Fish

Janlab

After a cooked english breakfast, and before chores, a question;

Next weekend off to Bunbury for a cooking (eating and drinking good beverage) weekend. The theme is earth, water, air and fire.
We got the water...fish. Not my forte, since I eat mostly meat.

So I need some ideas. I want to do fresh fish en papillote (in a bag), for ease of cooking in another's kitchen. But no ideas about spices, flavourings etc

Any suggestions?

derrilex

Salmon seems to be the go to fish for cook in the bag

Koffee_Kosmo

on 1378611386:

After a cooked english breakfast, and before chores, a question; Next weekend off to Bunbury for a cooking (eating and drinking good beverage) weekend. The theme is earth, water, air and fire. We got the water...fish. Not my forte, since I eat mostly meat. So I need some ideas. I want to do fresh fish en papillote (in a bag), for ease of cooking in another's kitchen. But no ideas about spices, flavourings etc Any suggestions?

I like Jamie Oliver's recipe - seen it on TV Have had this type of cooking a few times and its delicious I use just about any fish that's available - but like snapper the best KK Snip Fish in a bag I love cooking fish in a foil bag and have been doing it for years. It's a great way of cooking

C-man

anyone else have no sound? how's the eyebrows on that guy!

GaryatGala

That eyebrow guy is Ian Parmenter who resides in Fremantle and has a cooking show called Consuming Passions on the ABC. Lovely chap. He is a fussy bugger when it comes down to restaurant dining. I have served him twice at the table, though thankfully he gave compliments when it was due. My idea of a great wrapped fish is quite simply a piece of snapper or whole bream either done the western or asian way. Western way is to season with salt, melt butter with tarragon and lemon juice. Pour over fish, wrap with foil and cook in oven for at least half hour then check. The asian fashion is garnish with sliced ginger and black bean from jar (obtainable from asian grocers), dress with soy and sesame oil. Steam in steamer til done or wrap in foil and cook in oven. Simple.

GaryatGala

Also meant to say get the freshest fish possible, and that will mean finding fish in Bunbury and never freeze it. People are turned off fish because they over-complicate things and use frozen seafood. Why? We are very lucky in Australia we have fresh fish available, not to mention you can catch your own.

Janlab

Great advice and recipes, thanks. I don't fish, but enough fresh caught fish here and in Bunbury! My favourite is Sweetlips Snapper, probably more the name, hehehe. I'll experiment all week, but first steak tonight! Thanks again! J

UNM

While fresh fish is usually  best, frozen, smoked or pickled can be good under the right circumstances (even tinned can have its place). I am a fan of rainbow trout, simply grilled whole. For en papillote, caper and lemon butter works nicely. With  fish, usually best to keep it simple and use side dishes for additional interest and complementary flavours. Fresh herring flash fried in oatmeal is also excellent, but not generally available down here.

GaryatGala

Ditto here for rainbow trout. Grilled or smoked, hard to go wrong. The delicacy of the oils in the trout gives a nice flavor. A thing that turns people off fish is the prices at the markets! 60-70$ a kilo for top shelf! Sometimes when I,m tired after a day's fishing and  I,m struggling through the cleaning of the catch, sorting out the tackle and a myriad of other things you do when you get home, I think positively that at least we're not paying that much for dinner. Plus it's fresher. Mind you there are some days when I lost tackle and the long trip home fishless does add up the overall cost. Do excuse me for being off topic.  ;D

Janlab

Haha, thats why I don't fish, just go along for the fun, if it bites, well...its its time! Cooking your two versions now. J

Janlab

Gary, both those recipes delicious, east and west! Will do both. Tomorrow night I try the JO from KK! Pity fish so expensive! J