re: Submission Thread for F&DB Fish Challenge 1/5/2021

Pretty happy I didn't get my entry in this time. I was also planning the stuffed flounder, but based on the other stuffed flounder entries, I would have probably felt pretty damn inadequate. Everything looks great!

I think Got Blaze is my leader in the clubhouse, but im sure there are more coming.

I was planning on NOT participating in this one and then felt bad about it this morning. Had to instacart some groceries in. Had thought to make cioppino, but plans had to change to a simple, but flavorful chowder. I hope I get a participation ribbon, at least.

Fish Chowder with Fennel. (Cod is the fish.)

quote:

---

Agreed! I am going to have to try out some black garlic now lol.

---

It’s easy to make.


Only takes 540 hours and 10 minutes

Amazing looking dishes in here. I’ll post a picture for the Junior High School edition. I can’t compete with any of these especially Janky’s square fish.

Redfish courtbouillon

quote:

---

Do I get bonus points if I caught my fish?

---

Only if I got to eat it. Sorry I don’t make the rules

quote:

---

It’s easy to make. Only takes 540 hours and 10 minutes

---

Interesting, it’s like dry aged steak. I thought it was some other garlic variant, I hadn’t had time to look it up.

Thank you chef. First time deboning one. Have cleaned many a fish tho.

I’m assuming you are currently or have been a chef...yea?

Pad Ped Pla

This is one of my favorite Thai dishes. Super complex classic Thai flavors. I had made it once before, the curry paste was so spicy my wife yelled at me (She can tolerate a decent amount too). In an effort to "stretch" the heat, I added a red bell pepper to my mix. Worked very well, spice level was fairly high but not unbearable by her standards.



The curry paste:

Coriander seeds, turmeric, bell pepper, Thai chiles, garlic, lemongrass, ginger, shallot, lime leaves (2 stores were out, so I subbed bay leaves, lime zest, and 1/4 lime juice).



Grind in mortar & pestle until your hands fall off, then add shrimp paste. Then grind 15-20 more mins.





The dish:

Saute green beens in oil, I used olive and a little bit of coconut. Add red curry paste. After that gets fragrant, add fish sauce, palm sugar, Thai basil, green peppercorns and continue to cook



Flour batter fish and fry in peanut oil. I used some bass my dad had caught.



I made some jasmine rice for left over gumbo yesterday, so the rice was already cooked. I decided to make rice patties and sear in coconut oil for some extra texture and flavor.





End result:

I also reduced some coconut milk and drizzled on top the fish. Not traditional, but made it a little more saucy. Delish!

Ahhh that makes sense then. I’m not sure what that is in your pic but it looks like some big cooking device in a kitchen. Add in the nice set of knives in the roll up pouch and all the stainless tables and containers I figured you were or was in the kitchen. One of my oldest friends was a chef for decades from line cook to executive chef, that’s why I said the thank you chef part.

I showed him the pic of my flounder and like a true a-hole head chef he said great...now make 30 more let’s go move it

quote:

---

It's a gravity smoker, I'm the only person in the building who can legally smoke on campus

---

Ohh nice! I have a master built gravity smoker, cheep China type thing, but so far has been fun to cook on.

quote:

---

The last challenge allowed me the opportunity to demonstrate a couple of advanced techniques with my level 3 students.

---

That’s pretty cool and you are bestowing much wisdom it sounds like.

Your meat pop post I saw the knives and figured you were. After the shrimp dish and all the stainless I knew it LOL.

quote:

---

I have a master built gravity smoker

---

Me too & I am very satisfied with my purchase!

quote:

---

It appears that Janky and I will be battling for last place...

---

We got them dominion voting machines. We are a lock for first.