A native of Sri Lanka and one of Hawaii’s most celebrated chefs, Kusuma Cooray is known for innovative recipes that blend exotic herbs and spices with traditional and local ingredients to create exceptionally delicious dishes. In Ocean to Plate: Cooking Fish with Hawaii’s Kusuma Cooray, the author draws upon her years as a chef and culinary instructor to introduce both novice and experienced cooks to her flavorful methods of fish preparation.
Even skilled cooks can be intimidated by the thought of preparing fresh fish recipes. From understanding how to buy the freshest and tastiest fish to choosing the right recipe to showcase your purchase, Chef Cooray takes the reader carefully through the rewarding process – all the way from Ocean to Plate. With more than 200 recipes including everything from appetizers to main dishes, and featuring cooking methods from simple baking to curing and smoking, Chef Cooray shows how to prepare the many species available freshly caught in Hawaiian and Pacific waters, and provides substitution guidelines if those are difficult to obtain.