Click to view our Accessibility Statement or contact us with accessibility-related questions
Easy and effective ways to prepare fish dishes?
Hi cooking community - question for any and all of you. This time of the year meals tend to be heavier and I try to find different ways to have lighter meals when I can......I find fish dishes to be lighter, but unfortunately, I am far from an expert on actually preparing fish. Never seems to come out right....would love any tips on how to best prepare, recipes, tips for types of fish that are easier to prepare, etc......
search
close
Sort by: Newest
keyboard_arrow_downphoenixsong
1055
Jul 28, 2018
The fresher the fish is, the less seasoning I'll use to retain its original, fresh flavor. For the freshest of the tender varieties (such as cod or high quality grouper) I would usually go with steaming. I love to panfry salmon, make sure to salt the skin and fry it skin side down first to break down the oils and make it crispy. Also, keep the heat low so the fish will cook nice and evenly while retaining its juice and texture. I find fishes with a creamy texture and slightly buttery flavor (some flatfish, cod and eels) delicious baked or grilled. For fish that are tougher and have a stronger, "fishy" flavor, they're excellent for breading and frying and going with a dip :p
gcvrsa
37
Jul 24, 2018
Make up some shiojake—Japanese salted salmon—and just grill it or pan fry it. I can't think of an easier or better way to cook fish.
b9d9ffdad3ac59e7f6f
135
Dec 14, 2017
Sous vide, especially for salmon, scallops, shrimp. I love putting shrimp in a bag with garlic butter. Sous vide is a great way from keeping it from overcooking.
Cod is very forgiving. I usually add it to linguini with clam sauce for extra protein. It braises/steams in the clam sauce and you look at it to see when it's done (it becomes solid white and flakes easily).
En Papillote can be impressive looking and is straightforward. You want a firmer fish, like salmon, trout, halibut, tilapia, basa. You're basically steaming it in a parchment pocket with aromatics. Steaming is more gentle cooking so it helps it from getting overcooked.
Cod is very forgiving. I usually add it to linguini with clam sauce for extra protein. It braises/steams in the clam sauce and you look at it to see when it's done (it becomes solid white and flakes easily).
En Papillote can be impressive looking and is straightforward. You want a firmer fish, like salmon, trout, halibut, tilapia, basa. You're basically steaming it in a parchment pocket with aromatics. Steaming is more gentle cooking so it helps it from getting overcooked.
Stafy
0
Dec 12, 2017
Just be sure to not overcock fish. When coocking salmon for example leave it a bit like a medium plus steak. Also green veggies go vell with fish as they tend not ti have a strong taste that would overpover the taste of the fish.
josh.russell
236
Dec 12, 2017
StafyGreat feedback and tip on the medium plus idea for salmon. And yes, I know when I eat out I tend to like veggies like spinach, broccolini with my fish dishes.
tom.benedict
86
Dec 11, 2017
Don't count out fish stews. Moqueca is a Brazilian fish stew I'm particularly fond of. It's been mentioned, but bears repeating: high heat ruins fish. Moqueca starts by sauteing the veggies and setting up the spices. The fish, which marinades in lemon or lime juice and garlic, is added about halfway through. From that point on it's critical that the stew never reach a hard boil. That'll make the fish as tough as a paving stone. Low heat, slow simmer, and careful attention to temperature are critical, but the results are worth it.
BlueCrowned
5305
Dec 11, 2017
I'm no cook but I live with my mom like a loser and she puts bread crumbs on top of salmon and bakes it in the oven. Usually paired with rice and a vegetable but last night we did alfredo noodles instead of rice. I think she must use parmesan or something too.
Cloaca
1906
Dec 9, 2017
Can you deal with fish bones? Some people are freaked out by them and think they'll choke and die if they swallow one. You have to eat smaller pieces and more slowly than other foods, and you need some rice or the like to eat if you swallow a bone to help it go down, but bones are really no problem.
The easiest way to eat fish is to just grill a whole fish. In the Japan the sanma or Pacific saury (or makerel pike} is eaten like that. It flushes its digestive system very quickly on the fishing boat, so it doesn'need to be cleaned. Broil it for 5 to 10 minutes each side and just eat it. In theory you can eat the whole thing, guts and bones and head, and older Japanese people do, but most people only eat the meat.
Other fish you can have cleaned by the market and then broil the same way.
Salmon and other steaks and fillets can be coated with flour with salt and pepper in a zip lock bag and be pan fried in oil. You can use a Thermapen to judge temperature or just make sure that the flame isn't too high and that each side is browned but not burnt.
The easiest way to eat fish is to just grill a whole fish. In the Japan the sanma or Pacific saury (or makerel pike} is eaten like that. It flushes its digestive system very quickly on the fishing boat, so it doesn'need to be cleaned. Broil it for 5 to 10 minutes each side and just eat it. In theory you can eat the whole thing, guts and bones and head, and older Japanese people do, but most people only eat the meat.
Other fish you can have cleaned by the market and then broil the same way.
Salmon and other steaks and fillets can be coated with flour with salt and pepper in a zip lock bag and be pan fried in oil. You can use a Thermapen to judge temperature or just make sure that the flame isn't too high and that each side is browned but not burnt.
xiaoqiz
89
Dec 9, 2017
Steamed fish is one of the easiest Chinese cuisine one can cook. Basically you cover the fish with some sliced green onions, gingers, and garlic, and you steam it for 15 minutes. 15 minutes later the fish is actually done, but we normally heat a small portion of vegetable oil to almost smoke and pour it over the steamed fish. After that you put in whatever sauce you like (normally I use soy sauce) and your fish is ready. The most crucial part is how fresh the fish is.
josh.russell
236
Dec 12, 2017
xiaoqizAdmitting my ignorance here, why is the freshness so crucial? Of course, don't want old fish....but tell me some more, if you don't mind.
xiaoqiz
89
Dec 12, 2017
josh.russellactually I said that to highlight how easy and foolproof this dish is...So the function of ginger and green onion is to get rid of the fishy (in the negative sense) smell and taste, it works similarly as lemon when you cook salmon or chicken. Experience says the fresher the fish (in two senses, one refers to the age of the fish, the other refers to the time between the death of the fish and the time you cook it) the easier to put away that fishy taste, so that's why.
Vincent.H
1698
Dec 8, 2017
Poke is super easy to make at home! Get some nice tuna from a trusted source, and add the following to taste:
Salt
Soy Sauce
Sesame Oil
Sriracha
Grated ginger
Garlic
Pepper
Ponzu
Crushed red pepper for heat
Top with diced onions, spring onions, and whatever else you want. The longer you marinate the tuna, the better. I personally like my poke on brown rice but preference dictates there.
Top with diced onions, spring onions, and whatever else you want. The longer you marinate the tuna, the better. I personally like my poke on brown rice but preference dictates there.
RicardoCabesa
17
Dec 8, 2017
I think the key to most seafood dishes is not to overcook, which can be very difficult. Observation and experience help. Many people see 'well done' as the norm, but with fresh seafood, the motto should be 'well prepared'. (imo)
Showing 14 of 17
Related Posts
aryomario
how can i get partnered?
Quick question I'm a tech toker does anyone know how I can get partnered by drop?
Mar 19, 2021
ggctech
Hey drop can you check out my tiktok it is ggctech i review stuff i was wondering if you can send something over that i can review or maybe follow i would love reviewing your products sounds interesting.
Thanks
Mar 18, 2021
jottoh12
What has happened to MassDrop?
I have been gone about two years and return to find a completely a different shopping experience. Even though Spring is upon us...I can count ALL the outdoor items on less than my 10 fingers. Is this the norm now from Drop? Thanks
Mar 16, 2021
TheRealGYK
Watching for watches
Where have all the watches gone? There are only 6 for sale (at the time of writing).
Mar 10, 2021
Lepiero
X-mid 1p tent available for France
Hello, my question is very simple: when will the Dan Durston X-mid 1p tent be available for France? I know this must have already been discussed and I know I can order it via Amazon.com but it is not the easiest (and cheapest) way to get it. Please, make it available! Don't let me beg you! ;-) Hope to hear from you soon with good news. Pierre
Mar 9, 2021
LarsAF
I bought a Glycine GL0187 and got it about a week ago.
The dial in the picture of the Glycine GL0187 on drop.com is black. The dial on the one i received looks 2/3 faded greyish and the bottom more black. I know it's not, but the dial has the water damaged look. It's not nice and pretty anoying. Any comments?
Mar 8, 2021
Trending Posts in More Community Picks
Graham88
Completely surprised by the lack of blade diversity here on Drop...
I’ve been a collector of Blades since before my teens, and a retailer coming up on 15… or maybe 20 years. Drop has really been kind of an interesting experience for me, because I do occasionally get to see some unusual tech and sometimes EDC items that otherwise I might not have been aware of. And maybe it’s because I have a deep love of cutlery and bladed weapons, but I find myself trolling through the site looking at it what’s available; and it’s just it’s pretty much the same. And the bladed community here is just always confused me.. every single knife is about the same, they’re almost all drop points and although the handle materials change and brands change.. it’s really just the same knife over and over and over again... occasionally you’ll see a tanto or a slight variant; but rarely… and almost never a serrated blade. And I’m just deeply amazed at this diversion of serrated blades. And I’m just surprised there isn’t more of a request for diversity here.... and I...
Mar 12, 2020
JellyDPhoto
Can we get Sony E-Mount or other mirrorless camera options please..
Would be nice to see some Sony E mount full frame cameras on here. I currently shoot with a A99 and they killed the lense path for better or more option lenses and now is all E-Mount. 🤔
Jan 13, 2020
RayF
There Are Pandas, and Then There Are Pandas.
And this isn't either of them! The Pandas we're talking about here, are watches, not bears. And what got me thinking about them (again) was a link posted this morning by @cm.rook who pointed a few of us to the very attractive (and not terribly priced) Yema "Rallygraph" Panda which, in it's most traditional arrangement, looks like the one on the left, but can also be had in the version on the right: The model on the left is a true Panda, while the model on the right is called a reverse Panda. The reason for that distinction is clear--Panda bears, only come in the first arrangement. Now at this point, everyone should be thinking about the most well-know Panda, The Rolex Panda, which is actually a Daytona, and among Rolex Daytonas, the most famous of which is the Paul Newman Daytona, which was famous first, because it was Paul's, and second because it sold at auction for $17.8 million (US Dollars). The story of that auction is well-known so I'll only...
Nov 8, 2019
Drop Refurbished
Like-new products you can trustDrop Rewards
Get $5 for every 500 points you earn! Learn more
Drop Keyboard Club
Become a member and expand your keycap collectionCollaborate With Us
For Brands & DesignersFollow Drop