Try this
Parrotfish (Uhu) although not one of my favorites are decent eating. Here is one recepies that works for Uhu or actually any kind of fish that you would bake. The other works for fish with a tougher flesh that you would fillet.
Recipie 1:
1 whole cleaned Uhu (3-4 pounds)
1/2 yellow onion chopped fine
2-3 cloves or 2-3 teaspoons finely chopped garlic
2 cloves Chung Choi (preserved turnip)
1 teaspoon dry basil
1 cup Mayonaise
1/2 Portugese Sausage sliced then quartered
Pinch of rock salt
Pepper to taste
Mix all ingredients in mixing bowl. Lay down section of alluminum foil large enough to wrap fish. Cover area of foil where fish will lie with spread. Lay fish on spread then cover other side of fish generously. Stuff remaining sperad into gut cavity. Seal fish in foil wrapper so no steam or gravy will leak. Bake at 400 for 45 minutes. Serve with steamed rice. Spoon gravy onto fish or rice for extra flavor. Chung Choi can be found in oriental section of super market or local China town.
Recipie 2:
2-3 pounds fillet fish cut into 3X3X1 inch squares
2 cup fresh coconut juice (not milk) or skim milk
2-3 cloves garlic or 2-3 teaspoon finely chooped garlic
1 teaspoon dry basil
1 bay leaf crushed
2 eggs
1-2 packets Panko (Japanese breadcrumbs)
Salt
Vegetable Oil
Mix Coconut juice, garlic, basil, bay leaf together in large flat container. Skim milk may be used instead of coconut juice. Do not use coconut milk unless you don't mind a very rich flavor. Lay chunks down into mixture. Let stand in fridge over night, turning fish occasionally. Beat two eggs in separate bowl. Dip fish into egg wash, lightly salt, then press into Panko. Bradcrumbs may be used as a substitute for Panko. Fry pieces until Panko turns golden brow. Can be served with tartar sause but this is not necessary. This recipie works well with tough fleshed or strong smelling fish as the coconut juice/skim milk will kill the smell and keep the fish moist.
Try these out and enjoy.
Brad
:martial
