{"id":9018,"date":"2015-12-23T13:50:29","date_gmt":"2015-12-23T05:50:29","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=9018"},"modified":"2015-12-23T13:50:29","modified_gmt":"2015-12-23T05:50:29","slug":"a-nicely-baked-loaf-of-fish","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=9018","title":{"rendered":"A Nicely Baked Loaf Of Fish"},"content":{"rendered":"

\"Baked<\/strong><\/em><\/p>\n

\"Baked<\/strong><\/em><\/p>\n

I was getting a bit tired of eating Chinese style steamed fish. It was a dish that was on my menu for quite a long time now, since I was pregnant till about seven months after the little munchkin was born. Now that I finally had freedom of choice for what goes into my mouth, I decided I should do something different to awaken my eager palette.<\/p>\n

<\/p>\n

I have had a recipe for fish loaf since a long time ago, but this recipe calls for the fish to be rolled up in an aluminium foil and cooked in a pot of boiling water. This was what I tried to do a few years ago, but because the foil was not rolled tight enough, water seeped in and turned my dinner into a soggy roll – far from what I was hoping for. This time round, I decided to do away with the wrapping and boiling and used a loaf pan instead to bake the same recipe. The result was pleasing enough and it tasted as good as I’ve imagined it to be. The baking also helped to crisp up the sides of the loaf a bit, such that the loaf was able to hold its shape well.<\/p>\n

You could give both methods (boiling or baking) a try, depending on which one you are more confident with. I can assure you though, baking it would be a much simpler and more hassle-free way to get to dinner after a long and hectic day at work.<\/p>\n

Ingredients<\/strong><\/em>:<\/p>\n