Cooking Fish?

BitterAndTwisted

Do you have any potatoes so you can make a fish pie or fishcakes with them?

suki1964

I have used this recipe with those cheap oblong blocks of frozen fish in the past
Just make sure the sauce is well reduced

http://www.deliaonline.com/recipes/cuisine/european/italian/italian-baked-fish.html

SailorSam

I'd steam them and have some mash and perhaps a poached egg, then whatever veg is in the freezer.

Butterfly_Brain

I would make fishcakes, because I do not like pollock add some chilli to give them a bit of bite

FairyPrincessk

Great ideas above, here is another: Can they be defrosted before cooking? If so, I would defrost, dredge in a beaten up egg and then coat in breadcrumbs mixed with seasoning (chilli powder is nice!) then bake in the oven. Rather than re-heating, cut into small chunks and use to top a salad.

rosie383

Some good suggestions there. Fishcakes may do to send to work with dh. Doubt I could do fish pie though as I have no smoked fish or anything like that. If I want to do fishcakes do I defrost then cook in the pan? Then mix with mash and seasonings once everything is cold?

BitterAndTwisted

Yes, that's what I'd do if making fishcakes. A really good seasoning for fishcakes are finely-chopped capers, especially where the fish isn't highly-flavoured. If you don't have any capers then some chopped olives can be a good substitute.

Fish pie doesn't always have to include smoked fish, prawns or anything else fancy as long as the sauce has plenty of seasoning and herbs (particularly the beloved parsley), or maybe some veggies like carrots and peas. Mmmm, I could just eat some now. Yummy.

Primrose

Either fishcakes or fish pie with some nice grated matured cheddar mixed into the mashed potato to make up for the loss of any smoked fish. No need to coat fishcakes in breadcrumbs. If they're fairly dry you can fry as rissoles in a frying pan with just a little oil, not turning until both sides are crispy brown.

PlymouthMaid

We make Fish curry with white fish and curry paste, onions and maybe mushrooms or peppers of we have any. Very tasty and hides the fish well if it isn't the best.

Steve059

PlymouthMaid wrote: »

We make Fish curry with white fish and curry paste, onions and maybe mushrooms or peppers of we have any. Very tasty and hides the fish well if it isn't the best.

Another vote for ...

FISH CURRY

Serves 2

INGREDIENTS

300g of white fish
1 clove of garlic
2cm (1 inch) piece of fresh ginger
2 onions
¼ of a teaspoon of chilli powder
1 tablespoon of garam masala
½ a teaspoon of ground turmeric
200ml of milk
50g sachet of creamed coconut
1 tablespoon of oil

METHOD

If you are using fresh fish, rinse the fish under cold water. Remove any excess water from the fish with some kitchen paper. Run your fingers along the fish and remove any remaining small bones with your thumb and forefinger or a pair of tweezers. Remove the skin from the fish. Chop the fish into 2cm (1 inch) pieces.

Peel the garlic and chop it into tiny pieces. Peel the ginger and chop it into tiny pieces. Peel the onion and chop it into thin slices.

Warm the milk in a saucepan on a low heat or in a jug in the microwave. Add the creamed coconut. Stir until the coconut has dissolved.

Put the oil into a frying pan on a medium heat. Add the garlic, ginger and onion. Fry for 3 minutes until it is golden. Stir frequently to stop it sticking.

Add the chilli powder, garam masala and turmeric, milk and coconut, and the fish. Stir thoroughly.

Bring to the boil, then turn down the heat until it is just boiling. Cook for 20 minutes until the fish is firm and opaque. Stir from time to time. Check the liquid level from time to time and top up if it starts to dry out.

ADDITIONS & ALTERNATIVES

Use 200ml (½ a 400ml tin) of coconut milk instead of the milk and creamed coconut.

The quantity of chilli powder above makes for a mild curry. For a medium curry, increase this to ½ a teaspoon. For a hot curry, increase this to ¾ of a teaspoon. For a very hot curry, increase this to 1 teaspoon.