香煎红鱼

鱼身不用抹盐, 用纸抹干。因为盐加热会变劣。

鱼煎七分熟, 同时爆香姜, 葱, 蘑菇 等。

米琳甜味。

不用勾芡, 鱼汁本身就是”勾芡”。

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Fry Ribbon Fish 煎白帶魚不破皮

Must: Oil must be hot (high heat 大火)

She uses flour to coat fish. Alternatively just use paper towels to dry the fish body.

Do not hurry to turn side for first 2 minutes.

Switch to low heat to cook after both sides turn golden color.

Last stage 逼油 : high heat again to force out excess oil.

See also:

https://chefcouscous.wordpress.com/2014/06/27/%e7%85%8e%e9%ad%9a%e4%b8%8d%e7%a0%b4%e7%9a%ae%e7%9a%84%e7%a7%98%e8%a8%a3/