My favorite hot pot restaurant in the entire world is in Shanghai and their concept couldn’t be any simpler. You pick a fish from a tank and they cut & cook everything – bones & head for soup and the meat for fish balls.
So, adding to the list of things I don’t understand – where’s the rest of the fish when you order a “red snapper” from a fancy restaurant? To find out – I bought one from the fish market and grilled it myself.
Sexy Cooking Time with M (part δΈ‰)
Grilled red snapper with random seasoning
The guy from the store cut his hand cleaning this bad boy. Hopefully that’s not why its so red…
My philosophy on seasoning is about depth over breadth and traditional over complicated – some salt & peppa & garlic and since I’m too hungry to wait for the lemon to set (I throw some slices on top). I like to do 1-2 minutes in the microwave because the meat is so thick…
Can you cook non-meat on a George Foreman grill? Why not (aka, that’s why I microwaved it before). Lemon inside in case it dries out…
Which it didn’t. Brown on the outside, white and tender on the inside, with a dollop of tartar sauce on the side –> safe to say fancy restaurant sauces != better tasting fish…
And more pieces to make more stuff with! I accidentally Oberyn Martell’d the head but whatever, I just threw in a pot and it on low-medium heat…
And I get steaming hot fish soup. Or ‘fridge it and get some fish jelly….
Oedipal Edibles 