Recipes › Fish

Fish recipes

176 recipes from 15 countries, none of it adapted from anybody else.

By country

• China (7)
• France (6)
• Germany (4)
• Greece (5)
• India (11)
• Italy (30)
• Japan (46)
• Lebanon (1)
• Mexico (9)
• Peru (3)
• Philippines (16)
• South Korea (22)
• Thailand (5)
• Tunisia (7)
• Turkey (4)

Every fish recipe

• Abbacchio, sourced from Italy. Young lamb roasted hard with rosemary and garlic, finished with anchovy melted into the pan juices. Lamb, Fish.
• Acqua Pazza, sourced from Italy. Whole fish poached in a thin broth of water, wine and tomato, which becomes the sauce. Fish.
• Agedashi dōfu, sourced from Japan. Tofu pressed, dusted in starch and fried, with the broth poured round it and never over it. Fish, Tofu.
• Agujjim, sourced from South Korea. Monkfish steamed on a bed of beansprouts and never stirred into the sauce, which is thickened around it at the end. Fish.
• Ankimo, sourced from Japan. Liver de-veined, cured, rolled into a cylinder and steamed, then chilled before slicing. Fish.
• Arroz a la Tumbada, sourced from Mexico. A rice dish deliberately left soupy, with twice the liquid of a dry rice and the seafood added at the end. Fish, Shellfish.
• Baccalà all'Abruzzese, sourced from Italy. Salt cod stewed in tomato with peppers and olives, the fish added last so it stays whole. Fish.
• Baccalà alla Lucana, sourced from Italy. Salt cod floured and fried, finished with dried sweet peppers crisped in the same oil. Fish.
• Baccalà alla Vicentina, sourced from Italy. Cod cooked in milk and onion for six hours without being stirred once. Fish.
• Baccalà Mantecato, sourced from Italy. Poached cod beaten with oil until it turns white and holds its shape on a spoon. Fish.
• Bagna Càuda, sourced from Italy. Anchovy and garlic melted into warm oil and kept warm at the table, never allowed to fry. Fish.
• Bagnun, sourced from Italy. A thin anchovy and tomato soup poured over hard biscuit, cooked in the time it takes to soften an onion. Fish.
• Balık Çorbası, sourced from Turkey. The heads and bones make the soup and the fillet goes in for the last four minutes. Fish, Egg.
• Balık Ekmek, sourced from Turkey. The mackerel is grilled on the bone and boned at the last moment, so it never dries out. Fish.
• Bigoli in Salsa, sourced from Italy. Thick wholemeal pasta with a sauce of onions cooked to nothing and anchovies melted into them. Fish.
• Blunkett Salad, sourced from Tunisia. The bread is torn and soaked in the dressing rather than fried, so it goes soft on purpose. Fish, Egg.
• Bollito Misto, sourced from Italy. Several cuts boiled separately so each is right, then brought together in one broth. Chicken, Pork, Beef, Veal, Fish.
• Bouillabaisse, sourced from France. A strained fish broth served separately from the fish, with a garlic and chilli rouille stirred into each bowl. Fish, Egg.
• Bourdeto, sourced from Greece. Fish cooked in a fierce red onion sauce where the paprika goes in off the heat, and the fish is never turned. Fish.
• Brandade, sourced from France. Salt cod soaked for thirty-six hours with the water changed six times, then beaten with oil and milk into a warm emulsion. Fish.
• Brathering, sourced from Germany. It is fried first and pickled afterwards, and the marinade softens the bones until you can eat them. Fish.
• Brik, sourced from Tunisia. A whole raw egg goes in and must still be runny when it is eaten, which gives about three minutes in the pan. Fish, Egg.
• Brik Danouni, sourced from Tunisia. A semolina dough rather than filo, so it is soft and substantial where the filo one shatters. Fish, Egg.
• Brodetto, sourced from Italy. Mixed fish stewed with vinegar, each kind added in its own time so none of it overcooks. Fish, Shellfish.
• Budae-jjigae, sourced from South Korea. A stew arranged in sections in a cold pan, with the broth poured over at the table so nothing is cooked down into anything else. Pork, Fish, Tofu.
• Buridda, sourced from Italy. A fish stew built on dried mushrooms and their soaking water, with pine nuts through it. Fish.
• Cacciatora, sourced from Italy. Chicken browned hard and braised in wine with rosemary, finished with olives rather than tomato. Chicken, Fish.
• Cacciucco, sourced from Italy. A red-wine fish stew with its own broth made from the heads, ladled over garlic toast. Fish, Shellfish.
• Cahuamanta, sourced from Mexico. Ray wing simmered until the flesh combs off the cartilage in strands, which no other fish here does. Fish, Shellfish.
• Caldo de Mariscos, sourced from Mexico. The broth built from the prawn heads and shells, fried hard and simmered, so it tastes of shellfish before any is served in it. Fish, Shellfish.
• Caldo de Siete Mares, sourced from Mexico. Seven kinds of seafood, each going in at its own moment — the dish is a running order, not a stock. Fish, Shellfish.
• Cantonese Seafood Soup, sourced from China. A clear thickened soup where every piece of seafood goes in after the heat is off and cooks in the residual heat alone. Fish, Shellfish, Egg.
• Cappon Magro, sourced from Italy. A Genoese pyramid of fish and vegetables built on soaked biscuit, each layer dressed separately. Fish, Shellfish, Egg.
• Ceviche, sourced from Peru. Cubed raw fish in lime for minutes rather than hours, with the marinade poured off and drunk. Fish.
• Champorado, sourced from the Philippines. A chocolate rice porridge eaten with salted dried fish, which is the point. Fish.
• Chamthong, sourced from India. Nothing is fried at any point: the vegetables are boiled with herbs and the fermented fish. Fish.
• Chawanmushi, sourced from Japan. A savoury custard steamed with the lid ajar, set just firm enough to hold a spoon's dent. Chicken, Fish, Shellfish, Egg.
• Chazuke, sourced from Japan. Hot tea or dashi poured over cold rice at the table, assembled and never cooked. Fish.
• Chikuzenni, sourced from Japan. Root vegetables fried in oil before any liquid, then simmered down until the pan is nearly dry. Chicken, Fish.
• Chirashizushi, sourced from Japan. Seasoned rice cooled with a fan while it is cut with vinegar, scattered rather than rolled. Fish, Shellfish, Egg.
• Chraime, sourced from Tunisia. The name comes from the word for hot, and the chilli is the dish rather than a seasoning in it. Fish.
• Christmas carp, sourced from Germany. The fish is kept in clean water for days first, to take the muddy taste out of it. Fish, Egg.
• Chueotang, sourced from South Korea. Whole small fish boiled soft and pushed through a sieve, bones and all, so the broth is made of the fish itself. Fish.
• Crostini, sourced from Italy. Tuscan chicken liver paste on bread toasted dry, not oiled. Chicken, Fish.
• Currywurst, sourced from Germany. The sauce is the dish, and it is ketchup with curry powder rather than a curry. Pork, Fish.
• Dahi Machha, sourced from India. The sauce is yoghurt and the turmeric is what makes it yellow. Fish.
• Daing, sourced from the Philippines. Fish butterflied, cured in vinegar and garlic, dried hard, then fried skin down. Fish.
• Eo-mandu, sourced from South Korea. Dumplings whose wrapper is a thin slice of white fish rather than dough, dusted with starch and steamed. Pork, Fish, Egg, Tofu.
• Eromba, sourced from India. Everything is boiled and then smashed by hand, not cooked down into a curry. Fish.
• Fischbrötchen, sourced from Germany. The roll is the constant and the fish is the variable, and the article names nine of them. Fish, Egg.
• Fish longganisa, sourced from the Philippines. A skinless fish sausage held together by pork fat and a long rest, chilled before it is fried. Pork, Fish.
• Fricassé, sourced from Tunisia. The roll is deep-fried rather than baked, so the crumb stays dense and takes the filling without falling apart. Fish, Egg.
• Fried Small Fish, sourced from Greece. Small whole fish floured and nothing else, fried in small batches so the pan never cools, and eaten whole. Fish.
• Fritto Misto, sourced from Italy. Mixed seafood floured in semolina and fried in batches, each thing timed on its own. Fish, Shellfish.
• Ginataang isda, sourced from the Philippines. Fish laid in a finished coconut sauce and never stirred, so the pieces stay whole. Fish.
• Ginataang langka, sourced from the Philippines. Jackfruit stays fibrous and takes an hour, so the coconut milk is held back to the end. Fish.
• Gopchang Jeongol, sourced from South Korea. An intestine hotpot whose entire success is decided by rubbing them with flour and salt before anything else happens. Beef, Fish.
• Gul-gukbap, sourced from South Korea. A clear light soup where the oysters go in off the heat and are never boiled. Fish, Shellfish.
• Gyeran Jjim, sourced from South Korea. Eggs sieved and then never stirred again, steamed gently until they set like a savoury custard. Fish, Egg.
• Gyūdon, sourced from Japan. Thin beef and onion simmered until the liquid almost goes, with no egg binding it. Beef, Fish.
• Haejang-guk, sourced from South Korea. A clear beansprout soup where the lid stays off from the moment the sprouts go in. Fish.
• Hamburg steak, sourced from Japan. A patty bound with milk-soaked panko, thrown between the hands and dimpled before it cooks. Pork, Beef, Fish, Egg.
• Hayashi rice, sourced from Japan. A brown stew built on tomato and red wine with no spice at all, thickened by a dark roux. Beef, Fish.
• Hiyashi chūka, sourced from Japan. Noodles washed in iced water and dressed in a sharp cold sauce, with toppings in stripes. Pork, Fish, Egg.
• Hoedeopbap, sourced from South Korea. Raw fish on rice with a sharp gochujang dressing that does not touch the fish until the bowl is at the table. Fish.
• Hōtō, sourced from Japan. Unsalted flat noodles cooked in the miso broth itself, thickening it as they go. Pork, Fish.
• Huachinango a la Veracruzana, sourced from Mexico. A tomato sauce whose salt comes entirely from olives and capers, so nothing else is salted until the end. Fish.
• Inarizushi, sourced from Japan. Fried tofu pouches de-oiled, simmered sweet, squeezed out and filled with cold sushi rice. Fish.
• Insalata di Riso, sourced from Italy. Rice rinsed cold to stop it clumping, dressed while slightly warm. Fish, Egg.
• Inun-unan, sourced from the Philippines. No oil and no browning at all: raw fish into cold vinegar, and the pan is never stirred. Fish.
• Jalea, sourced from Peru. A platter of floured fried seafood with the salsa criolla piled on top at the table and never before. Fish, Shellfish, Egg.
• Janchi Guksu, sourced from South Korea. Thin noodles cooked apart and rinsed cold, with a clear anchovy broth poured over them so it stays thin. Fish, Egg.
• Jjamppong, sourced from South Korea. A red seafood noodle soup whose vegetables are charred in a dry screaming-hot wok before any liquid. Chicken, Pork, Fish, Shellfish.
• Jumeok-bap, sourced from South Korea. Seasoned rice squeezed into balls in the fist rather than rolled, so the outside holds and the middle stays loose. Fish.
• Kabayaki, sourced from Japan. Steamed before it is grilled, then dipped and grilled three times to build the lacquer. Fish.
• Kabkabou, sourced from Tunisia. Capers, olives and preserved lemon are the dish, and they go in at the end so they stay sharp. Fish.
• Kaeng som, sourced from Thailand. A thin sour curry with no coconut milk at all, soured with tamarind and sharpened at the end. Fish.
• Kaeng tai pla, sourced from Thailand. A fiercely hot curry built on fermented fish innards, boiled and strained before anything else. Fish.
• Kakavia, sourced from Greece. A fish soup where the first fish are cooked to pieces to make the broth and a second lot goes in whole at the end. Fish.
• Kalguksu, sourced from South Korea. Hand-rolled wheat noodles cooked in the broth rather than beside it, so the starch they shed is what thickens it. Fish.
• Kamameshi, sourced from Japan. Rice cooked in a small iron pot with a hard burst at the end to make a crust on the base. Chicken, Fish.
• Kamo nanban, sourced from Japan. Duck fat rendered into the broth and the leek charred in it, with the soba boiled apart. Duck, Fish.
• Katsudon, sourced from Japan. A fried cutlet given ninety seconds in seasoned dashi, so one face stays crisp. Fish, Egg.
• Kenchin-jiru, sourced from Japan. A clear vegetable soup where the tofu is crushed by hand and fried before any liquid. Fish, Tofu.
• Kimchi Jjigae, sourced from South Korea. A stew built on kimchi old enough to be sour, fried hard in pork fat before any liquid goes anywhere near it. Pork, Fish, Tofu.
• Kinilaw, sourced from the Philippines. Raw fish cured in vinegar rather than citrus, which changes both the taste and the clock. Fish.
• Lakerda, sourced from Turkey. Thick steaks of bonito cured in brine for days and then kept under oil, never cooked. Fish.
• Lampredotto, sourced from Italy. The fourth stomach simmered in broth and served in a roll dipped in its own liquid. Beef, Fish.
• Linagpang, sourced from the Philippines. The fish is grilled first and then torn into the broth, so the soup tastes of smoke. Fish.
• Linarang, sourced from the Philippines. Salted black beans and a little coconut milk, which makes it a stew rather than a braise. Fish.
• Lumpiang isda, sourced from the Philippines. Already-cooked fish, so a cooler oil and a shorter fry than any meat lumpia. Fish.
• Maachha Bihana, sourced from India. The roe is bound with black gram paste, fried as dumplings, and only then simmered. Fish.
• Machher Jhol, sourced from India. The potatoes are there to thicken it, not to pad it out. Fish.
• Maeuntang, sourced from South Korea. A fierce red fish stew built from the head and frame left after filleting, rather than from the fillet. Fish, Tofu.
• Makizushi, sourced from Japan. Rolled in a bamboo mat with a bare strip of nori at the far edge to seal it. Fish.
• Makunouchi, sourced from Japan. A packed box designed to be eaten cold, with everything cooled separately before it is filled. Fish, Egg.
• Malabar Matthi Curry, sourced from India. It is never stirred: the pot is swirled, because stirring breaks the fish. Fish.
• Mandu-guk, sourced from South Korea. Dumplings cooked in the broth they are served in, which therefore must not be allowed to boil. Pork, Fish, Egg, Tofu.
• Mechouia Salad, sourced from Tunisia. Everything is grilled over a flame and then ground together, so it is a coarse paste rather than a salad of pieces. Fish, Egg.
• Miso soup, sourced from Japan. Dashi with miso dissolved into it off the boil, because boiling miso is the one way to ruin it. Fish, Tofu.
• Mixmole de Pescado, sourced from Mexico. The fish goes in off the heat and poaches in what is already in the pan, because two minutes of simmering shreds it. Fish.
• Miyeok-guk, sourced from South Korea. A plain seaweed soup whose seaweed is fried in sesame oil before any water goes in. Beef, Fish.
• Mojarra Frita, sourced from Mexico. A whole fish scored to the bone on both sides, which is the only way the middle cooks before the outside burns. Fish.
• Monjayaki, sourced from Japan. A deliberately runny batter cooked inside a ring of its own solids and eaten off the griddle. Fish, Shellfish.
• Motsunabe, sourced from Japan. Cleaned offal simmered in a garlic broth under a dome of cabbage and chives that is not stirred. Beef, Fish.
• Nanbanzuke, sourced from Japan. Fried fish put hot into cold marinade, so it drinks it instead of sitting in it. Fish.
• Nga Thongba, sourced from India. Dried citrus peel and hooker chives are what make it, not the fish. Fish.
• Nikujaga, sourced from Japan. A shallow simmer under a drop lid, where the liquid never covers what is cooking in it. Beef, Fish.
• Oden, sourced from Japan. A long gentle simmer in an almost clear broth, with everything added at a different hour. Beef, Fish, Egg, Tofu.
• Odong, sourced from the Philippines. The tin of sardines is the stock, sauce and protein all at once. Fish.
• Okonomiyaki, sourced from Japan. A cabbage pancake bound by grated yam and dashi batter, pressed once and then never again. Pork, Fish, Egg.
• Onigiri, sourced from Japan. Warm rice pressed into a triangle with wet salted hands, firm outside and loose inside. Fish, Egg.
• Oshizushi, sourced from Japan. Rice and fish pressed in a wooden box and cut into blocks with a wet blade. Fish.
• Oyakodon, sourced from Japan. Chicken simmered in seasoned dashi with the egg added in two stages and never set hard. Chicken, Fish, Egg.
• Pan de Cazón, sourced from Mexico. Built as a stack of alternating tortillas, beans and fish, then cut in wedges like a cake. Fish.
• Pan-bagnat, sourced from France. The niçoise salad shut inside a loaf and pressed under a weight for two hours, which is the entire recipe. Fish, Egg.
• Pancit choca, sourced from the Philippines. Black from squid ink, and dry rather than a soup -- the ink goes in at the end. Fish, Shellfish.
• Pancit Palabok, sourced from the Philippines. A thick orange shrimp sauce poured over rice noodles, never tossed with them. Pork, Fish, Shellfish, Egg.
• Pasta chi Vrocculi Arriminati, sourced from Italy. Cauliflower mashed into the sauce, with saffron, raisins and pine nuts. Fish.
• Pasta con le Sarde, sourced from Italy. Sardines with wild fennel, raisins and saffron, the pasta cooked in the fennel water. Fish.
• Pasta e ceci, sourced from Italy. Half the chickpeas blended, and the pasta cooked in the soup so its starch thickens it. Fish.
• Pasta Mollicata, sourced from Italy. Toasted breadcrumbs standing in for cheese, with no vegetable in it at all. Fish.
• Paturi, sourced from India. Fish in a mustard paste tied inside a banana leaf with twine and steamed. Fish.
• Pescado al Ajillo, sourced from Mexico. The fillets floured before they go in, because a bare fillet sticks and breaks and the sauce has nothing to hold on to. Fish.
• Phat mi Khorat, sourced from Thailand. Thin noodles fried dry with a fermented fish sauce, darker and plainer than pad thai. Pork, Fish.
• Pilaki, sourced from Turkey. Pilaki is a way of cooking rather than a dish — the fish is laid on vegetables already cooked and goes in for the last ten minutes. Fish.
• Pinangat na isda, sourced from the Philippines. Soured with fruit rather than vinegar, which is gentler and tastes of the fruit. Fish.
• Pissaladière, sourced from France. A thick proved bread base under onions cooked down for an hour and cooled, with the anchovies laid on at the end. Fish.
• Psarosoupa, sourced from Greece. One large fish poached whole and lifted out intact, with the broth it leaves behind finished with egg and lemon. Fish, Egg.
• Rafute, sourced from Japan. Skin-on belly simmered in spirit and raw sugar until the skin itself is the thing you eat. Pork, Fish.
• Salade Niçoise, sourced from France. A composed salad built in sections rather than tossed, with the eggs the only thing on the plate that has been cooked. Fish, Egg.
• Salt Cod in Batter, sourced from Greece. Salt cod soaked for two days with the water changed six times, then fried in a beer batter and eaten with garlic sauce. Fish.
• Sardenaira, sourced from Italy. A Ligurian tray flatbread with anchovies and no cheese at all. Fish.
• Sarsiado, sourced from the Philippines. Fried fish under a tomato sauce thickened with egg poured in off the heat. Fish, Egg.
• Satsuma-age, sourced from Japan. Fish paste beaten until it turns sticky and pale, then fried twice at two temperatures. Fish, Egg.
• Sayadieh, sourced from Lebanon. The rice is cooked in the fish's own stock, darkened almost to coffee-brown with deeply fried onions. Fish.
• Scapece alla Vastese, sourced from Italy. Fried fish layered with saffron breadcrumbs and left to marinate for days. Fish.
• Sfincione, sourced from Italy. A thick spongy Palermo tray pizza topped with breadcrumbs instead of mozzarella. Fish.
• Shabu-shabu, sourced from Japan. A plain kombu broth meat is swished through for seconds, with two dipping sauces doing the work. Beef, Fish, Tofu.
• Shorshe Ilish, sourced from India. Mustard arrives three ways: the white seed, the brown, and the oil. Fish.
• Sichuan Boiled Fish, sourced from China. Fish slices poached in a thin broth, with hot oil poured over chillies at the table. Fish, Egg.
• Sichuan Fish Soup, sourced from China. A sour fish soup that takes its sourness from pickled greens rather than vinegar. Fish.
• Sichuan Fish with Tofu, sourced from China. Fish and tofu braised together in a thickened sauce and served in the pan. Fish, Tofu.
• Singju, sourced from India. It is not cooked at all: raw vegetables shredded fine and dressed. Fish.
• Sinseollo, sourced from South Korea. A set-piece casserole arranged in coloured rings around a central chimney that is filled with hot charcoal at the table. Beef, Fish, Egg.
• Spaghetti alla Puttanesca, sourced from Italy. A sauce that cooks in the time the pasta takes, with no cheese on it. Fish.
• Spaghetti alla Siracusana, sourced from Italy. Charred and peeled peppers as the body of the sauce, not tomato. Fish.
• Steak Tartare, sourced from France. Raw beef chopped by hand at the last minute, where everything depends on the meat and on how recently it was cut. Beef, Fish, Egg.
• Steamed curry, sourced from Thailand. A curry set like a mousse by egg and steaming, beaten in one direction until it stiffens. Fish, Egg.
• Steamed Fish, sourced from China. A whole fish steamed eight minutes, its liquid thrown away and replaced. Fish.
• Stroncatura, sourced from Italy. A dark rough Calabrian pasta with anchovy, garlic and toasted crumbs. Fish.
• Stuffed Tofu, sourced from China. Blocks of tofu hollowed and packed with a springy fish paste, fried on the cut face only and then braised. Pork, Fish, Egg, Tofu.
• Suimono, sourced from Japan. A clear soup where the dashi is the dish and everything else is arranged, not simmered. Fish, Shellfish.
• Sujebi, sourced from South Korea. Dough rested two hours so it can be torn into pieces thin enough to see light through, dropped straight into the broth. Fish.
• Sukiyaki, sourced from Japan. Beef seared in beef fat then braised shallow in sweet soy, dipped in raw egg to eat. Beef, Fish, Egg, Tofu.
• Sundubu Jjigae, sourced from South Korea. A fierce red stew with tofu so soft it cannot be handled, tipped in whole and broken in the pot with a spoon. Pork, Fish, Shellfish, Egg, Tofu.
• Takikomi gohan, sourced from Japan. An everyday pot of rice cooked in dashi, folded through at the end and never crusted. Chicken, Fish.
• Tataki, sourced from Japan. Seared hard for seconds on every face and chilled at once, so the inside stays raw. Beef, Fish.
• Tekkadon, sourced from Japan. Raw tuna cut thick and laid on cooled sushi rice, with nothing cooked at the final step. Fish.
• Temaki, sourced from Japan. A cone rolled at the table by each diner, where the nori has to stay crisp until the last second. Fish, Shellfish.
• Tendon, sourced from Japan. Tempura fried separately and brushed with sauce, the one donburi that is never simmered. Fish, Shellfish, Egg.
• Tharoi Thongba, sourced from India. It is river snails, and the shells are trimmed so the meat can be sucked out at the table. Fish, Shellfish.
• Tiradito, sourced from Peru. Fish sliced thin as sashimi with a blended ají sauce poured over it, never tossed through. Fish.
• Tom khlong, sourced from Thailand. A thin sour soup built on smoked dried fish and charred aromatics, with no fresh protein at all. Fish.
• Tonjiru, sourced from Japan. Pork and roots fried in sesame oil first, simmered long, with the miso still added off the heat. Pork, Fish.
• Tortang sardinas, sourced from the Philippines. Tinned sardines drained hard and broken coarse, set in egg with tomato and onion. Fish, Egg.
• Tteokbokki, sourced from South Korea. Rice cakes simmered in a chilli sauce that is reduced onto them until it clings, which is what stops it being a soup. Fish.
• Tteokguk, sourced from South Korea. A clear soup in which the rice cake ovals go in for the last three minutes and no longer. Beef, Fish, Egg.
• Unadon, sourced from Japan. Grilled eel over rice in two layers, with the sauce split between the fish and the grain. Fish, Egg.
• Vitello Tonnato, sourced from Italy. Veal poached and cooled in its own broth, under a tuna and anchovy sauce. Veal, Fish, Egg.
• Yaki udon, sourced from Japan. Thick udon fried in a soy and dashi seasoning rather than a sauce, and dried before it goes in. Pork, Fish.
• Yakisoba, sourced from Japan. Steamed wheat noodles loosened with water, not oil, and sauced only at the very end. Pork, Fish.
• Yakisoba-pan, sourced from Japan. Fried noodles in a split roll, assembled around keeping the bread dry. Fish, Egg.
• Yusheng, sourced from China. A raw fish salad built in layers and then tossed at the table, where everything is shredded to the same size and dressed at the last moment. Fish.
• Zōni, sourced from Japan. A clear dashi broth with grilled mochi added at the last second so it does not dissolve. Chicken, Fish.
• Zōsui, sourced from Japan. Rice rinsed and simmered in broth until it thickens, the pot's last course rather than a soup. Fish, Egg.

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