Posted February 11, 2018 05:00:00 This is the ultimate cooking technique.
This is what I learned from my parrot chef.
The parrot fisherman is a master of his craft.
Parrot fish are a great, versatile dish that are usually found in Asian markets, but you can make them in the kitchen.
I love to cook these fish in the comfort of my own home.
What you’ll need: 1 large parrot (about 3 to 4 pounds) 1 small parrot, roughly the same size as the parrot.
(The smaller size will help it cook better in a slow cooker.)
Cut the parrots into about 8 to 10 pieces.
You’ll want to keep your parrots at least 6 inches long.
Place the parakeets in a large pot and place them on top of a heavy lid.
Turn the paraklet upside down and place it on top.
Let the paraks cook for about 30 minutes.
Remove them from the pot and remove the lid.
(Be sure to let them cook for at least a minute, because the parameggio will be cooking in a low flame.)
Place them on a baking sheet, then add the water to them.
Cover the paras, then cover them with plastic wrap.
Once they are fully cooked, place them in a warm, dry place.
When they are ready, remove them from their plastic wrap and place in a colander.
Put them in hot water and cover them.
(Do not use a plastic bag.)
Allow them to drain for at the bottom of the colander, then let them drain on paper towels.
Repeat until you have enough to make about 15 parrot fillets.
(You can also freeze the fish if you have it in a freezer bag.)
When you have finished with your fish, drain it in cold water, then remove the plastic wrap from the fish.
(I do not recommend using plastic wrap to seal the fish because the fish will still be warm.)
Pour the fillets into a large bowl and toss with some fresh parsley and a little water.
Top the fish with some parsley.
Bake at 375 degrees for 20 minutes, or until it is golden brown.
(I use a cast iron skillet for this.)
Serve with the remaining parsley, salt, pepper and cilantro.
(And if you want to make more fish, just cut the fillet into smaller pieces and cook them in your oven.)
The ultimate cooking recipe for parrots: The Basics