18 Reasons: Fish Butchery and South East Asian Cookery

Chefs Gracie Schatz and Linda Esposito absolutely love to collaborate with each other and have been joining forces to teach classes that share their diverse skill sets and techniques with students. In this much anticipated class, they will work together to teach students to butcher and prepare whole fish! Chef Gracie will lead students through the process of butchering the whole fish – some fish will be prepared to be roasted whole and some will be broken down into parts, with no scrap or bone left unused. When the butchery is complete, Chef Linda will take the reins and lead students through six different Malaysian fish cooking techniques.

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Made by Students:

Hinava – Raw Fish with Birds Eye Chili and Lime (Fillet – Raw)

Otak-Otak – Fish in Coconut Mousse with Wild Betelnut Leaf (Fillet – Steamed)

Ikan Bakar Sumbat Sambal – Sambal Belachan Stuffed Whole Roasted Fish (Whole – Roasted)

Ikan Salai Tempoyak – Hot Smoked Fish in Curry (Steaks or Fillet – Smoked)

Prepared by Instructor:

Sup Kepala Ikan – Spicy Fish Head and Candlenut Soup (Fish head and bones, any scrap meat for fish balls)

Coconut Rice