“I feel like if any fish can hold up to the heat it's probably gotta be swordfish.”
“They just seemed kind of fitting for what I think is our first ever fish.”
“I feel like if any fish can hold up to the heat it's probably gotta be swordfish.”
“I don't think you can really go wrong with this one.”
“Japanese mustard spinach; added the crunchy parts of the stalk.”
“To lean into the sweetness a little bit.”
“Hoping they combine well with the balsamic glaze.”
“I feel like if any fish can hold up to the heat it's probably gotta be swordfish.”
Balsamic glaze and five-spice blend are prominent; baby corn is the highlight; some off-flavors from mushy greens.
The creator used cheesecloth for straining for the first time, which was slow but effective at catching particulates. This marks the first time fish (swordfish) has been added to the stew.