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標題: [其他飲食] How do you like to prepare your fish? [打印本頁]

作者: myversa 時間: 2010-3-5 13:00 標題: How do you like to prepare your fish?

I like it steamed. Easy and healthy.

作者: tiffiant 時間: 2010-3-5 13:05

stream is the easier way to cook fish
10minutes, everything is done

作者: mukmuk 時間: 2010-3-5 13:06

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作者: myversa 時間: 2010-3-5 13:17

stop it mukmuk and tiffiant.

Anyway, back to topic, there are also different ways to prepare the fish:

水煮魚
紅燒魚
酸菜魚
鬆鼠魚
糖醋魚
生魚片
清蒸魚
魚湯
烤魚
剁椒魚頭
溜魚片

作者: somewhereintime 時間: 2010-3-5 18:38

Wrapped in lettuce leaves and then poached in chicken broth

作者: nabeyaki 時間: 2010-3-5 19:51

Steam is the best way to taste but time is really hard to control

作者: Catpiano 時間: 2010-3-5 23:04

I am in a no fish land ..

作者: myversa 時間: 2010-3-5 23:15

I am in a no fish land ..
Catpiano 發表於 2010-3-5 23:04

You do not eat fish at all?

作者: MoiRhapsody 時間: 2010-3-5 23:24

水煮魚!!!!

作者: tifoxing 時間: 2010-3-5 23:35

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作者: tofu 時間: 2010-3-5 23:50

steam is the best

作者: MoiRhapsody 時間: 2010-3-5 23:54

steam is hard..also the freshness is very essential.

作者: myversa 時間: 2010-3-6 00:02

so how to determine the steam time?

作者: tifoxing 時間: 2010-3-6 00:03

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作者: MoiRhapsody 時間: 2010-3-6 00:36

回復 13# myversa

我投降

唔識!

作者: myversa 時間: 2010-3-6 00:37

I usually put into steamer for 20 minutes, maybe it's too long?

作者: fibbi 時間: 2010-3-6 00:42

Steaming is the best.
How to determine steam time...hm..I usually steam 7 mins for 1lb ...then adjust the time ...
but mostly...from experience... check sooner...if the meat and bone got separated then it's done...if still stick to the bone then not done and let it steam for 1 more minute and check again....

but steam fish...--> the fish has to be fresh...

作者: ff0098765 時間: 2010-3-6 07:58

steamed is my favorite. The fish has to be fresh, or you will have to use some black bean sauce to cover the fishy smell.. but then it won't be tasty...

作者: myversa 時間: 2010-3-6 09:39

7 minutes for 1 pound? got it.

作者: somewhereintime 時間: 2010-3-6 11:21

本帖最後由 somewhereintime 於 2010-3-6 11:24 編輯

回復 19# myversa

I do not think so, much depends on the shape and thickness of the fish.
And do not forget the power of the stove.
Average home electric stove top would be 8,000 BTU per hour
restaurant stove are rated at 20,000 BTU per hour
The Chinese Wok station are rated at 120,000 BTU per hour, while the Chinese Steaming station are 160,000 BTU per hour. and the pressurize dry steam to steam the perfect fish, not wet and soggy at home.
It is almost impossible to steam a whole king crab at home, sigh

作者: tifoxing 時間: 2010-3-6 11:42

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作者: somewhereintime 時間: 2010-3-6 11:57

Live Sole takes 8 minutes to cook
while rock cod/ Garoupa takes 14 minutes on my propane stove

作者: tifoxing 時間: 2010-3-6 12:05

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作者: tofu 時間: 2010-3-6 12:48

it really depends on the size of the fish and your stove. it has to learn from experience.
i bought 1lb rock cod and checked it every min after 8 mins, then i got an estimate time for a 1lb rock cod. and i use that at benchmark, if i got a bigger/thicker one, then steam longer....
so just try once, you will get an idea la

作者: tifoxing 時間: 2010-3-6 13:05

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作者: myversa 時間: 2010-3-6 16:05

回復 20# somewhereintime

Yes, how about just a fillet type of fish? 7 minutes would be enough. I went to Francie last week and their steamed fish was so tasty... wonder how they do it...

作者: somewhereintime 時間: 2010-3-6 17:52

回復 somewhereintime

Yes, how about just a fillet type of fish? 7 minutes would be enough. I we ...
myversa 發表於 2010-3-6 16:05

Who is Francie?
Yes, 7 minutes should be more than adequate for fillets,
and don't forget, the plate you use is another factor too,
if you are using stoneware plate to steam fish, it takes quite
a bit longer compare to steaming on metal plate, i.e. stainless steel.
Chinese restaurants tend to use aluminum plate for steaming since
aluminum is a good heat conductor and cook faster

作者: Catpiano 時間: 2010-3-6 17:54

Sigh .. only dry fry fish here ..

Yuck!

作者: somewhereintime 時間: 2010-3-6 18:26

回復 28# Catpiano

Not really, when I visit my brother in Cowtown, he manage to
buy some Arctic Char and live tilapia for supper.

作者: Catpiano 時間: 2010-3-6 18:34

回復 Catpiano

Not really, when I visit my brother in Cowtown, he manage to
buy some Arctic C ...
somewhereintime 發表於 2010-3-6 18:26

Ha ha .. dont get me wrong, I am sure I can buy some live fish here, as I buy live lobster all the time ..

However, I am not a big fish fan (here), so whenever my in law cooks, or the bun bun cooks .. dry fry anyway ...

I prefer those canned "Dou See Lan Yu" he he ..

作者: myversa 時間: 2010-3-6 21:18

Who is Francie?
Yes, 7 minutes should be more than adequate for fillets,
and don't forget, the pla ...
somewhereintime 發表於 2010-3-6 17:52

Sorry wrong spelling. It's Fraiche in West Vancouver.

http://www.fraicherestaurant.ca/

作者: myversa 時間: 2010-3-6 21:19

Who is Francie?
Yes, 7 minutes should be more than adequate for fillets,
and don't forget, the pla ...
somewhereintime 發表於 2010-3-6 17:52

Sorry wrong spelling. It's Fraiche in West Vancouver.

http://www.fraicherestaurant.ca/

I see. I always steamed for 20 minutes. No wonder it tasted not good anymore.

作者: sko 時間: 2010-3-7 20:25

fraiche is pretty good, especially their yummy lobster.

and type of cooking method really depends on the type of fish and its freshness.. hard to say which preparation is better/the usual?

Sorry wrong spelling. It's Fraiche in West Vancouver.

I see. I always steamed for 20 minutes. ...
myversa 發表於 2010-3-6 21:19

作者: sheep 時間: 2010-3-7 21:20

本帖最後由 sheep 於 2010-3-7 21:33 編輯

蒸魚睇幾重
通常磅半以下水滾咗我會蒸十二分鐘
先大火蒸七分鐘然後較細D火蒸埋嗰五分鐘
肉啱啱離骨

重有
切記唔好拮鑊蓋
拮咗再蓋肉會霉

作者: sheep 時間: 2010-3-7 21:26

Wrapped in lettuce leaves and then poached in chicken broth
somewhereintime 發表於 2010-3-5 18:38

果然係高人
水浸熟火力均勻
用菜包住肉唔會散又容易拎出泥
酒樓擺酒通常會係浸熟啲魚快靚正

作者: MoiRhapsody 時間: 2010-3-8 01:05

浸唔係會走晒D鮮味？？
因為屋企冇咁大個爐先會浸魚.....

作者: somewhereintime 時間: 2010-3-8 07:12

回復 36# MoiRhapsody

大酒樓浸160 挽魚
more efficient and the broth enhances the fish flavour,
more appealing too

作者: MoiRhapsody 時間: 2010-3-8 20:46

用雞湯？？？
開水浸？

作者: somewhereintime 時間: 2010-3-8 20:59

用雞湯浸
MoiRhapsody 發表於 2010-3-8 20:46

用雞湯浸

作者: peter236 時間: 2010-3-8 21:01

用雞湯浸
somewhereintime 發表於 2010-3-8 20:59

This is not the right way. You don't want your fish to taste like chicken.

作者: sheep 時間: 2010-3-8 21:06

This is not the right way. You don't want your fish to taste like chicken.
peter236 發表於 2010-3-8 21:01

食魚有雞味
有賣點
一於咁話

傻仔
食魚我會淋雞油㗎
食味都唔同

作者: myversa 時間: 2010-3-8 21:06

fraiche is pretty good, especially their yummy lobster.

and type of cooking method really depends ...
sko 發表於 2010-3-7 20:25

that's the dish I was talking about. Lobster with the fish fillet. Both were very yummy.

作者: somewhereintime 時間: 2010-3-8 21:21

本帖最後由 somewhereintime 於 2010-3-8 21:22 編輯

回復 41# sheep

The classical way to steam fish was to top it with JinHwa Ham
and dried mushroom, that was popular in the 60's.
Yes, you are right, the chefs used to spoon hot chicken fat on
steamed fish too, same as Pea Shoots and fresh Straw mushrooms.
Not to mention the most famous vegetable feast 鼎湖上素, which is cooked
in Chicken broth

作者: sheep 時間: 2010-3-8 21:27

回復 sheep

The classical way to steam fish was to top it with JinHwa Ham
and dried mushro ...
somewhereintime 發表於 2010-3-8 21:21

麒麟班！！！！！1
考牌菜
我出魚你出金華火腿

作者: MoiRhapsody 時間: 2010-3-8 21:36

oh shxt,
i don't want my 鮑魚 taste like chicken,
i don't want my 魚翅 taste like chicken,
i don't want my 海參 taste like chicken,
what can i do????
help me!

作者: mcjohnjohn 時間: 2010-3-8 21:37

oh shxt,
i don't want my 鮑魚 taste like chicken,
i don't want my 魚翅 taste like chicken,
i don't w ...
MoiRhapsody 發表於 2010-3-9 13:36

冇問題, 你可以用d 冇雞味既雞湯去烹調.

作者: somewhereintime 時間: 2010-3-8 21:51

麒麟班！！！！！1
考牌菜
我出魚你出金華火腿
sheep 發表於 2010-3-8 21:27

Too bad, it is illegal to import genuine JinHua ham to Canada,
I use Virginia Ham Sundried for 9 months,
But where can you get genuine Garoupa here???

作者: sheep 時間: 2010-3-8 21:58

oh shxt,
i don't want my 鮑魚 taste like chicken,
i don't want my 魚翅 taste like chicken,
i don't w ...
MoiRhapsody 發表於 2010-3-8 21:36

現實係
以上三種美食
都要用老雞火腿豬骨各樣來餚湯再炖
你食到咩味呢？

作者: sheep 時間: 2010-3-8 22:01

Too bad, it is illegal to import genuine JinHua ham to Canada,
I use Virginia Ham Sundried for 9 mo ...
somewhereintime 發表於 2010-3-8 21:51

粗糙地
食住LOCAL蝦班
OK嗎？

作者: somewhereintime 時間: 2010-3-8 22:04

回復 49# sheep

Most rock cod here are not that good,
even they are still alive, they have been
starved for a while.

作者: myversa 時間: 2010-3-8 22:11

speaking of fish, what kind of fish has less small bones inside?

作者: sheep 時間: 2010-3-8 22:13

speaking of fish, what kind of fish has less small bones inside?
myversa 發表於 2010-3-8 22:11

沙丁魚啦
連骨都食埋

作者: myversa 時間: 2010-3-8 22:27

沙丁魚啦
連骨都食埋
sheep 發表於 2010-3-8 22:13

haha except 沙丁魚 la...

作者: mcjohnjohn 時間: 2010-3-8 22:44

haha except 沙丁魚 la...
myversa 發表於 2010-3-9 14:27

多春魚得唔得?

作者: somewhereintime 時間: 2010-3-8 23:09

speaking of fish, what kind of fish has less small bones inside?
myversa 發表於 2010-3-8 22:11

Sturgeon, almost no bone,
then Chilian Seabass, Australian Barramindi,
Hawaiian Parrot Fish, Stripped Bass, Halibut.... etc

作者: somewhereintime 時間: 2010-3-8 23:11

沙丁魚啦
連骨都食埋
sheep 發表於 2010-3-8 22:13

Only canned sardine you can eat the bone which is good source of calcium.
Fresh sardines you have to spit out bones

作者: tofu 時間: 2010-3-9 00:09

"""Too bad, it is illegal to import genuine JinHua ham to Canada,"""
are you serious? i just have some not month ago.

"""Most rock cod here are not that good,even they are still alive, they have been starved for a while."""
pick it up when they are just in shop or feed it with rice.

"""This is not the right way. You don't want your fish to taste like chicken."""
but the restaurants are prepared fish with chicken booth wor.

作者: somewhereintime 時間: 2010-3-9 07:14

回復 57# tofu

Where did you buy the Real JinHua ham in Vancouver?
The one sold in supermarkets and BBQ shop are Canadian
ham "BAKED DRIED" and way too salty, not to mention
expensive(about $22-25 per pound)
The Virginia Mountain ham are Sundried for 9 months and
less salty.
However, they both taste completely different from the
JinHua ham or Yannan Ham from China because of the feed
and the way the hogs were raised.

作者: somewhereintime 時間: 2010-3-9 07:18

Whenever you dine in high-end Chinese restaurant, the
soy sauce they spoon on the fish is a mixture of Chicken/pork
broth, soy sauce and sugar, only low end restaurants use
MSG in place of Chicken/Pork broth.
So most of the steamed fish taste like chicken unless you
cook it a home, you can put whatever you like, even ketchup.

作者: myversa 時間: 2010-3-9 08:19

Sturgeon, almost no bone,
then Chilian Seabass, Australian Barramindi,
Hawaiian Parrot Fish, Str ...
somewhereintime 發表於 2010-3-8 23:09

I tried the halibur and australian barramindi and both tasted great. Are all of the above good for steaming?

Except steaming and poach, any other good and easy way to cook fish?

作者: somewhereintime 時間: 2010-3-9 09:12

I tried the halibur and australian barramindi and both tasted great. Are all of the above good fo ...
myversa 發表於 2010-3-9 08:19

Pan-searing or oven roasting. I never deepfry fish at home,
the fish and oil stays for weeks and I do not use the oil again.

作者: myversa 時間: 2010-3-9 09:16

how to do oven roasting? thanks.

作者: somewhereintime 時間: 2010-3-9 09:20

本帖最後由 somewhereintime 於 2010-3-9 09:21 編輯

how to do oven roasting? thanks.
myversa 發表於 2010-3-9 09:16

Clean fish fillets, rub with a little olive oil,
sprinkle with fresh herbs and a little white wine or lemon juice,
bake at preheated 400F oven for
according to Canadian Ministry of Ocean and Fishery,
9 minutes per inch thickness of fish.
Good for halibut, salmon, ling cod etc thick fillet, lobster as well;not too good for sole.

作者: myversa 時間: 2010-3-9 09:31

Clean fish fillets, rub with a little olive oil,
sprinkle with fresh herbs and a little white wine ...
somewhereintime 發表於 2010-3-9 09:20

Sounds simple enough. haha finally something I can do too. Will try it this weekend.

作者: FeiZai 時間: 2010-3-9 15:56

I like mine barbecued with a squirt of lemon juice please!

作者: tofu 時間: 2010-3-9 16:59

回復 58# somewhereintime

i didn't know where was my Real JinHua ham came from. I wanted to defrost the pork, but i picked the wrong one, so we just finished it. I believe someone gave it to us, and my mum separate it into small bags and keeps it in the fridge

作者: somewhereintime 時間: 2010-3-9 22:04

回復 66# tofu

I have not seen real JinHua Ham in Vancouver for 25 years,
before, they smuggled them in and sold in Chinatown

作者: tofu 時間: 2010-3-10 17:51

回復 67# somewhereintime

then, must be some made it here or brought it here illegally la

作者: somewhereintime 時間: 2010-3-10 18:03

回復 68# tofu

Or someone bought it 25 years ago

作者: sheep 時間: 2010-3-10 20:39

回復 tofu

Or someone bought it 25 years ago
somewhereintime 發表於 2010-3-10 18:03

講開
蜜餞金華火腿
買飛機票返香港！！！！！

作者: somewhereintime 時間: 2010-3-10 21:17

講開
蜜餞金華火腿
買飛機票返香港！！！！！
sheep 發表於 2010-3-10 20:39

Get some for me too

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