to eat. It's simple but got such a rich flavour from all the prawn heads and shells. Plus, I made sure I put LOTS of prawns in this.

One of the things I love most about cooking at home is how generous I can be with the ingredients. I can't stand it when I buy something at a restaurant and they totally skimp on the ingredients! Whether it's a seafood pasta with only 2 measly prawns, mango cake with mostly cream and no fresh mangoes, green flavour so weak that you can't even tell it's there, it's depressing, really. So, I really wanted to make sure there was an abundance of prawns in this. Plus, pasta is such a hearty and comforting dish so more is more, I say.

Anyway, you can tell that this is exactly the kind of pasta that I love to have. Easy to cook, abundance of seafood, great to share. I do hope you enjoy this one as much as I do!

Seared Tiger Prawns in Prawn Oil Pasta

(an original recipe, serves 4)

Click here to print the recipe

Ingredients

750g prawns

2 cups olive oil

4 sprigs thyme

5 cloves garlic (crushed)

1 tbsp chilli flakes

1 tbsp butter

1 tbsp olive oil

500g spaghetti or linguine

1 1/2 cups chopped parsley (leaves only)

Cracked salt

More chilli flakes (to garnish)

Method

1. Remove all the shells and heads from the prawns and place them into a pot. Remove the veins from the prawns too and discard.

2. Add the 2 cups of olive oil, thyme, garlic and chilli flakes into the same pot with prawn shells. Bring the pot to a boil and once boiling, reduce the heat to low and simmer for 25 - 30 minutes. Use a wooden spoon to crush up all the shells and heads every 5 minutes to release more of the flavour into the oil. 

3. Heat up a separate pan on high with a tablespoon of butter and olive oil (the oil helps the butter to not burn). Once hot, add the peeled raw prawns in batches and sear on both sides until cooked through. If the pan is hot, it should only take about 30 seconds per side (you don't want overcooked prawns). Remove the prawns and reserve for later. 

4. Cook the pasta as per pasta instructions. Drain and set aside into a large bowl. Strain all the delicious oil into the bowl of pasta. Add the chopped parsley and seared prawns. Season generously with salt to taste and mix all the ingredients together. Finish with a little bit more chilli flakes for extra colour and kick. Enjoy.

Lemon & Herb Seared Chicken with Porcini Cream Pappardelle

Disclaimer: This is a sponsored post. Winston received a box of mushrooms to cook with from the Australian Mushroom Growers as part of the #MushroomMania2014 campaign

Some weeks... Going the extra mile for something definitely feels rewarding. I know it's dumb, but I've always raised my hands to be put in situations that tries, challenges or stretches me. Feeling even more motivated to want to overcome an obstacle in the face of adversity, then growing and learning from each passing experience. 

Then, there are weeks when no matter which way you turn, what method you try, you just feel like you're letting people down, including yourself. I think it's easy to feel complacent with what you do or are given with. Whether it's work, relationships, anything at all. To sit back, cruise along and just take the easy road. After all, there's no reason why it can't get you by anyway. It sure saves you a hell lot of worries.

Why feel so invested into something anyway? Why bother, why try? 

It's because I care. 

Over the weekend, my friends told me that people of my star sign are passionate, emotional and deep thinkers. Personally, I'm not one to believe in this sort of thing but thinking back, I can't say I disagree. I do analyse very often about what I'm doing and why. There's not a single thing in my life right now that I can think of that I'm doing because I have to. Truth is, I do them because I want to. A person with many interests. Many passions. I love it all. But, I'll be lying if I say that I don't often feel mentally or physically drained.

Then there are instances when you realise that being passionate has really helped someone or even achieved something exciting, which makes it all worth it again. It's such a constant cycle. Has its ups and downs. But would I have it any other way? Definitely not.

What I have learned in moments of trial or demanding pressures:
- Take a moment to stop. Reset your mind. There may be chaos all around you but the world's not going to stop if you took this moment to breathe
- A lot can change in just a short amount of time
- Give yourself credit. You've worked hard and probably done better than you think
- Count your blessings. Remember your roots. Being grateful definitely puts situations into perspective in the grander scheme of things


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Back to the recipe. This was a creation I made on Sunday for a meal I shared with Dad on his last night before he flew back to Malaysia. It was good. I thought the flavours worked well too. 

The chicken was seared until it was crusty and crispy on the outside, but still remained incredibly juice on the inside. The zest of lemon looked so delicate on the plate, with its subtle but refreshing flavour to cut through the richness of the sauce. The sauce was generously reduced until the flavours had developed fully and thickened so that it coated the pasta perfectly. I can't stand watery or runny pasta sauces.

Overall, it was actually a really quick and tasty dish to make. Dad and I enjoyed it very much and I do hope you give it a go too. 

Lemon & Herb Seared Chicken with Porcini Cream Pappardelle

(an original recipe, serves 2)

Click here to print the recipe

Ingredients

250g pappardelle *
20g dried porcini mushrooms
1 tbsp olive oil
3 cloves garlic (diced)

2 tbsp butter

250g mushrooms of choice (sliced)
1 tsp salt
1/2 cup dry white wine
300ml cream
Salt and pepper

* May be substituted with linguine or fettuccine 

For the chicken:
1 chicken breast
Salt and pepper
Dried mixed herbs
1 1/2 tbsp olive oil

To garnish:
Flat leaf parsley (chopped)
2 lemons (to zest)

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Method

1. Place a pot of salted water on the boil. Cook pasta as per packet instructions and drain.

2. Rehydrate dried porcini mushrooms by placing it in a bowl with hot water for 10 minutes. Drain and squeeze out liquid. Set aside.

3. Heat up a pan on the stove and add the olive oil and minced garlic. Fry until fragrant. 

4. Add in the porcini, butter and mushrooms and fry for about 5 minutes until cooked. Add in the salt and fry for another minute. 

5. Add in dry white wine and cream to the pan and simmer on the stove for 15 - 20 minutes or until the sauce is thickened. Season with salt and pepper to taste. Stir in the cooked pasta.

6. Flatten the chicken breast with a meat mallet until about 1cm thick. Pat dry with paper towel and season both sides with salt, pepper and dried herbs. 

7. Heat up a separate pan and add the olive oil. Once hot, add in the chicken breast and sear for 2 to 3 minutes per side, or until cooked and golden on both sides. Set aside and allow to rest for 5 minutes before cutting to 1cm slices.

8. To serve, place the pasta and sauce on a plate. Sprinkle with chopped parsley. Place the sliced chicken breast on the pasta. Zest the lemon over the chicken.

Balsamic Mushrooms Linguine with a Garlic Parsley Crumb

Disclaimer: This is a sponsored post. Winston received a box of mushrooms to cook with from the Australian Mushroom Growers as part of the #MushroomMania2014 campaign

Mushrooms, mushrooms, mushrooms...!

A few weeks ago, I was approached by Australian Mushroom Growers (aka Power of Mushrooms) to see if I'd be keen to take part of their #MushroomMania2014 campaign, which encourages people to eat and share their favourite mushroom dishes in the month of July. The Mushroom Mania campaign is pretty well known and has been running successfully for 14 years now. I've seen so many of my favourite bloggers take part over the years, so I was glad to be asked to join them as well this year.

As part of the campaign, I was given a seriously beautiful box of fresh mushrooms from the Prahran Market to cook with; and also a $100 Visa gift card to dine out on mushrooms. Best part about this campaign is that you get to take part too! The best part is that Power of Mushrooms are giving out 30 of these $100 Visa gift cards as well. Anyone who dines out on mushrooms this month and tags #MushroomMania2014 on a social media platform stands a chance to win!

Isn't that the most beautiful box of mushrooms in all of the land...?

(portobello, swiss brown, king oyster, enoki, shimeji, shiitake)

Back to the recipe. I was honestly quite blown away by the array of fresh, beautiful mushrooms I received and immediately felt so inspired to get cooking. I knew I wanted to make a quick, easy pasta that's perfect for a weeknight meal. Breadcrumbs are actually really perfect for simple pastas and I do it all the time. They give an extra textural element to the dish and can be flavoured with anything you like. 

Anyway, I just had this for dinner tonight and it was definitely delicious and quick to make. I'll be sharing another mushroom recipe again in the next few days so do tune in to check it out!

Hope you're all having a smashing start to the week. Happy Shroomin'!

Balsamic Mushrooms Linguine with a Garlic Parsley Crumb

(an original recipe, serves 2)

Click here to print the recipe

Ingredients

For the breadcrumbs:
3/4 cup breadcrumbs *
1 1/2 cup (or large handful) of flat leaf parsley
3 cloves garlic
1 tbsp extra virgin olive oil
Salt and pepper
1 tbsp butter

For the pasta:
250g linguine
Extra virgin olive oil
Chilli Flakes
Salt and pepper
Truffle oil (optional)

For the balsamic mushrooms:
250g fresh mushrooms of choice (sliced) **
2 tbsp butter
1 tbsp balsamic vinegar
Salt and pepper

* I used Japanese Panko
** I used a variety of portobello, swiss brown, king oyster, shiitake, enoki and shimeji

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Method

1. Blitz all the ingredients for the breadcrumb (except the butter) in a mini food processor until well combined. Place a pan on low heat on the stove with the 1 tbsp of butter. Toast the breadcrumb mixture in 2 batches until golden and toasted. Set aside.

2. Place a pot of salted water on the boil. Add the linguine and cook as per packet instructions. Drain and mix with extra virgin olive oil, chilli flakes, salt and pepper until well seasoned. 

3. Place the mushrooms and butter in a heated pan and fry for 5 minutes or until cooked. Stir in the balsamic vinegar. Turn off the stove and season with salt and pepper.


4. To serve, place the pasta on a plate. Top with mushrooms and breadcrumbs. Drizzle with truffle oil, if using.

Rabbit Ragoût with Pan Fried Gnocchi and Green Olive Tapenade

I heart French food. 

It's actually a cuisine that I've always been particularly motivated to cook at home. Why? Because I love the food so much but it almost seems like everywhere that serves French food in Melbourne is too expensive for me to enjoy, as often as I'd like to. I don't think French food needs to be as complex as what you'd get at many French restaurants in Australia. I know that for myself, I was actually surprised by how simple/delicious it was to make it at home. Take for example the Beaurre Blanc Sauce (French butter sauce) and Creme Brulee recipe that I've shared in the past.

I haven't cooked French in a while so I was especially thrilled when we decided to have a French potluck at Agnes' house on Bastille Day last week.

I immediately turned to this cookbook that I received from my dear friend Jade on my 21st a couple of years ago. There's so many great French bistro recipes in there that I've been meaning to try and this recipe was definitely one of them. 

It looked like a dish that I would actually pay to eat at a restaurant and enjoy. Oh and of course, the rabbit. I've only had them about a handful of times so I thought it'd be interesting to cook it at home for the first time. And even though there were quite a few of them, but the steps were rather straightforward... Sweet. 

I won't lie by saying it was a quick dish to make, because it wasn't. But I do like to cook something completely different than what I normally would, despite taking longer than usual. And cooking for people whose company you enjoy is always a great excuse/motivator to provide that extra labour of love in the kitchen. Without that, you would just be stuck with cooking the same, old, boring thing every day like me, wouldn't you?

The green olive tapenade was definitely a great addition to the dish

As for the taste, I thought it was pretty delicious and well worth the hard work. Even though the rabbit, on its own, was a very tasteless meat, but I was surprised by how nice the dish tasted overall. The sauce was thick and flavourful and the rabbit was more tender than I thought. Plus, I absolutely LOVE the dollops of Green Olive Tapenade in the dish. Completely lifts the whole dish and gives it an interesting twist and finish to each bite. Completes the dish and really recommend you make it too.

So, if you've got an occasion coming up and looking for a recipe that's slightly out of the ordinary to try, I'd definitely suggest you give this a go. It's a tasty dish and fun to serve rabbit to your friends because it's different for a change. My advice is that if you're going to make this dish, make a big portion of it like I did, since you're going through all the effort anyway.

Anyway, hope you enjoy and wishing all of you a smashing start to the week! =)

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Rabbit Ragoût with Pan Fried Gnocchi and Green Olive Tapenade

(serves 8, adapted from the book "Must Eat by Russell Blaikie")

Ingredients:

For the Rabbit Ragoût:

5 tbsp olive oil

2 whole rabbits (about 750g each) *

2 onions (chopped)

5 gloves of garlic (minced)

2 celery sticks (chopped)

2 large carrots (chopped)

5 sprigs of thyme

2 sprigs of rosemary

2 bay leaves

1 tsp white peppercorns

500ml white wine

700g truss tomatoes (chopped)

2 litres chicken stock

* Note: Get the butcher to cut to joints for you

For the Pan Fried Gnocchi:

6 tbsp butter

2 packets of gnocchi (500g each)

3 large tomatoes (deseeded and diced)

Freshly ground salt and pepper

Parsley to garnish

Photo taken from my Instagram (@winceeee)

For the Green Olive Tapenade:

15g salted capers
200g green olives (pitted)
40g cornichons
1 tbsp chopped parlsey
Juice of 1/2 lemon
1 tsp fresh thyme leaves
50ml extra virgin olive oil
1 hard boiled egg (peeled)
Freshly ground black pepper

All ingredients readily accessible at most delis. I got all these from Victoria Market

Method:

1. To make the rabbit ragoût, heat the olive oil in a large saucepan/dutch oven and sear the rabbit in batches until golden on both sides. Remove.

2. Drop in the onion, garlic, celery, carrot, herbs, peppercorns and saute for 5 minutes. Add the wine, increase the heat and cook for 5 minutes.

3. Add in the tomato and chicken stock. Once boiling, return rabbit to the pot, bring heat to low and allow to simmer (covered) for 2 hours.

4. Remove the rabbit and allow to cool. Strain the cooking liquid, separating it from the vegetables. 

5. Pick out as much of the peppercorns and herbs as you can from the vegetables and blitz in a food processor to a fine puree. Place the liquid back into a pot and reduce on a stove on medium - high heat until liquid is thickened and reduces by slightly more than half. Switch off heat.

6. Shred the rabbit meat from the bones with your fingers. Meat attached to the outer epidermal skin of the rabbit may be discarded as it can be quite tough. Place shredded meat back into the pot with the reduced/thickened liquid and set aside until ready. 

7. To make the tapenade, soak the salted capers for 30 minutes in warm water. Rise in cold water and drain.

8. Combine all ingredients (except the egg) into a food processor and blitz until well combined. Remove and place into a bowl.

9. Press the egg through a mesh sieve into the bowl of tapenade and stir through to combine. Season with black pepper to taste. Reserve in refrigerator until needed.

10. Heat up a large saucepan and add the butter. Once melted, add the gnocchi and fry in batches until golden and crisp on both sides. Set aside in a large tray/pot.

11. Stir through the gnocchi with the diced tomatoes and pureed vegetables. Season with salt and pepper to taste. Transfer to large pasta bowls or individual plates.

12. Spoon the rabbit and sauce on each bowl/plate. Top with a few dollops of green olive tapenade and garnish with fresh parsley. Serve warm.

A lengthy recipe but well worth the effort. Great, tasty dish to share with friends on a special occasion. 

Enjoy!!

Creamy Pasta Alfredo with Crispy Bacon, Mushrooms, Capsicum, Zucchini and Crispy Skin Salmon

Awesome, easy, delicious dinner that anyone can make! Photo taken when I made this again few months ago =)

Hello, everyone! 

Back today with another "weeknight dinner" type recipe. To be honest, I've had this recipe in my drafts folder for the longest time but never got around to posting it because I wasn't sure if it's a recipe that people might be interested in. It wasn't until I made it again earlier this week and posted a photo of it on Instagram that I felt so encouraged by all all the "likes" and warm responses from it. Thanks so much, everyone. So, there you have it. Finally releasing it from my dusty drafts folder and onto the blog at long last! =)

I don't know about you, but even though I've got a strong appreciation for various cuisines, I still find Asian food extremely comforting, especially on a lazy weeknight. That's why I still tend to cook a lot of rice at home for dinner (lol). 

But to be honest, I would still CRAVE for Pasta from time to time, just for a change. And when I do, I almost always make this Pasta Alfredo. Even though I still love my Spaghetti Bolognese, I would make this more often because Spag Bols need so much more ingredients to make whereas for this, I just need to buy the cream (cause I normally have shredded cheese in my fridge) and whatever fresh ingredients I feel like adding into it. Plus, I like to have lots of vegetables (which I can't do with Spag Bols) in my pasta to make it healthier. 

My midweek dinner that I shared on Instagram... SERIOUSLY delicious and satisfying!!

Some technical notes for this recipe:

Just as true, Italian Carbonara doesn't actually contain cream, Pasta Alfredo too, isn't meant to have cream in it. It's actually been adapted by Western countries to suit their palates. Alfredo is normally made by simply adding butter and shredded cheese to hot pasta. Hence, I'm calling it CREAMY Pasta Alfredo.

Also, I think crispy bacon, mushrooms, capsicum and zucchini make a WINNING combination, but feel free to add whatever you like. Although, when I took the step-by-step photos for this recipe months ago, I didn't have all the ingredients I wanted so the ingredients/method doesn't necessarily match the photos. See photos as a guide but READ the recipe carefully to avoid confusion. My apologies...

As for me, I am quite particular about how I like my Creamy Pasta Alfredo to be. I like it not too watery, but still having some sauce at the bottom. Semi-thick enough to stick onto the pasta, but still slippery in the mouth. Hard to explain, I know... Will try and guide you guys as much as I can. Trick is to cook everything on low so it brings out more flavours from ingredients without drying out the sauce too quickly.

Finally, I've also added a separate recipe below to give you guys tips on how to make yummy, delicious Crispy Skin Salmon. Enjoy!!! =)


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Creamy Pasta Alfredo Recipe
(serves 3 or 2 BIG eaters)

Ingredients:

250g pasta
2 entire rashers of bacon (roughly cut to 1cm cubes)
2 + 5 tbsp butter
1 tbsp olive oil
5 cloves of garlic (minced finely)

3 portobello mushrooms (diced roughly) *

300ml thickened cream

1.5 tsp dried herbs

1 tsp dried chilli flakes **

1 red capsicum (diced)

1 zucchini (split lengthwise, then sliced)

3/4 cup finely shredded cheese ***

LOTS of cracked salt and pepper (to taste)

* Use portobello because they don't shrink as much as other mushrooms after cooking

** Chilli flakes actually add flavour/fragrance (besides the spiciness) if you add it early enough in the cooking process

*** Add a bit more if you're using thicker kinds of shredded cheese such as tasty, cheddar or mozzarella cheese from packets.

Method:

1. Cook pasta as per packet instructions until el dente. Strain in colander and rinse with cold water to remove the starch and avoid pasta from sticking. 

2. Heat a large non-stick pan on low until very hot (approx 5 minutes). Add the bacon straight into the pan, spreading evenly. Once brown, flip the bacon bits and cook the other side till crisp too. Remove and set aside for later. Refrain yourself from nibbling on the super yummy/crispy bacon bits as much as possible. (I can't and always fail...)

3. Add 2 tbsp butter and 1 tbsp olive oil to the pan. Once butter melted, add the minced garlic and fry until fragrant. Add the mushrooms to the pan. The mushrooms will absorb all the liquid in the pan in an instant. So, add another 5 tbsp of butter to the pan and let the mushrooms cook slowly for about 5 minutes to release as much juices.

4. Add the cream, dried herbs and chilli flakes then let it simmer for about 2 - 3 minutes to let the flavours infuse. 

5. Stir in capsicum, zucchini and cook for about a minute or so until almost softened. 

6. Stir in the shredded cheese until all melted. Season GENEROUSLY with lots and lots cracked salt and pepper. Try and avoid using table salt. Taste the sauce. 

7. Finally, stir in the cooked pasta. Turn off your stove. Don't further cook the sauce otherwise it'll be dry out and cheese will begin oozing a layer of oil.

8. Once salmon is cooked (see recipe below!), serve on plate. Sprinkle crispy bacon bits and top with Crispy Skin Salmon. Enjoy! 

YUMMMEH!

Sounds like a long recipe, but actually really quick and simple to do... Honestly!

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Cooking Tip: How to make Crispy Skin Salmon

Ingredients:

1 piece salmon, skin on

Cracked salt and pepper

1/4 tsp corn flour

1 tbsp butter

1 tsp olive oil

Jap mayo to serve (optional but recommended)

Method:

1. Dab salmon with kitchen towel until dry to remove moisture from salmon. 

2. Crack lots of salt and pepper on the flesh. Turn over.

3. Crack lots and LOTSS of salt on the skin (very important!). Add the corn flour and rub evenly all over the skin.

4. Heat a non stick pan on low. Once hot, add butter and olive oil. The olive oil is to prevent the butter from browning too quickly.

5. Once hot, add the salmon skin side down. Cook for 2 minutes 40 seconds (approx). Turn over and cook for another minute (approx). Remove and serve on plate.

COOKING TIP:

Cooking time may vary according to thickness of fish. The trick is to cook skin side down on low, then turn the fish once you see from the side that the flesh is cooked just above halfway. 

Cook for slightly under half the time on the other side. The flesh will be cooked and still super moist, which is what you want. Nothing worse than overcooked salmon, ugh!

As you can SEE, the flesh is cooked just about past the centre of the fish. Time to turn.

Skin is super delicious and crispy.

 PERRRFECT with a small dollop of Japanese Mayo -- highly recommended!

Grabbing a small piece of flesh, skin and mayo in each bite... NOMZ

Seared fish

See that the flesh is still really moist (hence the small amount of juices on the plate)... Sooo gooood...