1/17/2024 0 Comments Sour swedish fish![]() ![]() I have made a few portions of this sauce frozen for up to two to three months. The fried fish is served with a sweet and sour sauce made with tomato ketchup, chili sauce, Chinese plum sauce, and lemon juice. Cook the vegetables with homemade sweet and sour sauce I prefer to cook the potatoes and carrots separately as they take a longer time to cook through. Other favorite vegetables are cucumber and pineapple chunks.Ĭut these vegetables into small bite-size pieces. Tomato, potato, carrot, and onion are briefly cooked with the sauce and then poured over the fried fish on an oval plate. Use vegetables with different shapes and colors Remove from the wok when it turns golden on both sides of the fish and transfers to a serving plate.Ĥ. The cooking time is about three to four minutes over medium for each side to fry a medium-sized fish until golden brown. Since the wok is spherical, it is essential to tilt the wok at least once to cook the fish evenly.At this time, the fish will naturally release from the wok surface. You can safely move the fish around after the skin has crisp up after two minutes. Do not move the fish in the first two minutes. Make sure to dry the surface of the fish with paper towels.I use three tablespoons of oil to fry the pomfret in this recipe. Add slightly more oil than usual to fry the fish over medium heat.After that, clean the wok with water, and it is ready to fry the fish. The hot oil will react with the iron to form a layer of patina on the surface, which prevents any food morsels from sticking in it. If the well-defined droplets are not formed, wipe the wok with a dry cloth, then apply a thin layer of oil on the surface and turn up the heat until it smokes. If you sprinkle some water onto a well-seasoned wok, the water will forms droplets. Here are a few tips to endure the fish will not stick to the wok every time. However, since most wok does not have a non-stick coating, the fish tend to stick to the surface while cooking, which can be frustrating. In this case, you can use a well-seasoned cast-iron wok to fry the fish. Furthermore, the non-stick coating might not be chemically stable while applying high heat during deep-frying. However, sometimes it may not be possible to fry a large fish that cannot fit into the pan. How to avoid the fish from sticking to the wok/panĪn easy way to prevent the fish from sticking to the pan is using a non-stick large skillet to fry the fish. ![]() Wine, ginger, and scallion are powerful ingredients to remove the fishy odor.ģ. Next, insert the squeezed ginger, ground white pepepr, scallion into the cavity of the fish and marinate for ten minutes. Mix them with a tablespoon of wine, squeeze out the juice, and then rub on the entire surface of the fish. Cut some thin slices of ginger plus a few sections of scallion.It will leave a stinky smell if it remains on the fish while cooking. First, make sure to remove the silver film from the cavity altogether.If the fish has some unwanted/fishy smell, you can remove it by : However, it is not always possible to get fresh fish, and I prefer to reserve fresh fish for steaming and frying most frozen fish. The best way to remove the fishy odor of fishįresh fishes do not have much odor. I did serve sweet and sour fish fillets when I worked in the restaurant. However, you can substitute it with any white fish fillets of your choice. Note: Chinese usually like to cook the whole fish. I also remove the pectoral fin and leave the dorsal and anal skin intact for presentation. Therefore, I still have to scale the fish with the knife, especially those underneath the fins. Although the fishmonger has removed the gill and gutted the fish, there are still many scales, which is pretty dirty. I use pomfret in this recipe, which has relatively firm flesh. Some common examples are trout, sea bass, red snapper, tilapia, pomfret, and cod. However, most of the lean fish with white flesh are suitable for frying. This fish recipe is prepared with deep-fried whole fish served with the sauce cooked with tomato, potato, onion, and carrots. Other vegetables like green bell peppers and green onions are also suitable.įishes with form flesh are best for deep-frying, as they will not break easily. Use fish that is suitable for deep-frying ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |