myversa

Who is Francie?
Yes, 7 minutes should be more than adequate for fillets,
and don't forget, the pla ...
somewhereintime 發表於 2010-3-6 17:52

Sorry wrong spelling.  It's Fraiche in West Vancouver.

http://www.fraicherestaurant.ca/

myversa

Who is Francie?
Yes, 7 minutes should be more than adequate for fillets,
and don't forget, the pla ...
somewhereintime 發表於 2010-3-6 17:52

Sorry wrong spelling.  It's Fraiche in West Vancouver.

http://www.fraicherestaurant.ca/

I see.  I always steamed for 20 minutes. No wonder it tasted not good anymore.

sko

fraiche is pretty good, especially their yummy lobster.

and type of cooking method really depends on the type of fish and its freshness.. hard to say which preparation is better/the usual?

Sorry wrong spelling.  It's Fraiche in West Vancouver.



I see.  I always steamed for 20 minutes. ...
myversa 發表於 2010-3-6 21:19

sheep

蒸魚 睇幾重
通常 磅半以下 水滾咗 我會蒸十二分鐘
先大火蒸七分鐘 然後較細D火 蒸埋嗰五分鐘
肉啱啱離骨

重有
切記 唔好拮鑊蓋
拮咗 再蓋 肉會霉

sheep

Wrapped in lettuce leaves and then poached in chicken broth
somewhereintime 發表於 2010-3-5 18:38

   果然係高人
水浸熟 火力均勻
用菜包住 肉唔會散 又容易拎出泥
酒樓擺酒通常會係浸熟啲魚 快靚正

MoiRhapsody

浸唔係會走晒D鮮味？？
因為屋企冇咁大個爐先會浸魚.....

somewhereintime

回復 36# MoiRhapsody

大酒樓浸160 挽魚
more efficient and the broth enhances the fish flavour,
more appealing too

MoiRhapsody

用雞湯？？？
開水浸？

somewhereintime

用雞湯浸
MoiRhapsody 發表於 2010-3-8 20:46

用雞湯浸

peter236

用雞湯浸
somewhereintime 發表於 2010-3-8 20:59

This is not the right way. You don't want your fish to taste like chicken.