Whole Fried Giggie Trout $38
Have you ever feeling troubled to have fish 🐟 with many bones in it? This dish will be your ultimate solution!
Chef Nick Liu first deboned the fish, so you can enjoy the fish meat alone. And then deep frying the fish made the small bones edible, the skin crispy and even the tails and fins were crispy! Served with three sauce - green curry aioli, nahm jim and soy glaze. （Full article link @insertmagazine in bio☝🏻)
平日在酒樓吃的蒸魚，是一道在菜單中令人期待的經典菜式。但總有一個小問題，中間有骨而且骨也吃不下去。這道菜則 kill 2 birds with one fish！首先把新鮮運到的鳟魚去骨，把魚肉炸脆。 配上綠咖哩蒜泥蛋黃醬，十分惹味吃起來啖啖肉。去掉肉的整條魚骨則以秘制粉漿炸脆，進食起來像蝦片一樣香脆。
調味用烤香的八角、幹辣椒、白胡椒、花椒、肉桂、丁香、香菜籽、糖以及鹽完成，同時還搭配三種醬料：綠咖喱蛋黃醬、泰式Nahm Jim醬（由蒜、椰糖、香菜杆、辣椒、青檸、魚露制作而成）、焦糖醬油濃醬（由生姜、蒜、胡椒、洋蔥、辣椒、八角、橘皮調味的濃縮醬油），三種醬料風味各異，任君選擇。
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chefnickliu 在 How I Found Redemption through New Asian Cuisine | Nick Liu 的八卦
In this talk, Chef Nick Liu, a prominent leader in the New Asian Cuisine movement, shares his journey of discovering his cultural heritage ... ... <看更多>