cereal_fish

Cereal Fish - 麦片鱼

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!

sanlou_horfun

San Lou Hor Fun – 三捞河粉

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!

sweet_and_sour_barramundi_with_lychee

Sweet and Sour Barramundi with Lychee – 酸甜荔枝鲈鱼

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.

Teochew_Steamed_White_Pomfret

Teochew Steamed White Pomfret – 潮州式蒸白鲳

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_Barramundi_Belly_Roll

Steamed Barramundi Belly Roll

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.

Fragrant_Barramundi_Fish_Stock

Fragrant Barramundi Fish Stock

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!

cantonese_steamed_fish

Cantonese Steamed Fish – 粤式蒸鱼

The key to a fish or any seafood dish is always in the freshness, the eyes of the fish must be bright, clear, and convex, no pungent smell, gills should be bright red and the belly should be firm, not swollen or sunken. We got ours live from the tank this morning!