On our recent trip to Taipei, we brought home a bottle of Taiwanese fish roe. It has a delicious flavour somewhat similar to Japanese mentaiko.

The roe could have used with pastas or as a spread for crackers, but we decided to try it out as a flavourful accompaniment to a seafood dish. Thus, we made the recipe of seafood in Taiwanese fish roe below. 🙂

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Makes 2 servings
  • 400g to 500g tiger prawns, de-shelled
  • 100g to 200g squid, cut into rings
  • 50g to 100g yellow pepper, chopped into bite-sized chunks
  • 100g coriander, roughly chopped
  • 2 tbsps Taiwanese fish roe/Japanese mentaiko
  • A pinch of salt
  • A pinch of pepper
  • Sesame oil
  1. Stir fry the yellow pepper, coriander, prawns and squid in a pan.
  2. Add the salt and pepper. Mix everything up and transfer it into a serving dish/bowl.
  3. Add the Taiwanese carviar/Japanese mentaiko.
  4. Mix everything up and it is ready to serve.

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