Answer:
Cooking fish methods:
*Baking in Foil
Baking in foil is an excellent way to retain flavour and moisture particularly of larger steaks, cutlets or whole fish. Use a liquid such as fish stock, white wine or lemon juice with a little butter, salt, pepper and seasonings of your choice before sealing the fish in foil. Bake in a moderate oven 180-200C (350-400F) for a mouth-watering result.
*Barbecuing
Barbecue fish, but protect it with marinades, bastes, lemon juice or oil or butter brushed on frequently during the cooking. Or wrap it in foil with these liquids and seasonings. Be careful turning the fish over during cooking.
*Casseroling
Casseroling in a little liquid in a covered dish in a moderate oven will achieve a dish in which the subtle differences in the flavours of the various species and their natural juices are maintained.
*Shallow Frying
Shallow frying is cooking in a small quantity of fat sufficient to come up to the level of half the thickness of the fish - in a wide shallow pan. The best fat for fish is butter or half butter and half olive oil. The oil combined with the butter reduces the risk of overheating the butter.
*Deep Frying
Deep frying is immersing the fillet or whole fish in deep oil in a deep pan after protecting it first with a coating such as egg and breadcrumbs or batter. The oil must be at the correct temperature (175-195C) before placing the fish into it. If the oil isn't hot enough the coating will soak up the oil and become greasy and if it is too hot the coating will burn before the fish is cooked. To test the temperature without a thermometer the oil should be heated until a faint haze rises from it before dropping a small cube of bread into it. If it rises, bubbling to the surface and becomes golden brown it is ready. If it turns dark brown rapidly the heat must be reduced and if it sinks and stays low in the oil it is not hot enough yet.
Example dishes:
Fish cutlets
King salmon strips
Cooking Shellfish method:
*Steaming
Steaming is a gentle, fat-free cooking method that keeps the natural moisture in foods. This method uses the steam from a simmering liquid (usually water, seafood broth, or wine) to transfer heat to, and cook, a food. It is an excellent choice for preparing delicate seafood because there is a safe distance between the food and heat source, which helps to protect against drying. And steaming, unlike poaching or boiling, keeps flavorful juices and nutrients inside the seafood, rather than letting them escape into the surrounding cooking liquid.
*Grilling
Grilling gives a smoky flavor and crisped texture to finfish and shellfish. It works best for meatier, firmer-fleshed finfish cut in to steaks or fillets with skin. However, flakier finfish, skinless fillets, and smaller shellfish (that would otherwise slip through the grill grates) can be grilled using a grill basket. Grill baskets are non-stick wire cageswith a top, bottom, and long removable handlethat hold food firmly in place so that it can easily be flipped or removed from the grill.
*Microwaving
Microwave ovens work by shaking up the water and fat in food, which in turn, makes heat. Covering food with microwave-safe plastic wrap or putting it in a microwave-safe, covered casserole dish locks in steam. The combination of inside heating and outside steaming cooks items in less time than it would take otherwise.
*Marinating
Many fish and shellfish benefit from a quick soak in a marinade to boost flavor and help retain moisture. Even so, use care when choosing marinade ingredients and limit the seafoods time in the marinade so as not to overwhelm its natural flavor. Usually half an hour is enough time to add flavor to a delicate piece of seafood: less time is needed if you are using a strong acid in the marinade, such as lemon juice, which chemically cooks the food and alters its texture.
*Broiling
Oven broiling adds a nutty, browned flavor and crisp texture to foods and is a quick and delicious way to cook many types of seafood. Fillets or steaks of finfish, large scallops or shrimp, and lobster tails are especially tasty when broiled.
Example dishes:
Lobster malay curry
Goan crub curry
Hope makatulong po.
