Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

liuzhou

liuzhou

2 hours ago, Smithy said:

 

The roasted basa fish looks delicious. Please elaborate on the cold fish skin salad. I had to read that twice to be sure of what I was reading! 

 

It's a Cantonese dish made from the skin of, usually dace or grass carp, which is boiled and usually served with soy sauce, ginger, scallions, peanuts, and sesame. I didn't use the peanuts or sesame but added pickled chilies instead, because I'm me. It is full of umami and different textures.

 

Vietnam also has a version, but the recipe is totally different.

liuzhou

liuzhou

2 hours ago, Smithy said:

 

The roasted basa fish looks delicious. Please elaborate on the cold fish skin salad. I had to read that twice to be sure of what I was reading! 

 

It's a Cantonese dish made from the skin of, usually dace or grass carp, which is boiled and usually served with soy sauce, ginger, scallions, peanuts, and sesame. I didn't use the peanuts or sesame but added pickled chilies instead, because I'm me. It is full of umami and different textures.

 

Vietnam also has aversion, but the recipe is totally different.

liuzhou

liuzhou

47 minutes ago, Smithy said:

 

The roasted basa fish looks delicious. Please elaborate on the cold fish skin salad. I had to read that twice to be sure of what I was reading! 

 

It's a Cantonese dish made from the skin of, usually dace or grass scarp, which is boiled and usually served with soy sauce, ginger, scallions, peanuts, and sesame. I didn't use the peanuts or sesame but added pickled chilies instead, because I'm me. It is full of umami and different textures.

 

Vietnam also has aversion, but the recipe is totally different.

liuzhou

liuzhou

42 minutes ago, Smithy said:

 

The roasted basa fish looks delicious. Please elaborate on the cold fish skin salad. I had to read that twice to be sure of what I was reading! 

 

It's a Cantonese dish made from the skin of, usually dace, which is boiled and usually served with soy sauce, ginger, scallions, peanuts, and sesame. I didn't use the peanuts or sesame but added pickled chilies instead, because I'm me. It is full of umami and different textures.

×
×
  • Create New...