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FRESH
FISH
There
is an old Thai saying that suggest that all is well when " there is fish in the water and
rice in the field ". The main source of protein in the Thai diet is fish, which is hardly
surprising when one look at the map and see the immense coastline in addition to the rivers,
canals, lakes and flooded paddy fields. Along this waterways, locals can catch their daily
supply of fish by using simple fishing nets or poles. In Thai cuisine, the fish is usually
steamed, grilled in some exotic Thai spices and herbs, cooked in some soup dishes or curries
or added to salads and omelets.
The
Cantonese word for fish is "yu" which sounds the same as the word for abundance or
bounty. A whole fish is traditionally served at banquets especially during the Chinese New
Year celebrations. Fish symbolizes the hope that the family will enjoy a plentiful supply of
food during coming year. Serving a fish whole as opposed to cutting it into portions, had
great appeal in Asia, as the fish is aesthetically pleasing to the eyes and looks complete
and also by doing so, the juices are retained and the prized morsel, that is the cheek flesh
of the fish, can be served to the guest of honor.
In
China, with a coastline of well over three thousand miles, has an abundance of, and a varied
supply of saltwater fish such as sea bass, halibut, mackerel, sea bream, sole, plaice, cod,
tuna, sardines and herring. The majestic rivers and lakes is a source of freshwater fish
including the carp.
In
Philippines, Japan and Indonesia, all of them island nations, it is not surprising that fish
plays an important role in their cuisines. This is especially so in Japan, where an early
moratorium on meat eating was one of the factors that led to the Japanese expertise in
preparing this popular food called 'sashimi' which is very fresh fish that is finely
sliced and served raw. This dish is now appreciated well beyond the shores of the
country that invented it. Trout, tuna, mackerel, salmon and herring are popular in Japan as
well as more exotic varieties like parrot fish and pomfret.
The
most important requirement when buying and preparing fish is that it be as fresh as
possible. This goes for all Asia, but in particular, Japan.
buying
fish..
When
buying fresh fish, the following indicators should be considered:
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The eyes of the fish should be bright and clear and not sunken
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Gills should clean and bright ie. red / coral in color
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Skin should be firm and fresh with a sheen.
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When held, the fish should feel almost springy, as if it can swim away at any moment.
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Freshness can also be detected in the smell. It is difficult to disguise the color of a
fish that is past its prime.
ways
to cook a fish..
Steaming and simmering in clear stock are typical Asian cooking methods, along with
deep-frying, pan-frying, stir-frying and braising.
steaming..
Choose a very fresh whole fish. It should not be too large (approx. 670 g). Rub the skin
with salt and scatter the fish with shredded fresh root ginger. Pour over a mixture of
Chinese rice wine, soy sauce and sugar, then steam immediately over rapidly boiling water.
For best result, remove the fish from the steamer when the fish is almost cooked. The flesh
should have just begin to flake when tested with the tip of a sharp knife, but should still
be moist. Serve with the cooking juices poured over.
clear
simmering..
This
method is usually reserved for larger fish approx 1 1/2 kg and above. Use a fish kettle, if
you have one. Pour in approx. 1 3/4 liters of water and add a pinch of salt. Slice a piece
of root ginger (4 cm) and add the slices to the kettle. Bring water to a boil. Meanwhile
slip a wide strip of foil under the fish to act as a strap. Lift the fish into the kettle,
placing it on the trivet. Allow the water to return to a boil, then lower the heat and
simmer for approx. 4 minutes. Lower the heat again, until the water barely bubbles, and cook
the fish for another 6 minutes. Lift the fish out of the kettle and let it drain before
transferring it to a heatproof serving dish. Heat approx. 75 ml of ground nut oil and
drizzle this over the hot fish to complete the cooking. This method is also used in
Vietnamese cooking, but they would scatter the fish with shredded spring onion before
pouring over the hot oil.
frying..
Fish
can be stir-fried, deep-fried or pan-fried and whichever method is used, the fish is always
cooked quickly to retain its shape and flavor.
braising..
Used
for whole fish, which is first fried in garlic and ginger oil. Soy sauce, Chinese mushrooms
and other flavorings are added, then the pan is covered tightly and the fish is cooked very
briefly.
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