Made with raw fish and a “tiger’s milk” marinade of lime and chili, the South American seafood dish is a deceptively hard one to get right.
"You can't take away the fact that I'm Indian, so we're cooking food that's from all around the Himalayas," says Harneet Baweja, whose menu at the recently opened Madame D's spans momos, chili paneer, and masala lamb noodles.
I accompanied Carl Ishizaki, head chef at Sushi Sho in Stockholm, on a dawn trip to the London fish market. “The firmness of flesh is a sign of freshness,” he says. “If recently caught, it has rigamortis so it should be firm.”
This delicious fish is stuffed with Nduja, a pork salami paste from Southern Italy cured with dry chilies. Imagine a bright red, edible meat putty that tastes like Tabasco, and you're halfway there.
“It looks a bit scary—a bit of fried fish head staring at you,” admits co-head chef Andy Oliver of the signature whole-fried sea bass at London Thai eatery Som Saa. “But it’s really fun to eat. It’s how they’d serve it in Thailand.”
Wrapped in banana leaves and topped with a fresh, spicy salsa, this whole baked fish will almost make you believe that it's summer. Just close your eyes and see where you mind goes, man.
Garlic- and ginger-infused weed oil add fragrant flavor (and a delicious high) to this sensational seafood dish.