What to do with white spring

[Alex_c]

Tried this recipe last night with some minor mods and it received a lot of praise
Used Penang Curry paste instead of red thai, added some mushrooms and basil. A bit on the spicy side with the red chilly but it definitely adds flavor to the dish.

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Awesome! The birds eye chilies can pack a punch! Did you add coconut milk? If you want to be really decadent, coconut cream is awesome too. It really ties everything together, though I’m sure it’s delicious without. If you did, disregard the above lol

 

[Rockfish]

For sashimi I prefer the whites over reds as they have a more mild (less fishy flavour). I have noticed that we seem to be catching more marbles than we use to.

 

[Ringo]

Awesome! The birds eye chilies can pack a punch! Did you add coconut milk? If you want to be really decadent, coconut cream is awesome too. It really ties everything together, though I’m sure it’s delicious without. If you did, disregard the above lol

Noticed your recipe says 2 cans of coconut milk but I only used 1. Maybe I should've added a small can of coconut cream too.

 

[Stizzla]

Tried this recipe last night with some minor mods and it received a lot of praise
Used Penang Curry paste instead of red thai, added some mushrooms and basil. A bit on the spicy side with the red chilly but it definitely adds flavor to the dish.

View attachment 97923

That Chinook is so white it looks like potatoes

 

[Stizzla]

Looks superb. I’m back to eating after losing 9lbs on Wednesday to Covid. Luckily I kept my sense of taste.

 

[Ringo]

Sh*t dude. You need some deep fried white Chinook to get the oil levels back up again. Would be a good test for your sense of smell too

 

[Alex_c]

Noticed your recipe says 2 cans of coconut milk but I only used 1. Maybe I should've added a small can of coconut cream too.

The creamier, the better. That’s my motto in life…

 

[fish brain]

I'll make this one fairly soon, love dem chanterelles. But the detail freak in me insists that I point out that it's unwise to use a non stick pan anywhere above medium heat, and not to put it in oven in broil. The coating is plastic, it will be damaged by the heat and you'll be throwing away another hunk of aluminum. Cast-iron pan is the tool for this job.

Don't forget the PFAS in non stick pans. They are forever chemicals and proven to cause cancer. Yes they say they can be used on low/medium heat but they still shed PFAS, just not as bad.