Archive for May, 2008
fish sauce
so while at dinner a few nights back with the family, mum tells me of this chef in the US that won a cooking competition with the special use of fish sauce. while i have tried to unsuccessfully google this new story, i have wondered at the power of fish sauce.
this saturday i’m going to [...]
sauces
so i was doing bit of research on sauces and its quite amazing the lengths that chef’s have in the past and in the present gone to make sauces. its amazing the level of detail and process that go into making some sauces. while some sauces are as easy as making gravy from the residue [...]
Read More..>>barramundi in a pepper sauce w fennel, rocket
barramundi white flesh is delicate, mild-flavoured, and relatively boneless. its my favourite fish to cook with as it can be flavoured easily, is quite hardy and practically boneless.
you can buy fillets or the full fish and fillet yourself, each fish will give you enough for 4 if you get a large fish. any decent fish monger should [...]