Serve with: Green Peas — Roasted Red Potato Wedges (See below)
When you cook fish in a foil packet, it stays moist and the flavourings penetrate the flesh - and there's no cleanup! Try our herb variations or your own favourite combination. Serve with boiled potatoes to soak up the delicious juices.
You can refrigerate this dish for up to two days – the pickled flavour will become more pronounced. Serve hot or cold with rice or crusty bread.
Also try: catfish, pickerel, perch, trout, cod, halibut, flounder, turbot or sole
Pickerel and perch are lean, finely flaked fish that are perfect for frying – especially by the lakeside when freshly caught.
Treat delicate white fish, such as tilapia or pickerel as simply as possible, such as pan-frying with salt and pepper, and serve with steamed vegetables. This yogurt sauce complements the fish extremely well but it is also great with curries.
Any fish will work beautifully, but pickerel, whitefish or lake trout are especially tasty. There are several curry pastes available, so experiment to find one you like (try Thai red curry paste for a really fiery dish). Serve this saucy curry over rice or rice noodles.
Diningding (pronounced with short "i"s as in "thing") is an Ilocano specialty from northern Philippines, where vegetables and fish play the largest role in cuisine. Use this recipe as a guideline and vary the vegetables according to availability and freshness. In Canada, black cod (sablefish), salmon or halibut are especially good for diningding, but freshwater fish, such as pickerel or whitefish, also makes a tasty dish.