Cook steaks on medium heat on an electric frying pan with ****loads of finely chopped garlic and butter - I like to make steaks about 2cm thick and give them about 3 minutes each side. Worst thing you can do is overcook it and dry it out. You can peel the flesh away from the backbone while it's cooking to see how cooked it is
don't steak it.
By the sounds of it I'm doing it all wrong and there is something wrong with my tastebuds, maybe it's viral as everyone that I serve it to seems to have poor tastebuds too - ignore what I said
_Jimmy_ wrote: ] don't steak it. if you want to pan fry, cut it in manageable size peices. if that means slicing the filet in half again so it is thinner then do that. the main problem is people trying to cook peices too big too hot for too long..
entree, try slicing it into very thin stips, then put it into a batter that you would usually use for whitebait fritters. make some small fritters bit of garlic, bit of parsley. squeeze lemon. Yum.
if i have lots of people to feed i will bake it, asian style. if you lay the fillet on some bok choy on a sheet of tin foil, load it up with heaps of garlic, lots of ginger, light soy, chinese vinegar, seasame oil. then close up the foil and bake at 200, for about 25min for 1.5-2kg. |
_Jimmy_ wrote: ] don't steak it. if i have lots of people to feed i will bake it, asian style. if you lay the fillet on some bok choy on a sheet of tin foil, load it up with heaps of garlic, lots of ginger, light soy, chinese vinegar, seasame oil. then close up the foil and bake at 200, for about 25min for 1.5-2kg. |
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