Comments on: One dish new cooks shouldn’t attempt – Fried fish

By: jenny

jenny — Thu, 08 Nov 2007 05:48:21 +0000

I have learn this secret of frying fish without having it stick to the pan. Put some vinegar in the wok and heat it to boiling. Then dump it out and wipe dry with a paper towel before adding oil to it. And wait till the oil is smoking a bit before putting the fish in. For whatever scientific reason there is, the vinegar trick does work.

By: earl-ku

earl-ku — Mon, 05 Nov 2007 14:16:49 +0000

the key to frying a good fish with all the skin and flesh intact is hot oil

i still remember my late grandmother’s way … for a noob to do it is by using a slick of ginger, cut a not-very-thin slice of ginger – old ginger

then dump into the wok, wait until ginger becomes golden, that indicates the oil is hot enough, pay the fish dry with a towel … but of course make sure its a clean towel la …

then slide fish in, if the fish is dry and ur hand is dry as well, u dont have to run … running away and closing with the cover are for noobs only … hahaha

By: rizlan

rizlan — Mon, 05 Nov 2007 08:43:48 +0000

the fish break a bit never mind wan… can make fish head bihun… make fish soup with the fried fish head add assam boi and preserved vege… slurp, slurp, slurp…

By: pablopabla

pablopabla — Mon, 05 Nov 2007 07:17:07 +0000

I think I learnt is that if the wok was previously used to steam something, you need to “recondition” the wok by cleaning it, heating up some cooking oil in it, then scoop up the oil followed by cleaning the wok (without use of detergent) before frying. I think the steaming, or rather, the boiling effect removed all form of “grease” from the wok which made the wok “sticky”. Oh, I am referring to those black iron woks