IMPRISONED for Eating this Fish...Catch n Cook (Pompano, Glass nose
How To Cook Moi Fish - How To Cook. Make sure to cook your fish in a way that doesn't overwhelm the flavor. Pieces less than 1/2 inch thick do not have to be turned over.
IMPRISONED for Eating this Fish...Catch n Cook (Pompano, Glass nose
Want more of a kick? In this episode we show you what to do with the moi that you catch. Pieces less than 1/2 inch thick do not have to be turned over. Approach a whole fish the same way you would a whole chicken. Moi can also be grilled, broiled or pan fried and served raw as sashimi. Rub it with olive oil, sprinkle it with salt and pepper, stuff the cavity with lemon and herbs, and it's ready for the oven. Fish is done in less than half the time. My grandma teaches me how to cook moi! Leaner types of seafood dry out more easily, which makes them better suited for wet cooking methods like steaming and poaching. This is the case especially when using aluminium.
But be careful not to add to much water as it might get into the moi moi containers and ruin the food by making it watery. Add as small quantity of water as possible at a time while cooking the moi moi as detailed in preparation and use of moi moi containers so that the moi moi will not become watery when done. Rub it with olive oil, sprinkle it with salt and pepper, stuff the cavity with lemon and herbs, and it's ready for the oven. Waterless cooking, no oil cooking. Pieces less than 1/2 inch thick do not have to be turned over. This mouth watering goodness will delight your tastebuds and. Carefully remove the moi moi from the plate and enjoy. Fatty fish like tuna and salmon, on the other hand, are ideal for grilling and roasting. Use a slotted spoon to remove the fish without damaging it.poaching is a delicious method for cooking fish, which is why it is so popular. Moi can also be grilled, broiled or pan fried and served raw as sashimi. This is the case especially when using aluminium.
