Skip to:
;Resize=(240,200))
Learn how to select, store, and cook fish to perfection with Knorr's simple tips. This guide covers checking for freshness, removing bones, avoiding overcooking, and provides specific methods for steaming, pan-frying, grilling, and cooking tuna, along with a recipe for cod in parsley sauce.
Unlock the secrets to serving unforgettable fish dishes with Knorr's expert guidance. Fresh fish is a culinary delight, and taking the time to prepare and fillet your own can yield fantastic results.
Beyond its delicious taste, fish is a remarkably healthy, adaptable, and versatile ingredient. Whether you prefer baking, grilling, steaming, frying, or poaching, fish is easy to prepare and offers endless possibilities for creating amazing recipes. This guide will equip you with the knowledge to make every fish meal a success.
Ensuring Freshness: Your Guide to Selecting Quality Fish
Selecting the freshest fish is crucial for a delicious meal. Here's how to tell if your fish is at its best:
- Eyes: Look for clear, bright, and bulging eyes. Dull or sunken eyes indicate the fish is not fresh.
- Appearance: Fresh fish should have a metallic, clean, and shiny appearance. Avoid fish that looks discoloured.
- Smell: A fresh fish should smell like the clean sea or a faint briny aroma. Never buy fish that has a strong, unpleasant odour.
- Fillets: When purchasing fillets, opt for vibrant, firm flesh. The scales should be tight and not easily flaking off. The fish should feel firm to the touch.
Smart Fish Storage: Keeping it Fresh for Longer
Proper storage is key to maintaining the quality of your fresh fish. While it's always best to cook fish on the day of purchase for optimal flavour, good quality fresh fish can be kept in the fridge for 2-3 days.
Storage Tips:
- Location: Store fish in the coldest part of your refrigerator.
- Preparation for Cooking: A couple of hours before you plan to cook, remove the fish from its packaging. Rinse it thoroughly under cold water to remove any loose scales. Pat it completely dry with paper towels. Leave the fish uncovered in an oven tray in the fridge until you're ready to cook.
Effortless Bone Removal for a Perfect Fish Dish
Nobody enjoys finding bones in their fish! While your fishmonger can expertly fillet your catch, you can also easily remove bones at home. Using a sharp filleting knife and a pair of tweezers, carefully go through the fish to remove any stray bones. This simple step ensures a smoother, more enjoyable eating experience.
The Golden Rule: How to Avoid Overcooking Fish
The single most crucial tip for cooking fish perfectly is to avoid overcooking. Whether you're preparing a delicate fillet, a hearty steak, or a whole fish, overcooking is the surest way to end up with dry, tasteless meat.
The 10-Minute Rule: A handy guideline is the '10-minute rule': cook fish for approximately 10 minutes for every centimetre of thickness. This rule applies to most cooking methods, excluding deep-frying and microwaving.
Seasoning: Don't forget to season your fish before cooking! A simple sprinkle of ground black pepper, along with your favourite herbs and spices, can elevate the flavour significantly.
Simple Steaming: A Healthy Way to Cook Fish
Steaming is a wonderfully healthy and simple method for cooking fish, preserving its delicate flavour and moisture.
How to Steam Fish:
1. Fill the bottom of a saucepan with about 2 cups of water.
2. Add your chosen aromatics, such as parsley stalks, a slice of lemon, or other herbs, to the water.
3. Bring the water to a simmer.
4. Place your fish in a steamer basket or on a heatproof plate above the water.
5. Cover the saucepan tightly with a lid and steam until the fish is cooked through and flakes easily.
Perfect Pan-Fried Fish Fillets: Crispy Skin Guaranteed
Achieve perfectly pan-fried fish fillets with delightfully crispy skin using this simple technique.
Steps for Pan-Frying:
1. Prepare the Fish: Lightly coat your fish fillets in seasoned flour.
2. Heat the Pan: Melt a knob of Flora Buttery (or your preferred cooking fat) in a non-stick frying pan over medium-high heat.
3. Cook Skin-Side Down: Place the fish fillets skin-side down in the hot pan. Cook for approximately 5 minutes per centimetre of thickness.
4. Achieve Crispy Skin: As the fillet cooks, the skin may contract and curl. To ensure even crisping, gently press down on the flesh with a flexible spatula for a few seconds until the fillet lies flat. This keeps the skin in constant contact with the pan.
5. The Flip: Resist the urge to constantly move or flip the fish. Turn it only once, towards the end of the cooking time.
6. Check for Doneness: The fish is ready when it starts to flake easily with a fork.
Searing Tuna: The Perfect Reddish-Pink Centre
Tuna requires a different approach to cooking compared to most fish. To achieve that desirable flavour and texture, focus on searing the outside while keeping the inside beautifully tender and moist.
How to Cook Tuna:
- High Heat: Use a very hot pan or griddle.
- Sear Quickly: Sear the tuna steaks for a short time on each side, just enough to create a nice crust.
- Aim for Pink: The goal is to have the outside well-seared, while the centre remains a lovely reddish-pink colour. This ensures the tuna is succulent and flavourful, not dry.
Knorr's Perfect Cod in Creamy Parsley Sauce
Create a restaurant-worthy dish with Knorr's recipe for Perfect Cod in Creamy Parsley Sauce. This method gently poaches cod fillets in a rich, flavourful sauce.
Ingredients & Method:
1. Make the Roux: Start by making a roux (equal parts butter and flour cooked together).
2. Create the Sauce: Gradually whisk in milk, stirring continuously to create a smooth béchamel sauce.
3. Add Knorr Flavour: Crumble in a Knorr Fish Stock Cube for an instant boost of authentic flavour. Stir in a little cream for extra richness.
4. Simmer Gently: Bring the sauce to a gentle simmer.
5. Poach the Cod: Carefully add the cod fillets to the simmering sauce. Poach gently for 6-7 minutes, turning the fillets just once after about 5 minutes.
6. Serve: Garnish with fresh chopped parsley before serving.
Grilling Sea Bass & Red Snapper: Tips for Smoky Perfection
Grilling sea bass or red snapper brings out a wonderful smoky flavour, making it a true treat. Follow these tips for a perfect grilled fish.
Preparation is Key:
- Score the Skin: Before cooking, cut a few shallow slashes into the skin. This helps the skin crisp up and allows flavours to penetrate.
- Simple Seasoning: Rub the fish with a little salt and olive oil.
- Boost the Flavour: For an extra layer of deliciousness, try rubbing the fish with crumbled Knorr Fish Stock Cube mixed with olive oil.
- Stuffing & Serving: You can stuff the fish cavity with lemon slices, garlic, and your favourite herbs. Grilled fish also pairs wonderfully with fried tomatoes and chillies, served alongside fresh basil leaves and stuffed olives.
Grilling:
Grill for approximately 7-8 minutes per side, adjusting the time based on the thickness of the fish. Serve immediately to enjoy at its best.
