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Thanks for this chef wai. Btw, I may not be able to try this without any occasions so can u post some beef steak recipe instead?Follow the timestamps and it won't overcook, also when you're adding the parsley and capers near the end you can squeeze a bit of lemon juice over the fish, along with seasoning the fish and making it less fishy (the citric acid reacts with proteins from the fish forming amine salts), it also firms up the fish making it less probable to fall apart and overcook.
Also a tip, you know the fish is cooked when it cracks a bit along it's spine. Depending on the size of the fish the meal can be done minutes sooner.