How Sydney fish chef Josh Niland serves seafood like meat at his Singapore restaurant Fysh, and why sustainability is about ‘making a decision’
“I forgot to wrap my fish that was sitting in the fridge with a fan in it. The next day, the skin was incredibly dry and I got in a lot of trouble,” Niland says. “I cooked the fish that night and the skin puffed off the flesh. You end up with this beautiful crunchy … Read more
