The Most Foolproof Way to Cook Fish? The Microwave. This appliance can turn out perfectly cooked salmon in less than 10 minutes.
The gist of it:
This easy approach to poached salmon turns out buttery, flawless fish. The trick to getting domino-fall flakes of salmon? Microwave it in a simple saltwater solution at full power and let it rest for an equal amount of time before serving.
This formula was developed in a 1000-watt microwave that boils one cup of cold tap water in 2 minutes.
the comments on Instagram under that post are hilarious.
i eat microwaved cod once a week and love it. thick fillet dotted with plenty of butter and seasoned very very liberally with old bay. cover the casserole dish with a lid, nuke for 4 minutes.
4 mins? 4 mins in my microwave will kill even chicken, but that’s probably the power. I like that they gave the time for water boiling, because that’s actually useful to calibrate.
Poaching probably works well, actually. Edges won’t dry out.
I don’t knock things like this after I tried microwave steamed eggs I originally saw on NYT a while back and it pretty much worked as promised.
My cousin’s husband microwaved about 10 lbs of fish my cousin’s brother ice-fished out of the lake less than 2 h before, on New Year’s Day 2000. He put all the fish fillets in a big Tupperware bowl, sprinkled with salt and pepper, and zapped them.
The cabin filled with the fragrance of locally caught microwaved fish.
Why on Earth did Don destroy 10 lbs of fresh fish?
(Fried in butter would have been the better way)
Thank God my ice- fishing cousin’s 2nd wife brought won ton soup and her amazing spring rolls, otherwise we would have starved. Unfortunately, my ice fishing cousin’s 3rd/current wife isn’t a good cook.
Interesting. My understanding is that if you heat the miso too much, you kill everything beneficial about it, which is why it just is generally whisked into the cooking liquid near the end. I guess it must just be in there for flavor in this.
Also ETA - reading the comments and going back to look at the rest of the ingredients, I’d use the whole can of coconut milk and leave out the water. Double all the aromatics. Too much water, too little coconut.
Oh, absolutely. We all know most NYT recipe need tweaking. I hadn’t even looked at the amounts or instructions, it was mostly the title that caught my eye.
I would never dilute one can of coconut milk (and certainly not with water — fish stock, perhaps), and my approach to most aromatics is more is better in general
Sorry, couldn’t help myself!
