Chinese New Year is approaching and you can definitely feel a seafood fever in the air when you go to the local wet markets in Singapore. Far from boasting any authority on the matter – I’ll leave this to the Chinese household of Blender&Basil – I’ll limit myself to show you how I cook fish, which is a rather common method used in Italy. The method is called al cartoccio, and it consists of cooking a whole fish (a sea bass, a sea bream, or like in this case, a mackerel) with its own steam inside a parcel made of aluminium foil. Continue reading “Fish al Cartoccio”