A Fish Tale

What are some dishes you have created with local ingredients?

A starter of slow-cooked fish maw and bird’s nest with Japanese dashi, full of collagen and unctuous umami, topped with tender slices of succulent abalone. We (press in slices of umami-rich kelp) the (yellow skin tiger grouper) for a couple of hours and serve as sashimi. We also serve local red snapper as either sushi or sashimi, depending on their size. We’ll scald