MALAYSIAN FISH BALLS by Linda Tay Esposito

Bouncy meatballs! My good aunt, Shirley, shared this recipe with me - her secret ingredient is to add the egg (you must stir in in one directions, she says) to make the fish ball puff up during frying. The skin then collapses to a chewy bite, while the meat inside remains bouncy. Very few people really make this at home anymore…

Salmon Mousse by BearNakedBaker

Fruity Calamari by BearNakedBaker

Smoked Scottish Salmon Christmas Tree Hors D'Oeuvre by B Innes

This one was a huge hit at one of the Christmas parties we held. Took a bit of work but they came out great.

TUNA WITH AVOCADO, LIME AND TWO TYPES OF CILANTRO by Linda Tay Esposito

Cilantro or coriander, depending on where you come from, is perhaps the world's most widely consumed herb. Cilantro is used in cuisines from Latin America to across Asia. I refer the seed of the plant, the spice, coriander and plant itself, cilantro. You can use the stem and the leaves. In this Asian Fusion recipe, we combine the…

anchovy wih soy vegetables by sunil k.nayar

with mix of fried anchovy and mix vegetables