DS Forums

 
 

How to cook fresh fish?


Reply
Thread Tools Search this Thread
Old 04-01-2011, 23:12
Monster101
Inactive Member
 
Join Date: Aug 2010
Posts: 2,786

any ideas on the best, and most flavoursome way to cook it?
i want to buy some skinless/boneless cod or salmon from waitrose fresh for a change, but i just have absolutly no idea how to cook it
Monster101 is offline   Reply With Quote
Please sign in or register to remove this advertisement.
Old 04-01-2011, 23:51
Ginger Nut
Forum Member
 
Join Date: Feb 2006
Posts: 14,441
You'd want to be roasting or frying either. Cod can be a bit bland so you'd want more flavouring on that. I'd try something with chilli and lime.

Salmon will stand up on it's own with just a squeeze of lemon.

The possibilities are endless really.
Ginger Nut is offline   Reply With Quote
Old 05-01-2011, 00:23
Flying Dagger
Forum Member
 
Join Date: Nov 2008
Location: Up North
Posts: 1,359
Could I suggest a healthier and quite an easy way to cook fish? The microwave.Salmon and smoked haddock are great done like this An average portion will cook in about 2 minutes depending on wattage and will still be moist.Just place the fish in a shallow dish with a little water , or milk if you are doing smoked haddock and cover loosely. For the cod I would dust with seasoned flour and shallow fry on medium heat for 3 or 4 minutes per side depending on thickness.
Flying Dagger is offline   Reply With Quote
Old 05-01-2011, 00:38
Menk
Forum Member
 
Join Date: Aug 2008
Posts: 10,825
Or poach the salmon - place in a pan and just cover with water, bring to the boil, let it boil for 1 minute, switch off the heat and let it continue to cook in the heat for a further 4 - 5 minutes. Just cooked beautifully tender salmon fillets that are good and healthy either hot or cold with a salad.

OR

If the salmon has skin, (and if you have a frying pan with a metal handle that can go straight into the oven) pre-heat the oven (quite hot), shallow fry in a little oil skin side down on a high heat for a couple of minutes, or until the skin is golden, turn it over and pop in the oven to finish off for 4 - 5 mins. Lovely crispy skin but still tender in the middle. You can do it entirely on the hob, but it keeps it more moist to finish it off in the oven.
Menk is offline   Reply With Quote
Old 05-01-2011, 01:57
PencilBreath
Forum Member
 
Join Date: Dec 2010
Location: Here.
Posts: 3,345
fish is the only meat I'd ever cook in a micro.

doesn't burn, cooks evenly & no shrinkage etc.

i only cook it at about 70% power though as our microwave is 800W

i usually cook it in milk though in a pan & use the milk to make a nice parsley or cheese sauce depending on mood.
PencilBreath is offline   Reply With Quote
Old 05-01-2011, 12:32
Caramel Crunch
Forum Member
 
Join Date: Jul 2009
Posts: 4,559
Put the salmon or cod on several slices of fresh lemon in an oven proof dish.
Cover with tin foil & bake for 30 - 40mins gas 4.
Caramel Crunch is offline   Reply With Quote
Old 05-01-2011, 13:32
big_hard_lad
Forum Member
 
Join Date: Aug 2007
Location: Belfast, Northern Ireland
Posts: 4,011
Personally I use the "tin foil bag" method of cooking fish. Get a large bit of tin foil (big enough to fold over the fillet of fish but with room for air too), whack on your fish and whatever flavour you like (I usually go for some lemon/lime wedges, a good grind of black pepper and a little olive oil, but you could literally use anything you fancy) then fold over the tin foil to make a parcel, important to leave some room for the steam from the cooking process to fill the bag, then whack in the oven for 20 mins or so.

Pretty sure I saw Jamie Oliver do this but I can't seem to find an example on the web, there's bound to be one if you google.
big_hard_lad is offline   Reply With Quote
Old 05-01-2011, 15:01
degsyhufc
Forum Member
 
Join Date: Aug 2008
Location: Up North
Posts: 58,791
I always prefer to pan fry fillets of seabass or cod skin down to get a crispy skin then flip it over for 30-60 secs to fnish off.

For a thicker fillet with the skin on you could do it under the grill.


The best fish recipe i've had recently (apart from battered cod ) is this
Sea bass with sweet potato mash:
http://www.dailymail.co.uk/femail/fo...ger-drink.html
degsyhufc is offline   Reply With Quote
Old 05-01-2011, 15:37
indianwells
Forum Member
 
Join Date: Aug 2006
Posts: 12,236
I always prefer to pan fry fillets of seabass or cod skin down to get a crispy skin then flip it over for 30-60 secs to fnish off.

For a thicker fillet with the skin on you could do it under the grill.


The best fish recipe i've had recently (apart from battered cod ) is this
Sea bass with sweet potato mash:
http://www.dailymail.co.uk/femail/fo...ger-drink.html
You do realise that some on here won't even open that link because it's from the DM?
indianwells is offline   Reply With Quote
Old 05-01-2011, 15:55
degsyhufc
Forum Member
 
Join Date: Aug 2008
Location: Up North
Posts: 58,791
You do realise that some on here won't even open that link because it's from the DM?
I didn't even notice

It was the first link for Jamie's recipe that came up. I guess his site took it down so you have to buy the book.

Maybe it's the Daily Mail's two fingers up at JO
degsyhufc is offline   Reply With Quote
Old 05-01-2011, 19:45
Snikpoh
Forum Member
 
Join Date: Dec 2006
Posts: 2,083
Season salmon with lemon pepper, wrap in a foil parcel, bake at 200C for 20 minutes.
Snikpoh is offline   Reply With Quote
Old 05-01-2011, 20:41
whoever,hey
Forum Member
 
Join Date: Mar 2006
Posts: 30,072
I love to steam fish with ginger, spring onions, lime.
whoever,hey is offline   Reply With Quote
Old 05-01-2011, 20:53
degsyhufc
Forum Member
 
Join Date: Aug 2008
Location: Up North
Posts: 58,791
Here's another parchment method

I haven't tried this yet but it does sound nice



Prep: 20 minutes
Bake: 12 minutes


Ingredients:

1 1/2 pounds fresh or frozen white fish fillets (such as halibut or red snapper), each about 3/4 inch thick
1/4 cup chicken broth
2 tablespoons hoisin sauce
1 tablespoons soy sauce
1 tablespoon sugar
2 teaspoons cornstarch
2 teaspoons Asian chili garlic sauce (optional)
2 teaspoons toasted sesame oil
1 teaspoon grated fresh ginger
1 clove garlic, minced
4 12-inch squares parchment paper
3 green onions, cut into thin strips
1 carrot, cut into thin strips
Hot steamed rice

Directions:

1. Thaw fish if frozen. Cut fish into four equal pieces; set aside.

2. In a small saucepan combine chicken broth, hoisin sauce, soy sauce, sugar, cornstarch, Asian chili sauce (if desired), sesame oil, ginger, and garlic. Cook and stir until thickened and bubbly; cook and stir 1 minute more.

3. Place one portion of fish in middle of parchment square. Top with 2 tablespoons of the sauce, and one-quarter of the green onions and carrots. Bring up two opposite sides of parchment and fold several times over fish. Fold remaining ends of parchment and tuck under. Place fish packets in a shallow baking pan. Bake in a 400 degree F oven for 12 to 15 minutes or until fish is opaque and flakes easily when tested with a fork. Serve with steamed rice. Makes 4 servings.
degsyhufc is offline   Reply With Quote
Old 05-01-2011, 21:06
Annie1fortennis
Forum Member
 
Join Date: Dec 2010
Posts: 889
Season salmon with lemon pepper, wrap in a foil parcel, bake at 200C for 20 minutes.
If you have never cooked fish before, then I agree that baking in foil in oven is definitely the best way for a beginner to become more confident.
Annie1fortennis is offline   Reply With Quote
Old 05-01-2011, 21:56
Espresso
Forum Member
 
Join Date: Jul 2005
Posts: 17,127
I poach salmon in milk with onion and dill. Takes about five minutes and I never boil the milk, just bring it up to the point where the surface of the milk is barely moving.
Delicious.

For white fish this is gorgeous.
Get your filets and put them in a plastic bag with some pesto and olive oil. Mush it about a bit with your hands to get the pesto and oil mixed up and spread over the fish. Leave it to marinade while you do this next bit.
Slice onions and peppers, add a drained tin of butter beans and a handful of cherry tomatoes, a bit of salt and a few grinds of black pepper into a baking tray and pour over a glug of olive oil, toss all the veg around in this then put in the oven at about 180C for ten minutes, or until the edges of the onions and peppers start to go a bit brown.
Take the baking tray out of the oven and turn the veggies over, put the fish on top of the veg and pour over the remainder of the marinade. Back in the oven for five minutes. The cherry tomatoes will pop and mix in with the pesto juices.
Espresso is offline   Reply With Quote
Old 05-01-2011, 22:15
petral_gal
Forum Member
 
Join Date: Aug 2006
Location: Doon the bottom o Scotland
Posts: 1,044
i'm all about the tin foil!!

Butter on foil
Fish on butter
Lemon on fish
Pepper on top
Close foil tight
on baking tray
180 for 20 mins

nom.
petral_gal is offline   Reply With Quote
Old 05-01-2011, 22:17
Jaymitch1
Inactive Member
 
Join Date: Jul 2009
Posts: 6,189
i would also like to start buying fresh fish.
but how do you know when its cooked!? some people seem to say 10 mins in oven and some are saying 20 or 30 !
Jaymitch1 is offline   Reply With Quote
Old 05-01-2011, 22:53
Annie1fortennis
Forum Member
 
Join Date: Dec 2010
Posts: 889
i would also like to start buying fresh fish.
but how do you know when its cooked!? some people seem to say 10 mins in oven and some are saying 20 or 30 !
Depends on how big the fish is and how hot the oven is! Fish is done when opaque all the way through.
Annie1fortennis is offline   Reply With Quote
Old 07-01-2011, 15:21
Frood
Inactive Member
 
Join Date: Jan 2006
Posts: 12,882
I love to steam fish with ginger, spring onions, lime.
Indeedy.

Works with pretty well any kind, or cut, of fish.

Frying, roasting (in a dish with tomatos, cream, spices and herbs - mmmmmm) or poaching are also very good.
Frood is offline   Reply With Quote
Old 07-01-2011, 15:27
stud u like
Forum Member
 
Join Date: Aug 2005
Location: The Sunny Side Of The Street
Posts: 40,106
You can also grill salmon and cod.
stud u like is online now   Reply With Quote
Old 08-01-2011, 23:23
Mad Hatter
Forum Member
 
Join Date: Dec 2009
Location: Derbyshire
Posts: 768
I use a Pressure Cooker, potatoes in the bottom, vegetables in the basket then the salmon fillet wrapped in foil just placed on top of the vegetables. 6 maybe 7 minutes and all is cooked and the salmon is just so yummy and moist.
Mad Hatter is offline   Reply With Quote
 
Reply




 
Forum Jump


All times are GMT. The time now is 17:24.