advice

[l-likes-to-fish]

hi all i just caught some bream and cooked them up on the gas bbq with some casian seasoning any advice on seasoning or better cooking methods to get a fresh fish to taste better

[mangajack]

I prefer just to dust with rice flour and shallow fry with butter.

You get the fish flavour without too much extra apart from butter.

 

[AUS-BNE-FISHO]

I normally pan fry my fish in oil or butter after coating it in flour or a mix of flour, egg, and breadcrumb. I find this quite simple and the fish normally tastes good providing it is a good eating fish.

[Jono4500]

For me with bream, nothing beats a quick gut and scale then over campfire coals  whole. Good smokey flavour + less waste cos they arnt such a big fish. I also like them cleaned, salt and pepper touch of oil and wrapped in foil then in the oven. When cooked let them cool, even in fridge over night, superb the next day!

[Bretto77]

The chefs in a restaurant I worked in years ago used to use half butter and half margarine for pan frying fish. Works well with just floured and seasoned fillets. They never served bream though.

[Junky]

Marinate for 24hrs in a pot with a pair of gumboots. 

Remove contents and throw bream away. 

Cook gumboots and enjoy. 

 

Seriously though. 

Real butter (the stuff wrapped in paper) and crushed garlic if you can't be bothered to chop fresh garlic. 

Salt when served. 

It is bream though. That's why I posted that nonsense above.

 

Id also remove the skin. 

Fillet with scales on. Makes it easy to remove the skin. 

[Hweebe]

With Bream cook them whole, if you try and fillet them you leave / lose some of the best parts.

1) Gut, Scale and score the fish

2) Splash the fish with a mix of soy sauce, rice wine, sugar, salt. Pour into the scores / cavity

3) Scatter some thinly sliced ginger all over (optionally add freshly sliced chilli to your liking here (more the better for me)

4) Foil over and place in a steam oven (100c) or simple water filled suacepan/lid with fish on plate out of the water to steam in the pot

5) 20-30mins for the fish to cook

6) Serve with Spring onion garnish.

This recipe only really works with fresh fish, its simple but brings the freshness to the front.