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?

[poddster]

Aipichthys velifer

It will stay firm no matter how you cook it. The initional outlay may be a bit much but it can be used over and over.

🙂

[*mrgrizz*]

blowfish

[crystal**flake]

I'm not talking about stewing.

I bought snapper and it cost me $75.

[crystal**flake]

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.

Thanks that sounds like what I need.

[monstersinthedungeon]

Kopenhagen, do you find the trevally cooked this way is very "fishy" tasting - i.e., very strong fish flavour? In NZ we always considered trevally was only good for bait fish (kind of like mullet), but I never thought of trying it in a thai curry.

[*crikey*mate*]

a dead fish