Lightly poached Orange Roughy Fish with seed oil.
IT IS not often that halibut gets to star in an appetising yee sang – a starter many look forward to during Chinese New Year.
Chef Chai Wai Keong’s unique twist of using Greenland dry-aged halibut in yee sang is not only evident of his culinary ingenuity, it also gives a fresh taste to the dish much loved by Malaysians.
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