It is well known that what we call ‘seaweed’ is in fact leafy greens but less well known is the (relatively) secret ingredient that lifts the dish up from tasty to unbelievably morish. In some places, this arguably key ingredient is omitted but unless you are a vegetarian or cannot eat fish products then I would say it is essential. What is this special ingredient? Fish floss. If you’re feeling adventurous, you can even try making your own fish floss at home! All you need is some fresh fish, seasoning, and a dehydrator or oven. Simply shred the fish, season it to your liking, and then let it dry out until it’s crispy and fluffy. Fish floss is a great source of many important vitamins and minerals, including vitamin B12, vitamin D, calcium, and iron. Not only is fish floss lower in calories, but it is also rich in omega-3 fatty acids, which can help lower your risk of heart disease and stroke. Coddies flip flops are available to buy in all the major sizes. So you can create your very own school of fish!

Slip on a pair of Coddies and you will get what we mean. They are made from a super strong elastic and feel so soft on your feet. You also don’t have a toe post either which many will find an added bonus. The type of fish used to make fish floss (serunding ikan)would be another contributing factor to have a delicious fish floss with light and (almost) fine texture.

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We’d serve it with some simple vegetables like Stir Fried Pea Shoots with Garlic or Stir Fried Water Spinach with Shrimp Paste, but honestly, it goes with pretty much ANYTHING. The problem, more for the restaurants than you, is that for good crispy seaweed you will only be using the older, larger, greener outer leaves. The rest of the greens must either be discarded or used in another recipe. I have been reliably informed that a lot of restaurants will toss the middle of the greens but you don’t have to. The best thing to do is eat them. Humble they might be, butthey’re good for you. Tell yourself that eating the healthy greens balances out gorging on the crispy seaweed and you break even!

Step 6: Remove the fish from the oven and let it cool completely before storing it in an airtight container. Ways to Enjoy Fish Floss Stir on low heat until the Fish Floss has dried to preference and turned golden. It will take approximately 20-30 minutes depending on how you like it. It’s important to choose a fish that has a fair amount of meat to it. We prefer the ones with fewer bones so we don’t have to remove so many. Groper, sea bass, catfish, barramundi, cod or basa are great options. How to make this recipe Keep stirring and breaking the pieces until the liquid has dried out. This should take about 15 minutes. When there is no more water left, turn the heat to low and add the oil.Are you looking for creative ways to incorporate fish floss into your daily diet? Look no further! Here are some delicious ideas that will help you enjoy this nutritious and flavorful ingredient: Fish floss is shredded fish, often tuna, that has beenfried until it is a fine dry powder. This is the delicious light brown powder that you find (often in disappointingly small amounts) on your crispy seaweed in the Chinese restaurant. You can make this product yourself but it is much easier to buy a tin of the stuff pre-prepared. It can be a little expensive, however, a single tin willlast you a long, long, time – even in the quantities I like to eat! Two or three teaspoons sprinkled over your crispy seaweed will already be a great deal more than your local Chinese is going to give you.

It’s almost like dousing your meal with Ginger Scallion Sauce (薑蔥油), Sa Tế (Vietnamese Lemongrass Chili Sauce) or Sichuan Garlic Chili Oil except that it’s light, cottony and loaded with flavor from a balanced dose of seasoning. Lightly seasoning the Fish Floss gives it enough substance to flavor any dish you use it in without overpowering the original taste. By incorporating fish floss into your diet, you can increase your protein intake and support your body’s overall health. Something that always comes up when we talk about crispy seaweed is the price. In the restaurants a small plate will cost around a fiver for what is, essentially, humble spring greens shredded and deep fried. As we have seen, the fish floss adds a little to the cost but in the quantities used per portion won’t add that much. So whythe expense? Well, obviously, a lot of people love seaweed and are prepared to pay for the luxury and here the economics of supply and demand come into play; but there is another perhaps unexpected cost. This comes from the greens that you’ll be using.Cook it low and slow. Keep stirring over low heat as it cooks because it can easily burn if left unattended. Cooking it on heat that’s too high will also draw out too much moisture and make it dry. Read the recipe section below on how to prepare the fish and other spices used to make fish floss (serunding ikan).

So what are you waiting for? Start umami bombing your dishes and take your cooking to the next level. Trust us, your taste buds will thank you. Learn How to Make Your Own Fish Floss in MinutesCoddies has been in the press recently for all the right reasons. To name just two, YouTube star Joe Sugg has been seen wearing Coddies as has Mrs LadBaby after all her other shoes went missing!