ZG, Ski makes the tastiest marinated fish around..... It is posted somewhere but no doubt he will see this...

i know i will cop some flak from this but why does everyone use lemon as the base marinade...i know it "cooks" it but i honestly prefer it void of lemon full stop...all the other things are great but lemon ....poo...

i find that if you slice it thinnly enough it tastes devine either with a bit of cocnut or wasabi or sweet chilli sauce...all dips...mmm salvating as i write....

try it without the lemon guys i bet you will be surprised...or try "lemon pepper" on it...

give it a whirl

Quote: Originally posted by lizard on 31 March 2005

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i know i will cop some flak from this but why does everyone use lemon as the base marinade...i know it "cooks" it but i honestly prefer it void of lemon full stop...all the other things are great but lemon ....poo...

i find that if you slice it thinnly enough it tastes devine either with a bit of cocnut or wasabi or sweet chilli sauce...all dips...mmm salvating as i write....

try it without the lemon guys i bet you will be surprised...or try "lemon pepper" on it...

give it a whirl

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I prefer mine simple too- no lemon. Just dip in wasabi and Jap soya sauce (not chinese). Fav fish type for this would be salmon, terakihi, or snapper.

Another simple non-lemon recipe which is great as an appetizer:

1) Slice 100g fish into fine shreds to the point that it almost breaks up.

2) Add teaspoon of finely chopped coriander, pinch of white pepper, tablespoon asian cooking wine, good dash of sesame oil.

3) Mix well and serve with sprinkling of sesame seeds.

Divine.

 

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What's everyone's favourite part of the fish for sashimi? Mine would have to be the belly. It has the right amount of "al dente" to it.

uncle
I (years ago) agreed with you but if you were to eat it without knowing what is was you would love it
My son in law was starveing out at White one day as we hadnt had a cook up yet and all there was to eat was sashimi... he couldnt eat it... said no way but hunger got the better of him and now hes the first to suggest sashimi

My favorite is a blend between the island style and the spicier South American (Peru mainly) cerviche style. They use mainly lime juice and a lot of chillie. Absolutely love snapper this way.

slice snapper into small cubes and dice half a red onion.

Squeeze enough lemon and lime juice (about half and half) to completely cover the fish and onions. Leave for 3 to 4 hours. No longer or the fish becomes too firm.

Then pour off about half the lime/lemon and reserve it. Add fresh chopped corriander and some diced tomato and capsicum, not a lot just adds colour and texture. Add a couple of big dollops (a very technical cooking term) of sweet chillie sauce.

Add three quraters of a can of coconut cream (none of that thin light nonsense) and then add back as much of the reserved lime/lemon juice to get the exact "piquentness" (is that a word?) that you want. Sometimes takes a bit of mixing of the remaining coconut cream and lime/lemon juice to get it just right and sometimes even another dollop of sweet chillie sauce to get the taste just right.

Have been known to consume about half just getting the flavour right

I'm salivating just thinking about it. And I am not getting out to catch any this weekend!! Bugger

Smudge.

I have had the odd succesful shot at mackeral. Very fast moving fish.

Never tried the raw fish style tho. Will try it some time.

They smoke up nicely too since they are an oily type of fish. My father used to get them (cold smoking tho) from the market back in Holland when I was a yougster.

AN UPDATE..
Tabscoe....threw it in the brew...NEVER AGAIN!!!!!!
Blew my foo foo valve...
I think I ova dit it...I should have been wary at six bucks a pop for an eyedrop sized bottle!!!
Back to lemon, fish, coconut..

LMAO did you use it like tomato sauce?

way to tell if a chilli is hot enough is ,it burns just as much on the way out as much as the way in.
B.A. that must have wasabi sauce ,better that chilli as it only burns for about 30 seconds where chilli burns for ages