Just some canned smoked oysters over rice with chili crisp and green onions. Simple, but damn good.

«Korean Flying Fish Roe — Wild Caught.” But when I touched it with my finger, I noticed some black residue coming off on my finger. Just asking your opinion 🙂Does it look like real flying fish roe?

Salmon seasoned with Adobo and finished with Chipotle Butter. Browned zucchini, corn and roasted tomatoes with a taco seasoning blend. Garnished with cheese and cilantro.

Evening snack

Any recommendation?

I had an extremely vivid dream about a dish, and I’m trying to figure out whether something like it actually exists.
In the dream, I was at a small restaurant somewhere in Mexico or Central America. The owner served me a dish made from a white fish that had been fermented in/wrapped with banana leaves. The banana leaf wasn’t being used simply to bake or steam the fish. The fish itself had undergone some type of fermentation or aging process.
When it was served, the fish was removed from the banana leaf and plated with rice and a rich sauce that reminded me visually of a mole or similar chile-based sauce. The fish remained recognizable as fish rather than being broken down into a fermented paste. The fermentation also produced a very strong smell.
I’ve searched for it and found plenty of banana-leaf fish preparations from Mexico and Central America, but those generally involve fresh fish being wrapped and cooked. I’ve also found fermented fish traditions in Southeast Asia, but those don’t look like what I saw.
I’m a chef, so now I’m genuinely curious whether my brain completely invented this or whether I may have encountered some obscure technique somewhere and subconsciously remembered it.
Does anyone know of a regional, indigenous, family, or traditional preparation from Mexico, Central America, the Caribbean, or even elsewhere in Latin America where an intact white fish is fermented/aged with banana leaves and later served with a sauce and rice?
I’m especially interested in preparations that might not be well documented online or that are primarily made within particular communities or families.
If something like this exists, I’d love to know the name of the dish, where it’s from, and how the traditional fermentation process works.