惜食料理大師班
新加坡每年人均消耗16公斤魚。但是，我們實際上吃了多少呢？僅在一個本地魚場，每年就有30,000噸剩下的魚頭魚尾，因為需求量高的只有魚柳。
家庭食品生意經營者Julie和魚柳愛好者Hosanna將踏上學習旅程，了解如何烹飪魚的不同部位，包括魚頭、魚骨甚至魚鱗！從切割魚柳開始，她們練習刀法技巧，再跟專家學習如何製作魚湯、炸魚頭以及使用魚鰾和魚卵製作茶碗蒸。最後，她們將在一場終極的惜食料理大賽中一決高下！
Singaporeans consume 16kg of fish per person, every year. But just how much of the fish are we actually consuming? In one local fish farm alone, fish offcuts amount to 30,000 tonnes in a year because only fish fillets are in high demand.
Home-based food business owner Julie and fish fillet enthusiast Hosanna go on a journey to learn all there is to cooking different fish parts, including its head, bones and even scales! Beginning with fish filleting, Hosanna and Julie sharpen their knife-wielding skills before picking up skills from a guru to conjure up fish stock, fried fish heads and chawanmushi with fish maw and roe.
And finally, they pit their skills against each other with the ultimate zero-fish-waste cook-off!
