This is my second shoutout to Melissa Clark. She's officially become my new chef/food writer guru. After watcing her vid on whole fish, I gleefully gutted and descaled 3 little fishies my uncle had caught in the Chesapeake. Fish organs are surprisingly recognizable ("oo there's the liver!") and I had a brief moment of delirium as I thought about how I missed being in the operating room.
Since I have 3 little nemos, I'm going to try 3 different recipes starting with the most superior--Chinese! My plan was to first crisp up the skin on some hot oil and deglaze with soy sauce and water.
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| Here are the little fish. I don't know what they are cept that they have these stripes and sharp fins. |
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| The aromatics |
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| Braised (?) in soy sauce |
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| Half eaten |
To be honest, I think my fish was undercooked and slimey. Given my extreme aversion to raw fish, I felt a little sick so didn't eat the rest.
In the end, the flavors were more or less right but definitely cooking the crap out of my next fish.
1 comments:
bravo on being fearless with the whole fish!
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