/ck/ - Food & Cooking

[Anonymous No.13330827]

Excuse my ignorance. But this fish is fried, right? I have never seen it made this style outside of Japan. How can I spot it on a menu?

[Anonymous No.13330830]

this is the fast food board sir.

[Anonymous No.13330866]

>>13330827
I don't know about that exact dish but It's pretty popular around here (Mediterranean), when you order a whole fish the default is usually fried just look for Mediterranean style restaurants that serve whole fish

[Anonymous No.13330950]

>>13330866
>n), when you order a whole fish the default is usually fried
It's usually grilled here.

[Anonymous No.13330957]

>>13330827
>But this fish is fried, right?

yes..what else would it be? they stick it on a skewer and deep fry it so it retains the shape, and then pull the skewer out after.

its done in chinese/thai cooking also, as a form of creative presentation
"our fish is so fresh its almost swimming!"

[Anonymous No.13330960]

>>13330827
It's crispy fried

[Anonymous No.13330961]

>>13330957

[Anonymous No.13330965]

Most civilised way to cook fish.

[Anonymous No.13330970]

>>13330965
people prefer whole fish here

with fillets there have been lots of cases where the restaurant passes off inferior fish as another type..its very hard to tell if its a fillet unless you are some sort of super fish expert

https://www.rd.com/food/fun/restaurants-serve-fraudulent-fish/

[Anonymous No.13331023]

>>13330827
>But this fish is fried, right? I have never seen it made this style outside of Japan. How can I spot it on a menu?
You see this often in Thai restaurants. You need an asian restaurant that specializes in seafood too. As a Miami native, there are are also tons of fresh seafood restaurants that will fry whole fish, mainly thinking about the waterfront restaurants along the Miami river that are part market/part restaurant. You pick out the fresh catches of the day on ice in the front, and tell your waiter what to bring you and how to cook it, raw, filleted battered and fried, sauteed with whatever, grilled, blackened, whole roasted, etc. They vary in fanciness, but the biggest point is that your food is instantly freshly made. Red snapper is popular as a whole fried fish. Why is it served whole?? It doesn't look good, right, but you can spot if the chef gave you something other than the species of fish you ordered. There's no monkey business of some other "white" fish given to you to save money.
Can get it on cuban, dominican, colombian, haitian, any caribbean or s. american country with a coastline in restaurants all over, not just Asian. You'd be ordering this whole fish and paying by the season and pound weight. Some species like grouper would never be served whole, because if you are actually a fisherman, you'd know you pluck out the everpresent bottom dweller reef fish worms carefully before eating, so only by thinly filleting that fish. See that lime? That's also latin style, a Miami tradition, some citrus to serve with each bite, and not a squeeze over lest you soften that nice crunchy crust. Or maybe even a mojito garlic and oil combo or aioli, or a mockup of Joe's Stone Crab sauce, or a vinegary hot chili escabeche poured over with lots of pickled onions.
Pic is from http://garciasmiami.com/ or http://garciasmiami.com/menu/

[Anonymous No.13331037]

>>13330965
baked in paper? I'm thinking of trying it not sure if its wort the hassle tho compared to just pan frying

[Anonymous No.13331040]

>>13330827
>eating fish with the guts and head and spines still in it
Why do third worlders do this? Because virtue signaling, and this board is full of selfhating soy

[Anonymous No.13331044]

indo style

[Anonymous No.13331048]

>>13331040
its gutted, dumbass
you just cut the belly and pull the innards out
and open up the gill flap and pull the gills out
and rinse it under a tap--a whole clean fish

[Anonymous No.13331116]

>>13331037
>baked in paper? I'm thinking of trying it not sure if its wort the hassle tho compared to just pan frying
They're essentially different outcomes. A paper packet is a steaming pouch, slight build up of pressure might also carry in some flavors you include in the pouch, like herbs and citrus. Pressure can tenderize food too, but also steam is neutral and adds no flavors, just moistness. Fish, as you may know can become dry in a dry baking atmosphere.

Frying, seizes up proteins, adds the flavor of the oil. Crunch and crispness adds texture, but also roasted cooked flavors from the browning, though quite a bit less than with direct contact with a hot pan or browning from a broiler.

They're just different, man. Pouches aren't any effort at all. Buy roll of parchment paper, cut off pieces, lay out food and garnishes, and start folding in the sides. Lay in a walled sheet pan to catch leaks from dripping in your oven. They can buy a little time while you prep sides, since often you do the big reveal opening of a pouch after plating, so they stay hot. But, it could be bland, and it could be hard for a novice cook to understand when what is inside unseen is underdone-->perfect-->overdone, but the latter would take an expert to figure out if it's flaking or dried out. It's a bit forgiving with all that moisture. Practice makes perfect, or you peek into one pouch to be sure.

[Anonymous No.13331141]

>>13331048

[Anonymous No.13331167]

>>13331040
They do it to trigger sheltered tendies babbys like you.

[Anonymous No.13331330]

>>13330957
Wow so appetizing

[Anonymous No.13331503]

>>13330970
Yep, it's why I prefer to order whole fish when going to restaurants. One of the very few whole fish restaurants can cheat you with is zander instead of walleye, since they usually cut most of the tailfin off, and it's the only truly distinct characteristic. Then again, they taste identical (same genus).

[Anonymous No.13331913]

>>13331116
hey thanks for the reply, I'll give it a go next time I buy fish

[Anonymous No.13331955]

>>13331040
When i cooked deep fried bass for my Thai escort she ate most of the head as well.