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…

By: diday

diday — Thu, 23 Apr 2009 03:45:11 +0000

My nephews went fishing last Sunday and took home several legal â€˜pan-sizedâ€™ trevally. Inun-unan for my mother and the rest were deep fried with soy sauce and lemoncito. I think the smaller fish is preferable to the big ones; smaller fish is juicier, sweeter and tender.

By: Jenny

Jenny — Thu, 23 Apr 2009 01:21:42 +0000

the translucent fish eye looks scary!!!!

By: ECJ

ECJ — Thu, 23 Apr 2009 01:13:21 +0000

Faced with such a fantastic dish…first words out of my mouth would be…’akin ang ulo ha?’.

By: paolo

paolo — Thu, 23 Apr 2009 00:45:52 +0000

diwata08: your way of grilling is definitely a winner! try adding slices of chili(on the fish) and stuff the fish with lemongrass and see how it goes.

By: Diwata08

Diwata08 — Thu, 23 Apr 2009 00:27:45 +0000

Would also do well if it was grilled in between banana leaves and then wrapped in foil. You wouldn’t have to fuss with the burned leaves but still have the aroma of the banana leaves, and preserve the juice of the fish. Yummmmmo…!!!! BTW, your picture of the fish has the impression that it is smiling if you look at it at a different perspective.