ISO Recipe for Nesicha (Nile perch) - not spicy

Log in / Sign Up

List of Forums + New Post Recipe Box Usergroups Following My Posts Bookmarks

Private Messages Rules New User Guide FAQ Advertise Contact Us

Forum -> Recipe Collection -> Fish

View latest: 24h 48h 72h

ABC

Wed, Oct 17 2012, 3:58 am

I want a recipe for nesichat hanilus portions that isn't the spicy Moroccan version. Something that takes away the fishy taste but that isn't in a thick sauce. Is there such a recipe?
Thanks!

ray family ↓

Wed, Oct 17 2012, 8:12 am

what about a lemon garlic sauce. w/ or w/o parsley or coriander.
or fry it w/ a lemon, garlic cumin, paprika sauce on the side. or a parsley sauce
you can make it in a tomato sauce w/o it being spicy

Mrs Bissli

Wed, Oct 17 2012, 6:44 pm

* You can pour tehini, sprinkle lemon juice and chopped parsley and bake.
* Dust with seasoned flour, chopped fresh herbs (try tarragon or dill) and pan-fry. Add a small amount of dry white wine at the end if you want.
* You can pan-fry with grated ginger and chopped salad onion. A drop of soy sauce/sesame oil as optional.
* Bake with pesto

willow ↓

Thu, Oct 18 2012, 1:56 pm

I have tried every method with that fish and its still the fishily fish I have ever eaten ugh/

↑ ray family ↓

Thu, Oct 18 2012, 2:02 pm

willow wrote:

I have tried every method with that fish and its still the fishily fish I have ever eaten ugh/

did you try soaking it in garlic and lemon before cooking

↑ willow ↓

Thu, Oct 18 2012, 2:03 pm

yes I really tried because its so cheap

↑ ray family

Thu, Oct 18 2012, 2:36 pm

if it makes you feel any better I dont either use it cuz of the smell (w/ the soaking and all) LOL

StrongIma

Thu, Oct 18 2012, 11:58 pm

1) nesicha is cheap?? here in EY it's one of the more expensive fish
2) I fry some onions and put the pieces on top, with some lemon juice and salt in the frying pan - tastes lovely.

↑ willow ↓

Fri, Oct 19 2012, 7:43 am

I can get a huge bag for 16 nis

Mrs.K

Fri, Oct 19 2012, 7:48 am

willow wrote:

I can get a huge bag for 16 nis

Wow where?

My sister in law makes it with a mixture of ketchup and mayo. Very easy. (A bit more ketchup then mayo because it's more orangy, and she bake it.) My kids lick the plate clean and beg me every week to make their aunt's fish. I rarely do though because I've only found it for very expensive.

↑ willow

Fri, Oct 19 2012, 7:53 am

Rami levy

etky

Sat, Oct 20 2012, 5:23 pm

On the topic of fish from Rami Levy - I saw frozen fish labelled "flounder" last week for a very good price (I think 22 shekel a kilo). It was 1 big fillet. Did anyone buy it? Is it really flounder like American flounder? Also - most recipes for flounder in American cookbooks call for smaller fillets. Anyone have an idea how to make 1 big flounder fillet?
Regarding the cheap nilus at Rami Levy - I think it is probably inferior quality to the more expensive brands. That seems to be the rule with frozen fish here and that is why I am wary of the "flounder". I get the nilus pieces that are vacuum packed and they are usually decent quality but they are much more than 16 shekel. I've also found that with frozen salmon, the higher priced brands are better quality. Unfortunately this means that I don't buy fish nearly as often as I would like.

Page 1 of 1