The thai dish was ok (could have used a little more chili but I was conservative for Mw). Simple to make so it could form part of my asian repertoire such as it is.
The baked ling cod was improvised from ingredients at hand. The one thing of note was that it actually smelt rather fishy when raw (not too fresh), but a 15 minute soak in brine and a little vinegar seems to have removed most of the fishiness, so a technique to be filed away (of course you don't need it if you got fresh fish in the first place!).
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