We think that at least one fish dish should be on every menu, because it's not only delicious, it's also healthy. But if you want to add something extra to the familiar salmon and salad combo, here are some ways to create exciting new dishes.
Salted fish
Salted fish was extremely popular in the old days, and by that we mean that in the 1970s it was a common sight on UK restaurant menus, but nowadays it is perhaps not as widely seen, even though it is easy to prepare. A mackerel is one of the most commonly salted fish dishes, prepared simply by using a boiled and then slow-cooked vinegar-based liquid containing pepper, bay leaf, juniper and some onions and other vegetables. After the liquid is added to ensure that everything is mixed, the fish chunks are just added and cooked for about 30 seconds. The pot is then removed from the heat, left in the fridge overnight and served the next day. If you want to do something really creative with fish, this could be a good solution.
Fish steamed Chinese style
Chinese-style stewed fish is a sophisticated dish, but it's easier to prepare than you might think! Essentially, a whole fish - head to tail - is steamed. Any white-fleshed fish is suitable for this particular method, but here's a small caveat: since you'll be cooking it whole, this method requires a trip to a fish market or grocery store where you know you can get very fresh, whole fish. This is key - trying to use frozen fish simply results in poor texture, and no one wants to eat fish of questionable texture. They can also clean it in the fish shop, a job that everyone is happy to leave to others. The selection of flavourings is a fun and versatile part, and once the braising process begins, it takes just eight minutes to produce the final result.
Slow cooking
Yes, fish can indeed be cooked over a slow fire. It's an almost foolproof way to keep fish slices juicy and retain all the nutrients and minerals we love them for. Pour a small amount of water into the bottom of a bowl, place the fish on something that will prevent it from touching the liquid - such as lemon slices - and allow the fish to slowly simmer. This method is best suited to thicker fish such as salmon. If you are cooking several pieces, it is important that they are all the same thickness.
Windsurfing
Sous vide is a cooking method that is very popular in restaurants, as it is easy to ensure a consistent result when cooking several dishes. This ensures the same result every time, and consistency is very important in fine dining and fine bistro style restaurants. This is a particularly ingenious way to cook fish, as vacuum packing means that the fish does not lose any of its flavour or juiciness. Spices and herbs are added before the bag is sealed. After removing the fish from the water bath, it is a good idea to cook the sides in the pan for 30 seconds until crispy.
fish fried in black crust
The blackened fish was made popular by chef Paul Prudhomme, and nothing proves it better than the fact that it has stood the test of time since the 1980s. Prudhomme usually used red shad, now tuna, catfish and tilapia are often used - they're just as good. The basics are simple: marinate the fish in an oil and spice mixture for about 20 minutes, while heating a cast iron pan to really hot. Place the fish cutlet in the hot pan (with a thin layer of melted butter) and watch the outside turn black.
Fumigation
Smoked fish is something you might buy ready-made, but it's actually much easier to prepare than you think! The trick is in the preparation, which applies to both the oven and the fish. Smoking fish works best with fish that has been marinated in a salt mixture, then rinsed and dried. In the case of the oven, you can simulate the effect of larger dedicated smoking equipment by placing a woodchip tray in the bottom of the oven. But it's not just any woodchip - you need to choose wood that's suitable for smoking, which also means that ideally it should be made up of different species.
