The smokiness of the Jinhua ham heightens the subtle sweetness of the Kuhlbarra barramundi fish. The steamed barramundi fillets are juicy, flaky and just melts in your mouth. The splash of hot oil before serving binds the flavours and gives it a smooth finish. The taste of the fish, Jinhua ham, mushroom and bamboo shoots is one bite is a burst of flavour in your mouth.
With the Christmas celebrations around the corner, its always a good time to make some canapés for your seasonal party for your guests, both friends and family!
We have a combination of 3 different types of canapé in this recipe – the Grilled Waygu with Salsa Verde, Seared Scallops with Pesto and Salmon Roe, as well as a refreshing side of Portobello Caprese. Pair these up as a set, and you’ll be delighting your guests with glasses of bubbly, and a whole lot of Xmas fun!
Starting on our Christmas recipe series, we have a simple 40 minute recipe that is good for the whole family!
One of the more popular ways to enjoy yong tau fu. This method of serving yong tau hu originated from Ampang, KL.
What’s better than cereal prawns? Cereal FISH of course! And for this dish we used barramundi belly, this premium cut of fish fits three criterias.
Firstly, it comes with delicious melt-in-your-mouth fats. Secondly, the flesh is chunky and tender and lastly, it is even boneless!
San lou hor fun literally means tossing three ingredients together – the hor fun, bean sprouts and fish slices. If you’re able to find hor fun at the wet market, get this rather than kway teow!
Hey guys, we have for today an auspicious treat for your CNY preparation!
In a twist of the very popular squirrel fish recipe, we’ll recreate this dish found in many Chinese restaurants. It’s not only good, but also a conversation starter for guests visiting your home during the festive season.
Steaming White Pomfret is a popular Teochew cooking method as there is a lot of importance placed on the freshness of the ingredients. This method allows you to taste the naturally fresh sweetness of the pomfret when it’s cooked, which is something fish lovers will enjoy!
Steamed fish is best eaten fresh, and using Kuhlbarra’s barramundi belly we created a dish that is not only healthy yet incredibly tasty all within 20 minutes. Pairing the fish with kai lan and shiitake mushrooms, we added a fish stock and abalone sauce that gives the dish its depth and flavour. The dish not only looks classy and it’s so easy everyone can make it at home.
A superior stock is a must-have for all good steamboat and soup dishes. With Kuhlbarra’s barramundi fish bones, we’re presenting to you a quick and easy way to make your own fragrant barramundi dish stock!