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May 2017 Cooking Challenge: Fish!

post #1 of 62
Thread Starter 

We first had the Fish challenge 3 years ago. it was one of the most popular challenges, and for good reason! Fish can be battered, baked, raw, pickled, presented whole, minced for a burger or pureed in a croquette.  It works with so many flavours and cuisines.

 

Let's cook some fish!

post #2 of 62
Just fish right no shellfish, crustaceans, cephalopods etc?
post #3 of 62

Never done a whole, salt baked fish. Might be time to give it a try.

 

mjb.

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post #4 of 62
Thread Starter 
Quote:
 Just fish right no shellfish, crustaceans, cephalopods etc?

Fish, shellfish, crustaceans... why not. It's the Spot Prawn festival here next weekend so I was thinking about it.

So let's open it up to fish & shellfish. (I have a salt water aquarium and cephalopods are very popular with my fishy pets).

post #5 of 62
Thread Starter 
Quote:
Originally Posted by teamfat View Post
 

Never done a whole, salt baked fish. Might be time to give it a try.

 

mjb.

.
I've done whole salmon, but never salt-baked. It would be a spectacular presentation - and should taste good, too!


Edited by summer57 - 5/6/17 at 10:46pm
post #6 of 62

Great choice @summer57, Once I finish my last few days at work, I'll be into the kitchen at home to get my entry ready!

 

Thinking of playing with corn-starched whiting fillets and preserved plums at the moment, but once I get to the fish monger and Fruit & vegetable markets that will probably change!

 

Looking forward to seeing the entries!

post #7 of 62

Excellent choice! I've already got a fishy idea forming...

post #8 of 62
Thread Starter 
Quote:
 

Thinking of playing with corn-starched whiting fillets and preserved plums at the moment, but once I get to the fish monger and Fruit & vegetable markets that will probably change!

Whiting -- I've never seen it here so I looked it up.  Turns out whiting is the largest fishery off the coast here in BC.  We call it hake, which I do see from time to time. I also read that Pacific Hake (or whiting) has a controversial side - it's ground up for fish meal to feed farmed salmon. Controversial because it's a perfectly good fish for people to eat, and inexpensive.

 

Looking forward to seeing how you prep the whiting! I'll be on the lookout for hake in the local fish mongers!

post #9 of 62

I love to eat almost anything that swims.  Hubby?  Not so much.  One fish we have ready access to and he likes are individual frozen tuna steaks -- as long as they are cooked all the way through.  So, I've been experimenting with a variety of ways to make well-done tuna that stays moist.  This theme gives me more encouragement to continue with experiments in this direction.  One method I've done a couple of times with good success is poaching in olive oil.  Believe it or not, the tuna comes out very moist and not at all greasy.  Here's my recipe with pics:

 

https://www.justapinch.com/recipes/main-course/fish/moist-well-done-tuna-braised-in-oil.html

post #10 of 62

I've been thinking of oil poaching coupled with sous vide. Take a lot less oil or butter and you have exact temp control. 

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post #11 of 62
Quote:
Originally Posted by HeidiCooksSuppe View Post
 

I love to eat almost anything that swims.  Hubby?  Not so much.  One fish we have ready access to and he likes are individual frozen tuna steaks -- as long as they are cooked all the way through.  So, I've been experimenting with a variety of ways to make well-done tuna that stays moist.  This theme gives me more encouragement to continue with experiments in this direction.  One method I've done a couple of times with good success is poaching in olive oil.  Believe it or not, the tuna comes out very moist and not at all greasy.  Here's my recipe with pics:

 

https://www.justapinch.com/recipes/main-course/fish/moist-well-done-tuna-braised-in-oil.html

 

Thanks for sharing the recipe, but how this challenge works is you cook the dish during the month and post pictures of it. @kuan should be posting some guidelines for the newbies soon. 

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post #12 of 62
Quote:
Originally Posted by summer57 View Post
 

Whiting -- I've never seen it here so I looked it up.  Turns out whiting is the largest fishery off the coast here in BC.  We call it hake, which I do see from time to time. I also read that Pacific Hake (or whiting) has a controversial side - it's ground up for fish meal to feed farmed salmon. Controversial because it's a perfectly good fish for people to eat, and inexpensive.

 

Looking forward to seeing how you prep the whiting! I'll be on the lookout for hake in the local fish mongers!


Hake is different a different fish from whiting in the UK. I'm not sure which type of whiting @JVKolich is referring to as he is in Australia. We need an international fish expert! :)

post #13 of 62
Quote:
Originally Posted by summer57 View Post
 

Whiting -- I've never seen it here so I looked it up.  Turns out whiting is the largest fishery off the coast here in BC.  We call it hake, which I do see from time to time. I also read that Pacific Hake (or whiting) has a controversial side - it's ground up for fish meal to feed farmed salmon. Controversial because it's a perfectly good fish for people to eat, and inexpensive.

 

Looking forward to seeing how you prep the whiting! I'll be on the lookout for hake in the local fish mongers!

 

Quote:
Originally Posted by morning glory View Post
 


Hake is different a different fish from whiting in the UK. I'm not sure which type of whiting @JVKolich is referring to as he is in Australia. We need an international fish expert! :)

 

Here is a little info on Australian whiting!

 

Standard Names: King George Whiting, Sand Whiting, Yellowfin Whiting, Trumpeter Whiting, various School Whiting (group) and others


King George Whiting

Whiting are coastal marine fish, of which 13 species occur in Australian waters. The largest and most popular of the Whiting family is the King George Whiting (KGW).

They occur in schools in coastal and estuarine waters where they are caught by handline and various netting methods. The most commercially important fisheries occur in the Southern portion of Australia, especially SA, where KGW is the state's most valuable finfish. Except for KGW and occasionally Sand Whiting, species are often labelled only as 'Whiting' at market.

Australian Whiting are unrelated to imported whiting such as North Sea Whiting and NZ Southern Blue Whiting, which are more closely related to Atlantic Cod and Pollock.

 

Preparation and cooking:

 

WHITING are well regarded for their delicate, sweet white flesh. They are an excellent plate-sized fish to Roast or BBQ whole.

They can also be 'butterflied' to present whole but without most bones for quick and easy cooking and serving.

Fillets require careful handling but are versatile. They can be steamed, poached, panfried, or grilled. Also a great fish for deep frying, especially with a coating such as a batter or crumb.

Whiting are delicate and fillets are thin, so avoid overcooking by cooking for only a very short amount of time.

Source: http://goodfishbadfish.com.au/?fish=whiting

 

Here are some whiting Myself and my friend caught on a trip to a national park in Australia called "Byfield"

 

The average sized Whiting:

 

The beach we caught the whiting from, Named "Five rocks" :

post #14 of 62
Seems quite common with fish:
What we call a Bream here is actually a Tilapia and not the European Bream.
The Dutch Snoek is a fresh water fish, The South African Snoek is a salt water fish.
Just makes you wonder confused.gif

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post #15 of 62

Perfect, I spent yesterday fishing and I'm going to Norway for Cod on Monday xD

 

Here's yesterdays catch.

post #16 of 62

Nice choice! Two weekends ago I fried up 14 lbs of fish for a fish fry and bluegrass jam at my place! 7 lbs of cornmeal dusted catfish and 7 lbs of beer battered cod (and about 5 lbs of hush puppies :D)

 

I'll have to get in on this one. I've been slacking!

post #17 of 62

We had plain old grilled Striped Bass with Paella.  Look at this cute fishy on the grill.  :)

 

 

We made the Paella on the grill too.

 

 

Some product pictures:

 

 

The fish doesn't look great but it tasted very good.  Rubbed with a lot of coarse salt and olive oil.

 

post #18 of 62
Quote:
Originally Posted by JVKolich View Post
 

 

 

Here is a little info on Australian whiting!

 

Standard Names: King George Whiting, Sand Whiting, Yellowfin Whiting, Trumpeter Whiting, various School Whiting (group) and others


King George Whiting

 

The average sized Whiting:

 

 

 

Here is an image of a UK Whiting. It looks similar.

 

 

Image of UK hake:

 

 

They are much bigger fish with spiky fins.  Whiting and hake are both from the same family as cod.

post #19 of 62

Oops, 

Quote:
Originally Posted by Koukouvagia View Post
 

 

Thanks for sharing the recipe, but how this challenge works is you cook the dish during the month and post pictures of it. @kuan should be posting some guidelines for the newbies soon. 

Oops, didn't mean to violate the spirit of the challenge by posting the link.  I will be working on something different to do.  Thanks for the reminder.  hh

post #20 of 62

My little starter - a take on prawn cocktail.  Crayfish cocktail with home made mayonnaise, salmon roe and home sprouted pea shoots.

 

 

 

 

 

 

post #21 of 62
Thread Starter 
Quote:
Originally Posted by morning glory View Post
 

My little starter - a take on prawn cocktail.  Crayfish cocktail with home made mayonnaise, salmon roe and home sprouted pea shoots.

 

So pretty and fresh! Looks good!

post #22 of 62
Thread Starter 
Quote:
Originally Posted by kuan View Post
 

We had plain old grilled Striped Bass with Paella.  Look at this cute fishy on the grill.  :)

 

Paella - perfect for a fish/shellfish challenge. Grilled whole fish is so good. Very cute and tasty-looking fishy!

post #23 of 62
:)Quote:
Originally Posted by summer57 View Post
 

Paella - perfect for a fish/shellfish challenge. Grilled whole fish is so good. Very cute and tasty-looking fishy!


I already have paella planned for later this week! 

post #24 of 62

A very yummy, sweet-tart yet creamy meal.

 

 

Tonight's supper was a new take on frozen ahi tuna steaks.  

 

The tuna was marinated in the juice of an orange, tamari, sesame oil, and grated garlic, wiped dry, and oven-grilled on a preheated cast-iron grill pan. 5 min./side  400F.  (Yes, that's cooked through not rare -- preventing family mutiny.)

 

Lying on top of it is cremini mushrooms, sauteed with garlic and shallots, with a pan sauce of olive oil, butter, balsamic vinegar, tamari, and sweet soy.  At the last minute chopped fresh parsley and a splash of cream was added to the sauce and 'shrooms.

 

The remaining sauce was ladled over steamed summer squash.

 

Just FYI: Sweet soy is the Asian answer to molasses or dark Karo.  A less distinctive flavor than molasses or brown sugar yet more umami than dark corn syrup or white sugar.  A friend from Bangkok introduced me to it and it's now a staple in my kitchen!

post #25 of 62
Thread Starter 
Quote:
Originally Posted by morning glory View Post
 


I already have paella planned for later this week! 

Love paella! When I was a girl, a family friend from a town near Bilbao made paella for us quite a lot, and he'd sometimes make it on the grill outside.. Those were the days when fresh garlic and pimento were very exotic. Paella has a special place in my heart.


Edited by summer57 - 5/8/17 at 5:42pm
post #26 of 62
Thread Starter 
Quote:
Originally Posted by HeidiCooksSuppe View Post

 

Just FYI: Sweet soy is the Asian answer to molasses or dark Karo.  A less distinctive flavor than molasses or brown sugar yet more umami than dark corn syrup or white sugar.  A friend from Bangkok introduced me to it and it's now a staple in my kitchen!

Is sweet soy similar to Kecap Manis?

post #27 of 62

Great challenge.  We don't eat enough fish and have been talking about eating more.   It's not something I have cooked much so this will be fun for me.  

 

Grilled salmon with yogurt mint dill sauce served with green beans and blistered tomatoes.  

 

 

 

 

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post #28 of 62
Quote:
Originally Posted by summer57 View Post
 

Is sweet soy similar to Kecap Manis?

As I looked for further information about Kecap Manis, it seems that this is very similar but the Indonesian version has various spices in addition to the sugars and soy sauce. 

 

What I have is Healthy Boy brand Sweet Soy and as I read the fine print, this is made using what it calls the "modern method."  It's only various sugars, water and soy sauce.  The lettering on the bottle is Chinese and Thai and in roman alphabet "Yan Wal Yun," which is the biggest sauce company in Thailand.  Since it was a friend visiting from Bangkok who suggested it, I'm guessing it's a staple of Bangkok kitchens.  She also helped me pick out a variety of curry pastes.  As she said, "You don't think we come home after work and mix the spices from scratch!"

 

Thanx for your question because now I know for my purposes to stick to the Thai (unseasoned) sweet soy because I use it without expecting it to add more than sweetness and soy umami.  Hmmph.  Ya learn somethin' new every day.

post #29 of 62

Maybe you are familiar with clams and black bean sauce.  Cooking Chinese in New England you learn to make some substitutions.  Normally this is done with much smaller clams.  These were bigger cherrystones so i had to steam them open before stir frying.  The butter is from vermont also very unusual for a wok dish.  (I clarified it so it has a higher smoke point)

 

Added to the wok in this order:

 

-Butter

-Fermented black bean paste

-Scallion whites

-black pepper

-Fresh sweet corn 

-steamed cherrystones that I dug up

 

Topped with scallion green part and served with rice.  East meets west!

 

 

For those not form up here we have different names for this hard shell clam species based on size little neck < cherrystone < top neck <quahog.  Little neck is the most tender, smallest, and most expensive.   The bigger ones are cheaper and tougher, only good for chopping up for chowder.  I used cherrystones, roughly 6-10 count per pound.   The cost of this whole dish is $5

post #30 of 62
Thread Starter 
Quote:
Originally Posted by MillionsKnives View Post
 

Maybe you are familiar with clams and black bean sauce.  Cooking Chinese in New England you learn to make some substitutions.  Normally this is done with much smaller clams.  These were bigger cherrystones so i had to steam them open before stir frying.  The butter is from vermont also very unusual for a wok dish.  (I clarified it so it has a higher smoke point)

 

Added to the wok in this order:

 

-Butter

-Fermented black bean paste

-Scallion whites

-black pepper

-Fresh sweet corn 

-steamed cherrystones that I dug up

 

Topped with scallion green part and served with rice.  East meets west!

 

 

For those not form up here we have different names for this hard shell clam species based on size little neck < cherrystone < top neck <quahog.  Little neck is the most tender, smallest, and most expensive.   The bigger ones are cheaper and tougher, only good for chopping up for chowder.  I used cherrystones, roughly 6-10 count per pound.   The cost of this whole dish is $5

Lucky to dig your own clams! We do that here in the summer, unless there's a toxic algae bloom. When my husband was a boy, he dug and ate affected clams, He still can't eat a clam, so no clam chowder in this house.

Manilla clams are the ones we get here, small and easy to dig. Black bean paste, corn, scallions - sounds perfect. Love fermented bean paste and have a couple of different kinds on-had, really works with fish/seafood. Great idea! Might try this, though not with clams... for my husband's sake!

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