8 basic methods of cooking fish

Different methods of cooking fish

Fish has a tender flesh. So fish is cooked, to enhance its flavors and not to soften it. And fish is heated or cooked for very little time. Cooking fish should be done carefully because cooking on high heat or for a long period will harden the fish and lessen the fishy flavor.

Here are different methods of cooking fish, for you to try.

Steaming

Whole fishes and fillets can be steamed provide that it is marinated well. When the water in the steamer reaches boiling point, place the top pan then place the buttered fish on it and steam for 10 minutes, tightly covered.

Baking

Whole fish fillets and steaks can be baked. Place the fish in the greased oven tray. Pour the liquid over it. Water, stock or milk can be used. Then sprinkle herbs and flavorings. Finely grated vegetables such as shallots and carrots and lemon can be added.

Cover with foil and bake in the preheated oven on 340F for 20 minutes. Serve without the liquid. The liquid can be used as sauce.

Grilling

This is a very fast method of cooking fish. This can be used for whole fish such as herring, kippers and fillets like plaice.

Brush the fish with oil or apply savory butter (see my hub on Chinese sauces and savory butter for recipe) so that the fish remains moist. Cook for 5 to 10 minutes, turning onto the other side halfway the cooking time.

If grilling whole fish leave the head and the tail intact as this will help the fish is no drying out.

If you are using fish that has thick flesh, then slit the flesh diagonally. This will allow the taste of the butter and the heat to penetrate.

Poaching

This is often used for large fish. Warm the fish stock or water or milk and add flavorings such as rinds of lemon or herbs. Place the fish in the liquid and cook in medium heat for 15 minutes, And for less time, for whole fish. Be careful not to boil.

Shallow frying

This is suitable for small whole fish, fillets and stakes. Coat the fish in bread crumbs, oatmeal, flavored flour or in batter, so as the natural juice doesn’t ease out.

Heat enough oil or butter in a pan so that the oil reaches 1 inch. Add the fish and cook over moderate heat for 5 to 10 minutes on each side. Drain on kitchen paper.

Deep frying braising

This method is suitable for small whole fish, cubed large fish, scampi and fillets.

This is just like shallow frying except that the fish is fully immersed in oil. Coat the fish as before (shallow frying).heat lots of oil in a pan so much so the fish is fully immersed. Wait till the oil is hot enough. To test you can drop in a piece of, day old bread and if it turns brown in 1 minute, then the oil is hot enough. If the oil is too hot the outer part of the fish will brown and the flesh will be raw. If the oil is not hot, then the fish will be soggy. So the perfect temperature is very important.

Slowly immerse the fish in the oil and cook for 5 to 8 minutes. If by adding too much fish, the oil starts to froth then increase the heat. Drain on kitchen paper.

Braising

This can be done in a pan or an oven or on a hot plate.

Brown some vegetables like carrot, tomato, onion, celery and leeks, in melted butter. Cut the fish in chunks and add to the vegetables. Pour in 2 ¼ pints of water or stock and 15o ml of vinegar. Add herbs, salt and pepper to taste. Cook in moderate oven for 25 to 30 minutes or on the hot plates for 20 minutes.

FOR SRI LANKAN KOTTU ROTI RECIPE CLICK HERE

Devilled fish

This can be done for small whole fish, chunks or fillets. This curry is very spicy but the best from all the above.

Mix the fish in chili powder, vinegar, onions, green chili, tomato, pepper powder and salt. Put in a pan and add oil. Cook for 8 to 15 minutes.

CLICK HERE FOR HOT BUTTER CUTTLEFISH RECIPE