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ChezzieM
12-09-2006, 15:29
i cook it whole, on its back, wedged up, so its belly is in the air.
fill it with fresh garlic and a drop of lemon and a knob of butter, then wrap it in foil.

cook for 25mins, gas mk 5.

delicious:)
TomBettle
12-09-2006, 15:44
Take a nice chunky J fillet, marinade in light soy sauce, fresh thinly sliced ginger and chopped spring onion. Wrap in foil and steam, bake or BBQ for 20 minutes.

Fantastic!
Ashley_Southend
12-09-2006, 16:07
Last night i had a 4lber....

Made some garlic butter, simple

Butter + Garlic +salt + Pepper

filled the inside of it with the butter and baked until cooking in tin foil


mmmmm served with chips :D
kato
12-09-2006, 20:02
i cook it whole, on its back, wedged up, so its belly is in the air.
fill it with fresh garlic and a drop of lemon and a knob of butter, then wrap it in foil.

cook for 25mins, gas mk 5.

delicious:)

It's a Pity your's is never fresh though Matt.lol:yeah:
Fisher_Nick
13-09-2006, 09:29
Top, tail and gut it, wrapping it in foil and BBQ untill cooked
richy
14-09-2006, 22:46
Best bass ive ever tased was raw with lemon juice and soy seconds after it was landed beats yo sushi any day of the week
ChrisP
15-09-2006, 01:01
Simple method on a covered barbie

Gut and wash the fish, do not de-scale it. Put the whole fish on the barbie and throw a load of fresh pine branches on it. Close the lid.

Give it about 10 min then turn it over and give it another 10 min with the lid closed.

Eat, the pine smokes the fish.

If you have access to oak the smoke flavour is stronger.

The utside of the bass will appear blackened and burned but the skin will lift off to reveal a very moist delicately smoked flesh.
kato
15-09-2006, 01:32
Simple method on a covered barbie

Gut and wash the fish, do not de-scale it. Put the whole fish on the barbie and throw a load of fresh pine branches on it. Close the lid.

Give it about 10 min then turn it over and give it another 10 min with the lid closed.

Eat, the pine smokes the fish.

If you have access to oak the smoke flavour is stronger.

The utside of the bass will appear blackened and burned but the skin will lift off to reveal a very moist delicately smoked flesh.


MMMMMMMMMMMMMMMMMMmmmmmmmmmmmmmmmmmmmmmmmmmmmmm... ....
wilson17
15-09-2006, 01:56
Best bass ive ever tased was raw with lemon juice and soy seconds after it was landed beats yo sushi any day of the week

you are serious arnt ya richy , i would like to try that .
richy
15-09-2006, 08:15
very serious v tasty
smiley73
15-09-2006, 10:10
dont you have to leave it for a while for the citric acid to semi-cook/cure the fish?

as in gravlaks.. :g: curious, al
richy
15-09-2006, 20:44
nope eat it like sashimi raw and tasty posibly with wasabi if you remember it
archiewil
15-09-2006, 23:35
dont you have to leave it for a while for the citric acid to semi-cook/cure the fish?

as in gravlaks.. :g: curious, al

bass is great cured as gravadlax (although gravadlax would be the wrong name for it as lax is salmon in swedish so it would be called gravad..... whatever the swedish for bass is)....correct me if i'm wrong tho

you can also use the same process (curing with equal quantities of salt and sugar) but zizz it up a bit with ginger, chilli, lemon grass and fresh coriander.... hey presto...thai cured bass!!! enjoy....
Tony H
16-09-2006, 17:06
nope eat it like sashimi raw and tasty posibly with wasabi if you remember it

Try it with mackeral thats just been caught soy sauce thinly sliced ginger,garlic and a pinch of chilly powder . delish:yeah:
andy atkins
19-09-2006, 12:15
recently i have started filleting my bass and cooking them skin side down in a medium to hot oiled pan until golden brown on the skin side, the fish never needs to be turned as it will cook through evenly this way and gives a rich consistant taste, great with any light soy sauce type dresssing or in fact anyway you want to serve it!!!

i've got a couple of bass from last night i've just filletted between 2 and 2 1/2lb's and that would do great for probably three or four people in a s****y restaurant or in this case....just me!!!!:)

i know this takes a little more effort than some other recipes but if you are good at filleting fish i can't recommend this technique enough!!!
andy atkins
19-09-2006, 12:16
just thought i'd add...i can't think why the above word has been censored as all it was saying is posh in a manner that is accepted and defined in the british dictionary under slang for "upper class" so its not swearing rude or inflamatory....very strange!!!!
smiley73
19-09-2006, 12:53
dont worry, the sweary things a bit ott!

keep em coming! some cracking ideas on here :) looking forward to trying sushi style (love wasabi) and the equivalent of gravadlax.. SLURP!!