FISHY RECIPE
                                                                                                                  
                                                                   [Click on the thumbnails below for enlargements]


Hey guys,

The objective of this page is to provide the preparations, the ingredients, the process, the methods and the techniques
to cooking up a gourmet from the fishes we can get in our local waters.

Since my wife is a good cook (that's what I think), I'm gonna try to steal from her Pandora box of recipes.

I would also love to hear from you if you have a better or different style or ways to cook various types fish, do drop me a line here and I'll update accordingly.

GOURMET: STEAMED FISH THE TEOCHEW STYLE
FISHES: PROMFETS, GROUPERS, SNAPPERS

_______________________________________________________________________________________
 

GOURMET: SPICY GARLIC STEAM SNAPPER
FISHES: SNAPPERS, GROUPERS, BARRAMUNDI

_____________________________________________________________________________________________________________

GOURMET: SWEET & SOUR SNAPPER
FISHES: SNAPPERS, GROUPERS, BARRAMUNDI

_____________________________________________________________________________________________________________

GOURMET: B.B.Q STINGRAY
FISHES: STINGRAY

Stingrays swim with a "flying" motion, propelled by motion of their large pectoral fins (commonly mistaken as "wings"). Their stinger is a razor-sharp, barbed, or serrated cartilaginous spine which grows from the ray's whip-like tail (like a fingernail), and can grow as long as 37 cm (about 14.6 inches). On the underside of the spine are two grooves containing venom-secreting glandular tissue. The entire spine is covered with a thin layer of skin called the integumentary sheath, in which venom is concentrated.[1] This gives them their common name of stingrays (a Portmanteau of "Stinger" and "Ray"), but the name can also be used to refer to any poisonous ray. A group or collection of stingrays is commonly referred to as a "fever" of stingrays. Since their eyes are on top of their body and their mouths on the bottom, stingrays cannot see their prey. Instead, they use the sense of smell and electro-receptors, similar to those of the shark. They feed primarily on mollusks, crustaceans and occasionally on small fish. Their mouths contain powerful, shell-crushing teeth. Rays settle on the bottom while feeding, sometimes leaving only their eyes and tail visible.

 
 

___________________________________________________________________________________________________________

GOURMET: OTAH
FISHES: MACKEREL

The Mackerel has Blue-green, zebra-like, striped markings. Mackerel are surface feeders like the Garfish. Mackerel can be found during the summer months shoaling close to the shore in search of fry in large numbers. Baits: Mackerel will except most baits even a bare hook at times! but a strip of fish generely works best. you will see most sea anglers though using up to 6 feathers to catch these from the shore and filling all hooks with fish at times!.

_______________________________________________________________________________________________

GOURMET: ASSAM PEDAS
FISHES: DURI, PROMFRET

              

___________________________________________________________________________________________________________

GOURMET: SAMBAL BERLADO
FISHES: Sembilang, Keli, Gemang, Duri

A step by step Padangnese (Minang) way of cooking the Catfish (Sembilang, Keli, Gemang, Duri)

 

 

More Catch Reports from the HOME page | Fishing Adventures Forum | Brian's Fish Farm
SAF Yacht Club | Tanjong Rhu | My First Chermin | Pasir Ris Fishing Pond

DezLee's Fishing Adventures 2007