![]() ![]() ![]() That velveting recipe sounds damn good I'm going to have to try it some time. ![]() With sheephead, you're mostly stuck with what you get, texture wise. LookPointShoot wrote:Yu's recipe is very popular with sheephead, but it won't really do much to firm up the fish. Once you have everything mixed up, make little cakes and fry them. Oh yeah and the most important ingredient in anything you cook: salt. Add whatever you want at that point, curry powder/paste, onions, bay seasoning, whatever. Using a blender/food processor/knife, chop the fish until it's basically a mush, then mix in egg and breadcrumbs until you can pack it into patties that will stay together well. If you're not stuck on keeping the fish in fillet form, I think sheephead is good for making fish cakes. Once it's blanched, remove it from the oil or water, dry it thoroughly and stir fry it with the usual suspects, soy sauce, sambal, ginger, garlic, chinese veggies, sichuan peppers, etc. Using oil might produce a firmer product. You basically marinade the fish in eggwhite, cornstarch, Chinese cooking wine and salt, then softly poach in oil or water until it turns white. Try this technique, called "velveting" which is designed to produce fish with a pleasingly soft texture. Otherwise, you should just embrace the softness. The fish will still be soft, but the batter should produce a crisp shell that might offset the softness of the fish. If you really want to fight it, I would go with a heavy English style batter and fry them. Yu's recipe is very popular with sheephead, but it won't really do much to firm up the fish. ![]()
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