Have Fish... need help...

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Have Fish... need help...
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GENT

Joined: 03 Jun 2008
Posts: 387
Location: Student diggs- coventry.

Posted: Mon Jan 25, 10 4:18 pm Post subject: Have Fish... need help...

Okay, i fancied a bit of fish to make a change from the standard pasta/ rice / soup regime that Iï¿½ve got going so i came back to the flat today with some 'white fish'.

I say 'white fish' because i went into the fish monger and asked for some 'tasty white fish', where he immediately turned around and came out of his freezer with a large piece of 'white fish'. he told me what it was called and where it was from but i can't remember i'm afraid.
Skinless and boneless.

i got some new potatoes and broccoli to go with it and a jar of tartare sauce.

Now- how should i cook it?
I have only the very basics of equipment- frying pan, large saucepan, small saucepan, colander, grill, and basic utensils.
oh, and a lot of free bamboo chopsticks

I thought about steaming it- but cant work out how- i could just put it in a pan with some water...
Maybe i could grill it...

I would get by and make it good but some better Ideas wouldnï¿½t go a miss...

thanks all!

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35082
Location: Devon

Posted: Mon Jan 25, 10 4:22 pm Post subject:
I'd fry it, or pop in it in the oven with a bit of butter and a spoonful of milk, a bit of salt and pepper. Cover with some foil and don't over do it - 10 mins on 180c will probably be enough - poke a knife in an have a look at the thickest bit. I really wouldn't put it in water! Last edited by jamanda on Mon Jan 25, 10 4:23 pm; edited 1 time in total

Brownbear

Joined: 28 May 2007
Posts: 14929
Location: South West

Posted: Mon Jan 25, 10 4:22 pm Post subject:
Fry it in butter. Eat it with crusty bread.

12Bore

Joined: 15 Jun 2008
Posts: 9089
Location: Paddling in the Mersey

Posted: Mon Jan 25, 10 4:23 pm Post subject:
You know you want to : https://en.wikipedia.org/wiki/Rakfisk

earthyvirgo

Joined: 24 Aug 2007
Posts: 7972
Location: creating prints in the loft, Gerlan

Posted: Mon Jan 25, 10 4:25 pm Post subject:
...or you could pop it in a bit of foil, with a couple of blobs of butter and a bit of black pepper (make sure foil is tightly sealed, and pop the whole thing in the oven for 15 mins or so. Not as economical on the 'leccy front as BB's suggestion but keeps the flavour in better .... White fish (IMO) is best cooked without much fuss or frills. EV

mochyn

Joined: 21 Dec 2004
Posts: 24585
Location: mid-Wales

Posted: Mon Jan 25, 10 4:26 pm Post subject:
Whatever you do just don't put it on Brownbear's desk. You'll never see it again.

frewen

Joined: 08 Sep 2005
Posts: 11405

Posted: Mon Jan 25, 10 4:28 pm Post subject:
fry it

Gervase

Joined: 17 Nov 2004
Posts: 8655

Posted: Mon Jan 25, 10 4:33 pm Post subject:
Fry it in butter (simplest), or bake in foil with either some eastern flavourings (ginger, chilli, garlic, a little bit of soy) or just with butter and plenty of black pepper.

dpack

Joined: 02 Jul 2005
Posts: 46359
Location: yes

Posted: Mon Jan 25, 10 4:38 pm Post subject:
fry,grill,steam, dont soak (soaking shark in bicarb solution is an exception) baked with chilli or dill is good with wite fish poached and flaked into a white sauce is very good

GENT

Joined: 03 Jun 2008
Posts: 387
Location: Student diggs- coventry.

Posted: Mon Jan 25, 10 4:42 pm Post subject:
Cool! So its fry, or foil... I will decide when in the kitchen... and rackfish I'd give it a go...

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Mon Jan 25, 10 4:45 pm Post subject:

Yep, fry with whatever flavourings you like (I like butter, parsley and lemon with fish, but some people like chilli, ginger, shallot, lime, basil, rosemary - not all together of course!) Or bake it in foil with same if too lazy to clean frying pan and hob afterwards (tastes just as good) for about 15 minutes(ish) It's cooked when it's gone white and not see through.

Scoff with bread or spuds, and salad or steamed green veg.

If I were feeling really fancy, I might make a crumb coating. This consists of mixing breadcrumbs with flavourings (see above) and squishing it on top, before baking in the oven uncovered.

I fancy fish for tea now.

GENT

Joined: 03 Jun 2008
Posts: 387
Location: Student diggs- coventry.

Posted: Mon Jan 25, 10 4:53 pm Post subject:
doh! i have pepper, i forgot herbs though-- i have a jar of dried 'mixed herbs' which might do?

Gervase

Joined: 17 Nov 2004
Posts: 8655

Posted: Mon Jan 25, 10 4:58 pm Post subject:
Dried mixed herbs are a useful saviour for many dishes - a 35mm film canister with dried herbs is essential kit if you're roughing it (also useful containers for dried chilli and powdered garlic, but that's another subject).

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35082
Location: Devon

Posted: Mon Jan 25, 10 4:59 pm Post subject:

GENT wrote:

doh!

i have pepper,

i forgot herbs though--
i have a jar of dried 'mixed herbs' which might do?

I'd do without - just butter and pepper will be nice. Maybe a squeeze of lemon when it comes out.

mihto

Joined: 03 Feb 2008
Posts: 3273
Location: West coast of Norway

Posted: Mon Jan 25, 10 5:00 pm Post subject:

GENT wrote:

and rackfish

I'd give it a go...

Don't even think of it, they are just pulling your leg

Turn the fillet in flour, salt and pepper and fry in butter. This way the fish taste can come through properly.

Simple and nice.

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