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This dish is usually made with fish ‘steaks’, aka cutlets, but it is just as good with fillets or whole fish. The type of fish doesn’t really matter either as the luscious, spicy sauce is the thing, so it works equally well with, say, cod or salmon.
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In her introduction to Mandalay, MiMi Aye describes her aunt disclosing a recipe for Shan tofu to a housekeeper, who promptly quits her job to start up a tofu business in her own village. Recipes in Burmese culture are considered powerful, personal and secret – thankfully, Aye is willing to share.
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The recent deluge of diners’ dietary requirements means that chefs and recipe developers have had to innovate to please their customers and always stay one step ahead. So, a panel of industry experts gathered to discuss the latest innovations in plant-based and allergen-free foods at The Caterer’s roundtable, in association with Upfield. Anne Bruce reports
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