Which fish???

[crystal**flake]

I'm after a firm fish that is good for putting in casseroles ect but that doesn't cost an arm and a leg.

Any suggestions please?

[mtnlane]

Stone fish ;-)]:):^O

[flashie*]

ling

[j*oono]

I was about to say Ling as well.  I used it last week in a curry and it held together well.  Just don't stir much and I fried the fish a little bit first too.

Someone told me the name of another really good fish for curries/casseroles but I haven't tried it.  It's called Samson but I don't know how it tastes.

[katydidthat]

Barramundi, cod, flake, salmon, tuna,  ... seafood mix from Coles or Woolies ... 

But most fish are best cooked quickly IMO.  They don't gain much from being cooked in a casserole.  

[j*oono]

That's true Katy.  With mine I lightly fried it and then added it to the curry just for the last five minutes of cooking it.

[freakiness]

Fish in casserole sounds like one of those things that belong on the how much is too much thread.

To me, fish just doesn't belong in liquid unless it's still alive.   :^O

[not.a.sock.puppet]

Catfish! Ay!

[kopenhagen5]

I usually use Trevally for Thai curries. Holds together very nicely.

A basic Thai recipe is cook onions, garlic, lemon grass. Add thai curry paste, coconut milk, fish sauce, baby corn, peanuts and fish. Serve with coriander leaves, chopped chilli and lime wedges. And steamed jasmin rice.

[not.a.sock.puppet]