Three Fishes
Do succulent fishes taste better with the bone, or without?
Nothing is as exquisite as when one bites into a lovingly made, melting yet crunchy, piece of grilled snapper. The marinade oozes its cooked flavours into the tongue and then I feel the relish for more, as the skin blends into the rich body of the piece inside the mouth. The fresh salads seem to bask glowingly in the juices dripping from the masterpiece. There are no bones to contend with, only the enjoyment of good company and the relaxing views of the quiet waters of a small marina beside some green slopes. I thought, after all the hard work in a job, this is what I live for. Maybe not just for the fish, but the ease and humour coming from someone enjoying the meal with me.
Another day, another fish - barramundi. Served with pilaf rice and induced with what was described as Persian spices, in the menu I had expected a fillet, but what was right in front of me on my plate was this whole long fish, baked to a torrid exotic finish, complete with gleaming eyes and well done tail. The yellow coloured rice packed into the inside of the side-slit fish, reminding me of what Mum had cooked at home, except that in Penang the fish was rubbed thoroughly with a pound spice mix(rempah) and then allowed to soak overnight. This time around, there were definitely bones, small but discernible, as it was after all, a whole fish being served. It was Christmas time. I also appreciated the conversation over my table, where we could be ourselves and reflect on months past.
The fish bones provide a different sensation when eaten with the flesh. However it does not matter, bones or not. It was a different world between snapper and barramundi, in texture, in experience and in the filling up of the senses.
Salmon, Atlantic, Pacific or Canadian, is another of my weaknesses - and loves. The bright orangy-red body with a fatty skin makes me think of cooking possibilities besides being grilled or baked. Some ginger slices, a sprinkling of soy sauce, thin cuts of mushroom Julienne and a dash of sesame with some fresh herbal garnish - and you are ready for a steamed delight. Fresh salmon cutlets may be too good to waste in making Straits Chinese fish curry (gulai tumis) - but the sight of the finely ground paste ccoking and simmering over the salmon chunks do make a rather appetising combination, especially when eaten later with jasmine or other long grain puffy steamed rice. And then they taste even better overnight.
Nothing is as exquisite as when one bites into a lovingly made, melting yet crunchy, piece of grilled snapper. The marinade oozes its cooked flavours into the tongue and then I feel the relish for more, as the skin blends into the rich body of the piece inside the mouth. The fresh salads seem to bask glowingly in the juices dripping from the masterpiece. There are no bones to contend with, only the enjoyment of good company and the relaxing views of the quiet waters of a small marina beside some green slopes. I thought, after all the hard work in a job, this is what I live for. Maybe not just for the fish, but the ease and humour coming from someone enjoying the meal with me.
Another day, another fish - barramundi. Served with pilaf rice and induced with what was described as Persian spices, in the menu I had expected a fillet, but what was right in front of me on my plate was this whole long fish, baked to a torrid exotic finish, complete with gleaming eyes and well done tail. The yellow coloured rice packed into the inside of the side-slit fish, reminding me of what Mum had cooked at home, except that in Penang the fish was rubbed thoroughly with a pound spice mix(rempah) and then allowed to soak overnight. This time around, there were definitely bones, small but discernible, as it was after all, a whole fish being served. It was Christmas time. I also appreciated the conversation over my table, where we could be ourselves and reflect on months past.
The fish bones provide a different sensation when eaten with the flesh. However it does not matter, bones or not. It was a different world between snapper and barramundi, in texture, in experience and in the filling up of the senses.
Salmon, Atlantic, Pacific or Canadian, is another of my weaknesses - and loves. The bright orangy-red body with a fatty skin makes me think of cooking possibilities besides being grilled or baked. Some ginger slices, a sprinkling of soy sauce, thin cuts of mushroom Julienne and a dash of sesame with some fresh herbal garnish - and you are ready for a steamed delight. Fresh salmon cutlets may be too good to waste in making Straits Chinese fish curry (gulai tumis) - but the sight of the finely ground paste ccoking and simmering over the salmon chunks do make a rather appetising combination, especially when eaten later with jasmine or other long grain puffy steamed rice. And then they taste even better overnight.
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