Ways of cooking fish?

[Snatcher]

It will be lads week at the Mull of Galloway shortly and I am looking for a few new ideas on ways of cooking fish.

The fish will be mainly mackeral and hopefully a sprinkling of bass. At my disposal -

A normal gas cooker

A microwave

Disposable barbies

Would prefer the barbie approach cos that means we could lie on the grass outside supping beer while processing the "feast"

Come on chaps inspire me

[M.P]

1 large whole mackerel, about 8kg

juice of 4 limes

10 cm piece of ginger, finely chopped

4 garlic clove, finely chopped

2 scotch bonnets or other hot chillies, deseeded and finely chopped

2 bunches of spring onions, finely chopped

thyme sprigs

salt and fresh ground black pepper

 

Place the fish on a large piece of kitchen foil (big enough to be able to wrap the fish completely and generously in one piece). Rub the fish with the lime juice and season it with the remaining ingredients. Wrap loosely in the foil, sealing all around the edges well by folding them over. At this stage it can be left in the fridge for a few hours

Preheat a hot barbecue and cook the fish in the foil parcel for 40 minutes.

 

:cool: OR TRY THIS ONE :cool:

300g long grain rice

200ml tinned coconut milk

1-2 pinches of Salt

2.5 cm piece of galangal, lightly pounded

1 stalk of Lemon grass, lightly pounded

2 pandan (screwpine) leaves, tied together in a loose knot

 

For the Fish:

2 tbsp sunflower oil

1 whole Mackerel, gutted and cut across into 3cm-thick chunks

Salt

 

For the Chilli sambal:

4 dried chillies, soaked for 15 minutes in hot water, drained and patted dry

4 fresh red chillies

1/2 tsp of prawn paste

2 garlic clove, peeled and chopped

2 tbsp sunflower oil

8 Shallots, sliced thinly

4-6 tbsp Sugar

4-6 tbsp tamarind juice

 

For the Garnish:

2 hard-boiled eggs, shelled and sliced

1/4 cucumber, thinly sliced

 

[ 08. June 2005, 08:38 AM: Message edited by: M.P ]

[M.P]

1 large whole mackerel, about 8kg

juice of 4 limes

10 cm piece of ginger, finely chopped

4 garlic clove, finely chopped

2 scotch bonnets or other hot chillies, deseeded and finely chopped

2 bunches of spring onions, finely chopped

thyme sprigs

salt and fresh ground black pepper

 

Place the fish on a large piece of kitchen foil (big enough to be able to wrap the fish completely and generously in one piece). Rub the fish with the lime juice and season it with the remaining ingredients. Wrap loosely in the foil, sealing all around the edges well by folding them over. At this stage it can be left in the fridge for a few hours

Preheat a hot barbecue and cook the fish in the foil parcel for 40 minutes.

 

:cool: OR TRY THIS ONE :cool:

300g long grain rice

200ml tinned coconut milk

1-2 pinches of Salt

2.5 cm piece of galangal, lightly pounded

1 stalk of Lemon grass, lightly pounded

2 pandan (screwpine) leaves, tied together in a loose knot

 

For the Fish:

2 tbsp sunflower oil

1 whole Mackerel, gutted and cut across into 3cm-thick chunks

Salt

 

For the Chilli sambal:

4 dried chillies, soaked for 15 minutes in hot water, drained and patted dry

4 fresh red chillies

1/2 tsp of prawn paste

2 garlic clove, peeled and chopped

2 tbsp sunflower oil

8 Shallots, sliced thinly

4-6 tbsp Sugar

4-6 tbsp tamarind juice

 

For the Garnish:

2 hard-boiled eggs, shelled and sliced

1/4 cucumber, thinly sliced

 

[ 08. June 2005, 08:35 AM: Message edited by: M.P ]

[M.P]

Forgot to add the cooking method for the second recipe.

Do this one in the kitchen if it's raining, coz it's not for a BBQ.

 

1. Soak the pickled mackerel in cold water for 2-3 hours. Drain the mackeral and chop, discarding any bones.

 

2. Gently simmer the tinned coconut milk in a large saucepan for 30-45 minutes until thickened and oily.

 

3. Add in the Scotch bonnet pepper, onion, spring onion, thyme and tomatoes. Season with freshly ground pepper. Bring to the boil, reduce the heat and simmer gently for 15 minutes.

 

4. Add the chopped mackeral and simmer for a further 15 minutes.

 

5. Meanwhile, make the Johnny cakes. In a food processor blend together the flour, sugar, salt, baking powder and butter until the mixture resembles crumbs.

 

6. Transfer to a mixing bowl and stir in the milk, forming a soft dough. Shape the dough into kiwi fruit-sized balls.

 

7. Heat 5cm of oil in a wok or deep frying pan until very hot. Fry the Johnny cakes in batches until golden and cooked through. Remove with a slotted spoon, drain on kitchen paper and keep warm.

 

8. Serve the mackeral ‘dip and fall back’ with the warm Johnny cakes.

[John E Ashford]

Bass.

 

Pre-heat your oven 200.

 

Prepare your fish as normal.

 

Season with Sea Salt n Pepper.

 

Wrap the fish in four sheets of newspaper.

 

Dip the wrapped fish into clean water.

 

Soaked then place onto a baking tray.

 

Place in oven and leave for 30 minutes.

Try different -/+ times as ovens vary

 

Remove from the oven and peel back the dried newspaper.

 

The sheet of newspaper that is in contact with the fish, will be moist. When you peel this back it will bring off the skin.

 

Remove the top half of the cooked fish, then lift out the bone to leave a well presented filleted of cooked fish.

 

Serve with Buttered Crusty Bread, Salsa, Salad, Baked Potatoes or any of your favourite side dishes.

 

Mackerel.

 

Take two side fillets of Mackerel.

 

Season with Sea Salt. Pepper if you like.

 

Some may prefer their Mackerel fillets rolled in seasond flour before frying

 

Add a touch of oil to a frying pan.

 

Heat then add the fish, skin side down first.

 

2 minutes then turn the fish.

 

A shake of Lemon Juice. if required

 

Prepare a buttered bread roll.

 

Place Pan Fried Mackerel Fillets into bread roll.

 

Enjoy.

[Ken Davison South Wales]

Nice camp fire or good size barbie, bring one bucket of sea water to the boil, gut and clean mackeral, place in bucket for ten minutes, remove place on plank of wood, season with pepper and tuck in. An original Hugh Fernly-Wittingstall (I hope that's how you spell his name)

 

Haven't given this one a spin yet but it looked easy and very tastey when he did it.

[argyll]

Putting or cooking mackerel in water, even saltwater turns the consistency to cotton wool. Old HFW is entertaining but never rated him much as a cook. Whatever he lays is hands on seems to turn to the same dark brown sludge.

 

Very fresh mackerel have to be one of the tastiest and underrated fish in the sea. Remove the head, clean and flatten the fish, under a hot grill, splash of lemon and knob of butter, twist of pepper and some fresh brown bread and butter. Job done.

[jeepster]

argyll:

Old HFW is entertaining but never rated him much as a cook. Whatever he lays is hands on seems to turn to the same dark brown sludge.

does it? i've watched most of his shows, bought most of his books and cooked from them literally hundreds of times and i can't say i've ever noticed that.

[Tony U]

In case you can't get outdoors and just plain grill them brushed with herb oil on the BBQ's, try this:

 

Mackerel Baked in Foil

 

Ingredients

 

2 whole mackerel

1 lemon

4 fresh rosemary sprigs

2 garlic cloves, sliced

1 small red onion, thinly sliced

4 tbsp cider or apple juice

boiled potatoes

roughly chopped parsley, to serve

salt and freshly ground black pepper

 

Method

 

1. Preheat the oven to 200C/400F/Gas 6 or fan oven 180C/350F/Gas 4 from cold.

2. Put each fish on a large square of tin foil or baking paper on a baking sheet. Season the fish inside and out with salt and pepper.

3. Slice the lemon, then cut each slice in half. Tuck the lemon slices inside each fish with a couple of rosemary sprigs and a few garlic slices.

4. Scatter over the onion and pour 2 tbsp of cider or apple juice over each fish.

5. Wrap thtin foil or baking paper loosely around each fish to make a parcel, and bake for 25 minutes.

6. Serve with boiled potatoes sprinkled with parsley.

 

Oh yes it works for the Bass as well.

 

[ 08. June 2005, 11:31 AM: Message edited by: Tony U ]

[Snatcher]

Tahnks team I am being inspired keep the ideas coming :cool: