World's hottest chillis grown in....Linconshire

[Darren]

Yes i enjoy cooking, done a nice thai style sea bass on saturday.

Likewise also looking forward to this arriving in the post and the plants when ready.

LOL @ Rick Stein, i think hes good.

 

[aZooZa]

Yes i enjoy cooking, done a nice thai style sea bass on saturday.

Likewise also looking forward to this arriving in the post and the plants when ready.

LOL @ Rick Stein, i think hes good.

Yeah - I like Rick also, but a very local taste. Now if you're talking sea bass, you're talking about the king of fish! Especially done Asian style; steamed with all healthy 'steam boat' vegetables. Nice with hot chili in soy sauce as a side. Fresh ginger is a must-have, also shallots and garlic in the cooking sauce. Plain freshly-steamed rice (Thailand has the best fragrance) is an essential. Don't tell me you caught the fish???? It's possible of course, but when I used to do it, they told me that I could spend a lifetime on the shore trying. Caught many plaice, flounder and dabs tho' with peeler crab. No bass - plenty mackerel and pollack LOL.

 

[fish]

Yeah - I like Rick also, but a very local taste. Now if you're talking sea bass, you're talking about the king of fish! Especially done Asian style; steamed with all healthy 'steam boat' vegetables. Nice with hot chili in soy sauce as a side. Fresh ginger is a must-have, also shallots and garlic in the cooking sauce. Plain freshly-steamed rice (Thailand has the best fragrance) is an essential. Don't tell me you caught the fish???? It's possible of course, but when I used to do it, they told me that I could spend a lifetime on the shore trying. Caught many plaice, flounder and dabs tho' with peeler crab. No bass - plenty mackerel and pollack LOL.

perhaps we should start a recipe thread anyways, bass is a fine fish well suited to Asian ingredients influence. As far as other UK fish incl. Pollack, Gurnard, & even the much maligned Dogfish you can't go wrong with a hot & spicy fish stew, chuck in a few potatoes to thicken it & you have a hearty meal whether cooked on the camping stove or at home in the oven ....

 

[aZooZa]

Could be another one of those 'comedy' theads.

Roast conger eel with all the seasonal trimmings - the next Xmas dinner. I sense a downturn in taste for turkey, duck and goose, etc. Bloody cruel bast.... people.

 

[Darren]

Yes i love sea bass, no didnt catch this one. Got to be damm lucky off these shores.

I done prawn and crayfish starter then for main was thai style marinated sea bass pan fried, bengali style monk fish and dauphinoise potatoes.

I am hoping to visit singapore later on in the year or beginning of next.

 

[fish]

Could be another one of those 'comedy' theads.

Roast conger eel with all the seasonal trimmings - the next Xmas dinner. I sense a downturn in taste for turkey, duck and goose, etc. Bloody cruel bast.... people.

well you've got the domain for that one lol

 

[aZooZa]

Yes i love sea bass, no didnt catch this one. Got to be damm lucky off these shores.

I done prawn and crayfish starter then for main was thai style marinated sea bass pan fried, bengali style monk fish and dauphinoise potatoes.

I am hoping to visit singapore later on in the year or beginning of next.

Go to your local seafood special market food trader in Singapore - he will let you pick what you want - live. Then see how quickly they dispatch it. Normal form is a chopstick in the eye to the brain if the crab is lucky. Otherwise straight in the hot wok - live. Frogs are even worse.

 

[Darren]

Sounds good, been meaning to go there for some time now.

Girlfriends step-mum has to visit the office there several times a year so will be going with her, she was also brought up there in her infancy.

I am cooking fish tomorrow if you have any good recipies?

Thanks, Darren.

 

[aZooZa]

well you've got the domain for that one lol

Didn't remember that - will donate it for free to a developer who cares about animals

 

[aZooZa]

Sounds good, been meaning to go there for some time now.

Girlfriends step-mum has to visit the office there several times a year so will be going with her, she was also brought up there in her infancy.

I am cooking fish tomorrow if you have any good recipies?

Thanks, Darren.

Darren - I can only advise or recommend one thing, and it's always done very well there. Steam it. Japanese may say different, but I'm not into too much raw shit.

Never forget the Asian tenet: If it moves, it's edible.

I can recommend from principle some foods/fish to stay away from:

Shark fin
Dolphin
Whale
Japanese netted tuna
Abalone

Short list - needs adding to.

 

[fish]

Darren - I can only advise or recommend one thing, and it's always done very well there. Steam it. Japanese may say different, but I'm not into too much raw shit.

Never forget the Asian tenet: If it moves, it's edible.

I can recommend from principle some foods/fish to stay away from:

Shark fin
Dolphin
Whale
Japanese netted tuna
Abalone

Short list - needs adding to.

Add to that stay away from principle list is any dredged shellfish.

From a taste pov, take a wide berth from sea urchin (kina) & any sea slug, also shark meat, they p*ss through their body/skin. Barracuda imo is only fit for dogs.

 

[BREWSTERS]

Halibut is my favourite fish - fried with a simple butter sauce and a squeeze of lemon. Or turbot done the same way.

Had some stunning meals in China in the unlikliest places. 'Restaurants' in what look like condemned buildings with toilets reminiscent of that scene from Trainspotting but food to die for. How they cook it to retain the spicy heat yet you can still pick out the delicate flavours of the ingredients...I can't find the balance cooking at home, either not enough heat coming through or I kill the flavours with it.

 

[aZooZa]

Halibut is my favourite fish - fried with a simple butter sauce and a squeeze of lemon. Or turbot done the same way.

Had some stunning meals in China in the unlikliest places. 'Restaurants' in what look like condemned buildings with toilets reminiscent of that scene from Trainspotting but food to die for. How they cook it to retain the spicy heat yet you can still pick out the delicate flavours of the ingredients...I can't find the balance cooking at home, either not enough heat coming through or I kill the flavours with it.

Halibut and turbot -- king of fish. I just got back from Beijing. They don't serve that. It's either a hind quarter of political prisoner, or a chance unidentfied netting - like our drops.

mmmmmmmmmmm

Just kidding. Anyway Ill be in Xiangtan/Changsha in May. On a promise. Good food included.