Poaching fish means to slowly cook the fish in simmering liquid, it could be broth, stock, milk, salted water, etc.
Using steam released from boiling liquid at the bottom of the steamer.
Cooking for a period of time over low – medium heat in a covered container. This method is recommended for firm-fleshed fish – Giant Grouper, Seabass, etc.
Fried fish is the most favorable method of cooking fish. However, it is least favorable from a nutritional point of view, increases fat content.
Two types of frying method can be done – deep frying or shallow drying. Fish can be fried as it is or coated with flour, batter or breadcrumbs.
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