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Got a question or maybe an answer? This is the place to share your experience and get some help from other readers.
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 What's the best way to cook redfin?Simon Quan writes: Could you please tell me the best way to cook redfin? Thanks. Simon. (19 November 2002) Peter Jolly replies: Hi Simon, there are 3 favorites that I have used over the years, the first is the old fish on the grill plate. Depending on the size of the fish you can either put it on whole or fillet the fish, I use butter as the grease (oil) with salt and pepper mixed in to your taste. With the skin on or off it's up to what you like but if the fish is scaled right the skin forms a crisp outer, mmm yum, perhaps sqeeze lemon on now but at times it takes the crispyness out of the skin (yuk), even no lemon is good as the flesh is sweet. The second is to fillet the fish and cut it into strips, coat it in bread crums and put it in the deep fryer for about a minute or until the coating is just turning brown. If the oil is hot enough, 200deg C, the coating will actually form a barrier around the fish and steam it in its coating, if the oil is too cold (between 160-180 C) the oil seeps in and ruins the fish, that's why some fish you get at shops are all greasy, the oil is too cold and at times the batter is very brown - this is due to the oil being too old and burnt. Lemon is very nice on this way when it's done. The third is to put the whole fish (cleaned, gutted) in a silver foil parcel along with onion, tomato, salt, pepper, butter and some honey (or whatever spices you like). Put it on the barbecue or in the oven and cook it until it's done. Depending on the size of the fish this could be from 20 mins up. While it cooks all the flavours mix together, soak into the fish and when it's cooked and the parcel is opened it smells and tastes great. My favorite is the on the grill plate, redfin does not need much to make it a great tasting fish to eat. (25 November 2002) DON'T FORGET TO TRY OUR NEW ONLINE FORUMS FOR QUESTIONS AND ANSWERS AS WELL! If you have any answers for Simon or any other questions or comments, use our contributor's form and be in the running for some great monthly prizes. |
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