It might be a bit obvious for me to begin with a mention about the weather but by jove it’s cold! I don’t remember it being this cold and wet for this long. I’m all souped out and that’s why I took particular joy in cooking these stuffed whole baked fish.
I actually didn’t purchase them myself but rather, they were gifted to me. The only reason I mention this is because they did not look like the familiar tilapia or snapper that I knew. But that didn’t stop or even slow me down. Fish are fish.
See Also: Omena in Oyster Sauce
I didn’t realize how unfamiliar I was with this fish until I was stuffing it. Not much room in there. Then, it required a little more time to cook; not 20 – 30 minutes but 35 – 40 minutes. No matter. My stuffed whole baked fish was cooked and ready to devour.
Enter surprise number 3. The amount of bones! A gazillion tiny, miniscule bones! If you are starving, give this fish a hard left. If you are not patient, give this a miss.
Disappointed, I went to the kitchen to take a look at the other two fish (I had received three). I noticed a serated spine on both the dorsal and pectoral fins. You might be able to detect them in the photo.
But alas! What an adventure I had with my fish that weekend! So, I gave it another whirl and the experience was much better. My points of note were :
- If you opt to bake, do so for at least 45 minutes.
- This fish can be terribly bland so make sure you hit it with your best flavor combination.
- The top half (head) is more enjoyable as it has less bones.
I shall definitely try this fish again. Next time perhaps I shall opt to deep fry it. I can’t imagine the misery that would accompany any attempts at filleting it!
But perhaps I should begin by identifying it.
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