I most always broil fish anymore. 

 

Fast, easy, tasty, healthy and no mess.

 

 

48 minutes ago, mogandave said:

I most always broil fish anymore. 

 

Fast, easy, tasty, healthy and no mess.

 

 

I usually steam it  but sometimes baked a filet of pangasius smothered in tomato salsa> and eat it the Mexican way by hand  in flour tortilla pieces.

4 hours ago, wayned said:

I usually steam it  but sometimes baked a filet of pangasius smothered in tomato salsa> and eat it the Mexican way by hand  in flour tortilla pieces.

yum , Tomato salsa with tortilla bread ..It is so versatile 

Breakfast today was, mussels in an egg batter with olives and salad .Very easy to make and tastes great and not heavy . Got the mussels from tops .

5 hours ago, mogandave said:

I most always broil fish anymore. 

 

Fast, easy, tasty, healthy and no mess.

 

 

do you have a sauce for it? or just the fresh taste of the fish ..

8 hours ago, mogandave said:

I most always broil fish anymore. 

 

Fast, easy, tasty, healthy and no mess.

 

 

 

sounds OK if ye got access to fresh firm fleshed sea fish steaks/fillets like snapper, tuna, swordfish, halibut, etc, just baste with a little olive oil and serve with some nice fresh salsa...the mushy, bony freshwater fish hereabouts from the rivers and the klongs I wouldn't feed to a cat...the locals usually make do with throwing the whole mess into a wok with some oil, ick...

 

'might taste better if ye tried steaming the fish with some chopped fresh herbs, garlic and onion, etc...' 'ye wanna do what??? (dese falangs sho' is clazy...)'

 

 

do you have a sauce for it? or just the fresh taste of the fish ..

I’ve used any number of spices like Cajun and whatnot, but I’m pretty much down to fresh ground black pepper before broiling and a little salt and a squeeze of lemon at the table. Rub a little butter on it so it browns up nice..Sometimes break it it up and make fish tacos with a spicy guacamole...

I used to steam it when I only had a microwave. Lay it in a tray, put a pat of butter on it, cover with cling-wrap, watch it through the window and pull it out when it turns white...

2 hours ago, tutsiwarrior said:

 

sounds OK if ye got access to fresh firm fleshed sea fish steaks/fillets like snapper, tuna, swordfish, halibut, etc, just baste with a little olive oil and serve with some nice fresh salsa...the mushy, bony freshwater fish hereabouts from the rivers and the klongs I wouldn't feed to a cat...the locals usually make do with throwing the whole mess into a wok with some oil, ick...

 

'might taste better if ye tried steaming the fish with some chopped fresh herbs, garlic and onion, etc...' 'ye wanna do what??? (dese falangs sho' is clazy...)'

 

 

Where do you get fresh sea run fish the country. You can id you want frozen crap fish thawed out . I just eat salmon , and if lucky fresh barra. Most of the fish in makro are not fresh , and same as tops .I was a fishmonger in Australia for many years and have taught my wife what to look for when buying fish . I brought a vacuum machine from makro just for sous vide cooking and just use a thermometer 

 

Unless you catch it yourself, most all ocean caught fish is frozen either on the boat or at the processor and thawed at the market.

I don’t like salmon, but I’ve gotten good halibut, sea-bass and swordfish at Macro.

Unless you catch it yourself, most all ocean caught fish is frozen either on the boat or at the processor and thawed at the market.

I don’t like salmon, but I’ve gotten good halibut, sea-bass and swordfish at Macro.

It's crazy, except farmed fish like barramundi etc. almost every ocean fish in Thailand is more expensive than in Europe.

23 hours ago, tutsiwarrior said:

 

sounds OK if ye got access to fresh firm fleshed sea fish steaks/fillets like snapper, tuna, swordfish, halibut, etc, just baste with a little olive oil and serve with some nice fresh salsa...the mushy, bony freshwater fish hereabouts from the rivers and the klongs I wouldn't feed to a cat...the locals usually make do with throwing the whole mess into a wok with some oil, ick...

 

'might taste better if ye tried steaming the fish with some chopped fresh herbs, garlic and onion, etc...' 'ye wanna do what??? (dese falangs sho' is clazy...)'

 

 

Nowt wrong with a nice Tilapia fresh from the pond. A 2kg fish gives some nice fillets for making fish & chips, or salt-baked with a nice chilli dipping.

4 hours ago, grollies said:

Nowt wrong with a nice Tilapia fresh from the pond. A 2kg fish gives some nice fillets for making fish & chips, or salt-baked with a nice chilli dipping.

I've heard a lot of good things about tilapia but can't seem to find none anywhere...anyone got the thai word (or the transliteration) for tilapia? from the photos on google looks to have the same firmness of sea fish...the inlaws go fishin' in the local klongs and what they bring back is junk but the family loves it...

 

we were in Abu Dhabi and the wife went home to Thailand for a spell and when she returned her suitcase was fulla little bite sized silver dollar fishes from the klong wrapped up in newspaper...I LMAO and her and her countrified thai girlfriends had a feast...excellent fish in both the Gulf and the Red Sea but she wasn't that interested except for the mackeral...

 

 

Edited June 8, 20197 yr by tutsiwarrior

6 minutes ago, tutsiwarrior said:

...anyone got the thai word (or the transliteration) for tilapia? ...

ปลานิล    bplaaM ninM    Tilapia nilotica or Nile tilapia. Imported from Africa and profitably farmed throughout Thailand, Thai-strain Nile tilapia grows to a good size with dark, scaly skin and is considered one of Thailand's staple food fish (from Thai-language.com)

It's crazy, except farmed fish like barramundi etc. almost every ocean fish in Thailand is more expensive than in Europe.

Two-legged yellowtail is indigenous to Thailand and is competitively priced

2 hours ago, tutsiwarrior said:

I've heard a lot of good things about tilapia but can't seem to find none anywhere...anyone got the thai word (or the transliteration) for tilapia? from the photos on google looks to have the same firmness of sea fish...the inlaws go fishin' in the local klongs and what they bring back is junk but the family loves it...

 

we were in Abu Dhabi and the wife went home to Thailand for a spell and when she returned her suitcase was fulla little bite sized silver dollar fishes from the klong wrapped up in newspaper...I LMAO and her and her countrified thai girlfriends had a feast...excellent fish in both the Gulf and the Red Sea but she wasn't that interested except for the mackeral...

 

 

Tilapia can be found everywhere, It's a commonly used fish for Thais  It's the red fish that you can see in every Tesco & Big C and is sold alive at waking markets.  It also comes in the gray color.  You will never find fillets. either frozen or fresh, but I've taught my fish monger how to filet it western style.  A Thai filet will still have all of the rib bones in it.

Eating skin-on fillets was probably the second thing I got used to here, drinking instant coffee being the first...

2 hours ago, mogandave said:

Eating skin-on fillets was probably the second thing I got used to here, drinking instant coffee being the first...

Actually leaving the skin on while you cook it, whether or not you remove it after cooked, does add a little moisture and flavor as the little fat that a fish has is between the skin and the flesh, similar to chicken.

 

Drinking instant coffee is out, I bought a cheap espresso machine from Lazada and only drink coffee at home  Big C has a choice of a few different kinds of ground coffee:  i BUY espresso, American Blend, mocha, and  Arabica.  I had two mocha lattes this morning made with fresh cream.

Tilapia can be found everywhere, It's a commonly used fish for Thais  It's the red fish that you can see in every Tesco & Big C and is sold alive at waking markets.  It also comes in the gray color.  You will never find fillets. either frozen or fresh, but I've taught my fish monger how to filet it western style.  A Thai filet will still have all of the rib bones in it.

The staff at the seafood section at my nearest Big C filet all fish for you and perfectly without any bones.
Works best with Tilapia and Barramundi because they have no small bones.
Carp and catfish still have small soft bones inside.

Actually leaving the skin on while you cook it, whether or not you remove it after cooked, does add a little moisture and flavor as the little fat that a fish has is between the skin and the flesh, similar to chicken.
 
Drinking instant coffee is out, I bought a cheap espresso machine from Lazada and only drink coffee at home  Big C has a choice of a few different kinds of ground coffee:  i BUY espresso, American Blend, mocha, and  Arabica.  I had two mocha lattes this morning made with fresh cream.

Even easier and less expensive. French press or drip filter for your coffee.
By many coffee lovers the most popular method.
Nowadays you can order single origin coffee beans from Thailand that taste amazing.

Breakfast out at a cafe lunch my own cured pepper pork tenderloin.

Tonight's curry, Naraiyal chicken. I was going to make naan but the flour is full of weevils.

 

 

Actually leaving the skin on while you cook it, whether or not you remove it after cooked, does add a little moisture and flavor as the little fat that a fish has is between the skin and the flesh, similar to chicken.
 
Drinking instant coffee is out, I bought a cheap espresso machine from Lazada and only drink coffee at home  Big C has a choice of a few different kinds of ground coffee:  i BUY espresso, American Blend, mocha, and  Arabica.  I had two mocha lattes this morning made with fresh cream.

Oh, I don’t mind the skin on, it (like the head) just takes a little getting used to.

I only coffee at work, so Red Cup it is...

On 6/7/2019 at 7:22 PM, kevvy said:

Where do you get fresh sea run fish the country. You can id you want frozen crap fish thawed out . I just eat salmon , and if lucky fresh barra. Most of the fish in makro are not fresh , and same as tops .I was a fishmonger in Australia for many years and have taught my wife what to look for when buying fish . I brought a vacuum machine from makro just for sous vide cooking and just use a thermometer 

 

I've never been a fishmonger, but I'll offer my perceptions re fish here:

 

--My guess is that most of the "fresh" sea fish that's sold in commercial markets here is in fact thawed out frozen fish.

 

--And whether it's really fresh caught or frozen and thawed, once in the market, I wouldn't take any bets on how long it's left sitting around and what they may spray or put on the fish to try to extend its shelf life.

 

--And even if it WAS fresh caught fish, with all the c**p being poured into the oceans around Thailand and elsewhere in Asia, I'd be very leery of eating much of anything that's been swimming around in the muck that currently passes for our oceans.

 

Then add mercury contamination, radiation waste from the melted down Fukushima nuclear reactors in Japan, plastics waste and lord knows what else, and it's hardly an appetizing picture -- if you sit and think about it.

 

2 hours ago, marcusarelus said:

Breakfast out at a cafe lunch my own cured pepper pork tenderloin.

Dinner

11 hours ago, wayned said:

14 hours ago, mogandave said:

Eating skin-on fillets was probably the second thing I got used to here, drinking instant coffee being the first...

Actually leaving the skin on while you cook it, whether or not you remove it after cooked, does add a little moisture and flavor as the little fat that a fish has is between the skin and the flesh, similar to chicken.

if skin exists leaving it on and eat it is a must!

Just now, Naam said:

if skin exists leaving it on and eat it is a must!

Absolutely, and if its missing skin can always top up https://shoponline.tescolotus.com/groceries/en-GB/products/6023273836

Breakfast this morning was a egg net with picked mushrooms .  It was very light and tasty

Tonight cooked up some linguine pasta with NZ green lip mussels and prawns .Made a pea pesto sauce and grated Parmigiano Reggiano cheese .linguire pasta is usually matched with fish sauces or Pesto.

3 hours ago, kevvy said:

Breakfast this morning was a egg net with picked mushrooms .  It was very light and tasty

Kinda looks like ons of my arc welding jobs, only it's yellow.

On 6/9/2019 at 4:18 PM, TallGuyJohninBKK said:

 

I've never been a fishmonger, but I'll offer my perceptions re fish here:

 

--My guess is that most of the "fresh" sea fish that's sold in commercial markets here is in fact thawed out frozen fish.

 

--And whether it's really fresh caught or frozen and thawed, once in the market, I wouldn't take any bets on how long it's left sitting around and what they may spray or put on the fish to try to extend its shelf life.

 

--And even if it WAS fresh caught fish, with all the c**p being poured into the oceans around Thailand and elsewhere in Asia, I'd be very leery of eating much of anything that's been swimming around in the muck that currently passes for our oceans.

 

Then add mercury contamination, radiation waste from the melted down Fukushima nuclear reactors in Japan, plastics waste and lord knows what else, and it's hardly an appetizing picture -- if you sit and think about it.

 

 

"....if you sit and think about it."

 

Lucky we're in Thailand, where they have this thing with "thinking too much".