Crispy Nyonya fried fish
This is one
of the common deep-fried fish
dishes that you can easily find in economic rice (mixed rice) stalls or small eatery shops in Malaysia,
Thailand and Singapore. With its crispy and crunchy texture, it is one of the kids’
favourite pick too!
This recipe
may seem simple with only a few ingredients and steps to follow, however it may
not be as easy to master as you think, especially on the deep frying part!
The key to fry
crispy and crunchy fish is to have the fish fried in HOT oil. If the oil is not hot enough, you may experience:
1.
Fish sticking to the pan/wok problem ruining the
presentation
2.
Too much oil absorbed by the fish resulting in
soggy, greasy fish.
So, how can we avoid this? How to test whether the oil is
hot enough? The following steps are what I usually do to test the temperature
of the oil. I use a chop stick or skewer and dip into the centre of the wok. If
little bubbles are visible, as shown in the following photo, the oil is hot enough
and ready for deep frying. Hot oil |
1. Keep the fish DRY – pat dry the fish with paper towel after cleaning and scaling
2. Coat fish with a layer of thin corn flour/flour
to further absorb the moist and keep the fish skin in place
3. Slowly slip the fish into the wok from the side,
no dropping from high heights and keep a distance away from the stove once the
fish is in the wok.
4. Face out the pan/wok cover to act as shield from
possible oil splash once fish is added into the wok/pan.
Above are some of the methods I used. However if you are
health conscious and not in favour of deep frying but still wish to try the
taste of this Nyonya Turmeric fish, you can go for oven grill instead but you may
not be able to taste the same crispy texture as in the case of deep frying.
Turmeric Fried Fish 黄姜煎鱼 |
Turmeric
Fried Fish
Ingredients:
250/500g of your favourite fish, use whole
or sliced
1 tsp. turmeric powder
black or white pepper, powder or crushed
(to your preference)
salt to taste
Corn flour to coat
oil for frying
Method
1.
Clean and scale fish, pat dry with paper towel.
2.
Marinade with the salt, turmeric powder and
pepper.
3.
Leave it to marinate for at least 1/2 an hour
or more if possible.
4.
Coat with a layer of corn flour before frying.
5.
Heat oil in high until hot, slowly dipping the
coated fish in to avoid oil splashing on you.
6.
Reduce heat to medium high and fry for 2-3
minutes, keep showering the fish with hot oil till golden brown before turning
to cook through for another side for 2-3 more minutes again.
7.
Set fish onto paper towel to absorb any excess
fat.
Tips:
To enjoy perfectly crispy and crunchy fried
fish, other than making sure to fully coat the fish, the following 2 factors
are crucial:
·
Oil must be hot
·
Not to stir the fish too frequently
黄姜煎鱼
材料
腌料 :
粟粉涂层
适量食用油
1. 先将鱼肉涂上盐和黄姜粉,腌制大约30分钟。
2. 平底锅加热之后放入适量食用油。
3. 接着放入鱼肉煎,慢慢地滑下鱼,以避免油飞溅。
4. 将鱼肉煎至两面成金黄色后,就可上蝶享用了。
温馨提示:
要享用炸得香脆的鱼,确保鱼充分被粟粉覆盖以外,以下重要的2个因素是: 那就是锅热、少翻动. |
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