Looking good Tony.
Ever tried pan frying a pizza and finishing it off under the grill?
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Looking good Tony.
Ever tried pan frying a pizza and finishing it off under the grill?
No, I saw yours, they looked really good. Will give it a go when things are a little less hectic round here. [emoji4]Quote:
Originally Posted by User211
Sent from my iPhone using Tapatalk
Justers, the fish looks great! Dunno how it didn't taste like fish, though... When you get through to the flesh, next to the bone, it should defo taste of fish. Where did you buy the bream from - fishmonger or supermarket?
Anyway, glad you loved the marinade and enjoyed the dish overall. It is good:cool:
Marco.
Great looking pizza, Tony, especially the base, which for me is *the* most important bit! Bet it was fab:)Quote:
Originally Posted by mightymonoped
Marco.
The marinade is so strong you can't taste the fish. That's the point. Fish itself was excellent quality from Waitrose.Quote:
Originally Posted by Marco
I also added Piri Piri sauce to the marinade and the rice was quite hot.
If you want to concentrate on the fish, don't use this recipe.
Fair enough, most important thing is you enjoyed it. I'd disagree with your last sentence though, as once I got through the top layer, where the marinade was, the succulent white pearlescent fish, defo tasted of fish (in my case, sea bass)...
Maybe the Piri-Piri sauce tipped things over the edge? Anyway, glad it was a success:cool:
Marco.
If you follow the recipe the inside of the fish is full of garlic and ginger. It permeates inside of the fish.Quote:
Originally Posted by Marco
It was grilled, Marco. If you barbie it it will be very different.
I find the same with most fish curries. A mouth full of spices distracts from the fish flavour. It's undeniable in my opinion.
It's still fundamentally fish, though. It's not like it's changed into beef.:D
The Piri was just a sub for chilli powder. Better.
Maybe it's the BBQ factor, then? Mine went straight onto hot charcoals, in one of these: https://www.ebay.co.uk/itm/Landmann-...QAAOSwepJXYWGv
Don't get me wrong, I'm not disputing that you couldn't taste much fish [you taste what you taste, mate], just that that's not been my experience when I've had a fish curry, or any fish cooked in Indian spices. The marinade only overpowers the fish if it's too strong, or the fish has been frozen, thus its flavour diluted. Otherwise, the flavour of the fish still comes through, along with the marinade:)
Anyway, not to worry:cool:
Marco.
The fish holder is a great idea. Not having one is another reason I didn't barbie it.Quote:
Originally Posted by Marco
Curries are notorious for disguising even the meat (as opposed to fish) being used. Hence the proliferation of pigeon curries a while back... and possibly the use of the term 'meat' on many curry house menus. Really puts me off when I see that.
Still got one of those in shed. Got a proper tea olde fish poacher too.. Big thing I ve had for ever lol. Not likely to use it agsin