732: Real world seafood cooking with Genevieve Ko and Jennifer Bushman
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
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Adding Lime to the Fish
Lime does start to change the protein structure. It also gives it a mellow, citrous taste. And so you actually get both ends of that in that one dish. But also like a corean style stews with kimche like a kimche tee. Those sorts of flavors yare so great for any sea food.
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