The Many Ways to Cook Fish (Part 3)
- mktgchangiseafood
- Jan 16
- 3 min read
Fish is a cold-blooded vertebrate that lives in water, moving with the help of fins and breathing with gills. In myriad languages spelt fisk, fisch, fiskaz, vis, fisku, fiskr, fiskar, or even ghosti (an old English spelling irregularity), it has been a popular choice of lean protein all over the world. Fish meat is easy to digest, contains vitamins D and B2, omega-3 fatty acids as well as a great source of minerals such as iron, zinc, magnesium and potassium. It is no wonder that mothers and grandmothers often introduce fish as first solid food for toddlers.
Let’s continue to look at the many ways to cook fish.
Fish in clear broth is comfort food, not only is it good for the stomach
FOURTEEN: Cooking fish either in clear water or broth needs no introduction. It is the go-to dish for many of us on any given day. In my own opinion, a steamy bowl of fish soup is comfort food, especially when I have little appetite for anything. To liven the mood or give it a tinch of tanginess, wedges of tomato or a small amount of salted (or preserved) vegetable may be added. When I cooked fish soup at home, I’d marinate the fish meat with salt and pepper, then toss it with egg white and a little cornflour. The latter is optional though. It gives the meat a smooth finish when cooked. A variation of this is fish head soup, loved by many folks as well.
Fish curry can be enjoyed with rice, French loaf or roti prata
FIFTEEN: Fish curry is cooking fish with a paste made up of herbs, spices and chilli. There are a few types of curry that can be found in Singapore, depending on the ethnic group who prepares it. Regardless, locals love their fish curry, often paired with rice, French loaf or roti prata. Recipes are abundant on the internet these days, and ready-to-cook sauces are a great help in preparing a hassle-free meal.
A healthy and delicious way to eat your fish, meat and vegetables
SIXTEEN: Fish steamboat or hotpot is steadily gaining popularity among the young and old alike. Healthy and easy to digest, fish meat is a choice ingredient for hotpot. Fish head is another option but its audience tend to be the older folks who relishes the flavour more than the meat. Like fish soup, fish slices are dropped into boiling water and promptly removed as they are fast to cook. A selection of vegetables, meat, tofu and fungi make the dish wholesome. There is a wide variety of items that people toss into a hotpot.
Blackened fish could start an interesting conversation at your dinner table
SEVENTEEN: Baking a whole fish in salt may look impressive but it's easy to do. Fish cooked in salt crust will be perfectly seasoned, but not too salty once the layer of salt is removed, and the skin peeled off. The salt traps the moisture within the food thus allowing the fish to cook in its own juices. Spices may be mixed into the salt to make the cooking more fragrant.
Fish has always been an excellent source of lean protein. Easily availability with a choice of lots of different cuts, consumers are spoilt for choice. The methods mentioned in this post as well as in the previous two are by no means exhaustive. You can read them here and here, if you'd missed them earlier.
A general rule of thumb for newbies: cooking is 10 minutes per inch in thickness of fish flesh, but this varies according to cooking method, heat intensity and fish size. Once the meat turns opague white, the fish is probably good to go. For precision, a cooking thermometer may be used to check the doneness.
Enjoy!
Disclaimer: The content in this article is intended for information only, and text belongs to Changi Fish Mart. All rights to the images belong to their respective owners. Please do not reproduce without permission.
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