G'Day Bruces...:becky::becky::becky:
Hope you're all having a lovely weekend so far. My saturday was very busy with the Fish TD. I really wanted to do something special because it's also my wife's birthday today... You know what they say... "Happy Wife, Happy Life!"
Anyway, so Saturday Morning I went to the Asian Markets in Springvale and bought 2 Snapper from my favourite fish place. They were gutted and scaled there for me.
Here, they are with all the ingredients for the prep.
Now, these Snapper are a little different to the species you get in Florida and through the Caribbean. These Snapper can get huge and develop large bumps on their heads when mature. They are fantastic fighting and eating fish and they are probably the number one fish I'm after when I go fishing.
Here's a close-up.
I put all the ingredients in the mortar and pestle: I think they were as follows. Salt, Lemongrass, Achiote paste, tumeric, paprika, cumin seed, garlic, ginger, Thai Basil, Coriander, Szechuen Pepper corn, red chili, fish sauce, lime juice, and a little oil.
And pounded away....
Then I scored the fish with my seriously dangerous Japanese Knife, and rubbed in the paste.
Then I took some macadamia nuts, roughly chopped them, mixed them in with the leftovers of the paste.
And pressed that into the fish.
At this point I called the fish above, my first fish, and the other fish became my "backup" fish. The first fish actually turned out fine. The backup fish still got munched, but didn't get the full treatment.
Then Primary fish, and Backup Fish went onto the coals on the Firebox side. I had a nice fire of Oak going... more about that in another thread... I need some advice there brethren!
A bit more grilling....
And then on the plate!
This is where "backup fish" came in handy, because it went straight on the dinner table and was demolished by son #1 and son #2, and my Wife and Daughter.. while I got to fiddle around with some presentation.
Above, the fish was placed on a bed of Watercress and Thai Basil and topped with Coriander and Bean Shoots...
Then the Cantonese Style took over and I poured boiling hot Sesame Oil and Light Soy Sauce over the top.
This then covers the fish and drains down to make a nice sauce on the plate...
Then onto the table...
And a closeup... cooked absolutely perfectly...nice and moist. No dryness at all and lovely flaky flesh...Tasted OK too!
I do't have any pics of the left over bones. These are still under dispute by Son #1 and Son #2...
Thanks for looking!
Cheers!
Bill
Hope you're all having a lovely weekend so far. My saturday was very busy with the Fish TD. I really wanted to do something special because it's also my wife's birthday today... You know what they say... "Happy Wife, Happy Life!"
Anyway, so Saturday Morning I went to the Asian Markets in Springvale and bought 2 Snapper from my favourite fish place. They were gutted and scaled there for me.
Here, they are with all the ingredients for the prep.
Now, these Snapper are a little different to the species you get in Florida and through the Caribbean. These Snapper can get huge and develop large bumps on their heads when mature. They are fantastic fighting and eating fish and they are probably the number one fish I'm after when I go fishing.
Here's a close-up.
I put all the ingredients in the mortar and pestle: I think they were as follows. Salt, Lemongrass, Achiote paste, tumeric, paprika, cumin seed, garlic, ginger, Thai Basil, Coriander, Szechuen Pepper corn, red chili, fish sauce, lime juice, and a little oil.
And pounded away....
Then I scored the fish with my seriously dangerous Japanese Knife, and rubbed in the paste.
Then I took some macadamia nuts, roughly chopped them, mixed them in with the leftovers of the paste.
And pressed that into the fish.
At this point I called the fish above, my first fish, and the other fish became my "backup" fish. The first fish actually turned out fine. The backup fish still got munched, but didn't get the full treatment.
Then Primary fish, and Backup Fish went onto the coals on the Firebox side. I had a nice fire of Oak going... more about that in another thread... I need some advice there brethren!
A bit more grilling....
And then on the plate!
This is where "backup fish" came in handy, because it went straight on the dinner table and was demolished by son #1 and son #2, and my Wife and Daughter.. while I got to fiddle around with some presentation.
Above, the fish was placed on a bed of Watercress and Thai Basil and topped with Coriander and Bean Shoots...
Then the Cantonese Style took over and I poured boiling hot Sesame Oil and Light Soy Sauce over the top.
This then covers the fish and drains down to make a nice sauce on the plate...
Then onto the table...
And a closeup... cooked absolutely perfectly...nice and moist. No dryness at all and lovely flaky flesh...Tasted OK too!
I do't have any pics of the left over bones. These are still under dispute by Son #1 and Son #2...
Thanks for looking!
Cheers!
Bill
