From chopped kimchi to jarred pesto, these flavor-packed ingredients instantly upgrade homemade or store-bought mayo for ...

Rub the fish fillets with the lemon juice and 1 tsp of the salt. Keep aside for five minutes and wash off. 2. Steam the fish or boil till tender but still holds its shape. Drain and leave to cool. 3.

Here's why you need mayonnaise for the best grilled shrimp and fish instead. You might be surprised by the mention of this ...

The mayonnaise would also work well with salmon or bream, and keeps in the fridge for up to a week. Slash each fish three-to-four times down both sides, rub them all over with the olive oil and ...

Process until smooth. Transfer to a small bowl and mix in the salt, mayonnaise, and chives. When the salmon is done, remove it from the oven and sprinkle the chopped herbs on top. Serve warm or at ...

It's great as a starter with charcuterie or smoked fish. Although it’s available ... is to blend the oil in drop by drop to prevent the mayonnaise from curdling, which can be an exhausting ...

I have always been a fan of cold poached fish. I find the larger flaked fish like hapuka, bluenose, warehou, etc work best for this sort of thing. Texturally as well as flavour wise, this works a ...