The ginger helps to suppress the "briny" aroma of fish. The brewed soy sauce helps to give the sea bass meat more flavor. The flesh is very silky in texture if you cook it properly. I am sure the cat will be eager to consume it.
I don’t prepare fish all that often at home,,, and my fishing trips lately are becoming a distant memory.
I fried up some Pollock last week on short notice. From frozen, I put half of the pack in a large zip lock bag and placed it in hot water. About 20 minutes later I drained the water off,,, rinsed them with cold water once,,, drained the water again, then put a cup of flour in the bag and shook. I put a half a stick of butter in a large frying pan, and fried them slowly on low-med heat, with a little pepper. If it was something like Northern Pike,,, I’ll add onion and lemon peel to it. It was as good as in any restaurant.
After eating the whole pan,,, I decided to make the rest of it, and put it directly in the frying pan. It did not turn out so well,,,, it had that (tingy) taste.
Pollock???!!! The meat is like what you get on fish sticks. I had fried fish cakes at a restaurant recently (possibly made from pollock or something similar), and had it not been for the breaded crust, it probably would have tasted flat.
If you have ever bought the frozen shrimp or crab balls, many of them are made with pollock fish meat and the shrimp or crab amount is very little or is just flavoring. False advertising.
How to remove odors?? A couple days too late! I had a skunk spray near the front door of the house,,, and several windows were open. I have several litters or batches of kittens here,, and the mothers actually bring them to the front door for special treatment. It either got into a fight with a cat,,,,, or,, they don’t like Avril Lavigne?! I was about to start shaving,,,, and cranked up the CD player,,,, 30 seconds later all hell broke loose.