惜食料理大师班
新加坡每年人均消耗16公斤鱼。但是,我们实际上吃了多少呢?仅在一个本地鱼场,每年就有30,000吨剩下的鱼头鱼尾,因为需求量高的只有鱼柳。
家庭食品生意经营者Julie和鱼柳爱好者Hosanna将踏上学习旅程,了解如何烹饪鱼的不同部位,包括鱼头、鱼骨甚至鱼鳞!从切割鱼柳开始,她们练习刀法技巧,再跟专家学习如何制作鱼汤、炸鱼头以及使用鱼鳔和鱼卵制作茶碗蒸。最后,她们将在一场终极的惜食料理大赛中一决高下!
Singaporeans consume 16kg of fish per person, every year. But just how much of the fish are we actually consuming? In one local fish farm alone, fish offcuts amount to 30,000 tonnes in a year because only fish fillets are in high demand.
Home-based food business owner Julie and fish fillet enthusiast Hosanna go on a journey to learn all there is to cooking different fish parts, including its head, bones and even scales! Beginning with fish filleting, Hosanna and Julie sharpen their knife-wielding skills before picking up skills from a guru to conjure up fish stock, fried fish heads and chawanmushi with fish maw and roe.
And finally, they pit their skills against each other with the ultimate zero-fish-waste cook-off!