I have searched the site and couldnt find what I w

[rianc]

I have searched the site and couldnt find what I was looking for. Could anyone please advise on the cooking of this fish. I'm from the West Coast and so is my buddy that landed the damn fish in MOZ. Is it in basic terms the same as Snoek braaieing? or should you cut it in fillets.

Q 1.Cooked 2. Fried 3. Boiled 4. Steamed 5. Braaied??

Any help will do. Thanks

Rianc

 

 

[zappa]

Jy moet die couta vlek en op kole braai of braaipan.

gebruik garlick botter, sout en pepper

suurlemoen sap,

Braai vir 15 min en smeer dan met appelkoos konfyt.

Jy kan ook chillies gebruik as jy jou mond will op wakker

 

[Serra Moz]

I have tried and tested all your FAQs,

(1) With braaing, do not keep it too long on hot coals (turn regularly), will dry out quickly (Salt/Pepper/Lemon Juice method) - if it''s dried out - don't throw it away (LOL) Make mayo/chutney/salsa mix sarmies for the next day's fishing trip.

As in Kaapse Snoek take care if you make an apricot/chutney/honey base marinate...burns, thus low heat type coals - elevate rooster (grid) to right height, keep an eye on the fish between your 2Ms and R&Rs....might just burn if you use carvao (Charcoal) very unpredictalbe...LOL

(2) Had it steamed on a rooster in foil with onions/tomato/garlic/chillies with rice/salad/fresh pao - also good

(3) Oven baked with potatoes ect - basically same as in # 2 - nice sauce with rice and fresh pao.

(4) Also had it cold (oven baked with lemon juice and garlic) ....refreshing!

(5) Steamed haven't tried it yet, but I sure you can come up with something good + veggies

(6) Lang sous - like in Cape Town, use fish heads to make a curry....will pull you right if you suffer from a babalaza from the previous night.

 

Enjoy !

 

Serra

 

 

[Serra Moz]

Ooops, guess I left out frying.....

Can do with batter, add spices to it or fine chopped chillies

OR

If you have sliced thin fillets or disk cuttlets you can just add spices and do it like Seared Tuna, with black pepper - use little olive oil when using the Seared Tuna method.

 

 

[Jafta1]

Couta also is excellent if you smoke it. I use my Weber and then just add the wet pieces of Weber smoking wood that you buy for fish smoking (about R40 for a 1 kg pack that lasts for about 6-7 braais). Takes about 20 minutes in the Weber. Even better next day if cold. Also use this method for tuna, wahoo and any other gamefish that might be a bit dry. Just spice the fish with salt, black pepper and some spices before you place it in the Weber.

 

[J_Bay]

You can braai it, but make a nice marinade first and baste it as you cook it. Turn it often.

Pan fry is good too just use some lemon butter in the pan with a nice fish spice and garlic rub. As with all fish please do not over cook it. Big Cuta can dry out if you abuse the meat, but if done right its really great!