Urghhh! It's still got it's head on!!! Take it away, take away!!!
Or also know as the Steamed Fish recipe.
Try this only with very fresh fish. Do not attempt with anything that has been frozen before.
Here are the key items required for this dish
Fresh coriander, a tomato, preserved plums, salted vegetables, soft tofu, sesame oil and some Braggs or light soy sauce.
You will also need a clove of garlic and a couple slices of ginger (not in the picture).
Pluck a few leaves off the coriander and place in a bowl of cold water to keep it fresh. Cut off the roots and place the rest of it into the steaming dish.
If the fish is thick, make a couple of cuts down to the bone so it's easier to cook thru. Take the preserved plums and mash then in your hands and spread over the fish, including the belly area. Place some of the salted veg below the fish and the rest over the fish.
Add the tofu, then tomatoes. Chop some garlic and slice some ginger and sprinkle over the top.
Start heating up the wok, making sure there is plenty of water in there, so you don't have to add any later. If you are steaming a large fish, you might need a big wok or steamer. This wok is 55cm in diameter.
Make sure the water is really boiling before putting the fish in to steam!
Once done (timing depends on the size of the fish, this one took about 10 minutes) remove from steamer and garnish with the fresh coriander you put aside earlier, and serve.
Dinner was simple this evening, just the fish, some cabbage and carrots with brown rice.
Faulkner Family
Posts: 18061
Date Joined: 11/03/08
looks great ,but where are
looks great ,but where are the chips
RUSS and SANDY. A family that fishes together stays together
garethgkr
Posts: 317
Date Joined: 16/12/09
YUM!!!
I havent had steamed fish in a very long time... even tho im asian.
That looks sensational!
Any chance of you having asian in your blood?
I find that the cheeks of the fish are the best part of the fish. the bigger the fish the bigger the cheeks and the happier I am.
desmond
Posts: 116
Date Joined: 27/12/06
He soon will be
If he's not, he soon will be :)
That's how we cook em at home, with some nice chillies!!!!!
till
Posts: 9358
Date Joined: 21/02/08
Looks great there Alfred and
Looks great there Alfred and its really the way to go with fish that fillet poorly like baldies.
crasny1
Posts: 7003
Date Joined: 16/10/08
But it is still looking at me with those sad eyes!
LOL.
Neels
"I would like to die on Mars. Just not on impact!!" _ Elon Musk
alfred
Posts: 3097
Date Joined: 12/01/07
LOL! Yes I am Asian.
LOL! Yes I am Asian.
Kasey L.
Posts: 1390
Date Joined: 02/03/06
Hi Alfred, I find that
Hi Alfred,
I find that Breaksea cod is another great fish for steaming. I've never tried Baldchin because I attempted to scale one once.... and that was not easy.
Faulkner Family
Posts: 18061
Date Joined: 11/03/08
the baldies can be cooked
the baldies can be cooked with the scales on and are easily removed with the skin once cooked, and they help keep in the flavor. we smoked a whole baldie on the webber once and tasted great
RUSS and SANDY. A family that fishes together stays together
Ganged
Posts: 410
Date Joined: 16/02/09
Bloody good looking dinner,
Bloody good looking dinner, bet it tasted as good as it looks.
Still learning
Riaz
alfred
Posts: 3097
Date Joined: 12/01/07
KC - You need one of
KC - You need one of these
Russ is right, Baldies can be cooked scales on. Wrap the whole fish, guts and all in foil and place in coals or a hot oven. Whne ready lift the skin and scales off and eat off the bone being careful not to break the stomach. Yum!
Faulkner Family
Posts: 18061
Date Joined: 11/03/08
easier when you gut and gill
easier when you gut and gill them , that way you can stuff them with all sorts of stuff
RUSS and SANDY. A family that fishes together stays together
HuggyB
Posts: 2515
Date Joined: 03/08/08
he just wants to scale it Alfred
not groom it.......
The Terrorist - coming to a fishing spot near you.........
Andy Mac
Posts: 4778
Date Joined: 03/02/06
Should have told me that
before I scaled the bloody thing for you.
I'm still picking up stray scales 2 days later. (hehehe)
Looks good mate, very tasty by the sounds of it.
Cheers
Andy Mac (Fishwrecked Reeltime Editor & Forum Moderator)
Youngest member of the Fishwrecked Old Farts Club