Fish and rice plating
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This lobster and uni (sea urchin) fried rice recipe from Miho Sato is garnished with a dramatic red tuile. The tuile is made just like the crunchy ‘wings’ are made on hanetsuki gyoza: by frying a thin batter in a non-stick frying pan until it forms a crisp. A non-stick frying pan is needed for both the crisp and the rice in this recipe.
Salmon over medley rice asparagus topped with tomato relish
Pan Seared Halibut with Lemon rice
Beautiful Whole Fish Olive oil Chopped Garlic Fresh Diced Tomato White Wine Fresh Lime Juice Herbs 🌿 Parsley, Thyme, Cilantro Pepper flakes Pinch of Kosher Salt 🧂 Fresh Ground Black Pepper Jasmine White Rice Avocado 🥑
American shrimp fried rice served with chili fish sauce thai food.
GULF SHRIMP & SAFFRON RISOTTO | Toasted Arborio Rice, Grilled Gulf Shrimp, Spanish Saffron, Lobster Stock, Roasted Pepper Sofrito and Grana Padano #Foodrecipe #Risotto #foodinspo #dinnerecipe
Plated wedding dinner of seared salmon with caper lemon beurr blanc, wild rice & market mixed beans.
Miso-Glazed Cod With Black Rice Pilaf & Wasabi Essence - Chef's Pencil
Pan-Seared Cod with Wasabi Sweet Potato Mash and Miso Glaze | #dinnerrecipes #groundbeef #cheese #healthy #lowcarb #lowcarbrecipes #family
Grilled salted fish rice is one of my husband favorite. Every time I made one, he’ll finish it in no time and ask me for the second serving with additional spoon of the salted fish. This is a…
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