When poaching fish, use a pan big enough to lay each piece of fish down flat. Pour in enough liquid to just barely cover the fish, then bring the liquid to a simmer, and keep it there. If you see any bubbles coming up from the bottom of the pan, it's too hot the liquid should shimmer rather than bubble. The ideal poaching temperature is between 165 and 180 degrees F (74 to 82 degrees C).
Whether you fancy testing some tilapia fish recipes or perhaps a delicious baked catfish recipe, you might think that baking fish is easy. It is indeed an uncomplicated way of cooking fish but there are a few tips and tricks you should know, to guarantee your fish recipes turn out great.
* For moister broiled fish, first steam or poach the fish until close to being done and then brown it under the broiler.
* Cook it as soon as possible to minimize the loss of juices.
* Each serving should be about 6-8 ounces for fillets or steaks, and 8-12 ounces for whole fish.
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