COOKING GUIDE

The Essential & Practical Cooking Guide

 

BAKING FISH

 

The secret to baking fish

Most fish are suitable for baking, whole, fillets, cutlets or steaks. Lean fish benefit from some protection to prevent them from drying out; choose recipes that include a stuffing or coating or bake  them in a little liquid or sauce, which can also be served with the fish. All of this add extra flavor to the fish too.

 

Cooking in foil or paper parcels is suitable for many fish, both small whole ones and pieces (fillets, cutlets or steaks). This seals in the moisture, so the effect is similar to steaming.

 

 
Asian Recipes Online When baking fish with liquid, pour over a little amount of stock, be it wine, water or other liquid as specified in the recipe, then add the necessary seasonings.
Asian Recipes Online When baking fish in tin foil or paper, wrap the fish tightly with all the seasonings and flavorings as specified and place the parcel on a baking sheet.
   
Tip:

A good rule of thumb to calculate cooking time for fish is approximately ten minutes in a 4250F / 2200C / Gas 7 oven for each 2.5cm, measured at the thickest part.

 

published by asianrecipesonline

MORE COOKING GUIDES

SYNDICATE THIS WEBSITE VIA  RSS NEWS FEED  HERE      |   VISIT OUR  WEBLOG

Copyright © 2003 - 2008  Asian Recipes Online. All Rights reserved.

Terms of Use   |   Privacy Policy

Last updated : 04 January, 2008

Visitors Online: 7