52 weeks of cooking – Poaching
As a sailor you’d think the crew would be eating fish all the time, nope, we hardly ever eat fish.
It comes down to two factors, it’s expensive and we don’t catch it often. We go into lots of ports that are known for their seafood and I would love to pick up a bunch of it to prepare for the masses but it’s way out of my budget. The fish that we do end up having we catch ourselves. On long Atlantic crossing it’s easy enough to throw a line out and just wait for something to take a bite, most of the time we end up catching fish when we are going fast or in the middle of rough weather. There is nothing like changing dinner plans and serving a big fillet of fish for dinner, its do able when you are feeding 25, but for 75 people it’s more like everyone gets to lick the fish and that’s it.
When I want a fish dish to be packed with strong flavors I look to a Thai curry. Complex flavors from the curry paste could overpower a delicate white fish, but with a light hand and delicate base of coconut milk you can achieve the right balance to meld the two together. Poaching the fish in the sauce also adds more flavor to the curry as the fish releases its juices.