Superdan Well-Hard Bangin' Member Member 3,422 Member For: 17y 5m 7d Gender: Male Location: Perff, WA Posted 26/09/08 05:26 AM Share Posted 26/09/08 05:26 AM (edited) G'day all, Looking for some chefly advice; got given a fish from exmouth that I'm wanting to cook up today.Firstly I wanna know what it is...????secondly, what's the best way to defrost it? have heard putting it in a sink of water :titwave:and lasty, I've never cooked a whole fish in the oven, and I've got no idea how long it needs. went and got some leek, spring onion, coconut milk and chili (flashbacks from thailand!) and want to cook in the oven. so, need info on how long for and how hot. Cheers muchlyChef Dan Edited 26/09/08 05:27 AM by Superdan Link to comment Share on other sites More sharing options...
our06t Mmmmm......BOOST Member 3,135 Member For: 17y 8m 30d Gender: Male Location: central coast Posted 26/09/08 05:36 AM Share Posted 26/09/08 05:36 AM (edited) no idea what it is but wrap it in foil ,lay the foil out and bring it up over the sides and pinch it together over the top put your flavourings on top of the fish inside the foil put in the oven on 180 for around 25 30 minutes its easy to tell when its cooked the flesh will flake of easy when touched with a fork,open the top of the foil for the last 10 mins if you want it a bit brownerand try and avoid defrosting it in water it stuffs them up ,if you have to add some salt to the water and dont leave it in there to long it will go soggy Edited 26/09/08 05:38 AM by our06t Link to comment Share on other sites More sharing options...
ETM Member 1,194 Member For: 17y 10m 13d Gender: Male Location: syd south Posted 26/09/08 05:36 AM Share Posted 26/09/08 05:36 AM lol @ this thread.it look kinda like a leather jacket in the head. Link to comment Share on other sites More sharing options...
MiKa Donating Members 4,243 Member For: 18y 5m 6d Gender: Male Location: Melbourne, VIC Posted 26/09/08 05:37 AM Share Posted 26/09/08 05:37 AM If only my sis was here..... (chef)Sorry mate cannot answer anything lol Link to comment Share on other sites More sharing options...
Ghosti NOT THERE!... THERE! Member 852 Member For: 16y 9m 4d Gender: Male Location: Melbourne Posted 26/09/08 05:39 AM Share Posted 26/09/08 05:39 AM lol @ this thread.it look kinda like a leather jacket in the head.It does remind me of a leather jacket.Does it have a spike on top of it's head Dan? Or at least a spot where one was cut off? Link to comment Share on other sites More sharing options...
Superdan Well-Hard Bangin' Member Member 3,422 Member For: 17y 5m 7d Gender: Male Location: Perff, WA Posted 26/09/08 05:46 AM Author Share Posted 26/09/08 05:46 AM nup, not a leatherjacket, had/caught those before, it does have blue/silvery lines that look like veins around the eyes... :titwave: Link to comment Share on other sites More sharing options...
R-SPEC You are a dead set goose Silver Donating Members 3,968 Member For: 19y 1m 27d Gender: Male Location: Melbourne Posted 26/09/08 05:55 AM Share Posted 26/09/08 05:55 AM Looks like some sort of Grouper? Link to comment Share on other sites More sharing options...
Superdan Well-Hard Bangin' Member Member 3,422 Member For: 17y 5m 7d Gender: Male Location: Perff, WA Posted 26/09/08 06:08 AM Author Share Posted 26/09/08 06:08 AM and try and avoid defrosting it in water it stuffs them up ,if you have to add some salt to the water and dont leave it in there to long it will go soggy already done it in water, ah well, next time!should I be using oil on the fish? or are they oily enough? Link to comment Share on other sites More sharing options...
Mat Donating Members 2,930 Member For: 17y 9m 14d Gender: Male Location: Caracciola Karussell Posted 26/09/08 06:12 AM Share Posted 26/09/08 06:12 AM (edited) Spangled Emporer that hasnt been handled that well... Edited 26/09/08 06:13 AM by Mat Link to comment Share on other sites More sharing options...
Guest Guests Posted 26/09/08 06:12 AM Share Posted 26/09/08 06:12 AM Could be a blowfish Just go with our06t's advice & you should be sweet! I prefer to leave the foil closed the whole time it's cooking so the skin doesn't go too tuff...Where's Gordon 'Farkin' Ramsay when you need him?? Link to comment Share on other sites More sharing options...
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