Loko fish

[12345]

Hi CuteGirl,
May i know the best recipe for loko fish other than sashimi?

[edylie]

The best way to cook loko fish is by Assam Pedas! ... i am not kidding and personally i like it a lot ... but it is difficult to find loko fish!

Cheers,
Edy

[LBT]

Dearest 12345,

Edy is right. The best way to cook fishes with tough meat is to simmer them long enough to mellow down their texture.

Yours Sincerely,
CuteGirl

[12345]

Assam huh, thought curry the best choice, how about YellowFin Tuna, Dogtooth Tuna, amberjack or sailfish? Try curry, sweet n sour, steam, claypot b4 ....ing.

[edylie]

YellowFin Tuna, Dogtooth Tuna and Amberjack is good for Sashimi and the first two also good for Steak.

Sailfish ... CNR

-e

[zikista]

Eh bro.....not forgetting "Lemak Cili Padi"...aisayman..powerlah..dun wanna say anymore lah.

ZIKO

[Makaira]

Another method is to pan fry your loko fish. The trick is to do it on very low heat over a longer period of time. One Malay oldtimer taught me this trick. Funnily enough, an Aussie friend of mine uses the same technique i.e. slow fire & he never seem to encounter loko fish. I guess with low heat, the fish doesn't "tense" as it would if it hits the pan with oil all hot & smoking.

Here's an Aussie receipe for you to try.

1. Fillet the fish, remove the skin & use a tweezer to remove all pin bones if any. If the fillet is not too big i.e. 6-7" or so, keep it whole. If you prefer, you can cut it into pieces -- about 3".

2. Season the pieces with salt & pepper to taste

3. Dip the fish in beaten egg. Dredge the pieces lightly in flour dusting off any excess.

4. Put in flat pan & fry over very low heat until golden. Do not use too much oil.

YUMMY!!!!!!!

Give it a try & let us know if it works for you.

[12345]

Oh ya, x'mas eve will fried some 4 my kakis to try, if they @X#$X%^& will let you know,btw how about BBQ fish? cos' tomorrow night will attend team kingfisher members party, as for wings my wife used to add some garlic, coke or 7up, how about i add some tuna oil ?

[Makaira]

Originally Posted by 12345

Oh ya, x'mas eve will fried some 4 my kakis to try, if they @X#$X%^& will let you know,btw how about BBQ fish? cos' tomorrow night will attend team kingfisher members party, as for wings my wife used to add some garlic, coke or 7up, how about i add some tuna oil ?

Hi 12345,

I think BBQ of loko fish may not work if cooked on direct heat. One receipe I have for BBQ fish is as follows:

1. Clean & gut fish as per normal. Put a few slits on each side of the fish to cut down on cooking time

2. Generously stuff spring onions & a some ginger slices or finely chopped ginger strips (sparingly) into the stomach cavity. Season with salt & pepper to taste on the outside of the fish. Too much ginger on fresh fish will bring out the fishy taste instead of suppressing it!!!

3. Get some tin foil & double it for extra strength. Place the fish on it, pour some white wine 1/4 to1/2 cup or so, then wrap the foil to cover the fish. Make sure you wrap it in such a way that the liquid does not leak out. Do not wrap too tightly as you must allow for expansion as the package heats up.

4. Place the package on to the BBQ, but away from the hottest part of it. Depending on the size of the fish, cooking time will vary from between 25 to 60 minutes. It may also vary with the kind of BBQ you are using, so it will be a trial & error for you for the first time. If you have the type with a cover e.g. Weber, it will be much better.

As for marinating chicken wings in Coke, or 7up, it will basically sweeten up the wings because of the high sugar content of these soft drinks. The caramel in cola may impart some extra colour to the wings. As for the 7-Up, I do not think the lemon-lime flavour is strong enough to have an effect on the wings. Add a dash of tuna oil & let up know how many people are left at the BBQ when you put the wings on the BBQ

Some of you may already know this, but the secret to BBQing meats is NOT to brush on the BBQ sauce the minute you put the meat on to the grill. This will always result in charcoal outside, but half-cooked on the insides. BBQ sauce should only be brushed on in the final minutes before taking the meat off the fire. It is suppose to enhance the taste of the marinated BBQ meats & give it a shiny sheen as well, not drown it out.


May all of you have scrumptious Christmas & New Year dinners this holiday season!!!

Best regards,
Makaira

P.S. I am not a professional chef nor pretend to be one. I simply enjoy cooking once in a while, so please take my suggestions at your own risk!!! :P