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The Fish Thread

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In reply to an earlier post on 16 Jun 2013 15:51:42 BDT
Grandma says:
I made the Ciabatta from Paul Hollywood's Bread last night. OMG - so good! And the easiest method I've seen anywhere ever.

How's things on your side of the pond Pixie?

In reply to an earlier post on 16 Jun 2013 16:30:05 BDT
You're so lucky. I wish my fishmonger would teach me! How did you manage that, Agricola?

In reply to an earlier post on 16 Jun 2013 17:15:00 BDT
pixie says:
All good Hun! Bought the Bobby Deene book..350 kcal or less can't wait to get stuck in! See Jun won Chopped! There is a Charity edition with Nadia from Bitchin...hope it's enertaining!

Hope life is good with you...will look at the Ciabetta..just love

In reply to an earlier post on 16 Jun 2013 17:21:54 BDT
Grandma says:
Been busy watching Masterchef and Hell's Kitchen - haven't looked at Chopped in a bit.

In reply to an earlier post on 16 Jun 2013 20:53:05 BDT
Agricola says:
I said to the fish monger, that I would buy more whole fish, if I was more confident about the prep. She handed me a paper hat, and said, "Go wash your hands and I'll teach you!" She said they did that frequently in times past, but has become an uncommon practice now!

In reply to an earlier post on 16 Jun 2013 20:59:17 BDT
Agricola says:
Thanks, Grandma. I shall try that.

In reply to an earlier post on 17 Jun 2013 07:05:23 BDT
pixie says:
Wow! you lucky thing...that's a good fishmonger...wish we had one.

If more people knew how to deal with fish they'd eat more...they don't realise what a deal it is....or how good for you it is too!

Posted on 17 Jun 2013 08:15:25 BDT
Pix, I don't think most people know what to do with fish, either, other than fry it or maybe bake it. I certainly never thought of curried fish! My local curry place doesn't have fish on the they usually in other places? Here it's chicken and lamb and veggies.

In reply to an earlier post on 17 Jun 2013 09:02:11 BDT
pixie says:
Our Indiam serves a wonderful fish curry and one of my favs is Mackerel can take the spices and the bones ( if there are any in the fillets) seem to melt away...lots of lemon and coriander!

Posted on 17 Jun 2013 09:59:10 BDT
Wow, that does sound good! I made the mackerel curry from Fish Indian Style and it was completely other.

Posted on 18 Jun 2013 21:16:50 BDT
A. bailey says:
Hi guys I'm after a salmon steak recipe for the beasties for tomorrow.I had a sticky salmon recipe which had zillions of ingredients .I think in my head I was hoping to slap a little honey on it .Would this work ?otherwise could you
Tell me what I could add,maybe soy sauce?

In reply to an earlier post on 18 Jun 2013 21:29:43 BDT
Grandma says:
My favorite salmon recipe is a couple of tablespoons of soy, the juice of 1 orange, a spot of grated ginger

Posted on 18 Jun 2013 21:34:45 BDT
Sounds could even mix that with the honey and have something really nice.

In reply to an earlier post on 18 Jun 2013 21:40:32 BDT
Grandma says:
Just go really easy on the honey because the orange is already fairly sweet.

Posted on 18 Jun 2013 22:36:10 BDT
A. bailey says:
Thanks guys that sounds just right for me.

Posted on 23 Jun 2013 21:54:17 BDT
Bearman says:
I do something similar but use lime juice and mirin instead of orange juice. It makes a great dipping sauce too.

In reply to an earlier post on 24 Jun 2013 01:13:03 BDT
Grandma says:
I've done it with lime and mirin too - every bit as lovely.

Posted on 26 Jun 2013 19:51:29 BDT
A. bailey says:
Thanks,I do like lime........usually with vodka.

Posted on 27 Jun 2013 11:30:27 BDT
There wasn't much on offer in the fish market today so I got a nice hake, all filletted out and open flat, and some Rosada (rock cod) fillet. I think I'll easy-bake the rock cod (it's so good it doesn't need anything more) and then decide what to do with the hake, maybe a curry sauce.

In reply to an earlier post on 27 Jun 2013 12:16:27 BDT
pixie says:
Is that the same as rock we get here? The one with the glutinous bone down the back? It used to be my fav at the fish shop...a London thing I think......Rock and chips and a wally!

Posted on 27 Jun 2013 15:14:59 BDT
I don't know, we get boned fillets. Expensive-ish, but no waste.

In reply to an earlier post on 27 Jun 2013 16:14:23 BDT
Spock says:
I thoght it was rock salmon (aka dogfish) not rock cod. Is there 2 versions, or is it called different in different places?

In reply to an earlier post on 27 Jun 2013 16:43:50 BDT
pixie says:
Rock salmon is what we call it or dog fish spock

Posted on 27 Jun 2013 18:35:24 BDT
Last edited by the author on 27 Jun 2013 18:37:10 BDT
I ended up doing the hake "recheado" as per Indian Fish Made Easy because I haven't been using that book enough and it wasn't cheap by our standards.
Verdict: Love the spices and vinegar (I used amchur instead of tamarind). Reminds me of our adobo. At first I was surprised at no salt but it really doesn't need it. However, I would recommend using blue fish like mackerel or sardines or even salmon, it needs something less delicate than hake. I couldn't find my ball of kitchen string but I did have a clean, never-used extra long shoelace (shut up at the back there! LOL) so I tied it up in a "parcel" with that.

I do take exception to that cook's "minute or two" cooking times for fish. No matter how fresh, I like mine cooked through, not raw near the middle or half-done. He's the one who says Indians don't like sushi or sashimi. He must though.

In reply to an earlier post on 27 Jun 2013 18:58:36 BDT
pixie says:
I have hake tonight Ori....I've dusted it with my piri piri seasoning...having it with polenta chips.

Just love hake!
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Discussion in:  cooking discussion forum
Participants:  14
Total posts:  191
Initial post:  9 Dec 2012
Latest post:  9 days ago

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