|
Post by fishinguy on Sept 11, 2012 21:27:01 GMT -5
I figured we all love to fish and for the most part majority love to eat there catch as well. I know people are always interested in new and different ways to prepare there catch. Weather it's striped bass, bluefish, fluke, flounder, blackfish or porgies just to name a few. I am very basic when it comes to eating fish. Make mine in breadcrumbs fried in olive oil. My mother makes it in a million different ways and I'll get a detailed recipe from and post with pics. So feel free to share on what type of fish you like to eat and how to prepare it.
|
|
|
Post by In The Wash on Sept 11, 2012 22:08:44 GMT -5
Sometimes a little egg and some bread crumbs go a long way. Definately my favorite way to eat most fish. Although I have thrown a few recipes together just goofing around. Also had a rockfish marinade from Virginia that was excellent.
|
|
|
Post by fishscale on Sept 11, 2012 22:13:31 GMT -5
I figured we all love to fish and for the most part majority love to eat there catch as well. I know people are always interested in new and different ways to prepare there catch. Weather it's striped bass, bluefish, fluke, flounder, blackfish or porgies just to name a few. I am very basic when it comes to eating fish. Make mine in breadcrumbs fried in olive oil. My mother makes it in a million different ways and I'll get a detailed recipe from and post with pics. So feel free to share on what type of fish you like to eat and how to prepare it. I'm a horrible cook and can use all the help I can get ;D Good idea Frank
|
|
|
Post by In The Wash on Sept 11, 2012 22:15:37 GMT -5
You got it easy Kal just bring it to your peeps. ;D
|
|
|
Post by fishinguy on Sept 11, 2012 22:17:23 GMT -5
I figured we all love to fish and for the most part majority love to eat there catch as well. I know people are always interested in new and different ways to prepare there catch. Weather it's striped bass, bluefish, fluke, flounder, blackfish or porgies just to name a few. I am very basic when it comes to eating fish. Make mine in breadcrumbs fried in olive oil. My mother makes it in a million different ways and I'll get a detailed recipe from and post with pics. So feel free to share on what type of fish you like to eat and how to prepare it. I'm a horrible cook and can use all the help I can get ;D Good idea Frank Believe it or not I had you in mind when creating this thread, Ive seen reach out and ask for tips and pointers. I figured what the hey, let's help everyone out. Man, I can EAT!! If people hook it up on this thread I'll make it. I love to eat
|
|
|
Post by fishscale on Sept 11, 2012 22:26:35 GMT -5
I'm a horrible cook and can use all the help I can get ;D Good idea Frank Believe it or not I had you in mind when creating this thread, Ive seen reach out and ask for tips and pointers. I figured what the hey, let's help everyone out. Man, I can EAT!! If people hook it up on this thread I'll make it. I love to eat I made my weakfish fillet last night with Pinot grigio, lemon, garlic, and butter and it sounds better than it tasted Of course I did something wrong somewhere Mr. Wash dont make me pull out that infamous cod trip pic
|
|
|
Post by In The Wash on Sept 11, 2012 22:32:01 GMT -5
There's always the lima bean field if you take out that pic in here.
|
|
|
Post by fishinguy on Sept 11, 2012 22:32:29 GMT -5
Hey Kal am pretty sure if you fine tweak the recipe it'll come out great. Try it again when you get the chance at another point. Damn still with that photo.
|
|
|
Post by fishinguy on Sept 11, 2012 22:33:58 GMT -5
There's always the lima bean field if you take out that pic in here.
|
|
|
Post by jc30967 on Sept 12, 2012 15:01:09 GMT -5
Excellent thread idea! i am not the best cook either, I like many different types of fish just fried in plain old bread crumbs, sometimes with some flour and Old Bay seasoning mixed in. Not fancy, but for fish like fluke, flounder, ling, smaller cod fillets it's scrumptous,IMHO! I would love to learn some more advanced recipes, just as a way to mix it up a bit. What I'd really like is a good fish cake recipe
|
|
|
Post by italianfisherman on Sept 12, 2012 16:48:25 GMT -5
Believe it or not I had you in mind when creating this thread, Ive seen reach out and ask for tips and pointers. I figured what the hey, let's help everyone out. Man, I can EAT!! If people hook it up on this thread I'll make it. I love to eat I made my weakfish fillet last night with Pinot grigio, lemon, garlic, and butter and it sounds better than it tasted Of course I did something wrong somewhere Mr. Wash dont make me pull out that infamous cod trip pic KAL.. YOU USED TO MUCH ACID(wine,lemon) on the weakfish,they are delicate fish... try it again with some unsalted butter, less wine & lemons..
|
|
|
Post by CodJay on Sept 12, 2012 18:39:40 GMT -5
Have not personally made it but tried it from a friend who made it. It was on time! General Tso’s Fluke 6 Boneless Fluke Filets 3 cups cornstarch 1 tablespoon of salt 1 tablespoon freshly ground black pepper 3 cups peanut or vegetable oil for frying, plus 1 tablespoon for stir-frying 8 dried whole red chilis, or substitute 1/4 teaspoon dried red chili flakes 6 cloves garlic, minced 1 thumb sized piece of FRESH ginger, peeled & cut into discs 1+ tablespoon white sesame seeds, for garnish Scallions, green parts thinly sliced, for garnish Marinade: 3 tablespoons soy sauce 3 tablespoons Chinese rice wine or dry sherry 4 egg whites Sauce: 1 cup chicken stock 5 tablespoons tomato paste 4 tablespoon soy sauce 4 tablespoon rice vinegar 4 teaspoon hoisin sauce 4 teaspoon chili paste 4 teaspoon sesame oil 4 tablespoon sugar 4 teaspoon cornstarch 1. Prepare the marinade: In a large bowl, combine the soy sauce, rice wine, and egg whites. Coat the fish in the marinade mixture and let sit for 10-30 minutes. 2. Prepare the sauce: In a small bowl, combine the chicken stock, tomato paste, sugar, soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, sugar, and the 4 teaspoons of cornstarch. Stir until the sugar and cornstarch are dissolved. Set the sauce aside. 3. In a large bowl or deep plate, toss the 3 cups cornstarch with the salt and pepper. Coat the marinated fish in the cornstarch and shake off any excess before frying. 4. Heat the 3 cups of peanut or vegetable oil in your wok until it registers 350°F on an instant-read oil thermometer (very important to have a fry/candy thermometer). Working in 2 or 3 batches, add the first batch of fish cubes and fry until golden brown on the outside and cooked through, about 3 minutes. Remove the fish with a slotted spoon or spider and drain on a rack over paper towels. Repeat with the rest of the fish. 5. Drain the leftover oil into a heatproof container and save for discarding. Wipe the wok with a paper towel to remove any brown bits, but don’t wash. 6. Reheat the wok or skillet over medium-high heat. Add another 1 tablespoon of oil and swirl to coat the base and sides. Add the dried chili's, ginger and garlic to the wok and stir-fry until just fragrant, about 20 seconds. Pour in the sauce mixture and stir until thickened, about 1 to 2 minutes. 7. Return the fish to the wok and stir well to coat with sauce. A rubber spatula is best for this task. Try not to break up the fish as it will be fragile. Transfer the fish to a serving dish. Garnish with white sesame seeds and scallions. Serve with jasmine rice. Note: I served this with blanched broccoli that I hit in a red hot wok with a little veg/sesame oil, salt, pepper, & a dash of chinese 5 spice & a dash of rice wine.
|
|
|
Post by italianfisherman on Sept 12, 2012 19:08:18 GMT -5
Have not personally made it but tried it from a friend who made it. It was on time! General Tso’s Fluke 6 Boneless Fluke Filets 3 cups cornstarch 1 tablespoon of salt 1 tablespoon freshly ground black pepper 3 cups peanut or vegetable oil for frying, plus 1 tablespoon for stir-frying 8 dried whole red chilis, or substitute 1/4 teaspoon dried red chili flakes 6 cloves garlic, minced 1 thumb sized piece of FRESH ginger, peeled & cut into discs 1+ tablespoon white sesame seeds, for garnish Scallions, green parts thinly sliced, for garnish Marinade: 3 tablespoons soy sauce 3 tablespoons Chinese rice wine or dry sherry 4 egg whites Sauce: 1 cup chicken stock 5 tablespoons tomato paste 4 tablespoon soy sauce 4 tablespoon rice vinegar 4 teaspoon hoisin sauce 4 teaspoon chili paste 4 teaspoon sesame oil 4 tablespoon sugar 4 teaspoon cornstarch 1. Prepare the marinade: In a large bowl, combine the soy sauce, rice wine, and egg whites. Coat the fish in the marinade mixture and let sit for 10-30 minutes. 2. Prepare the sauce: In a small bowl, combine the chicken stock, tomato paste, sugar, soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, sugar, and the 4 teaspoons of cornstarch. Stir until the sugar and cornstarch are dissolved. Set the sauce aside. 3. In a large bowl or deep plate, toss the 3 cups cornstarch with the salt and pepper. Coat the marinated fish in the cornstarch and shake off any excess before frying. 4. Heat the 3 cups of peanut or vegetable oil in your wok until it registers 350°F on an instant-read oil thermometer (very important to have a fry/candy thermometer). Working in 2 or 3 batches, add the first batch of fish cubes and fry until golden brown on the outside and cooked through, about 3 minutes. Remove the fish with a slotted spoon or spider and drain on a rack over paper towels. Repeat with the rest of the fish. 5. Drain the leftover oil into a heatproof container and save for discarding. Wipe the wok with a paper towel to remove any brown bits, but don’t wash. 6. Reheat the wok or skillet over medium-high heat. Add another 1 tablespoon of oil and swirl to coat the base and sides. Add the dried chili's, ginger and garlic to the wok and stir-fry until just fragrant, about 20 seconds. Pour in the sauce mixture and stir until thickened, about 1 to 2 minutes. 7. Return the fish to the wok and stir well to coat with sauce. A rubber spatula is best for this task. Try not to break up the fish as it will be fragile. Transfer the fish to a serving dish. Garnish with white sesame seeds and scallions. Serve with jasmine rice. Note: I served this with blanched broccoli that I hit in a red hot wok with a little veg/sesame oil, salt, pepper, & a dash of chinese 5 spice & a dash of rice wine. THAT SOUNDS real good, i bet the taste was wonderfull.. must try...
|
|
|
Post by fishscale on Sept 12, 2012 19:27:06 GMT -5
I made my weakfish fillet last night with Pinot grigio, lemon, garlic, and butter and it sounds better than it tasted Of course I did something wrong somewhere Mr. Wash dont make me pull out that infamous cod trip pic KAL.. YOU USED TO MUCH ACID(wine,lemon) on the weakfish,they are delicate fish... try it again with some unsalted butter, less wine & lemons.. yea i screwed it up so bad i dont think i would try it again... lol but on a better note someone sent me a pm and told me to try making the weakfish with blackbean sauce i had blackbean / garlic sauce so i sprinkled it with salt and pepper and applied sauce to both sides of the foil and threw it on the grill for 20 min it came out slightly salty but very good so next time i would just refrain from using salt and only coat the top with blackbean scauce
|
|
|
Post by fishinguy on Sept 12, 2012 19:47:39 GMT -5
Codjay, that looks excellent, thanks for sharing that recipe with all of us, I am sure many of us will give that recipe a shot. I love General Tso anything. ;D
Kal, that looks like it came out good, pretty sure you'll give another shot and perfect to your liking and taste. Thanks for sharing.
|
|