We used to have mullet roe every year because my family’s friends in Southern Taiwan would always send it as a Lunar New Year gift. Nowadays, unless we buy it ourselves, we rarely get a chance to eat it. Given our focus on a healthier diet, my family usually avoids buying it—mostly because we know we can’t stop ourselves once we start eating! To prevent that, we just stop it at the source by not buying it at all.
In the past, my mom always took care of the cooking, so I never really knew how to prepare mullet roe myself; I only knew how to eat it (especially paired with a small glass of booze—it’s pure bliss). This time was different, though. We visited a hidden gem of a shop at a fishing port in Yilan, recommended by a family friend, and ended up "reluctantly" buying a piece to bring home. This meant I finally had to figure out how to cook it myself!
First off, let me share my thoughts: the flavor of this mullet roe was incredible. Both the aroma and texture were spot on, and it was a perfect match for drinks. Even though I’m a bit of a novice in the kitchen, it didn't affect the flavor much—thankfully, or I would’ve been kicking myself!
While there are countless ways to cook mullet roe online, I followed the method suggested by our friend: first, soak it in rice wine or rice spirits (the duration is up to you, but at least 20 minutes is best). I kept the membrane on, as peeling it is really a matter of personal preference. Then, pan-sear it while adding more rice wine or Kaoliang liquor (whichever you prefer). Don't sear it for too long—just keep an eye on the surface. Once it looks right, slice it up and enjoy. It was a truly joyful and delicious experience!
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