White fish fillet
Used in 2 recipes on RecipeWiki.
White fish fillet covers firm, white-fleshed fish with a mild, clean flavour, and this page also includes the freshwater fish, such as perch, and fish heads used in Ukha, the Russian fish soup. In Goan Fish Curry, firm fillets are gently simmered in a spiced coconut sauce. Choose a firm fish, so the pieces hold together rather than flaking into the sauce. In Ukha, fish heads simmer to give the broth body before fillets are added and poached briefly. Fresh fish should smell of the sea or river, never sour. Cook it gently, and stop as soon as the flesh turns opaque and flakes.
Most often cooked with
OnionRecipes with white fish fillet
Goan Fish Curry
White fish poached in a coconut and tamarind sauce ground from whole spices, sour and hot in equal measure and cooked in under half an hour.
30 minutes
Curries
Dinner
Ukha
Clear freshwater fish broth, never thickened and barely seasoned, so what you taste is the fish and the water it cooked in.
Pescatarian
Potatoes
Russian