If you find the skin too fishy, you can remove it as I did with some of the pieces. Add the kecap manis and fish sauce. 30 minutes at most. Remove and put aside. If you prefer to pan fry, heat some oil (generous amount to cover a layer of the … The fish slices are soft and sweet, just like the one at local fish soup stalls :), Your email address will not be published. Your email address will not be published. But do not soak for too long, as doing so will result in the fish having a weird slippery touch after cooking. Wash the fish steaks thoroughly. Fried Batang fish, served here with kecap manis sauce, omelette and rice. Register and Login to Save your Recipes, Shop and more. Rub fish slice with salt and cornflour. Add batang fish slices to a bowl with enough water to cover the fish and 1 tsp salt added. This can be done at the same time as you fry the fish steaks. I used sesame oil, soy sauce and Chinese wine (Hua Tiao). Pan frying method. Don't have account ? Do check out the recipes gallery for cooking inspiration. The electrical deep-fryer does the job very efficiently for a big batch of fish. Serve with the fish and some sambal belachan. Add a sprinkling of spring onion curls and chilli. Garnish with coriander leafs. Dry it up with paper towel or cloth and marinate it for 30 minutes. Massage salt onto the fish flesh for 1 minute. It is now ready to add to soups, where it cooks quickly (1 minute) with a nice texture and taste. The wine helps to reduce the strong batang fish taste – you can omit the wine if you are never bothered by the inherent strong smell of the fish. Sign up here. Clean your fish thoroughly to remove the blood and scum. The fish slices are now ready for marinating. Salt it front and back and place it on a … Add the mixture of water and corn flour. As long as it is fresh, you won't need to do a lot to make it taste good. . Post a photo on instagram & tag @noobcook + #noobcookrecipe! Add the smashed coriander root/stems, spring onion and dried chillies. Put combined sauce ingredients in a small saucepan and bring to a quick boil. Fish bones and heads can be used to make stock. Heat up a sauce pan and add some cooking oil, no more than 2 mm high. Remove and put aside. Serve immediately. This is my bowl of sliced fish bee hoon (魚片米粉) with the prepared batang fish slices. This is what my sliced batang fish look like after prep & marination. Forgot your password? Pour sauce over fish and garnish with crispy ginger and garlic. You can skip this step if you like the inherent strong taste of the fish. Really delicious! … stirring to dissolve the cornstarch fully in the salt water. Leave aside. Massage salt onto the fish flesh for 1 minute. The cornstarch gives the batang fish a soft texture after cooking, and prevents the fish from overcooking. Reheat oil and deep-fry fish until cooked and golden. You can skip this step if you like the inherent strong taste of the fish. Taste to get the balance right.It should be sweet with a savoury undertone. Drain and place on a serving dish. I made this for dinner this evening and we really enjoyed it. My mum taught me this method to reduce the fishy taste of the fish. Wash the fish steaks thoroughly. After many trial-and-error attempts, my family said my sliced batang fish is now the same standard as the ones outside :D Here’s a simple tutorial on how I prep batang fish for soup. After massaging, add cornstarch … Heat oil in a wok until hot; fry ginger and garlic till golden and crispy. Rinse the fish slices to get rid of the excess salt and cornstarch, then drain the fish as shown above. Dry it up with paper towel or cloth and marinate it for 30 minutes. When I first tried cooking batang fish slices at home, I found my cooked batang tough, dry and quite fishy. ThemeXpose Cook for a minute on each side. Fish does not need to be marinated for too long. Required fields are marked *, Thanks for visiting!! This cooking blog celebrates a cook extraordinaire, my late Mum aka, Fried Batang Fish (Mackerel) in Turmeric Powder, Enjoying Lai Huat Signature's Cze Char dishes in CBD. Save my name and email in this browser for the next time I comment. Heat oil in a wok until hot; fry ginger and garlic till golden and crispy. I’ll be saving your recipe to make again very soon! Add some of the oil from the fish pan. Soak the fish slices for 3-5 minutes. Prepare the fish: Remove fish from milk bath, rinse, pat dry. In a separate small pot, heat it up. Required fields are marked *. When oil is heated, add the fish steaks. In comparison, the batang fish served at our fish soup stalls has a soft texture and a sweet taste. Batang fish (Spanish mackeral/马鲛鱼) is the most common fish used in our local sliced fish soup (魚湯) and fish porridge (魚粥). This is my sliced batang fish for two. (Read more about ...). I always wondered what the hawkers do to achieve the nice texture & taste. Template Created By : All Rights Reserved. Tried a recipe from Noob Cook? Add batang fish slices to a bowl with enough water to cover the fish and 1 tsp salt added. Reset it here. Your email address will not be published. Fry for 2 minutes. Your email address will not be published. My mum taught me this method to reduce the fishy taste of the fish. Menara Star, 15 Jalan 16/11, Petaling Jaya 46350 Selangor.
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