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!
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!
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!!👏👏
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!
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☆
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
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!
いつも凄く美味しそう😋🍴
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!!
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!!
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!!👏👏
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
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☆
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!
Dishing up of cooking always seems to be great and seems to be delicious.