I saw a noodle maker in two aust. post offices last week. Can't remember if it was the green one or not.
Flake is nice and I think it's called "skate"? It's stingray fin. It's delicious and I don't like fishy fish.
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29-08-2015 19:03 #21
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Little Ted (29-08-2015)
29-08-2015 19:07 #22
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29-08-2015 19:42 #23
How do I make zucchini noodles? Where do you buy nice fish that is not fishy?
If you don't want to buy a spirolli thing you can lie your vegetable grater on its side and grate the zucchini long ways down the grater (so the zucchini is lying down in its side) if that makes sense.
Last edited by NoteToSelf; 29-08-2015 at 19:51.
29-08-2015 20:02 #24
Regarding fish... I'd suggest washing your fish in salt water, then patting dry, before you cook it. Helps to ensure it doesn't taste too 'fishy.
As for salmon...I LOVE salmon. It has a pretty strong flavour so I guess you either like it or you don't. It's great cooked in all sorts of ways, but my favourite is baked, because it's so easy. Pop each piece on some alfoil, add your favourite flavours (works great with butter & slices of lemon, or some chilli & lime...pretty much anything), seal the alfoil as a package and bake. Ask Google for timing
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29-08-2015 20:13 #25
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29-08-2015 20:19 #26
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29-08-2015 20:45 #27
For dinners, this week we had it with mashed pumpkin and sautéed zucchini, asparagus and beans. I seared it so it had a nice crispy skin. I also do it with a dukkah crust and served with stir-fried cabbage, snow peas, baby corn and shiitake mushrooms. And I love Jamie Oliver's recipe for salmon with coconut rice and miso vegetables (from 15-Minute Meals).
I always buy fresh fish from the fishmongers. The smell of the fish in the supermarkets "fresh" section makes my stomach turn. If the fish is truly fresh, it won't smell. In terms of white non-fishy fish, try snapper (beautiful baked on a bed of potatoes, fennel and red onion with lemon and thyme; or baked with tomatoes, capers and garlic) or coral trout (although expensive it is soooooo nice - very clean flavour) and I do a yummy Thai curry using either Spanish mackerel or blue-eye trevalla. The Thai curry paste eliminates the fishy-ness.
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29-08-2015 21:17 #28
Pescatarian here so I have tons of fish recipes if you need them!
Avoid flake or shark as pp said they are higher in Mercury, avoid any fish not from NZ or australia as the Mercury content is also questionable plus the quality won't be as good
Always buy from a fish monger or market and ask them to fillet it up for you then bag them in portions ready to freeze, avoid all supermarket fish as you don't know how fresh they are, and if they have already been frozen
The best non fishy fish to buy is definitely barramundi or blue eye cod and flathead tails are the best for crumbing ( these with salmon are also the most sustainable fish) I crumb mine in quinoa or rice crumbs or panko
If the smell is to much for you squeeze lemon juice over it and the smell goes away
As I don't eat meat or chicken I substitute fish for heaps of recipes , a few favs:
Salmon sausage rolls
Fish tacos (flat head or salmon)
Baked cod with cherry tomatoes and lemon
Butter curry fish ( cod)
Ginger and shallot Barra stirfry
Haloumi and fish kebabs
Thai snapper ( whole)
Sweet chili bbq salmon
Salmon Caesar salad
Tuna Niçoise salad
Salmon rice balls
Crumbed flathead wraps
31-08-2015 11:35 #29
Thank you for all of your suggestions. We found on googl.e a fish coop near DH's work that he is going to pop into later in the week before we have fish night.
Will have a go at some of the flavours along the way that you have all suggested. Might try the more subtle fish before going the salmon.
Loving the idea of Thai - flavours. Love Thai.
@Elijahs Mum - can I ask how you do the quinoa crumb. I have eggs, coconut flour and quinoa. Do you cook the quinoa first of just put it on crunchy? Do I need the eggs and the flour for a full-crumb or does the quinoa go straight on?
I remember yeeears ago being at a work function and having the best fish - wish I could remember what the flavour of the sauce was!
31-08-2015 15:35 #30
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