https://www.plaplapla.net/blog daily 0.75 2016-03-04 https://www.plaplapla.net/plaplaplacover daily 1.0 2018-04-09 https://www.plaplapla.net/cobiafish daily 0.75 2018-04-09 https://static1.squarespace.com/static/5abaee1b75f9eea9ff86d00b/5ac9ee85758d46742a4c0743/5ac9eeec03ce649b2a2f9f81/1523183377477/small+fish.jpg Cobia the fish https://static1.squarespace.com/static/5abaee1b75f9eea9ff86d00b/5ac9ee85758d46742a4c0743/5ac9ee9a70a6adaedb252fb2/1523183310320/fish+3.jpg Cobia the fish https://static1.squarespace.com/static/5abaee1b75f9eea9ff86d00b/5ac9ee85758d46742a4c0743/5ac9ee862b6a289d08a910d8/1523183239611/cobia+.jpg Cobia the fish https://static1.squarespace.com/static/5abaee1b75f9eea9ff86d00b/t/5abb710af950b7364cd0e642/1522233627815/Cobia+names.jpg Cobia the fish https://www.plaplapla.net/contacts daily 0.75 2018-04-09 https://static1.squarespace.com/static/5abaee1b75f9eea9ff86d00b/t/5abb528f70a6ad93230d1d16/1522226282802/Fish+Farm+Sunset.jpg Contacts Sunset on the farm https://www.plaplapla.net/cobiarecipes daily 0.75 2018-04-09 https://static1.squarespace.com/static/5abaee1b75f9eea9ff86d00b/t/5abb13d42b6a28c8f4037283/1522209783878/Hot+Smoked+Cobia.jpg Pla Pla Pla Cobia Recipes - Hot Smoked Cobia Marinade for 1 kg fish 2 tbsp brown sugar or honey 2 tsp salt, 2 tbsp whisky or rum Rub salt and sugar over large fish pieces, place in plastic bag overnight in fridge. Drain liquid and add spirit e.g. whiskey/tequila/rum. Leave another 6 hours and drain. Smoke 15 minutes over 2 cups high quality damp deciduous fruit tree sawdust (e.g. Manuka or Apple) in smoking box or in BBQ Serve warm or cold. https://static1.squarespace.com/static/5abaee1b75f9eea9ff86d00b/t/5abb1bff88251b734fb853c8/1522211862606/P3041762.jpg Pla Pla Pla Cobia Recipes - Tandoori Cobia 6 People 750- 1kg 2-3cm cubes skinned Marinade – overnight 2 Tbsp Yogurt 1 Tbsp each Chilli powder, Coriander power, Cumin plus 1 Tsp Tumeric Grated large onion, 6 cloves garlic and 4cm ginger Chopped fresh coriander Salt and Pepper to taste Drain excess juice and spread out pieces on oven tray or skewers Bake ~ 15 mins v hot oven (400F 200C) https://static1.squarespace.com/static/5abaee1b75f9eea9ff86d00b/t/5abb1ea86d2a733c0775e6ad/1522212576958/sweet+%26+sour+cobia.jpg Pla Pla Pla Cobia Recipes - Toi's Sweet & Sour Cobia 4 People 400-600g fish for 4 people (depending on other dishes) Spices - finely ground 5 cloves garlic, 5 red chillies 2 cm ginger 1 medium onion chopped, 1/2 red pepper long slices 2 spring onions chopped , Juice from 1/2 lemon   Slice fish 0.5 cm, lightly flour & fry 3-4 mins until golden in 2 cm hot oil Sauce: Fry chopped / crushed spices for 2 minutes, stir in 1/2 cup hot water and 1 tsp plain flour Add 1 tbsp sugar and fish sauce to taste plus onion and red pepper and tomato purée ( or ketchup) for colour Fry until tender. add lemon juice just before serving. https://static1.squarespace.com/static/5abaee1b75f9eea9ff86d00b/t/5abb2077aa4a99a0ab44e4d0/1522213027658/Cobia+and+Prawn+Parcel.jpg Pla Pla Pla Cobia Recipes - Cobia Fish & Prawn Parcels 150g fish and prawns per person in 3cm cubes or chunks   50ml very good fish stock 25 ml dry martini or white wine 1 large onion finely chopped 2 Egg yolks Flour & butter   Sauce. Soften onion, add 6 tbsp flour & 2 tbsp butter, fry for 3 mins Add stock and wine, stir constantly until thick, whisk in 2 egg yolks, season to taste Parcels: 30 cm grease proof paper per parcel. 400F, 225 C 25-20mins Place portion of fish / prawns on one side of paper with large spoon of sauce Fold up parcel with many turns so juice stays in . Bake in oven dish https://static1.squarespace.com/static/5abaee1b75f9eea9ff86d00b/t/5abb3cf72b6a28c8f4078180/1522220456237/Paella.jpg Pla Pla Pla Cobia Recipes - Simon's Cobia Paella The Stock Prawn shells and heads plus any fish bones, 1-2 Litres Chicken Stock or Water 3 onions & lots of chopped garlic and fennel bulb. 3 large carrots, 3 ripe tomatoes & 6 celery sticks with leaves roughly chopped. Big pinch of saffron heated then pounded Sweat the shells and most of the vegetables in olive oil. Add rest of the ingredients plus stock/water and simmer for 1 ½ hours. Strain & squeeze out all the juices from the vegetables. The Sofrito 3 large onions, 2 green peppers chopped to less than 1cm square 2 ripe tomatoes, 2 tbl sp Spanish pimento dulce (sweet smoked paprika) Lots or garlic finely chopped & big bunch of parsley Stew the onions v slowly till very soft and beginning to turn golden, ( 45 mins). Half way through add the peppers then the garlic, lastly the tomatoes and chopped parsley. It should be almost homogenous by the end. Add Spanish pimento dulce The Seafood 1kg of Cobia boned, skinned /cut into 2cm pieces 1kg Prawns shelled (for stock) 5 small squid cleaned and skinned and sliced into 5mm rings Muscles or clams as desired. The squid and fish should be dredged in seasoned flour then fried quickly in hot olive oil till lightly brown and about 2/3 cooked. Do in batches to ensure oil is hot. Boil off liquid fast to fry not steam ! Vegetables and garnish 3 red peppers -Blackened, softened and skinned. Thin asparagus chopped into 2cm lengths or peas (frozen fine). The Assembly Heat the sofrito and add the rice (Spanish rice or risotto rice). Stir till rice coated, add olive oil as required. Add 2 glasses dry white wine. Heat vigorously to boil down. Add the heated stock and season with salt and pepper. Cook approx. 20 mins . Add the other ingredients towards end of cooking . Fish 10 mins before Prawns 5 mins, Pepper & Aspargus 3 mins . When tender and slightly crusted on the pan, cover and leave for 5 minutes. Garnish with lemon wedges. Optional… add garlic and parsley paste mid cooking. https://static1.squarespace.com/static/5abaee1b75f9eea9ff86d00b/t/5abb35b31ae6cf781449b5e1/1522218532305/CObia+Laab+1.JPG Pla Pla Pla Cobia Recipes - Suthep's Thai Cobia Laab 100-150g per person. Neatly sliced / chopped Marinade: Juice 3 limes, Fish sauce, V finely sliced shallots, lemon grass, spring onions and limeleaves Dry chilli flakes to taste Garnish to taste... cucumber, lettuce, tomatos, limeleaves Finely slice fish, prepare sauce and garnish. Toss fish in sauce a few minutes before serving   https://static1.squarespace.com/static/5abaee1b75f9eea9ff86d00b/t/5abb13268a922dcb2e5e3451/1522209612913/Cobia+Moollee.jpg Pla Pla Pla Cobia Recipes - Cobia Moolee 6 People 750g 2cm cubes skinned 30ml strong tamarind water Coconut cream 500ml Large Onions (3) Garlic (6 cloves) finely chopped Fresh Ground Spices: Fresh Ginger (2cm), Lemon Grass (2 stalks), Red chillies (3), Raw Cashews / Peanuts (10-15) Tumeric (1 tsp) , Salt (1 tsp) Fry onions and garlic until soft, add spice mix, turmeric and salt , fry for few mins until brown. Add coconut milk and tamarind and heat until boil. Add fish and soak in sauce for about 20 mins, then heat gently and simmer until tender (5-10 mins) https://static1.squarespace.com/static/5abaee1b75f9eea9ff86d00b/t/5acad3adf950b742521b0232/1523242572671/180409+Parmesan+Baked+Cobia.jpg Pla Pla Pla Cobia Recipes - Karen's Parmesan & Quinoa Crusted Cobia 1 whole fillet or 6-8 Pieces (150-200g per person) Crust 3 cups cooked Quinoa (boil 2:1 water to quinoa until dry) 1 large onion & 6 cloves garlic finely chopped 1 cup Parmesan cheese, 200g butter I/4 cup sweet basil chopped, 1 lemon zest Black pepper and salt to taste. Mix crust ingredients and spread on fish in 1cm layer. Place in oven dish to catch juices Bake very hot oven ~30 mins pieces., 45mins whole fillet   https://static1.squarespace.com/static/5abaee1b75f9eea9ff86d00b/t/5abb645570a6ad93230e9bed/1522230375025/PPP+logo+large+colour.jpg Pla Pla Pla Cobia Recipes - Cantonese Steamed Cobia 150-170 g Cobia per person 2 tbsp each light soy sauce and rice wine 1 tsp each rice wine vinegar, sugar and toasted sesame oil, pinch white pepper 1 inch (30g) fresh ginger finely sliced Garnish: 30g spring onions finely sliced   Combine sauce ingredients, mix to dissolve sugar. Place fish in shallow dish inside steamer. Pour sauce over and top with spring onions. Cover and steam until fish cooked through 10-15 mins https://static1.squarespace.com/static/5abaee1b75f9eea9ff86d00b/t/5abb128a758d462671afa4ff/1522209442936/Baked+Cobia.jpg Pla Pla Pla Cobia Recipes - Sarah's Baked Cobia 50-200g per person Seasoning 1 Onion, dill and spring onion finely chopped Splash of fresh lemon juice and dry martini or white wine Salt and Black pepper V hot oven. 350 F 180 C   Use covered oven dish or foil parcel Bake pieces covered for 10 minutes then open and grill for 3-5 minutes. Whole fish, 45 minutes to 1 hour covered then 3-4 minutes under grill https://static1.squarespace.com/static/5abaee1b75f9eea9ff86d00b/t/5abb643d88251b734fbe9fe5/1522230344923/PPP+logo+large+colour.jpg Pla Pla Pla Cobia Recipes - Miso Soy Ginger Cobia 200g Cobia fillet per person - Sauce makes 4 servings 2 tsp freshly grated ginger 2 tsp sugar 2 tbsp white Miso paste 1/2 cup light soy sauce 1/4 cup mirin (Japanese cooking wine) Whisk together all ingredients and pour over cobia fillets in a bowl/deep dish and soak one hour Place fillets in a shallow baking pan and pour marinade/glaze mixture over it then pop it in the oven under a grill for 10 minutes https://static1.squarespace.com/static/5abaee1b75f9eea9ff86d00b/t/5abb16b9aa4a99a0ab43c826/1522210494566/fishlogo+7a.jpg Pla Pla Pla Cobia Recipes https://www.plaplapla.net/cobiaproducts daily 0.75 2018-04-08 https://static1.squarespace.com/static/5abaee1b75f9eea9ff86d00b/t/5abb4ee588251b734fbcd595/1522224892689/trunk+with+tail.jpg Pla Pla Cobia Products - Fresh Trunk H&G https://www.plaplapla.net/who-we-are daily 0.75 2018-04-09 https://static1.squarespace.com/static/5abaee1b75f9eea9ff86d00b/5ac98709575d1fd3932a8546/5ac9a023aa4a998f3f39cea7/1523163176431/farm+1.jpg Who we are https://static1.squarespace.com/static/5abaee1b75f9eea9ff86d00b/5ac98709575d1fd3932a8546/5ac99fdc575d1fd3932cf60e/1523163112146/arial+bay.jpg Who we are https://static1.squarespace.com/static/5abaee1b75f9eea9ff86d00b/5ac98709575d1fd3932a8546/5ac9870a0e2e72f4e59170da/1523156811166/Team+%26+Farm+.jpg Who we are