Ways of cooking fish?

[M.P]

Here it is again, also the the site where you can read it.

Cut and paste in address...see for yourself.

 

 

Servings: 12

Level of difficulty: Easy

Preparation Time: 15 minutes

Cooking Time: 40 minutes

You will need: Cheese Knife, Pestle and Mortar

Remember you can buy anything you don't have from

 

Ingredients

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

 

 

 

[ 08. June 2005, 10:38 PM: Message edited by: M.P ]

[M.P]

Try this.

 

 

http://www.uktvfood.co.uk/index.cfm/UKTVFo...ID/513747.shtml - Cached

[Snatcher]

Spoilt for choice now

 

Thank you one and all for your input :cool:

[Ken Davison South Wales]

Stick with the sea water, it's cheap, it's easy and you could feed the five thousand if the bucket is big enough

[Snatcher]

Cheers Ken

[Tony U]

Snatcher:

Tony U will Bellhaven Best be ok as an accompaniant then

Sorry for the tardy response been too busy with the Wigham trip.

Yes Bellhaven will be fine, especially the 80/-

[sam-cox]

take one bass or trout of aroud 2.5lb.

gut and clean but leave whole, make sure that the vain along the spine is removed.

stuff with onions mushrooms, and garlic. pour a small amount of white wine or cider into the belly.

Take several sheets of news paper and soak in water, rap the stuffed fish in serveral layers of the soaked news paper until it looks like a parcile.

Pre heat oven to about 180, place fish in oven until news paper turns brown(about half hour or 45 mins)

peel back news paper and the fishes skin should come off with it, then take a flat kniff and the flest should just peel from the boans, yummmy

[captain cojones]

that sounds nice sam, but i think i would prefer it with a bass rather that a trout, they always taste of mud to me!!

[sam-cox]

YES THEY do mate, my Dad used to give me rainbows from hanningfield, i found that cider masked the muddy tast.

[sam-cox]

would like to try it with sea trout as they aint muddy.