View Single Post
Old 08-17-2010, 12:23 AM   #73
ellimak
I spit hot fire
ellimak can differentiate black from dark navy blueellimak can differentiate black from dark navy blueellimak can differentiate black from dark navy blueellimak can differentiate black from dark navy blueellimak can differentiate black from dark navy blueellimak can differentiate black from dark navy blueellimak can differentiate black from dark navy blueellimak can differentiate black from dark navy blueellimak can differentiate black from dark navy blueellimak can differentiate black from dark navy blueellimak can differentiate black from dark navy blue
 
ellimak's Avatar
 
Posts: 91
Karma: 13464
Join Date: Nov 2009
Location: USA
Device: Nook, or as I call him, Sir Nookington
Quote:
Originally Posted by Stitchawl View Post
We tried our hand at making a 'Thai Chili Fish' dinner last night. Saw a lovely Yellowtail Snapper swimming in a tank at the local supermarket, had it cleaned and de-scaled, and brought it home. Marinated for a few hours in a mix of crushed lemongrass, garlic, ginger, Thai Red curry paste, a couple of Thai peppers, sweet chili sauce, cilantro, a dash of Nam pla, and lime juice, then baked for 50 minutes in a hot air oven so the skin was nice a crispy....
That sounds soooo good. I would love a some adobong bangus -- milkfish marinated in soy sauce, vinegar, ginger, and garlic, then fried. The best part is that you can get it pre-marinated, so all you have to do is fry it up and serve it over rice with tomatoes and boiled eggs. Oh, and you can't be squeamish about eating the head. The cheeks of the fish really are the best part.
ellimak is offline   Reply With Quote