Cooking advice needed

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#1 Post by **alancooper** » Sun Jun 03, 2007 8:30 pm

Hello all,
Last night I caught a couple of mackerel and pollock - big enough to skin, fillet and debone and to feed two people. Today I cooked them with fresh veg from the garden. Sounds good so far?
I stir-fried a sliced a sliced courgette in olive oil, added chopped shallots, sliced green french beans, chopped coriander leaves and salt. I then put the fish on top to steam for a few minutes, folded it all together and sprinkeld lime-juice on it. I served it with rice. Still sounds good?
The result was crunchy, nutritious and healthy but it tasted like coriander-flavoured straw with fish bits.
There seemed to be something missing.
Any suggestions?
No wise cracks.
Alan.

#2 Post by **inigo** » Sun Jun 03, 2007 8:50 pm

Coriander is very aromatic. Try parsley instead. You'll be able taste the fish AND the veggies. And you can try a bit of garlic and a splash of white wine instead of the lemon, then let it all reduce before adding the fish. Bon apetit!

#3 Post by **corbyeire** » Sun Jun 03, 2007 8:59 pm

personally i think id leave the lime in rather than the lemon - it goes amazingly well with the mack

#4 Post by **EoinMag** » Sun Jun 03, 2007 9:27 pm

It sounds like you were lacking in seasoning, don't be afraid to throw a good pinch of salt in and hit it with some chili or black pepper.
I can't stand coriander myself so I'd see that as part of the problem, it's too strong and tastes like soap.
Most home cooks season nowhere near like what a pro chef does but some stuff needs it.

#5 Post by **stevecrow74** » Mon Jun 04, 2007 3:40 am

ok.. this may sound strange.. but it works ( and coming from an ex-chef it really works)

sometimes spices and herbs overpower the taste of the fish, to bring out the full flavour of pollack, just dice an onion and bake it with the fish, with mackerel being an oily fish the best way i found is to wrap in tinfoil with 4 parts water to one part lemon and a sprig of parsley/rosemary placed on top, bake and enjoy...

you wont find a better way to cook the fish than that.. if you do let me know :D

Mr_Green · #6 Post by **Mr_Green** » Mon Jun 04, 2007 9:17 am

stevecrow74 wrote:ok.. this may sound strange.. but it works ( and coming from an ex-chef it really works)

sometimes spices and herbs overpower the taste of the fish, to bring out the full flavour of pollack, just dice an onion and bake it with the fish, with mackerel being an oily fish the best way i found is to wrap in tinfoil with 4 parts water to one part lemon and a sprig of parsley/rosemary placed on top, bake and enjoy...

you wont find a better way to cook the fish than that.. if you do let me know :D

ok so..Pollock is actually a funny fish to cook, put some garlic and pepper into a mortar and pessel, small bit of paprika,salt and some olive oil,now fry the ingredients with some chopped parsley (fry in light olive oil)... now drizzel over pollock and bake...but the nicest way to cook pollock is with a home made beer batter, deep fried in oil...

#7 Post by **Seancelt** » Mon Jun 04, 2007 9:49 am

You could also cut back on the salt and use soya sauce for some flavouring.

#8 Post by **EoinMag** » Mon Jun 04, 2007 9:53 am

Seancelt wrote:You could also cut back on the salt and use soya sauce for some flavouring.

Yeah it doesn't have to be Salt, although I think you'll find that Soy sauce is pretty full of it.

Basically it sounds like the meal was underseasoned, whatever way you get the flavours in there it needs something.

#9 Post by **Seancelt** » Mon Jun 04, 2007 10:12 am

EoinMag wrote:Yeah it doesn't have to be Salt, although I think you'll find that Soy sauce is pretty full of it.

That was the reason I said cut back on the salt, if you use soy and salt you will be a very thirsty boy. :D :D
This is a quick dipping sauce if you want a bit of extra flavour:
½ cup light soy sauce
1 Tbsp. Sugar
1 Tbsp. finely chopped green onion
1tsp. chopped garlic
½ tsp. finely grated ginger
½ tsp. sesame oil
½ tsp. sesame seeds

#10 Post by **nialler** » Tue Jun 05, 2007 1:39 pm

slap it in a bit of batter, deep fry it and serve with chips haha... only jokin... never new there was so much culinary info among the members!

#11 Post by **petekd** » Tue Jun 05, 2007 1:51 pm

Tried this with some Ling there last week.

I grated some cheddar, added some finely chopped salami, that black pepper coated stuff by Horgans I think it was, lashings of salt and black pepper and a little pinch of mixed herbs. Mixed it all up and after giving the fish 5 minutes start in the oven, scattered it liberally across the top.

It was fantastic... :wink:

#12 Post by **blaker** » Tue Jun 05, 2007 2:11 pm

Fair play to ya Pete for making ling palatable, didn't think it was possible!

The seasoning is key really with fish isn't it? 99 times out of a hundred, bass being the exception, I just season the fish, slap on a smidge of flour and fry in a redhot pan in olive oil. Can't beat it if the fish is fresh.

#13 Post by MC » Tue Jun 05, 2007 5:38 pm

i have poached fish in the past, rub on some butter lightly on skin, place in tin foil, place in baking dish, add a little salt and pepper, pour in some white wine (or milk if you prefer) close tin foil and bake, when the fish is done it just fall's off the bone

Pollock, coalies i do in beer batter or breadcrumbs and deep fry, the best way to eat it

not too fussed on mackerel but have fried it or done it in black pepper, the best way i have done mackerel was cooked on charcoal just after it had been caught

one other way is to cover the fillets in flour and fry.

i like fish baked and with some lemon, salt and pepper optional,

now bass is the best fish i have ever tasted and it was just baked in tin foil,

#14 Post by **Last Cast** » Tue Jun 05, 2007 7:18 pm

Pollock can be cooked by crumbling creamed coconut over the fillets and baking them in the oven for 20 mins until lightly brown
Mackerel goes well chili just clean fish put 4 or 5 slits on upper side put chili garlic sauce/paste ints slits and bake in the oven
Hot smokers also add a lovely flavour to fish or even meat.Most small fish cooked in about an hour,even rainbow trout taste good sfterwards

#15 Post by **blackiemc** » Tue Jun 05, 2007 10:25 pm

Hello,
There are lots of good tipsters watching this thread and this evening I got my first macks of the season and I have a question

I love mackeral fillets coated with seasoned flour and fried on a hot pan, but when I fillet the fish I just run the knife down along the backbone, one movement on either side, two lovely fillets, but this way leaves little bones that are a bit of a pain, especially if you're feeding kids. Is there any proven method to get all the bones out??

Cheers

Blackie

#16 Post by **Seancelt** » Tue Jun 05, 2007 11:20 pm

Before I cook it for my son I normally check the fillet and if I see any bones I pull them out with a tweezers or pliers.

#17 Post by **EoinMag** » Wed Jun 06, 2007 7:52 am

blackiemc wrote:Hello,
There are lots of good tipsters watching this thread and this evening I got my first macks of the season and I have a question

I love mackeral fillets coated with seasoned flour and fried on a hot pan, but when I fillet the fish I just run the knife down along the backbone, one movement on either side, two lovely fillets, but this way leaves little bones that are a bit of a pain, especially if you're feeding kids. Is there any proven method to get all the bones out??

Cheers

Blackie

The way it's done in professional kitchens is with a pliers. Run your finger down the lateral line inside where the bones are until you can feel that they're all gone.I used to work as a waiter for a masterchef on an island in the northsea and he was a fish specialist so I've seen a thing or two.

#18 Post by **samo** » Wed Jun 06, 2007 1:56 pm

the best way to cook mackeral is to bring a pot of boiling water to the boil place some vinigar in "around 3 table spoons" place the mackerals on only take there heads off and gut them. then just leave them in the pot till you can push a fork or knife through the flesh with ease. you really get the taste of the fish off them that way and the flesh comes away from the bone nice and easy.

#19 Post by **petekd** » Wed Jun 06, 2007 2:01 pm

Blackie, using a good sharp knife, just slice under the rib bones at a flat angle. You will lose a small bit of the fish but nothing to be worried about. Munch on then!

#20 Post by **phanover** » Wed Jun 06, 2007 5:25 pm

Lots of good advice here. As it keeps coming up, might I suggest that the cooking and preparation of fish might be considered as a section in its own right on the forums?