At the restaurant, they use black cod, also known as sablefish. We call for more readily available white cod fillets.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.
Gochujang creates a sauce that delivers the perfect balance of spice, tang, and sweetness.
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
Chewy noodles, tinned fish, and hardy greens in an umami broth.
Steamed fish with potatoes get drenched in a flavorful brown butter infused with anchovies and chives for a bistro-like meal that comes together in no time.
Crushed potato chips (mixed with a bit of mayo) make a delightfully crispy and nostalgic-tasting topping for flaky white fish.