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Post by Deleted on Feb 18, 2009 18:56:50 GMT
I know how to do this, but I find it difficult to decide with what to serve 'raw' marinated fish. Steamed rice can get boring.
Any ideas?
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Post by bazfaz on Feb 18, 2009 19:25:14 GMT
I always serve it as a starter so I serve either bread or nothing.
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Post by Deleted on Feb 18, 2009 19:39:42 GMT
That's my problem -- I want it as a main dish but I know I shouldn't.
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Post by bazfaz on Feb 18, 2009 20:03:19 GMT
Rice noodles, perhaps, would be a bit different. You could add stuff like spring onions and beansprouts for interest.
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Post by bixaorellana on Feb 18, 2009 22:21:01 GMT
And why shouldn't you?
If you don't serve it icy cold, it won't be weird alongside something hot, and will be more flavorful, besides. Have it with a regular hot vegetable and spring potatoes, for instance. I'd think asparagus -- hot or cold -- would be fantastic alongside anything ceviche-ish.
Rice noodles or other kinds of Asian noodles don't have to be a hot dish, either. You could also try some kind of macaroni salad or perhaps tabouli.
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Post by mockchoc on Feb 19, 2009 5:40:53 GMT
Do what Baz said but use glass noodles (mung bean noodles). They are lighter and would go better I think.
Plus beside the spring onions and bean sprouts I'd add a chopped chili, grated veggies like capsicum or carrot perhaps, thai basil leaves, mint, corriander leaves and a lime dressing made with fish sauce, a little sugar and a touch of sesame oil.
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Post by Deleted on Dec 26, 2009 12:22:49 GMT
I think I can feel myself going to the big Chinese hypermarket in the 13th arrondissement tomorrow to get all sorts of things to go with raw fish.
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Post by Deleted on Dec 26, 2009 12:34:00 GMT
The rice noodle accompaniment sounds great and I would and have complimented ceviche ish dishes (served as main dish) with that as well as a nice salad of mango,pineapple or papaya with a salsa of onion,habenero and of course cilantro. I think the type of fish you choose to use will help determine what compliments best though.
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Post by traveler63 on Dec 27, 2009 2:59:17 GMT
Why don't you do a fruit salsa with it? I have some great recipes and when I get home I can post a couple if you like?
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Post by Deleted on Dec 27, 2009 12:22:43 GMT
I have started my fish project, currently marinating in lemon and lime juice. Watch this space.
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Post by Don Cuevas on Dec 27, 2009 17:53:42 GMT
Crisp tostadas de maíz are the perfect accompaniment to ceviche or tiritas del pescado al limón. I didn't include the tostadas in the pic as they are standard.
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Post by Deleted on Dec 27, 2009 20:56:42 GMT
That looks nicer than what I ended up making, DC. I marinated fresh salmon and shrimp for a few hours, and then I mixed it with red onion, red capiscum, cilantro, basil, starfruit, tiny dried pineapple cubes and chopped Thai chili. I found a package of mixed organic grains (millet, rice, quinoa and sesame) which I must have bought in a free-balling, deodorant-spurning, tree-hugging moment, so I cooked and then cooled some of that, and it made a pretty good bed for the other ingredients.
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Post by traveler63 on Dec 27, 2009 22:41:41 GMT
Looks great, so how did it taste??
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Post by Deleted on Dec 28, 2009 5:44:33 GMT
It tasted fine, but my first choice of fish was not salmon. I wanted something "fishier" but I went shopping at the wrong time.
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Post by Deleted on Dec 28, 2009 13:32:20 GMT
Looks mighty pretty K. When you say something"fishier" am curious as to what types of fish you would have preferred. I love doing salmon but confess a slight aversion to color it takes on after marinating,"cooking". Yours not quite as grayish as mine did. Perhaps I did too long.
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Post by Deleted on Dec 28, 2009 13:45:47 GMT
Well, for example, I have a friend who asks not to have mackerel in a sashimi selection, because it tastes too fishy. He's the sort who goes for the tuna and the salmon in sushi and sashimi. I wouldn't mind getting double mackerel, because it has a strong fishy taste. Maybe I am a cat.
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Post by bixaorellana on Dec 31, 2009 16:16:21 GMT
Interesting about the fishiness of fish. I'm not crazy about tuna because it's too dry & uninteresting -- the chicken breast of the fish world. Salmon is a little more flexible, in that it can more easily be prepared to not be so dry. When I get the local smoked fish, I eschew barrilete because it's so much like tuna. By the same token, I don't like mackerel that much, but that may be partly because it's usually too salty. But it does have more of that strongly-flavored dark meat that is fishier. My preference is the cocinero, a type of jack. Like Goldilocks, for me it is "just right", not too dry nor too damply fishy.
I can't wait to make a salad similar to your grain-enriched one, Kerouac. I adore tabbouleh and also fish salad, so that seems like the perfect combination. If using salmon, I think I'd be tempted to use it kippered or the kind bottled in oil rather than ceviche-ing it. Well, I'd rather cold-smoked salmon, but doubt that's gonna happen!
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Post by hwinpp on Jan 5, 2010 8:28:22 GMT
How long does the fish need to be marinated?
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Post by Deleted on Jan 8, 2010 7:32:30 GMT
I usually marinate fish for at least two hours when I do that.
I first ate fish this way in Senegal, served in a coconut shell and mixed with grated coconut and herbs.
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Post by Deleted on Jan 8, 2010 13:41:57 GMT
How long does the fish need to be marinated? I think some depends also on the type of fish and the thickness of.
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Post by Deleted on Jan 8, 2010 20:05:57 GMT
Obviously, but I have never used a timer.
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Post by hwinpp on Jan 12, 2010 7:21:16 GMT
Ok. So I'll sort of estimate it. I'll see what happens.
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Post by bixaorellana on Jan 12, 2010 8:26:18 GMT
It can get over "cooked" in the juice. It's a good idea to check it about half-way through.
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Post by Deleted on Jan 13, 2010 0:37:15 GMT
The main factor is your own tolerance of acidity.
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Post by bixaorellana on Jan 13, 2010 3:05:10 GMT
No -- the main thing is that is can get over-cooked in the juice in the same way it could get overcooked on the stove. I've made the mistake of making too much fish salad, for instance, and the next day the flesh is not nice at all. It's not that it's too acidy, it's that it really is "overcooked" and some of the flavor has leached out.
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Post by hwinpp on Jan 13, 2010 5:16:02 GMT
I'll keep an eye on it.
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Post by Deleted on Jan 18, 2010 21:13:38 GMT
Please remember to report back.
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Post by hwinpp on Jan 20, 2010 10:27:31 GMT
Well, not done it yet... might take some time. But I'll remember.
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Post by imec on Jan 20, 2010 15:31:58 GMT
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Post by hwinpp on Jan 21, 2010 9:08:16 GMT
Wow, 'dry' cooking, didn't know that worked.
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