Tag

pescatarian

11 entries tagged pescatarian.

• Bouillabaisse Dish · Marseille's saffron-and-orange fish stew — a fisherman's leftover dish that grew into a Provençal institution with a written charter.
• Chili Crab Dish · Whole mud crab in a sweet-savoury tomato-chili-egg gravy — Singapore's seafood spectacle, eaten with mantou buns to mop the sauce.
• Gravlax Dish · Salt, sugar, dill, time — Scandinavian fishermen's preservation, modernised into a brunch staple.
• Har Gow Dish · Crystal-skinned shrimp dumplings — the Cantonese dim sum standard by which every dim sum kitchen is judged.
• Mohinga Dish · A catfish-and-banana-stem broth over rice vermicelli, thickened with toasted chickpea flour — Myanmar's national breakfast soup.
• Nigiri Dish · A finger of seasoned rice and a slice of fish — Edo-period fast food that became the standard by which all other one-bite dishes are judged.
• Sashimi Dish · Sliced raw fish, ice-cold and knife-cut, served on a leaf with grated wasabi — the Japanese dish that has no cook, only a knife.
• Tom Yum Dish · Hot, sour, salty, sweet — Thailand's most famous soup, built on shrimp heads and a triangle of lemongrass, galangal, kaffir lime leaf.
• Bouillabaisse Marseillaise Recipe · 6 servings · 1 h
• Gravlax Recipe · ≈ 800 g cured salmon (10 servings) · 48 h cure (no heat)
• Nigiri-zushi Recipe · 24 pieces (2–3 servings) · 20 min (rice)