Grey Band Chilli Stirfry
Submitted by JohnF on Tue, 2013-06-18 19:54
Very firm fish, like a white steak, perfect for stirfry.
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Boston Whaler 235 Conquest......getting the flogging it was built for.
tim-o
Posts: 4657
Date Joined: 24/05/11
Johnathan! Get that food off
Johnathan! Get that food off my white carpet! ....looks tasty
I am, as I've said, merely competent. But in an age of incompetence, that makes me extraordinary.
oz74
Posts: 276
Date Joined: 14/05/12
need to cook it in plenty of
need to cook it in plenty of butter and it stays moist and tender. Very easy to overcook an it will firm right up.
I tend to cut it pretty thin so it cooks a lot quicker.
In saying that tho, your dish looks the goods. Great reward for the hard work put in to find them.
Cheers
Brett