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Poached fish with Egg Sauce (6 servings)
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Remove skin and bones from fish.…
ContinuePosted on February 8, 2011 at 10:53pm
Poisson Bouille a la Chinois
(Steamed fish in a spicy tomato sauce) Must be freshly caught fish)
Fillet, bone and preferably skin a white flesh fish (Carite, dolphin, Grouper etc.).
Cut into cubes (1” X 1”). Lightly season with lime and salt.…
Posted on February 8, 2011 at 9:00pm
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