Comments on: Miso-Marinated Sea Bass Recipe

By: Rasa Malaysia

Rasa Malaysia — Sun, 29 Jan 2012 00:19:52 +0000

Thanks. I know that.

By: Nina

Nina — Sun, 29 Jan 2012 00:13:39 +0000

Hi Bee, I love your blog and have been making many of your special lunar new year recipes over the past weeks. They have all been delicious and my Chinese family loves them! We live in VT so the yummy soups have been keeping us warm! :) I know this chilean sea bass post is old, but I thought I would let you know that the fish, chilean sea bass, is very overfished and endangered now. I thought you might want to know. As a fellow seafood lover, I have found this site: http://www.montereybayaquarium.org/cr/SeafoodWatch/web/sfw_factsheet.aspx?gid=11 to be very helpful in picking fish that is not in danger of becoming overfished/extinct, etc. Thanks for reading! Wishing you good luck and prosperity this year with your new cookbook! Warmly, Nina

By: Sea Bass Recipes

Sea Bass Recipes — Wed, 01 Jun 2011 18:16:16 +0000

Mine turned out great thanks!

By: bjorn

bjorn — Thu, 31 Dec 2009 14:55:46 +0000

Sea bass is a endangerd fish now days. try having fun with other types of more sustanible fish species

By: Anonymous

Anonymous — Fri, 20 Feb 2009 02:21:00 +0000

by looking at the picture it fill my stomache. :)

By: Fiqah

Fiqah — Thu, 21 Aug 2008 17:47:00 +0000

I now know how to make miso marinated sea bass, thanks to your miso marinated sea bass recipe.

By: syrie

syrie — Thu, 15 May 2008 18:58:00 +0000

Beautiful photograph. I haven’t tried Chilean sea bass before but I’ve seen it at the fish shop. You’ve inspired me to try it.

By: U.Lee

U.Lee — Sun, 11 May 2008 23:04:00 +0000

Hi Bee, came across your blog while surfing for Nonya food.
Wow! I sure looked at your food pictures with lust. Love the yong tow fu. I love Nonya food as my parents were of that genes, though maybe with some opium smugglers and pirate ancestors background.
My wife is not a Nonya, and her Malay vocab consist of to date 12 words picked up from me, words normally associated when someone cuts across my path on the road.
Noodles and food that prison inmates might appreciate she was the only SYT (sweet young thing) that invited me to try her cooking, others preferred food courts.
But I guess she with her strong maternal instincts wanted tall children as I am tall. She learned from her Nonya friends to make sambal belachan Nonya style and other noted Nonya dishes that no Nonya worth her bedak sejuk can't cook with eyes closed.
Still not sure whether it was her delicious Nonya food or her beauty...but today I get to eat yong tau fu like in your beautiful pictures.
Have a wonderful mothers day, best regards, Lee.

By: Cynthia

Cynthia — Sat, 10 May 2008 02:38:00 +0000

I don’t mind the skin at all. I frequently leave the skin on when I cook fish.

By: Mei

Mei — Thu, 08 May 2008 20:35:00 +0000

This looks amazing and for someone who hasn’t had fish in a long time, I was so tempted to lick the screen.

*eek*