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What Does Chef Anita Lo Cook For Her Pets?


Your four-legged friend won't settle for any of those store-bought pellets now.

Anita Lo, renowned chef and owner of Annisa in New York City, is the author of Cooking Without Borders -- and a housemate to three hungry critters. Here's what she makes them.

Bluefish with Brown Rice, Carrot, and Bonito Flakes for Mika

"In the Northeast, wild bluefish is inexpensive and plentiful, especially in the summer months. The bonito flakes will dance on top if you serve this while it's still warm. My cat Mika is mesmerized by them but always gives in to the rich aromas. My dogs Mochi and Adzuki love it too."

5 oz. filet bluefish, skin off, blood line removed
3 tbsp. cooked brown rice
1 carrot, peeled and roughly chopped
1 tbsp. oil
2 large pinches bonito flakes

Place the carrot in a pot that will fit a steamer basket and cover it with water. Coat the bluefish with the oil, place it on the basket, and insert it into the pot. Cover, bring to a boil, then turn to a simmer and cook until bluefish is cooked through and carrots are soft. Allow all to cool slightly. Puree the carrots with a little of the cooking water until smooth. Place half of the carrot puree in the center of a small plate and, using the back of a spoon, spread it in a line. Top with half of the cooked rice and half of the bluefish. Top with the bonito flakes and serve. Makes two servings for a 12-15 lb. pet.

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