During dinner at Kai Mayfair last Friday night, somewhere between indulging in the perfectly cooked Chilean Sea Bass and me licking my plate (for reals), the question of ‘how does one cook fish at home?’ was posed. I’m surprised at how often this question pops up in conversation, I know a million people who refuse to cook fish at home. But it’s a completely odd question to me, because I’ve always cooked fish (I’ve even dabbled with fish curry), and I don’t find it particularly difficult.
So this question was specifically about steaming fish, and ok, my steamed fish is a bit of a fraud, it’s actually kind of baked, but if it tastes the same and looks the same, who cares how it got there, right? It’s called innovation, people.
