Salt Baked Fish Head 鹽焗魚頭

Nowadays you can get sashimi and sushi just about everywhere as folk all over have fallen in love with the deliciousness of the fresh raw fish that Japanese cuisine has introduced to the world.  Twenty years ago I'll bet most of these people could never have imagined themselves eating and loving raw fish!

One of the unexpected benefits for seafood lovers such as ourselves is the fact that supermarkets that produce sashimi and sushi for sale are left with very very fresh fish heads.  And they put these out for sale at very reasonable prices!  Whoppee yeah!  Well as least for fish head lovers.  For those of us in the know, fish head is deliriously delicious, amirite?  Fat and fatty meat and cheek meat (yum!) and soft cartilage, crispy skin...  Oh yeah...seriously yummy.  The only thing I draw the line at is the eyes (which some folk adore.)  No fish eyes for me, well, at least no more fish eyes, not after my 媽媽 tricked a dumb 7 year old me into eating fish eyes cuz "it would make me smarter."  Or was it "make my eyes prettier"?  Ummm...note to 媽媽...didn't work on both counts...

But I digress.  Back to super fresh off the hook fish heads.  Available at my nearby supermarket!  What to do with such a treat?  Fish head's usually done up in a curry, like in Singapore and Malaysia.  Or perhaps in a braise.  However, being lazy fish lover types, here my 老公's Salt Baked Fish Head 鹽焗魚頭, the sublimely perfect, wonderously yummilicious and truly the easiest way to cook a fish head!  

Quick Salt Pickled Cucumbers

By Ellen L. Published: 2019-08-21

Here's a quickie...a lovely little thing to have as bit of a side dish on your dinner or lunch table.  A small dish of something piquant and refreshing to contrast against the main dishes in your meal.  I discovered this japanese shiozuke style of Quick Salted Pickled Cucumber that is, to my delight, super duper easy and so quick to make that you can just toss it together as you're beginning to cook and have it ready by the time you're putting the meal on the table!

Red Bean Curd Nam Yue Chicken Wings 南乳雞翅

By Ellen L. Published: 2019-08-10

One can never have enough chicken wing recipes, amirite?  This all around favorite finger food for both big and little kiddos comes in all kinds of flavors such as the classic soy sauce chicken wings and our current favorite salted sake chicken wings...so easy and so yummy!  The wings we're making today are uniquely Chinese with the addition of fermented bean curd to create the finger lickingly yummilicious Red Bean Curd Nam Yue Chicken Wings 南乳雞翅, where crispy skinned chicken gets coated with a clingy luscious red bean curd sauce that packs an umami flavor punch that gets downright addictive!