Friday, September 24, 2010
**This is a shallow-fried fish**
I know that many do not like the thought of frying, especially deep frying in their kitchen. They will straight away scrape off the idea once they think of the oily mess. But this dish requires shallow frying, which means less oil needed, less fat produced and of course less oily mess. So, let's move on. :)
First, you would need to clean the fish. Pat dry with kitchen towel. You would also need a small bowl of finely shredded ginger. The ginger will shrink later so make sure you have more ginger.
Ok, next heat the non steak pan with some oil, just enough to fry the ginger. Fry the ginger in medium low fire until golden, but not burnt. Remove the ginger. Use the existing oil to fry the fish, both sides. This time turn the fire to medium high. Since we are not doing deep fry, the fish skin are not crispy. Hold the fish with one side of the skin facing down for 15 seconds. Turn upside down for another 15 seconds. Then you could have the result of deep frying. :)
Place the fish and ginger as the above picture. Mix 2 tbsp soy sauce and 1 tbsp oil(use the remaining oil). Drizzle the mixture to the fish. And it is ready to be served.