Sea bass with sizzled ginger, chilli & spring onions. Stove Top. Fried.  Ingredients  6 x sea bass fillets, about 140g/5oz each, skin on and scaled  about 3 tbsp sunflower oil  large knob of ginger , peeled and shredded into matchsticks  3 garlic cloves , thinly sliced  3 fat, fresh red chillies deseeded and thinly shredded  bunch spring onion , shredded long-ways  1 tbsp soy sauce

Sea bass with sizzled ginger, chilli & spring onions. Stove Top. Fried. Ingredients 6 x sea bass fillets, about 140g/5oz each, skin on and scaled about 3 tbsp sunflower oil large knob of ginger , peeled and shredded into matchsticks 3 garlic cloves , thinly sliced 3 fat, fresh red chillies deseeded and thinly shredded bunch spring onion , shredded long-ways 1 tbsp soy sauce

Osteria Francescana - L'osteria di Massimo Bottura. - Number 5 Restaurant in the world

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Canape Selection - great presentation! Ideas: Tandori Chicken/Toasted Naan; Hoisin Duck/Rice Cracker; Smoked Chicke/Spinach Cone; Thai Basket/Thai Green Chicken; Mini Brioche/Smoked Duck; King Prawn/Parma Ham; Smoked Salmon Bilinis; Smoked Mackerel/Oriental Cracker; Crab/Crust Cup; Masala Vegetables/Pastry Nest; Mini Vegetable Tartlets; Chargrilled Vegetables/Focaccia; Roast Pear/Rye Bread; Tomato and Mozzarella Skewer; Mini Pizza Bites | Fresh N Funky Catering London

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Biochar apple with Carolina golden rice ice cream by Dan Barber with Alain Ducasse at Plaza Athénée. - Dorchester Collection

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Tel Aviv,Molecular Gastronomy,Food Art,Food Photography,Gourmet,Haute Cuisine,Snacks,Gastronomy

Evgeniy Rystakov - The ChefsTalk Project

Evgeniy Rystakov - The ChefsTalk Project


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