While the fish is steaming, prepare the sauce in a small saucepan. } The fish is a vehicle for the flavored sauce, rather than working in unison to play off of each other.My first time making steamed sea bass was for a Lunar New Year party, no less.
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fail: function (err) { It is not as lean when compared to other fish but when consumed at minimal quantity it will be beneficial.To begin making the Indo-Chinese Style Ginger Fish Recipe, we will first coat the fish pieces with corn flour, salt and pepper.Heat a kadai with enough oil to fry the fish pieces, when the oil turn hot, drop the fish pieces one by one slowly into the oil and fry them till they turn golden brown.Repeat the same for the rest of the pieces and keep them on paper towel to drain all the oil.In a bowl mix all the ingredients for the sauces with 1 cup of water to blend completely and keep it aside. }); A one-pound fish only needs about ten minutes to cook, so I decided to leave it as the last dish to prepare for dinner so it could be served piping hot.When it came to prepping the fish, there wasn’t much left to do since my fishmonger already did the gutting and descaling for me. else { unassigned_forms = false; I clogged up the exposed crevices of the wok with a dishtowel, hoping the steaming process would speed up to avoid overcooking.
In an ovenproof skillet heat oil over medium-high heat. url: jQuery(this).attr('action'), }
On top of my fear of serving a sadly overcooked fish, it also felt like I’d be jinxing everyone’s New Year prosperity if it didn’t turn out the way I wanted. In a saucepan mix well and combine all ginger sauce ingredients together, place in a stove top bring to a boil and simmer for 5 minutes or until sauce thickens. Indo-Chinese Style Ginger Fish Recipe is a semi gravy recipe made from fried basa fillet that is flavoured with ginger to create a indo chinese dish. unassigned_forms = true; jQuery(e.target).hide();
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