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论老子

道,领导也。领导必需要不断呼唤,教导下属以及以身作则。下属的过和错皆因领导懒惰。

 
 
 

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How to fry fish and yet, remove its fishy smell  

2013-10-29 14:41:22|  分类: Fusion Cooking |  标签: |举报 |字号 订阅

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       Please do not think frying fish is easy. You can go wrong in several ways if you are not careful.

How to fry fish and yet, remove its fishy smell - 行天之道 - 论老子

 

Note: Before I took a photograph picture of the 80% fried fish, I removed its skin gently with a spatula. Please look carefully! The skin of this type of fish is so delicately thin! Yet, its flesh is not charred at all. The key point is: Use low heat and fry it with lots of patience.


When you have read the following steps, you'll understand why at times, your fried fish is burnt somewhat.
1) Heat up the oil first to sizzling hot.
2) Turn to low heat. Then only you place the fish into the frying pan. Note: You must dry the fish with a piece of paper towel or any dry towel.
3) You can practically ignore it and continue to do some other chores or make preparation for some other dishes that you would want to cook subsequently
4) About 15-20 minutes later, take a quick glance at the fish. Note: It is difficult to estimate how well the underside of the fish is being cooked. It takes experience. Here is a simple trick. You use a pair of chop sticks and slightly open up the stomach portion and take a good look at the inner side of the underside of the fish. When it is 80% cooked, you can turn over the fish.
5) You leave it to fry the second side of fish on low heat. Note: When you see the oil is bubbling, it is far too hot for low heat frying.
6) Secret #1: If you want to remove the fishy smell completely, when the second side of the fish is about 90% to almost completed well done, add a teaspoon of Shaoxing Hua Diao wine. Immediately cover up the frying pan with its lid for at least 5-10 minutes. Reason: You are using the vaporized form of the Hua Diao wine to remove the fishy smell.

How to fry fish and yet, remove its fishy smell - 行天之道 - 论老子
 7) The fish is well done now. Open the lid of the frying pan and sprinkle some light soy sauce onto the fish. Secret #2: No matter what dishes you cook, a last minute sprinkling of light soya sauce is the correct method to bring out the sweet taste of the food you have just cooked. Not earlier or several minutes later.

 

Secret #3: When you are cooking several dishes, the first dish you cook is to fry the fish. Why? To fry fish on low heat takes at least half an hour, depending on the thickness of the fish. While you are letting the fish fry on low heat, you can do other tasks such as making advance preparations for the other dishes, or simply, you get going with your laundry, ironing of your clothes, folding them neatly. Mop the floor. At time, I even take a quick shower.  

 Caution: If frying a fish as the last dish that you are cooking, you are likely to turn on the heat to medium of high because at this time, your mind is thinking, “I want to get the last dish cooked as soon as possible."

Suggestion: Instead of Hua Diao wine, you can use red wine. It should work equally well. It is the vaporized alcohol that does the removal of the fishy smell. 
        Note 1: To remove the fishy smell, the use of ginger is one of the most common methods.
        Note 2: When you are using Hua Diao wine, you have to be extra careful to use it at the right time or procedural step. This is because the vapor of the Hua Diao wine is going to take out the fragrance or taste of the dish that you are cooking. You will end up with a rather bland dish.

How to fry fish and yet, remove its fishy smell - 行天之道 - 论老子

Note 3: If you do not use Hua Diao wine or it is not available, you can use red wine. The alcohol of just about any type of wine should be able to achieve the same effect.

Note 4: To remove all other kind of smell that you do not like about any food you are preparing, Hua Diao wine or just any wine is a good method to try with.

Note 5: The cooking vessel should be heated up in order to vaporize the Hua Diao wine or red/white wine. The temperature should be around 60 to 80 degrees Celsius. There is no necessity to use much higher temperature.  

Dear Readers,
1) Why do I begin to learn to cook at 53 years old? I cannot stand the current pool of chef any longer because they are all "MSG" (full name, ajinomoto) chefs. Every time without fail, an hour after eating any dish cooked with MSG, I feel very sleepy and drowsy.
2) As long as a mother can cook good dishes, her children will never forget her kindness (mother's love).
3) Please forward it to all the mother or anyone who aspire to cook one day (why not, now).
4) Good delicious food enhances the intimate relationship between a couple (mother and child) more than anything else.  

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