Real Fish versus Not-Real Fish, Fried in Turmeric

I went to the supermarket on my way back from the Victoria State Library (went there to leech wifi), to buy fish. I looked at the various types of fish behind the glass and, like any normal person would, proceeded to try to find a Coles staff member to ask where I could find the “real fish”.

Luckily I stopped to think about it a little before I found a staff member to humiliate myself in front of. I assume they would look at me like I was a crazy person, and possibly shake their heads. Real fish, you know? Like whole fish? Not fillet (which is, of course, not-real fish)?

In the depths of my personal embarrassment I went to the seafood counter, picked up a box of white-fillet fish and ran away. Now I have too much fish because the fish comes in boxes of 2 rather than boxes of 1.

I hope it freezes well.

This was a very tasty fish recipe, but I still think it would be better with real fish. It would also look more attractive. It was supposed to be done with red mullet, but I used a random white fish.

Pan Fried Turmeric “White Fish” (Red Mullet) / Pla Kra Bok Tod Kamin 

Found on Rice Kingdom. I didn’t change it much, except to reduce the salt, and I used an approximate measure of black pepper powder instead of seeds. And, not-real fish.

2 red mullet fishes, cleaned – I used 2 white fish fillets
5 cloves garlic
2 teasp black pepper powder
1/4 – 1/2 teasp salt

  1.  Crush and chop the garlic into little bits.
  2. Mix in the black pepper and salt. Or, you can pound the garlic and black pepper with a mortar and pestle.
  3. Rub on to the fish. It’s better to use gloves. My fingers were stained yellow.
  4. Fry in hot oil.
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