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Q:
I always overcook fish. How can I get it right?

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"Don’t tell anyone you heard this from me, but just microwave it," advises Chef Emmanuel Stroobant of St Pierre. "Place the fish (either fillet or cutlet) in a soup plate, drizzle a little Thai sweet chilli sauce on top, few drops of soy sauce, a couple of halved bok choy and some chicken stock. Cover with cling film and microwave for three minutes. Anyway, who eats cooked fish these days when slicing some raw hamachi (bought from a Japanese supermarket) with a sashimi knife makes the food (and you) look so much more exiting."

 

Apart from iceberg lettuce, what interesting greens can I put in my salad?
What’s a good sauce to make to complement pan-cooked salmon?


READER COMMENTS
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Normally if you steam a fish ... it will take you 8-10 minutes, that's enough. The most important is your fish must be defrozzed first by putting it in the water before you cook it,otherwise the fish will be overcook outside and underdone inside.

Submitted by Leonard Slamat on 18 August, 2009 - 11:05.

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