« Rain, late winter | Main | Chocolate chip cookies »

September 03, 2010

Comments

Feed You can follow this conversation by subscribing to the comment feed for this post.

another outspoken female

My mouth is watering at the memory :) When we've baked a fish too big for the two of us (and one fish obsessed cat) I use the leftovers for fish cakes, especially if there's some spuds as well. Absolute heaven. I love bonito almost as much as snapper, that smooth scale-free skin is such a joy to handle. I've only ever seen it whole but it's easy to fillet, a great robust fish to make Indian curries with.

Zoe

I love bonito too, and it's very cheap. We also really like a nice silver perch, quickly deep-fried in a really hot wok so it's crispy, then braised in chilli bean paste and soy.

Need a good fan though, or open all the windows, even in mid-winter.

katie kirby

I always find it intimidating to cook fish and I never really knew why. Thanks for the inspiring blog! I will definitely try now.

Lucy

AOF, that day was just what I needed, thank you.

Fishcakes - yum. Here's what I did with the remaining bonito. Steamed waxy potatoes (with their skins) on a Saturday night, mashed them and folded through the fish. Lots of chopped parsley and a tiny bit of finely chopped onion. Pan-fried; rocket salad.

THEN, on Sunday afternoon, I got all the jellied bits from the foil, including some bits of tomato and lemon and thyme we'd missed, and made a quick noodle soup with greens from the garden. GREAT value and that last meal was almost the best.

Zoe: I LOVE cooking with all the windows open. Especially mid-winter. Silver perch here we come.

Hi Katie, and welcome. I think a whole fish frightens cooks (me, until recently, included) 'cos there's a helluva lot of fuss written about how to cook it just "right". What I learned from AOF is that the rules can be bent and hey, if it's not absolutely perfect, it doesn't matter. Yay! I hope you give it a go - I'd love to hear how you travel.

The comments to this entry are closed.

All rights reserved

  • © 2006-2015 Lucinda Dodds. All rights reserved. No content on this website including, but not limited to, text and photography may be reproduced without prior explicit written consent from the copyright holder.
  • © 2006-2014 Lucinda Dodds. All rights reserved. No content on this website including, but not limited to, text and photography may be reproduced without prior explicit written consent from the copyright holder.

An Honest Kitchen