How You Should Cook Seafood
February 24, 2010
It’s difficult to mess up a seafood recipe. As you know a lot of sea food is eaten raw in many parts of the world. Seafood needs minimum cooking time and only a little bit of spices or dressing.
Shrimp recipes are popular in every culture. Though we have tried many shrimp recipes, my family always comes back to our family favorite. It is quite simple, really. All you do is add to a pan of hot oil a whole heap of finely sliced red onions, shelled and veined shrimp, chili powder, turmeric powder and salt. The cooking is said to be the fabulous and perfect when the whole mixture has been allowed to cook, including each and every portion of the shrimp and that of the onion to turn into fiery red gravy; though practically it is not followed strictly.
Nothing to it, wont you agree? The ultimate service counts, for example, even a raw fish made into Japanese style sushi or that of the Bali way rubbed with the lemon extract and the coconut milk, served in a nice manner with cucumber and tomatoes is really liked by all. Fish steaks lend themselves to grilling or pan frying or micro waving. Usually fish recipes range from the simplest, in which you simply microwave fillets of fish with a bit of butter and lemon juice with salt and pepper added for taste. We like our fish seasoned with hot spices then pan fried, but in my opinion English fish n chips are tasteless The cooking would be ready in an absolutely wonderful and fabulous manner if everything from ginger to garlic and other hot spices has been formed into a paste and fried properly with all your attentive brain behind the same.
Salmon, generally considered to be an expensive delicacy, is not my favorite fish. I would any day prefer trout to it. There is only one salmon recipe that our family liked and it is a salmon paste that can be used as a sandwich spread. To each his own, but I dont consider turning salmon into a well seasoned paste an insult. I tried salmon at the restaurant and didn’t like the tangy flavor so I haven’t tried it since then.
If I had used my home salmon recipes to marinade the salmon steaks in a spicy mixture, it might have passed the requirements of my fussy aste buds. Isnt it always true that first impressions do make one form lasting impressions? Since I can’t obtain salmon where I currently live, I’m not that interested in it anymore.