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Originally Posted by spaghetti
Fine input, Mr. X (or iMput?: can't spell it!).
... WTF?). ...
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You spelt it fine Spaghetti: input. WTF
that's a new one on me but not hard to guess! Ginger is a great ingredient. I am told it is an anti-inflammatory -- although not effective on sore muscles in my experience! I used it many years ago on Red Snapper & it tasted fantastic but I was never able to make it taste as good in subsequent attempts (that was in the UK, somebody told me in the US there are more than 30 species of fish are referred to as Red Snapper! They have a lot of different Bass too).
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Originally Posted by deep thinker
hmmmm Suddenly I feel like a fish braai. yum...
How would you describe bass meat, not getting them here Im wondering on what local fish this recipe mite work?
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Braai -- the only SA word I know - BBQ! Bass has white meat. I usually describe it as medium firm although our last two fish were a little softer than I remembered (we baked the first & that was really soft & moist). Flavour is moderate too, no strong like mackeral & not washed out like pollock. It is a handsome looking fish with shiney, silver grey sides & small spikey fins on the back. If I could find my Len Jones booklet I would try to find a picture of something similar. It is probably the premium saltwater eating fish in the UK - just right in all departments! I enjoy most seafood though and would be as happy to eat nice fresh mackeral or sole.
Having seen pictures of some of the SA fish on the forum & in Len Jones' book, I am sure you'll have no trouble finding something!
[For the record, the fish above was 53cm...maybe 3lb?...& fed 4 adults & a child -- although I think we would all have happily eaten a little more! The head & bones have since been used to make fish broth/stock ...so it must have tasted OK!].
