I cooked some fish last night, and it was pretty nice. I just got a big basa fillet (the cheapest), whacked it in some foil with a splash of oil, salt and pepper and some finely chopped kafir lime leaves (whose expiry date was in July... I figured dried lime leaves couldn't hurt you), and grilled it.It tasted alright, but I wish I knew how to do more with fish, to make it more tasty. I don't know if it's the kind of fish I buy, but it always seems a bit tasteless to me. The times I've tried to fry it, rolling it in egg and flour or something, it always falls apart. And the nice golden brown tasty bits all get left on the bottom of the pan.
Do you eat much fish? Have you got any nice ways of cooking it?
9 comments:
I admit, everything about cooking fish intimidates me: the price, the varieties, the bones, the finnicky cooking time margins, the fact that bad fish tastes really bad.
We have a really tight grocery budget and I always end up at the fish shop, looking at the high prices and rationalising that I could buy double the amount of chicken for the same amount of fish, so I never bother buying it. I've bought cheap fish once, but it tasted so awful I've never wanted to try it again. So I leave fish cooking to the experts!
Yeah, I'm like that too. I see all these lovely looking fish, and think, wow, how nice it would be to cook that, but it's way too pricey, so I go for some nondescript looking fillet that is affordable, but doesn't really taste like anything.
Firstly benno, be careful of the cheap stuff. If it isn't 'product of Australia' be wary of where its come from..The Vietnam and such products arre farmed and grown in sewerage type setups...Thats why so cheap...and not real good for you either..
But..
I do ling fillets (realtively cheap and meaty) rolled in flour, salt and pepper then pan fried wiith just a hint of olive oil but doused heavily with lemon juice when cooking..keeps the fish from drying out and really adds to the flavour...nice..
I do a great fish curry if you want the recipe..
Hey mate, we eat a fair bit of fish (especially in the summer). We always do it in the oven cause it requires almost no effort. Get your fish, lay it on foil and put whatever you like on top (we've done everything from slices of lime, lemon, orange, olives, tomato, then put whatever herbs or spices onto that) wrap it in the foil, throw it in the oven, make a salad while the fish is cooking and done.
Should mention the fish we use is already filleted, but I think you can do much the same with a whole fish.
pedro- mmmmm sewerage..
If you only use a little bit of oil frying, how do you get the fish not to stick? Do you have the pan super hot, or just medium?
yeah, shoot the curry recipe my way, mate.
Lairdy- Yeah, the foil option is certainly very no-fuss. I guess the oven way would taste similar to the grill way I do it. My reservation is that the foil holds all this liquid.. I don't like it all soggy.
I agree with Soph. The cost seems prohibitive. Though you can reduce it by learning to fish. Which I haven't done.
I went to a barramundi farm up here though. And we cooked the fish in foil. Having scaled and gutted it rather painstakingly as we didn't own the necessary equipment.
Foil, macadamias, butter, lemon, and salt. That was a recipe for brilliantness.
wow, fish and macadamias.. inspired!
Fresh caught fish is truly heavenly - lightly crumbed and fried or grilled - but due to overfishing is getting harder and harder to experience.
Saying that, I no longer can have 'fish n' chips' fish because it just doesn't compare.
I've done laksa before with some Coles sell-out fish steaks (yellow fin, which I think is tuna) which worked really well - just add the fish to the soup about 3 minutes from serving.
But would second the warning to never, ever buy non-Australian fish, because who knows how much mercury is in it.
And the foil roast (of a whole fish) works really well too - when you lift the fish out of the foil you leave all the liquid behind and it means that the fish hasn't dried out when you were cooking it.
One day I'll do the salt-crust roast method I have seen on TV - HUGE amount of salt used though, so will be a special occasion.
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