Cooking Simply... Fish

This works for all kinds of fish fillet.

1. Buy fish from reputable store. It must be tiptop fresh (or Mac's would be better value for your moolah!).
2. 15mins before cooking: Rinse fillet(s) under running water, get rid of any remaining scales and stuff that doesn't look like fish meat or skin. Yes, getting rid of bones would be a good idea! (Use pliers. :)
3. Some people then dry fillets with kitchen towels. I just squeeze them with whatever I'm holding: fork, fish slice, er.. hands.

Pan-Fried Fillet
(any kind of fish fillet: salmon, sole, cod, haddock, etc.)

   fillet or fillets
   salt and pepper to taste.

Medium heat a non-stick pan. (ie, it shouldn't be smokin...something less metaphysical? um.. ok. ..quarter-inch flame) Place salmon skinside down. Sprinkle lightly with salt and pepper. If you have a cover for the pan use it now. Leave till topside changes to paler colour than when it was raw. Slide onto plate. If desired, squeeze a lemon slice over the fillet. Eat. (That is it at its simpliest! :D)

Sauce Chinese Style
(or say 'Asian', and wave your hands vaguely :)

   soy sauce
   julienne(very thinly-sliced slivers) fresh ginger
   sugar

Heat pan. Sprinkle julienne ginger in pan where fish would go. Place fish on top, skinside down (if it's skinned, then any side would do!). When you hear sizzling, douse fish with soy sauce. Sprinkle with a pinch of sugar (or more if you like it sweet). Cover the pan (if you have a cover) and cook as above.

Maybe Meunière
(Supposedly French! ;)

   butter
   flour
   parsley and lemon juice
   Thinly sliced almonds (optional)

Melt butter in pan. Use 1 teaspoon to 1 tablespoon per fillet, depending on how decadent you're feeling. :) Put flour on a plate and press fillet on it to cover with flour. Put fillet in butter when butter is bubbling. When the fillet changes colour at the sides, it's time to turn it over. Leave for two minutes, then prick it with a fork. If the fork does not go thru the fillet easily, cook for another minute and check again. Sprinkle with parsley and lemon juice before serving. Very nice with toasted thin-sliced almonds too.

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