Cooking fish

[Snapple]

Every time I make it either by poaching or lightly frying, it winds up raw in the middle or tough and inedible, like everything I cook basically. But does anyone know how to cook fish to perfection?. :shrug:

[Lina]

Make a nest out of foil, add fish of your choice, herbs and quatered lemon. Wrap fish in foil and bake for 15 mins or so. Lovely!

[kleph]

it is ok for fish to be a bit raw on the inside (sushi anyone?) because when it is cooked completely through it loses a lot of its flavor.

the reason people get paranoid about it is that fish used to be a pretty dicy proposition healthwise. not only was it likely to go a bit dodgy rather quick but it also was a carrier for such fun things as cholera and trichinella. this isn't as much of a problem anymore with more rigourous health standards as well as the glory of refrigeration and modern transport.

but cooking fish requires a bit of technique that most folks don't have because, well, we just don't eat it like we used to. to use the expression, it is an entirely different animal than when you cook meat and you have to get used to it. the best way to handle this is practice.

since i don't necessarily believe i have the skill to explain the process of cooking fish better than the folks at Cooks Illustrated (http://www.cooksillustrated.com/) whose recipe for white fish is as simple and basic as you get.

Sautéed White Fish Fillets

When it comes to the size of a fish fillet, there are generally two categories; thick and thin.Thickness determines in part how long the fillet must be cooked.

For the purpose of this recipe, we are putting fillets 5/8 inch to 1 inch thick in the thick category. To serve four, try to select four 6-ounce fillets; alternatively, use six 4-ounce fillets. In the thin category are fillets 1/4 inch to 1/2 inch thick. If the fillets are small (about 3 ounces each), use eight; if they are slightly larger (about 4 ounces each), use six.

http://forum.zgeek.com/gallery/files/2/0/1/MA05_FishFilletThick_thumb.jpg This fillet is nearly 1 inch thick and will need 5 to 7 minutes of cooking time.

http://forum.zgeek.com/gallery/files/2/0/1/MA05_FishFilletThin_thumb.jpgThis fillet is just over 1/4 inch thick and will need only 2 1/2 to 4 minutes of cooking time.

Do not use fillets thinner than 1/4 inch, as they will overcook very quickly. Note that the sauce recipes are meant to be prepared before the fish fillets are cooked. The sauce is then held until serving.

1/2 cup all-purpose flour
4 - 6 boneless, skinless thick fish fillets (4 to 6 ounces each; see note)

OR

6 - 8 boneless, skinless thin fish fillets (3 to 4 ounces each; see note)
Table salt and ground black pepper
3 tablespoons vegetable oil

1. Place flour in baking dish or pie plate. Pat fish fillets dry with paper towels. Season both sides of each fillet with salt and pepper; let stand until fillets are glistening with moisture, about 5 minutes. If using any tail-end fillets, score and tuck tail under. Coat both sides of fillets with flour, shake off excess, and place in single layer on baking sheet.

2. Heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until shimmering but not smoking; place half of fillets in skillet in single layer and immediately reduce heat to medium-high. For thick fillets: Cook, without moving fish, until edges of fillets are opaque and bottoms are golden brown, 3 to 4 minutes. For thin fillets: Cook, without moving fish, until edges of fillets are opaque and bottoms are lightly browned, 2 to 3 minutes.

3. Using spatula, gently flip fillets. For thick fillets: Cook on second side until thickest part of fillets is firm to touch and fish flakes easily, 2 to 3 minutes, For thin fillets: Cook on second side until thickest part of fillets is firm to touch and fish flakes easily, 30 to 60 seconds.

(Remember, unlike other meats, you can check the doneness of fish by peeling back the meat a bit with a knife and looking inside. If the flesh is still translucent, the fish is not yet done. If the flesh is opaque and flaky but still juicy, the fish is ready to come out of the pan. If the flesh looks dry and falls apart, the fish has been overcooked.)

4. Transfer fillets to serving platter and tent with foil. Add remaining 1 tablespoon oil to skillet, increase heat to high, and heat until oil is shimmering but not smoking; repeat steps 2 and 3 to cook remaining fillets.

5. Place second batch of fillets on platter with first batch; tilt platter to discard any accumulated liquid. Serve fish immediately with sauce (see related recipes).

[FatherShark]

Fish is interesting in that for the most part, it tastes exactly the same raw as it does cooked.

Cooking only changes the texture.

Strange but true!

[kleph]

not true. sounds like you have been buying crap fish. the whole point behind sushi is that you do not cook it so you can properly taste the fish - which should be of the highest quality.

so when you overcook fish you get the same thing you get when you overcook a steak, crap.

[Lina]

it is ok for fish to be a bit raw on the inside (sushi anyone?) because when it is cooked completely through it loses a lot of its flavor.

Dammit Kleph, you sure went and bashed my fish-in-foil trick with that there post :D

[kleph]

actually, that's a good strategy for a beginner. essentially you are poaching it. my roomate and i used to have friends over and cook a whole salmon fillet this way in the dishwasher. worked perfectly every time.

[Lina]

I wouldn't proclaim to be a master chef in any shape or form and fish is the lowest on the list of things-I-can-cook-adequately as I usually can't stand the taste (wierd considering I eat nearly anything else that comes out of the sea). Once in a while, though, I give it a go because, dammit, I really want to like fish.

[kleph]

try different fish.

[Snapple]

I had a nice peice of salmon last night, but stuffed it up in the cooking proces, it ended up crispy after the second time of me putting it in the pan. I started this thread soon after.

[kleph]

salmon is a good one to practice on. its really easy to tell by looking if it is done or not. next time you cook it, use the knife to peek in between the slivers of meat and see how it is doing. it's ok if there is a core bit that is still "wet" but when it all turns that chalky orange - you lost it.

another thing to remember is the temperature of your pan. don't let it get too hot unless you are searing it (which is essentially burning the bejesus of the outside layers but having it almost rare in the middle). that's an entirely different way of cooking that you should prolly wait to play around with until you get this one knocked down.

[dwarfthrower]

I agree with Kleph, you probably want to turn the heat down a touch.

Try salmon cutlet (cut across the fish, with the backbone still in place) rather than salmon steaks (sliced off the side of the fish) because they tend to have a more even thickness and will be easier to manage in the pan, whereas the steaks you really have to keep the thin part in the cool part of the pan and the thick part in the warmer section.

Also, don't put oil in the pan. Rub a bit of good quality olive oil over the fish instead. That way you're not throwing your fish into a vat of boiling oil, which is another reason it can tend to overcook on the outside without warming up the middle.

[Munchkin]

I saw some chef on tv once who cooked fish in a dishwasher. He put some herbs and seasoning on it, wrapped it loosely in foil, and put it on the top rack and just ran a hot-wash ( with no soap obviously! ) . It apparently tasted great, but I cant help thinking of all of your washing-up being tainted with fish-smell :o

[Lina]

try different fish.

Been there, ate the fish.

[hazza]

uhh

take one fish, chuck on bbq, cook.


its so fucking easy.

[kleph]

and soooo many screw it up. amazing, huh?

[Buffy]

Or make it into a curry! :D
simple coconut milk fish curry.
4 stalks of lemongrass
8 spring onions
6 cloves of garlic
750gm of fish chunks (I used barramundi! yum yum!)
4 small fresh chillies finely sliced
3 cups of coconut milk
4 kaffir lime leaves (or a splash of lime juice)
fish sauce

Cut up and bash the lemongrass until its pulverised (i like to use the mortar and pestle to work out the anger baby)
Cut spring onions into 1cm slices
Crush garlic in the mortar too
Add lemongrass, spring onions, chillies, garlic and fish to the pan, stir until your smell that nice stuff cooking together, then add the coconut milk, lime leaves and fish sauce.
Simmer around 10-15 minutes and its done and sooooo tasty.

Taken from Stephanie Alexanders Cooks Companion :D God I love that book!

[royale]

Taken from Stephanie Alexanders Cooks Companion :D God I love that book!

AKA- The bible.

(There is a fantastic book called 'Spice Notes' that is another essential one)

(And in other news, I had my wedding reception last November at her resturant)

[Canalien]

i've never, ever cooked fish. ever.

i can't eat it, so there's no reason to ;)

[Buffy]

AKA- The bible.

(There is a fantastic book called 'Spice Notes' that is another essential one)

(And in other news, I had my wedding reception last November at her resturant)

When I do a search it pops up with this: spice notes by Ian Hemphill (http://www.abbeys.com.au/items.asp?id=205579). Is that the one? Will have to look out for it! :D

[Solo man]

[QUOTE=kleph]it is ok for fish to be a bit raw on the inside (sushi anyone?) because when it is cooked completely through it loses a lot of its flavor.

the reason people get paranoid about it is that fish used to be a pretty dicy proposition healthwise. not only was it likely to go a bit dodgy rather quick but it also was a carrier for such fun things as cholera and trichinella. this isn't as much of a problem anymore with more rigourous health standards as well as the glory of refrigeration and modern transport.

This may not be the case with the two most popular imported fish, Vietnamese catfish and Nile Perch, both of which are caught in highly contaminated water.

[royale]

When I do a search it pops up with this: spice notes by Ian Hemphill (http://www.abbeys.com.au/items.asp?id=205579). Is that the one? Will have to look out for it! :D

That’s the one, it lists most herbs and spices and notes their growing, harvesting and storage information, as well as giving a few recipes for each one. It taught me how to grow turmeric root, which i now consider essential in pretty much any Vietnamese stir-fry type dish- it is also a great flavour for fried or steamed fish.

Steamed Vietnamese Style Fish

Ingredients
Banana leaves
White fish fillets
Turmeric root
Pepper
Salt
Sugar
Chilli

Peel turmeric root, bash in mortar and pestle with 1/2 teaspoon each of salt sugar pepper and chilli powder, and a little oil (optionally add garlic, ginger and/or galangal, citrus juice, touch of fish sauce) . When smoothish, spread paste lightly on fish fillets then wrap them in banana leaves (make sure they aren’t too loosely packed). Steam in bamboo steamer over rapidly boiling water for about 8-12 minutes depending on fillet thickness. Unwrap and serve with boiled rice an stir fried greens with oyster sauce.
(For good rice, bring 2+ litres of salted water to rapid boil, add about 1/3 cup well chopped beans (julienne them, the chop across the lengths at same thickness) wait 1 minute, add 1/3 cup well chopped carrot (as per beans) wait 2 minutes, add jasmine rice (big handful per person + 1 for pot) boil for 12 minutes. Strain.)