To achieve a richer mouthfeel with dense fish like yellowfin, what is recommended regarding coconut milk?
Answer
Skimming the thickest cream from the top of the can
When working with denser, meatier fish such as high-quality yellowfin tuna, there is a technique recommended to enhance the richness of the final dish without making it watery. This involves carefully skimming off the thickest layer of cream that rises and settles at the top of a can of coconut milk. The thinner liquid that separates and settles at the bottom should be discarded or saved for another use. Utilizing only this separated, concentrated cream ensures that the final ika mata achieves a substantially richer mouthfeel, counteracting the possibility that a lightly cured salad might leave a diner feeling unsatisfied.
Related Questions
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