Rub fish slice with salt and cornflour. You can skip this step if you like the inherent strong taste of the fish. You can skip this step if you like the inherent strong taste of the fish. Remove and put aside. In comparison, the batang fish served at our fish soup stalls has a soft texture and a sweet taste. … stirring to dissolve the cornstarch fully in the salt water. I used sesame oil, soy sauce and Chinese wine (Hua Tiao). Forgot your password? Do check out the recipes gallery for cooking inspiration. The fish slices are soft and sweet, just like the one at local fish soup stalls :), Your email address will not be published. Serve immediately. Your email address will not be published. I always wondered what the hawkers do to achieve the nice texture & 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). Reheat oil and deep-fry fish until cooked and golden. Massage salt onto the fish flesh for 1 minute. Menara Star, 15 Jalan 16/11, Petaling Jaya 46350 Selangor. Required fields are marked *, Thanks for visiting!! Really delicious! But do not soak for too long, as doing so will result in the fish having a weird slippery touch after cooking. Soak the fish slices for 3-5 minutes. Cook for a minute on each side. It is now ready to add to soups, where it cooks quickly (1 minute) with a nice texture and taste. Wash the fish steaks thoroughly. As long as it is fresh, you won't need to do a lot to make it taste good. The cornstarch gives the batang fish a soft texture after cooking, and prevents the fish from overcooking. Add the smashed coriander root/stems, spring onion and dried chillies. If you prefer to pan fry, heat some oil (generous amount to cover a layer of the … All Rights Reserved. (Read more about ...). Put combined sauce ingredients in a small saucepan and bring to a quick boil. Dry it up with paper towel or cloth and marinate it for 30 minutes. In a separate small pot, heat it up. This is my sliced batang fish for two. The fish slices are now ready for marinating. Required fields are marked *. If you find the skin too fishy, you can remove it as I did with some of the pieces. Save my name and email in this browser for the next time I comment. Your email address will not be published. Leave aside. When oil is heated, add the fish steaks. Don't have account ? Heat up a sauce pan and add some cooking oil, no more than 2 mm high. Fried Batang fish, served here with kecap manis sauce, omelette and rice. 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. Rinse the fish slices to get rid of the excess salt and cornstarch, then drain the fish as shown above. Remove and put aside. The electrical deep-fryer does the job very efficiently for a big batch of fish. Massage salt onto the fish flesh for 1 minute. Pan frying method. Clean your fish thoroughly to remove the blood and scum. Wash the fish steaks thoroughly. I made this for dinner this evening and we really enjoyed it. 30 minutes at most. Dry it up with paper towel or cloth and marinate it for 30 minutes. Pour sauce over fish and garnish with crispy ginger and garlic. . Salt it front and back and place it on a … Add some of the oil from the fish pan. Fish does not need to be marinated for too long. ThemeXpose Garnish with coriander leafs. 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. Heat oil in a wok until hot; fry ginger and garlic till golden and crispy. This can be done at the same time as you fry the fish steaks. Register and Login to Save your Recipes, Shop and more. My mum taught me this method to reduce the fishy taste of the fish. My mum taught me this method to reduce the fishy taste of the fish. Taste to get the balance right.It should be sweet with a savoury undertone. After massaging, add cornstarch … When I first tried cooking batang fish slices at home, I found my cooked batang tough, dry and quite fishy. Add the mixture of water and corn flour. This is what my sliced batang fish look like after prep & marination. Drain and place on a serving dish. This is my bowl of sliced fish bee hoon (魚片米粉) with the prepared batang fish slices. Your email address will not be published. Fry for 2 minutes. Serve with the fish and some sambal belachan. 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. Reset it here. Sign up here. I’ll be saving your recipe to make again very soon! Fish bones and heads can be used to make stock. Post a photo on instagram & tag @noobcook + #noobcookrecipe! Prepare the fish: Remove fish from milk bath, rinse, pat dry. Add batang fish slices to a bowl with enough water to cover the fish and 1 tsp salt added. Add the kecap manis and fish sauce. Add a sprinkling of spring onion curls and chilli. Template Created By : Heat oil in a wok until hot; fry ginger and garlic till golden and crispy. 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.
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