In the wild, oysters, mackerel, scallops, sardines, clams, clamps and shrimps are all part of a group called the phylum Proteobacteria, which consists of more than 60 species.
All of these can be eaten raw or cooked in a variety of ways, and their raw forms, called broths, are one of the most popular dishes in many Asian cuisines.
But raw fish can also be made from seaweed or other foodstuff, and some chefs think it’s worth experimenting with different ways of cooking the fish, according to a recent article in The Atlantic magazine.
In this post, we’ll take a look at the basics of preparing raw fish and other seafood to see if it’s as easy as it sounds.
First, prepare a pot of water and salt to a depth of about 1 to 2 inches.
Then, add a few cloves of garlic and 1 teaspoon of red chili pepper.
Cook the fish in the pot for 10 to 15 minutes, stirring frequently, until it becomes cooked and the water begins to boil.
The first step to making a fish stew is to soak it in water, so set the pot aside to soak for a couple of hours.
Then, wash the fish and set aside for another 30 minutes.
You can do this as a batch, or you can just let it sit overnight in the refrigerator.
After that, place the fish on a rack and cover with a towel.
Let it sit at room temperature for about 10 minutes, then transfer the fish to a blender and blend for a few minutes, scraping the bottom of the blender on a regular basis to get all the grit off.
Next, you can take your blender and pour the mixture into a bowl.
Stir the mixture thoroughly to coat it.
Next, add 1/4 cup of rice vinegar, 2 tablespoons of soy sauce, and 1/2 teaspoon of salt.
When the mixture is thick enough to coat the back of a spoon, you’re done.
It will be smooth and creamy and should be thick enough that you can actually taste the fish.
Transfer the mixture to a serving platter and enjoy.