You can learn the cooking basics now from any chef on TV or cooking shows. The cooking basics you can try it also in some summer schools and as a hobby .There you will learn the cooking basics like boiling vegetables , steams , grilling etc . Fish can be ready using almost any type of cooking method including baking, steaming, frying, grilling, broiling, or slow cooking. When cooking fish, care must be taken not to overcook the fillet, steak, or whole fish, which results in dry and somewhat tasteless meat. The fish should be cooked until it’s reached an internal temperature of at least 145F. Fish cooking fish are important to monitor in order to insure meat is safely cooked to the proper temperature. Baking is a good method to use for cooking whole fish, stuffed or unstuffed, and large, thicker cuts. If stuffing a whole fish, add it to the cavity of the fish.
Baste the fish with the butter\/lemon mixture 2 or 3 times during the cooking time. Test the fish for cooking by inserting a fork in the thickest area for the steaks and in the spine above the dorsal fin of whole fish. Pan frying fish is a popular method of cooking fish. Lean fish are better pan fried than oily fish since the oil helps keep them as well moist. Oily fish are better cooked utilizing a method that allows their natural fat to drain while cooking, like broiling, grilling or steaming. Cooking time depends on the thickness of the fish.
If frying more fish, place the cooked fish in an oven pre-heated to 175F to 200F to keep them warm while more are cooking. Oil low in unhealthy fat is best to use since the fish will absorb a small amount of oil throughout the cooking process. Cautiously place the pieces of fish into the hot oil using tongs to handle the fish. Cook the fish in accordance with the cooking times shown above for deep frying fish. If cooking a large amount, the fish can be place on a baking sheet and placed in an oven pre-heated to 175F to 200F to keep them warm while more are cooking.
The required cooking temperature and the method of grilling depends upon the size of the fish or the pieces. Using indirect heat slows the cooking process down, which allows center of the fish to cook thoroughly without burning the outside. Indirect heat is good for cooking whole fish or larger pieces. See general instructions below for cooking fish using indirect heat. Brush the fish and grill grate with a thin coat of oil to prevent sticking on the grill. Use the indirect grilling method with an average hot grill when cooking whole fish and thick fillets or steaks.