Deep fried tilefish,green beans,pan fried risotto,corn purée ,lime,basil

甘鯛の松かさ揚げ、あいんげん、焼きリゾット、コーンピューレ、ライム、バジル
Have eaten amatai prepared this way many times,but actually first time making it.Local amatai is not as sweet as the Japanese variety,but at least it's fresh!

お洒落やねぇ〜美味しそう〜( ^ ^ )/□

好厲害😚👏
いつも凄く美味しそう😋🍴

Dear Rick,
I've never seen such a beautiful dish!! I believe it's the best way to cock tilefish. Dose it remain scales?
I'm longing for trying it!!

綺麗ーー♪ヽ(∇⌒ヽ)(ﾉ⌒∇)ﾉ♪

Thank you,so happy to hear!

Thank you so much,appreciate the kind words!

Thank you,and for resnap too!I love amatai deep fried with scales,wasn't sure if it works with our variety,but it does!

Thank you,and resnap too,so kind of you!Love the crispy scale and I think it's the best way to cook amatai too!It looks similar,but with a different name here,so I wasn't sure if it's going to work,but it does!

Very happy you like this,thank you for resnap!

You make sense!!

Amatai also can be done in this way.
But, in Japan, it can be only by specialists provided high skill.

I'm sure, you are one of them!!

Rick：每次看你做的菜都像藝術品，既好吃又美，你的工作是否跟設計有關呢?😄

Suprise! what a elaborate dish!
You are a very skilled chef.and looks sooo tasty!
I always choose the fish over the meat courses in this restaurant.
Surely I'd order when if I saw this dish.fabulous,really!!👏👏

That's very nice of you,thank you!!I still have a lot to learn!

原來未講你知我的工作，我是髪型師，也算是設計的工作吧！從小受到薰陶，又或是職業關係，可以說是對美感有點要求的，很喜歡看美的東西，時常也留意各位大師的作品，對所有有關藝術的都很有興趣。但相比我所熟悉的，本人的作品太不濟了，還有待改進！謝謝你的誇獎了！🙏

Thank you for ordering my dish!
Yes me too,I have more appreciation for the fishes now.I didn't care much about local fish before,but I'm finding there are actually quite a lot of good fishes in the market,like this one,has a different name,but actually looks and tastes like amatai.I found this very

exciting,I am going to explore this more,using local fishes to do foreign dishes!Still have so much to learn,but thank you for the compliment and resnap too!

beautiful presentation..makes me wanna eat it now!

To: rikk
Oh,i see😉Amadai has known high-quality fish in Japan.
especially too expensive in Kyoto(In there they call Amadai a "Guji".)so I was really impressed when I saw your post.and looking forward to see more your fish dishes☺🎶thanks☆

Thank you very much,really appreciate your complment!

Thanks for the info,you've got it,it's my mission to make special fish dishes from now👌😊!

Rick你太謙虛了，你非廚師能做出這些料理已經讓人佩服！
哈哈！我還真猜對了！其實看你的感覺跟我高中時期認識的幾位朋友很相似，雖然出了社會結婚之後失去聯絡很多年，但輾轉得知他們的工作也是藝人的造型師和服裝設計師呢!

rick..just by looking at your presentation makes me wanna eat it now..well done..waiting for more from you..good luck!

Thank you,makes me happy hearing all the nice things you say!

太精緻了！👍👍

謝謝，平時很少用本地魚類做菜，今次嘗試用日本的方法處理，效果很不錯，魚鱗炸脆了特別好吃！以後還會用多些本地魚類做西菜的！

很好奇你幾乎每天都做新菜，how long does it usually take you to prepare and cook the dish from beginning to finish? I have to say I really admire your creativities and dedication!

Thank you,I guess I just love trying out different things,really not that difficult with so many cuisines from different countries.Usually takes me just over an hour,but all depends,I could make a pasta dish in 15 mins,and when I am in the mood,I don't mind spending 3-4 hour to prepare something.But

But I am happy to say,having been cooking for a long time,I know a feel tricks of speeding things up without sacrificing too much flavour!

Good evening, thank you for the follow.
Dishing up of cooking always seems to be great and seems to be delicious.

Thank you too, I also love what you do,and I could tell you enjoy cooking too,your bento boxes are always beautiful,please show me more!