- Find small sections of fish. I haven’t gotten around to eating fish bellies yet, although many people swear by them. I prefer the part
that browns and gets all salty when you cook it.
– Put fish into frying pan with a bit of oil.
This CookOrDie episode was hard because I couldn’t see what I was
cooking! It was early morning, so I hadn’t put my contacts on yet, and
I used chopsticks (yes, while cooking fish – darn difficult to hang on
to the pieces sometimes) to test if the fish felt crunchy. I also
peeked every so often to see if it was browning properly. The
sputtering oil from the fish made me loath to look closer, though.
Still, I think it was worth it. I’m particularly fond of daing na
bangus (milkfish that’s marinated and then fried), and my dad and I
usually fight over who gets to eat the brown parts. Actually, no, we
just try to be first at the fish. I haven’t actually tasted the
results yet due to a bit of a mix-up yesterday. I was supposed to
bring it for lunch but the car couldn’t take me to school. They sent
the containers along later, but now that it’s been out a few hours at
room temperature, I’m a bit wary. All that rice will also be wasted
unless I think of something to do later – and I’ll have to eat it for
lunch, as I’ll be going home today!
Hmmm. Which means I’m in a bit of a spot, as I have a couple of
potatoes earmarked for potato soup (or a reasonable facsimile
thereof). I am a little hesitant about rice and fish as they’d been
out for a while. I think I will have cream of mushroom + potato soup
later… The rice is such a waste, but I guess I can treat it as an