I witnessed it many times as a kid- old Mario, an Italian aussie neighbour (wog in local parlance). He loved fishing, and loved his fish. Particularly noteworthy, and adorable, he would often use fish that the anglo-aussie's considered junk fish, and just throw away or feed to the cat. Such as Tommy Ruff, a local herring species. And make something delicious from it. They were mostly quite small, and his knack of filleting them in less than 5 seconds was great. The rest he would use for fish stock. I reckon the guy was from the Future!
But not on a plane- that's worse than Snakes on a Plane.
Here you go, chef.
(Serves 4) Fish head as big as the palm of your hand and two additional fillets. 10 pieces of okra, 1 aubergine, 5 tbsp of kari ikan (fish curry) powder, 2 sliced onions, 10/20 curry leaves (1 or 2 sprigs), 2tbsp of chili boh (paste), 1 cup of evaporated milk, 1 tsp of Maggi cukup rasa (2tbsp of Oyster Sauce if you don't have it), 2 tomatoes, 1 litre of water. Salt and sugar to taste.
3 tbsp of oil in the pan, fry the chili boh for 5 mins, lower the heat and add curry powder and curry leaves and fry together before adding the water. Once it boils, put the okra in and then the rest of the veggies, cook a little longer and then add the fish head and meat. Dont cook for more than 8 minutes because it will fall apart. Turn heat off and stir in evaporated milk. Salt and sugar to taste.
She also said something about cutting the fish head down the middle, so that it cooks evenly. Alternatively, just turn it over.
Let us know how you get on and I hope nothing has been lost in translation!
Last edited by hallelujah; 16-11-2020 at 12:16 AM.
Except for some recipes that a filet is required, it criminal IMO tp filet a fish . Scale it. gut it. roll some olive oil on it , rob a salt and pepper and oregano, mix on it ,put it on tinfoil on the barbeque . the head keeps the meat from drying out.
And then go to town picking the meat off the bones. and washing it down with a cold beer .
Wife gets the eyes LOL
The sooner you fall behind, the more time you have to catch up.
^ You could go to all that trouble... or just catch a few in the pond, get the gardener to fillet them and the wife to fry 'em up in batter.
Shake on the salt, splash on the vinegar, and good to go!
The wife can still have the eyes... everyone is happy!
^ Nope... we're good!
Filleted pla nin fish an' chips, garden peas, mushy peas and a pea fritter! How northern is that!
You recall incorrectly
But it must be consumed nim, nim - suk suk, not the bizarre Thai way of cutting it down from the tree and eating it when it's hard and adding sugar/salt/chili whatever the f they put on.
Beautiful - I shall pass this on to Mrs Hat . . . she's very good at Asian food, as most Malaysians/Singaporeans are . . . but a good, rich, creamy an thick curry . . . slurp!
Good God man, is nothing sacred to you!!!!
Need I repeat my call for banning Hal?
If it turns out nice (my name is mud if it doesn't), you can bring me some NZ mushy peas for that post-Covid pint in KL.
Regarding durian, I've tried it in every country in SE Asia. Every time the local has said to me that "our durian is the best though" whenever I tell them of my dislike.
And every time, without fail, it's been even worse. It doesn't even taste like a fruit. It's like (what I imagine) licking the insides of a dustbin would be akin to.
Soooooo much good tropical fruit to be had...and that abomination!
Boring thread, so the guy posts a video..woopie doo.
I'm not a fan of mushy peas.
That looks great!!
I did say "Except for some recipes that a filet is required, " the above being one of them.
Stuffed filet of sole is another one (Image not mine, lifted from internet)
for fish and chips , I like Cod , deep fried in a nice butter. I can eat it all day.
But for other than that, (for us) a whole fish is so much more tasty. because of all the juices from the bones and other things, plus IMO so much more fun picking the bones clean.
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