what kind of fish?
how many of you guys cook??? - Page 175
Gear mentioned in this thread:
I'm sure that by now you've already done it, so I guess this is kind of after-the-fact:
-Go easy on the salt. It's very easy to ruin fish with too much.
-Watch the edges--these can dry out very quickly since they're thinner.
-I've found that the best seasonings are the simplest. It's easy to overload fish so that all you taste is whatever you've put on it. I usually just put on a bit of salt, paprika, coriander, and cayenne pepper (which I discovered by accident once when I thought it was paprika).
That's pretty much it. Apart from overcooking and over-seasoning, there isn't much to go wrong as long as you're not trying to do anything too fancy. Whenever I've tried making elaborate sauces I've had a hit-or-miss record, which is annoying because I once made an incredible trout with a honey teriyaki sauce but have not been able to recreate the awesomeness.
That does look tasty. That is, just as long as it doesn't have any century egg in it. I had a rather bad experience with one of those last holiday season, and I've been since told that people often eat them in congee.
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Did some bulgogi and oi-sobagi last weekend.
A buddy of mine makes his own from scratch, and named it "One Trick Pony". A fitting moniker given that it's great on pork, but.. doesn't really work on chicken or other proteins under similar conditions.