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 Post subject: Asian Garfish
PostPosted: 16 Jul 2011, 21:41 
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Joined: 08 Mar 2011, 18:18
Posts: 104
Location: Hampton, VIC
However many garfish butterfly filleted.
2 teaspoons Ginger from a jar (or equivalent fresh).
2 cloves garlic grushed.
chilli to taste.
corriander to taste.
A decent splash of soy sauce.
A good drizzle of kecap manis.
A splash of olive oil.

Heat everything in pan on high heat, add garfish until cooked.

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J.bizzle, putting pieces to the pizzle


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 Post subject: Re: Asian Garfish
PostPosted: 17 Jul 2011, 00:42 
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Joined: 03 Nov 2005, 02:36
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3 hints
Olive oil has too low a smoking point for high heat. Try with peanut oil or even just ordinary old vege oil or canola.
Coriander is better added after cooking, it's flavours don't cope with heat very well.
You probably don't want to admit to playing with pizzle unless your a chick.

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WARNING: CONTAINS CARROT


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 Post subject: Re: Asian Garfish
PostPosted: 17 Jul 2011, 13:00 
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Joined: 08 Mar 2011, 18:18
Posts: 104
Location: Hampton, VIC
I'll try the oil change next time, and i think i'll use fresh corriander next time rather than the jar from masterfoods of whatever lol. and as for the signature, i never thought of it like that... :S glll.

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