Originally Posted by
braslvr
I'm with Corky. I want that surface sear. Also, silky is a good description for steamed fish. I don't want my fish silky, unless it's raw. That's the big problem for me.
Pan fried, grilled, deep fried, blackened, sauteed, smoked, ceviche, or raw please.
Originally Posted by
Visconti
Ah, I'd agree with YYZ here where with the right fish, there isn't anything quite comparable to having it steamed & flavored properly, which I'd imagine differs slightly from chef to chef. However, there are fish where I probably would never have steamed. Some fresh fish can get quite expensive, but my favorite one--no idea its name in English--is the one with the most bones, called suong-yeau. It's not expensive, easily affordable, the silkiest & most flavorful (at least to me) and really just fabulous steamed properly. Though, the bones are a pain to deal with and not for the faint of heart, where if one weren't careful, one of the small three pronged bones can latch on to one's throat like a climbing hook.
I think we're both thinking of the same fish. It's a freshwater white fish (hence the bones). I want to say some type of carp, but I could be wrong. I'll see if one of my friends knows the english name next time I talk to them. I like it with a simple steaming liquid... light soy, some rice wine, some crushed ginger and garlic and some green onion.
Saltwater fish tend not to be great for steaming. Fish like cod tend to become firmer and the texture is ruined. Those I would prefer fish and chips or grilled. Salmon (yes, I know, freshwater) I prefer smoked, grilled or raw.
Originally Posted by
Visconti
Though, I've always viewed creatures from the sea as second class culinary animals and have always preferred the land ones (think four-legged here), I do enjoy things from the sea in a variety of ways. For instance, I much prefer Halibut seared & grilled and really can't imagine having it steamed, and not sure if my favorite bony fish could even stand up to grilling. Of course, I'm a sucker for some good old fish & chips with vinegar.
Saltwater fish tend not to be great for steaming. Fish like cod tend to become firmer and the texture is ruined. Those I would prefer fish and chips style or grilled. Salmon (yes, I know, freshwater) I prefer smoked, grilled or raw.
Originally Posted by
Visconti
Today, I'm leaning towards just enjoying HK's street food and maybe a late dinner at my favorite local restaurant, if only because I think they're relieved some Western business has returned (can't recall a time when every member of the restaurant staff thanked me for the patronage on the way out) and, frankly, I want to spend some of my hard earned $$ there.
My final day in HK to enjoy the city's wonderful culinary delights & treasures! Will be heading for SG tomorrow and my time won't be as free & leisurely as it had been here, but looking forward to trying the Shangri-La's buffet.
Lol. You'll have to tell us how it was. Due to all our cross-branch stuff becoming mostly virtual, travel has been cut down. Trying to arrange for a trip to SG later this year. If it happens, going to do a hawkers greatest hits run and show my relatives why they should fear me when I go.
A bagel with some butter and a few helpings of smoked salmon for dinner tonight. Need a few ingredients tomorrow.