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Fish - Cooking Fish

DK PublishingDK Publishing 2/07/2014 DKBooks
© Provided by DKBooks

© Provided by DKBooks

© Provided by DKBooks

© Provided by DKBooks

© Provided by DKBooks

© Provided by DKBooks

© Provided by DKBooks

© Provided by DKBooks

Cooking Fish

Bake in foil

Use this technique for baking a whole fish. If the recipe includes a stuffing, spoon it into the cavity, then secure in place with 1 or 2 wooden toothpicks.

Wrap the fish in lightly greased or buttered foil to make a well-sealed parcel. Bake in a preheated oven at 350°F (180°C) for 25 minutes for small fish, or 35–40 minutes for large fish, or until the flesh along the backbone is opaque.


Steam

To use a bamboo steamer, pour water into a wok to just below where the steamer fits. Add any flavorings, such as lemons and herbs, then bring the water to a simmer. Put the basket in the wok, making sure the base does not touch the water.

Put the fish in the steamer and sprinkle any extra flavorings overtop. Cover tightly and steam fillets for 3–4 minutes; whole fish up to 12oz (350g) for 6–8 minutes; and whole fish up to 2lb (900g) for 12–15 minutes, or until the flesh is opaque and flakes easily.


Grill

Brush a grill rack with vegetable oil. Add the fish, brush the surface with a little oil, and season to taste with salt and pepper. Position the grill rack 4in (10cm) from the heat and grill for half the time specified in the recipe.

Using tongs, carefully turn the fish over and continue grilling for the remaining time, or until the flesh flakes easily.


Pan-fry

Heat equal amounts of oil and butter in a heavy frying pan over medium-high heat until foaming. Season the fish, then add it to the pan, skin-side down, and fry for half the time specified in the recipe. Use a spatula to turn the pieces over.

Continue frying the fish for the remaining cooking time, or until it is golden brown and the flesh flakes easily when tested with a fork.

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