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Scoring
Appears in
By Jeni Wright, Eric Treuille and Le Cordon Bleu
Published 1996
Today’s chefs dress up plain grilled, barbecued or steamed fish by making cuts in the flesh and inserting sprigs of herbs. Slices of garlic can also be inserted or, for an Asian dish, lemon grass, spring onions and fresh root ginger can be used. The flavours of the herbs penetrate the fish flesh during cooking.
Make 2-3 slashes in one side of the fish, cutting through to the bones. Turn the fish over and repeat on the other side. Tuck the seasonings into the slashes. The fish is now ready for cooking.
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