Many of us have experienced food cravings, which are strong desires to eat a specific dish. These cravings evoke intense and lasting emotions, but when we try to remember them, we cannot recreate the exact urge.
Our emotions and feelings can be compared to bubbles as they appear and disappear, leaving an imprint on our memory. These bubbles come in different forms – some are enjoyable, some unpleasant, and some neutral – and they play a role in influencing and driving us every day. Through practices such as meditation, we can become more mindful of these moments and learn how to handle them. Ultimately, how we handle these moments shapes our identity and behavior.
Auckland is a charming coastal city that boasts an abundance of fresh seafood all year round, particularly snapper. One delectable dish to try is the Island Coconut Fish Salad, which features a fresh snapper fillet that can be prepared without even using the stove. The lemon juice effectively cooks the fish to perfection.
- 400g fresh Snapper fillet
- 3 lemons to make juice
- 1 carrot, grated
- 1 spring onion, chopped
- 100 ml coconut milk
- 2 tomatoes, chopped
- ½ onion, chopped
- Handful of coriander
- Some salt
- Cut fish into 1cm cubes and cover fish with lemon juice. Store in the fridge overnight.
- Drain fish from the lemon juice and mix with other ingredients, seasoning with salt.
- Sprinkled with coriander and serve.
- 将腌制过的鱼取出，倒出多余的柠檬汁，倒入100ml 椰浆，和切好的蔬菜搅拌，