good going on the halibut fellas.

that pic of Shicken looks alot like Marv...

One hell of a report...and pix. Congratulations on the sturg.

why would leos be closed after November 30? I've never heard of this before.
I know Lings will closed but never heard of leos having a season.

Quote from: phishinpat on September 25, 2007, 01:12:42 PM

Quote from: Mooch on September 25, 2007, 08:30:14 AM

Quote from: phishinpat on September 24, 2007, 10:22:46 PM

Do you dump out the water in the dish after the steaming is complete?
Great receipe and pix.

Thanks!


That depends on you. We decided to dump just a little bit and the rest went over the rice

Thanks...just wondering if the water in the bowl would be fishy. I think if you steam a fish whole, the water in the bowl would be fishy. I guess it isn't when it's filletted or steaked w/o skin. Thanks again.

Dang this whole time I thought that was the point! Gotta Love That Fishy Taste!

Haha, good one. Don't get me wrong, I love fish. Even fishy fish like mackeral, chovies and even sardines. And recently got introduced to fried boneless bongous(?), awesome stuff...especially with a little bogo-ong(?) and sliced cucumbers. But when steaming non-oily white flesh fish, like striped bass or halibut, it shouldn't come out tasting like mackeral or bogo-ong(?).

Quote from: phishinpat on September 24, 2007, 10:22:46 PM

Do you dump out the water in the dish after the steaming is complete?
Great receipe and pix.

Thanks!


That depends on you. We decided to dump just a little bit and the rest went over the rice

Thanks...just wondering if the water in the bowl would be fishy. I think if you steam a fish whole, the water in the bowl would be fishy. I guess it isn't when it's filletted or steaked w/o skin. Thanks again.

Panko does not work well without an undercoating.  Can she eat Tempura? That is the best.

Otherwise I would go with mickfish's suggestion or really just spice the fish directly. It is much better that way I think.

I would agree with Bill and Mickfish. My older sister always makes a small bowl of spice/seasoning to sprinkle on fried fish/chicke/frog legs...etc. It comes out awesome, you can taste the outside freshly sprinkled seasoning as well as the seasoning that has been rubbed on the meat.

Here it is...

8 oz jar of mayonaise
1 red onion
1 bunch of fresh cilantro
1 or 2 fresh limes
white vinegar to taste

Dice the red onions and finely chop the cilantro taking care to use only the leaves.  Mix into the mayonaise, then add the juice of the limes and splash in some vinegar until the sauce reaches a syrupy consistency.  Making the sauce ahead of time will allow the flavors to meld.

I use a very similiar sauce...w/o the vinegar and plus some sour cream to the sauce(about equal parts to the mayo) plus a jalapeno. Now if I can...just catch a fish so I can make the fish taco sauce...