Comments on: “Grill-Baked” Talakitok

By: quiapo

quiapo — Fri, 24 Apr 2009 00:40:57 +0000

Enclosing the fish makes it easier to cook and is great fop infusing flavours of any herbs/spices, but you miss out on the wood smokey flavour, which is particularly enchanting with fish.
A fish holder, which consists of thin grills enclosing the fish, well oiled is a neat solution, which also enables easy turning of the fish.
I put any seasonings in slits, in the belly and along the back, and choose the wood carefully.

By: Gener

Gener — Thu, 23 Apr 2009 09:48:44 +0000

I liked the way moroccan prepare a fish fry, its full of ingredients not familiar to me but they are quite delicious, i dont know how they called this ingredients in english but one-”cumin” and chilli powder some powder they called it camoon and which i suspected to be the cumin-with black powder,coreander, mint leaf and few tree barks!..but they tasted perfect….

By: Lissa

Lissa — Thu, 23 Apr 2009 09:36:55 +0000

Is that the way to prevent the grilled fish from drying out — by wrapping it with foil? Also, how do you ensure you don’t end up with a partially-uncooked grilled fish like bangus if it’s big? Is it okay to just pop the foil every so often and check the inside?

By: chrisb

chrisb — Thu, 23 Apr 2009 06:24:11 +0000

I’d say even the fish is happy with the way it was cooked- it has a big smile on its face! haha

By: kiko

kiko — Thu, 23 Apr 2009 06:00:49 +0000

my kind of food…fresh…quick & simple…but tasty nonetheless…