Chef and sustainable seafood champion Robert Clark shows us how to buy and cook perfect fish—every time
Thomas J. Story
Clark uses a novel technique for the prawns: Instead of poaching them in a traditional court bouillon (seasoned broth), he steeps them briefly in boiling water, which highlights their sweet taste. He suggests buying radishes at the farmers’ market, which often has varieties in distinctive colors and flavors.
Recipe: Spot Prawn Sesame Salad