Oysters, abalone, sea urchins — Tasmania’s brisk waters produce some of the world’s best seafood with briny ingredients being reclaimed and reinvented on east Asian-inspired menus by Indigenous chefs.
However, given that so much of the other seafood we like to eat is firmly in the “Say No” category, I find myself thinking that everything’s relative, and so blue eye is not so bad after all. GoodFish folks suggest alternatives of mulloway or coral trout, neither of which my near...
I find the salad can get a little gluggy if there’s too much freekeh. I have also very often used a handful or two of wild rice in its place, which works just as beautifully and has the added advantage of being fine for gluten-free folk. This quantity should work for at least ...
Probably. Mark Bittman has a recipe for Shrimp and White Bean burgers much like this recipe, and fish sticks together as well as beans. You might need more binder (such as cornstarch) because fish doesn’t have as much collagen and shrimp. Reply Tina (Tightwad Mom) March 17, 2011 at ...
The success of your tempura is in the batter. To achieve a crispy texture, it’s very important to minimize the gluten formation in the batter as much as possible. Tempura Batter: (flour : egg + water = 1 : 1 by volume) 1 cup (120 g) all-purpose flour (plain flour) 1 cold larg...
However, given that so much of the other seafood we like to eat is firmly in the “Say No” category, I find myself thinking that everything’s relative, and so blue eye is not so bad after all. GoodFish folks suggest alternatives of mulloway or coral trout, neither of which my near...