Re: Porgy recipes?

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It has a mild flavor, so I would recommend using it for jeon, grilling, or steaming. I recently cooked some fish Chinese-style, and I really enjoyed it. I used a fish that wasn’t really well suited for steaming as it was slightly oily (should have grilled or fried it instead), but the method is very simple, the ingredients minimal, and the results are tasty and can be quite entertaining too. You finish by pouring hot oil on top to wilt the scallions…makes your guests “ooh” and “aaah.”