Ways of cooking fish?

[Sharkbyte]

Hi M.P.

I hope you only cook that dish for special guests........I mean, a British Record being one of the recipes requirements Now thats what I call Preparation!

[FearTheHands]

quote:

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Putting or cooking mackerel in water, even saltwater turns the consistency to cotton wool.

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Since when ? Perhaps you've discovered a new method of not being able to cook

I can very much recommend simmering the mackerel in sea water. If cooked properly (hardly difficult) then they are fantastic

 

quote:

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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.

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Considering you manage to turn mackerel into cotton wool - I think I'll take your opinion with a pinch of salt

 

Any fish should always be slightly 'undercooked' for the best results.

 

My personal favourite method of cooking mackerel is very simply; prepare the whole fish (clean & gut) & simply grill it over a camp fire. It really doesn't need much more.

 

I can also highly recommend mackerel sashimi (only if it is freshly caught. Simply take thin slivers of mackerel (bit seize) & sprinkle with mustard & a little soya sauce. Fantastic!

[Tony U]

What about drinks? don't spoil it by drinking cans of Miller, a nice crisp white for those who insist on such things, or take a leaf out of the Spanish book and chill a red, a nice Crianza Valdepenas or Penedes would be nice; it does go with fish particularly the oily sort like Mackerel.

 

[ 08. June 2005, 12:30 PM: Message edited by: Tony U ]

[Salar]

Not for this weekend, but try Gravad-Max (from HF-W) Just like Gravad-Lax (salmon), only with mackeral. Comes out tasting a bit like roll-mop herrings, if you like them, only better.

[Big Troot]

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

Were the hell do you find a 8kg mackeal???

[chesters1]

just nuke it

[M.P]

Big Troot..There is a Comma,,,,

 

1 large whole mackerel, about 8kg juice of 4 limes

[Snatcher]

Tony U will Bellhaven Best be ok as an accompaniant then

[Sharkbyte]

8kg juice from 4 limes, I dont think even Jesus could've pulled that one off.

[Snatcher]

Aye those mackeral grow on the large size down Suffolk way

 

About tuna size :cool: