Backyard Aquaponics
A place to discuss aquaponics

I've bought live jade perch twice from the local chinese supermarket, (in anticipation of growing them myself). I cooked them chinese steamed style but in a microwave, and the result is not so good as other fish. I think its because the fish are oily and thick. Does anyone have any non fry suggestions for cooking jade perch. Maybe next time I will BBQ them in foil.

If they're oily then what about smoking them?

Check out VB's sytemhe has steemed his jade perch and they were great.

AP

As AP says - I've done them a couple of different ways. Baked under griller in alfoil with herbs and lime (yummo), crumbed and fried (yummo), baked in the oven with some herbs and stuff (not so great - but probably just due to my poor choice of ingredients. Les' wife, Bonnie, did something similar and it turned out well). The key with the jades is to avoid eating all the fat taht sits under the skin and around the ribs. This is easilly done by peeling the flesh off the skin when eating and leaving the skin and fat deposit (of course not something you would do if eating crumbed and fried). Skinning the fish would be another option, because a lot of the fat would melt away. You gotta remember with Jades that overcooked is better than undercooked (due to the fatty nature).

I don't claim to have masterred it yet with Jades (have only eaten 3 of mine), but hope to when I harvest some more around Xmas.

i just split them in two and chucked them in a pan, flesh contains enough good oil.

YUM

I'll get back to you next week after we have some more