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Day With Mei

Chinese-American recipes & tinned fish

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Recipes, Savory · November 20, 2025

Fava Bean and Tofu Skin Salad with Mala Vinaigrette

Creamy, sweet fava beans meet delightfully bouncy tofu skin in this flavor-packed salad from Sichuan. The mala vinaigrette is flavored with chili oil and Sichuan peppercorn for a tingly spicy The entire dish comes together in just 15 minutes and…

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Savory, Tinned Fish · September 1, 2024

Tinned Calamari and Roasted Red Pepper Salad

This 10 minute recipe requires no cooking thanks to tinned calamari. Get all the ingredients from Trader Joe’s while you pick up their tinned calamari.

Savory, Tinned Fish · April 5, 2024

Tinned Smoked Salmon with Crispy Rice and Sesame Sauce

Luscious smoked salmon meets crispy rice, bright watermelon radishes, tangy mandarins, and a velvety sesame sauce in this simple tinned fish recipe. This quick and delicious recipe comes together in just 20 minutes thanks to the smoked salmon, which is…

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Savory, Tinned Fish · March 29, 2024

Marinated Mussel Salad

What tin of mussels should I use for this recipe? This recipe was made for the Fangst Limfjord Blue Mussels No. 1, which is flavored with dill and fennel seeds. The vegetables and fruits work well with the marinade from…

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Savory, Tinned Fish · December 24, 2023

Tinned Tuna Ventresca with Citrus and Perilla Vinaigrette

This recipe was conceived and delivered during an all-fish supper party I hosted with my friend Sadie. Every course features a different fish, and yes that includes dessert! Get my recipe for Vanilla Panna Cotta with Passionfruit and Anchovy Granola…

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Hi! I'm Mei, a Chinese-American recipe developer seeing familiar foods from a new perspective.

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Why does Chinese cuisine cut meat into small piece Why does Chinese cuisine cut meat into small pieces before cooking? 

Find the recipe for Hunan Stir-Fried Pork on my blog and check out the referenced readings below. 

📘 Consider the Fork by @kitchenbee 
📘 Invitation to a Banquet by @fuchsiadunlop

Pork sourced from @eat.campogrande
Triple Toasted Vanilla Ice Cream My most popular Triple Toasted Vanilla Ice Cream

My most popular recipe is back with a few tweaks to make sure it’s not-too-sweet and easier to follow. Find the recipe in my links or by searching “daywithmei triple toasted vanilla”
Chocolate mousse with mandarins and fennel seed fe Chocolate mousse with mandarins and fennel seed featuring @lifewaykefir farmer cheese #ad

5 ounces dark chocolate, chopped
1 cup Lifeway farmer cheese
1 tablespoon maple syrup
¼ teaspoon kosher salt
3 mandarins 
1 teaspoon fennel seeds
1 tablespoon extra virgin olive oil

1. Melt the chocolate in a double boiler or microwave. Stir frequently to avoid scorching.
2. Combine melted chocolate and farmer cheese in a blender. Blend until smooth and light. Taste and adjust with maple syrup if needed. Pour into a container and chill in the refrigerator to firm up, at least 1 hour.
3. Toast the fennel seeds in a dry pan over medium low heat until fragrant. Crush the toasted fennel seeds with a mortar and pestle or spice grinder.
4. Zest one mandarin, then peel and slice all mandarins. I like to squeeze the juice from the mandarin trim as well. In a small bowl, whisk together mandarin zest, juice, olive oil, 1 tbsp maple syrup, fennel seeds, and a pinch of salt. Toss the segments of mandarins to marinate for at least 10 minutes. 
5. Serve the mousse topped with the marinated mandarins. Serves 4.
Tinned Fish Talk 🎣 Razor Clams in Olive Oil from @ Tinned Fish Talk 🎣 Razor Clams in Olive Oil from @get.lata 

These razor clams from Galicia, Spain are a unique, briny treat of their own. The addition of olive oil and the pressure cooking process extracts the necessary proteins to stabilize a razor clam pil pil. The frother trick from Vicent and Nacho makes it even easier to achieve at home. 

Code DAYWITHMEI gets you 10% most tins from Lata. Transparently I’ve been a customer and collaborator with Lata for a few years now, and the code may support me with a small commission at no extra cost to you.
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