On this week’s program Poh and Chef Emmanuel Mollois, immerse themselves in the world of salted fish. This method of preserving has been around for millennium and is common across many cultures, providing a cheap and effective alternative to fresh fish, without loss of flavour or versatility. Using salted mackerel from her local Asian grocer, Poh cooks two delicious dishes, ‘Salted Mackerel with Chicken’ and ‘Salted Mackerel with Noodles’. Emmanuel uses salted cod, preserved the European way, making ‘Brandade of Cod’, a wonderfully rich combination of fish, crème fraiche and olive oil served with semi dried tomatoes and garlic toast.