"Crackling" Salmon with Truffles
This salmon is wrapped in rice paper, which gets very crisp when sautéed.
Cooks' note:
•Salmon may be prepared up to the point of wrapping in rice paper 4 hours ahead and chilled, covered tightly with plastic wrap.
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Chewy noodles, tinned fish, and hardy greens in an umami broth.
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Crushed potato chips (mixed with a bit of mayo) make a delightfully crispy and nostalgic-tasting topping for flaky white fish.