cooking bass?

[Female species]

come on then all ideas wanted for ways of cooking bass? ;D

[scotty]

5lb and under, nice size for filleting and frying in bread crums or taking down your local chippy and gettimg them to batter it for a couple a' quid.

Anything bigger is nice grilled or roasted with herbs, tomatoes, onions ect.. ;D

[Coddo]

not a fan of eating bass, i dont know why everyone raves about it but hey. give me bream any day!

but i do know that filleting them isnt the best way to get the most out of them. because of where the ribcage and spine is, alot of flesh is left off the fillet. you will always get ripped off in restaurants when you see "fresh sea-bass fillet" on the menu!
best to cook them whole, in foil with a nice drop of olive oil, maybe a few cloves of garlic in the stomach cavity, season well ect and serve with some nice newies and fresh veg!..... or...... a nice way of roasting most whole fish is to chuck aload of cherry toms in and around it, coat the lot in olive oil and salt with abit of pepper. yum!! (an awesome recipie for plaice that btw) and pleanty of salt is the key to that one! makes the skin of the fish and the toms go loooovely!

[robbie]

Oven baked in foil with fresh corriander,a fresh birdseye chilli finely chopped,the juices of too oranges and a good dollop of runny honey cook for about 20 mins serve with rice and a bed of wild rocket salad i also serve with a sweet chilli sauce in a seperate dish.

[Coddo]

Sept 23, 2008 17:26:40 GMT robbie said:

Oven baked in foil with fresh corriander,a fresh birdseye chilli finely chopped,the juices of too oranges and a good dollop of runny honey cook for about 20 mins serve with rice and a bed of wild rocket salad i also serve with a sweet chilli sauce in a seperate dish.

i like it!!

[davey]

This is my Wife's favourite.
I think it taste's like Shite, but thats cause I don't like bass to eat.

Ingredients


1 bass, weighing 1-1.5 kg, cleaned and scaled but with the head on
2 cm fresh ginger root, cut into fine matchsticks
2 garlic clove, finely chopped
1 fresh red chilli, (mild to medium hot), deseeded and cut into fine threads
4 Spring onions, cut into fine threads
2 tbsp Sesame oil
2 tbsp vegetable oil
2 tbsp Soy sauce
1 small handful roughly chopped fresh coriander
salt and fresh ground black pepper.


Method
1. Trim the dorsal and side fins off the fish and season the stomach cavity lightly. Make three diagonal slashes across each side of the fish so that it cooks more easily.

2. Place the fish on a heatproof plate that will just fit into your steamer, allowing a little room around the edges so that the steam can circulate. If the fish is too big to curl up on the plate, cut it in half so that it will fit neatly.

3. Place the steamer over a pan of boiling water and put the plated fish in the basket. Cover the basket with a clean tea towel (making sure that the ends don't trail down on the hob and burst into flames), and then put the lid of the steamer firmly on top of that.

4. Steam for about 8-12 minutes, until the fish is just cooked through but no more.

5. Transfer the fish to a serving dish and sprinkle with ginger, garlic, chilli and spring onions.

6. Put the two oils quickly into a small saucepan and heat until smokes rises. Immediately pour over the fish and flavourings.

7. Drizzle on the soy sauce, scatter with coriander and rush the fish to the table.

[squideyebarnes]

Bass is disgusting wet flesh One way of making it better is to brine the fillets to take the water out and do what you normally would after that!
Andy

[squidlips]

bass.....bake in tin foil for half an hour



remove from oven.......... feed the fish to the dog

and eat the tin foil

[solehunter]

Its funny, concidering how expensive it is, its hard to find anyone who actually likes it!

[meoc4life]

i like bass a method i use is chop the head and tail de scale i then cut down the middle removing the guts the flatten it out and push on to the back of the spine and normally u can just lift it out then cook t in foil for about 20 mins in the oven cant remember the temperature then if cooked right even if some bones are left wont make much difference because the meat just flake off round them hope this helps

[stevieboy]

I love it and I like to taste my fish too, not cover it in too many hot spices. Nice 'n simple. 4 slits down the fillet, rosemary from the front garden jammed in the slits, coat in olive oil and in the oven at 200 degrees for 20 minutes. Serve with new potatoes and lots of butter, lush! I don't freeze my bass anymore, if I can't eat them fresh, they go back, it's the least they deserve, especially if they're 10 years old.

Some great recipes here, get's the juices going.

[Female species]

Sept 23, 2008 21:53:54 GMT @solehunter said:

Its funny, concidering how expensive it is, its hard to find anyone who actually likes it!

in my house hold 2 of my kids and me love it lol
aaron and caprice dont lol

[Arthura]

Chef input
-------------

There are many ways to cook fish and present it. I have recently tried Bass on my birthday and wasn't that impressed by the flesh and taste to be honest, I prefer Hake, monk fish Etc much more meaty fish.

Some methods you can use;

1.) Generally easiest is poaching, make sure that the fish is whole gutted and de-scaled first. People use different poaching methods but a simple one is too add; white wine, bay leaf(1) lemon sliced in half (can use whole lemon depending on size of fish) dill. Can get fancy with the seasoning if you want and add fennel, less lemon and fresh pepper corns, but this will take away from the natural taste of the fish. Make sure the fish is covered in water and not exposed, I would generally make sure the water is warm before adding the fish and seasoning,favours.Cooking time depends again on the size of the fish,don't let the water boil! simmering is better and will not damage the fish or create a scum on the water surface.

2.) Pan fried fillets, are also a great way of eating fish. Score the skin side of the fish and allow about an inch between cuts, don't cut to far down into the flesh , just break the surface of the skin.This allows the fish to lay flat when cooking.If you still get curling when cooking the fish then you have the heat to high! There are many recipes to cook fish this way, I will try and link some for people to get a idea from or just use your favourite accompaniments. I like to season my fish when cooking this way its up to you, but obviously use less salt as a rule. Use a decent frying pan about 2-3 times the size of the fish and a griddle although harder to master is fine as well.

3.) Oven cooking uses dry heat and can ruin your meal if done wrong! I would use fillets and add them to a favourite sauce and cook slowly, again i will try and find links.

4.) Barbecuing fish is a excellent way of eating fish either directly or as people mentioned earlier in a a foil parcel, Sardines are excellent on the barbee! make fresh dressings tomato sauces and use plenty of herbs and or garlic add beer or wine and they go down a treat. Just make sure the barbecue isn't to hot, fish should be cooked last and make sure the grill is clean, burger or sausage favoured fish sucks!


Just a simple guide to cooking fish, I can elaborate further should anyone want recipes just pm me Below are some links on common fish recipes.. Bon appetite !


www.bbc.co.uk/food/recipes/database/poachedfishwithcrisp_73134.shtml

www.bbc.co.uk/food/recipes/database/poachedfishwithcrisp_73134.shtml

uktv.co.uk/food/stepbystep/aid/533061

www.deliaonline.com/cookery-school/how-to/how-to-fry-and-grill-fish,27,AR.html

www.deliaonline.com/recipes/oven-roasted-fish-with-potatoes-and-salsa-verde,755,RC.html

www.barbecue-online.co.uk/barbecue-recipes/bbq_seafood.htm

www.deliaonline.com/recipes/selections-gallery/meat-and-fish-barbecue-classics,1321,RS.html


Hope this helps you all,

Cheers,

Tight Lines,

Mark.

[inchy500]

I like to bake mine whole with slices of lime in the cavity and a glug of olive oil/w-wine (to create the steam) then wrap in foil but not to tightly. As long as you don't over cook it it will be lovely and moist.

[ratman1]

My favourite way is to scale then gut the bass, leave head and tail on and make deep slashes about an inch apart down both sides of the fish. Sprinkle the fish on both sides and the gut cavity with freshly ground black pepper and then squeeze the juice from one lime over the fish. Liberally coat in sweet chilli sauce and make sure to rub it in to the slashes and the gut cavity. Bake in a hot oven and baste regularly to spoon the sauce back over the fish, do not cover in foil as this steams it and if done correctly the chiili sauce will caremelise and become sticky and crunchy. Serve with sticky rice