Fish and rice plating

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a white plate topped with rice, avocado and meat on top of it

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 🥑

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a black plate topped with food on top of a table

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.

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