Text 13194, 63 rader
Skriven 2007-03-18 23:51:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: CATFISH 190
===================
 -=> Quoting Joan Macdiarmid to Dale Shipp <=-

 JM> sunfish
 
 DS> Off with their heads

 JM> Though now some are praising fish "cheeks" we have
 JM> been throwing away.

I love cheek meat but only try to save it from larger fish. It wouldn't
be worth while with sunfish or perch.

 JM> Not to mention my Thai friend's
 JM> reminiscence of eating fish as a kid as "I like the
 JM> eyes!" Ick!

Fish eyes are NOT tasty; trust me on that one.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kokoda Fish
 Categories: Mains, Fish, Png
      Yield: 6 servings
 
       1 kg fish fillets; firm white
       1 c  lime OR lemon juice
       1    garlic cloves; crushed
     1/2 c  coconut cream;
            GARNISH:
         sl eggs; hardboiled
            onions; rings
            cucumbers
         sl tomatoes

  Remove skin and bones from the fish and cut into 1 cm cubes. Put in a
  glass or earthenware bowl and pour juice over. Cover and refrigerate
  for 6 to 8 hours turning from time to time with a wooden spoon.
  
  Take fish from bowl and drain off juice. Mix the garlic with the
  coconut cream. Divide fish into 6 bowls and pour the coconut cream
  over the fish. Garnish with eggs, onions, cucumber and tomatoes.
  
  If available serve with baked bread fruit and baked bananas.
  
  2006 Commonwealth Games - Papuan Black Bass
  
  From: www.michie.net/pnginfo
  Snagged by Kevin JCJD Symons, 28th January 2007
 
MMMMM


Cheers

Jim, in Yellowknife




... Not bad, said the cannibal tongue-in-cheek.
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