Fish! The Quick, Easy, Tasty Way
Oct 7th, 2008 by squizzmaster
The above photo may or may not contain fish that I prepared. Looks like it though.
The weather is warming and fish is always a yummy, lighter and healthier option then red meat. We’re probably quite familiar with the benefits but for some reason making fish, especially fish that is yummy, seems more arduous to people then meals they would regularly make. I’ve heard lots of people say that they don’t know how to get good fish or how to prepare it. I’m going to share my easiest and yummiest fish meal in the world that I can whip up whenever I feel the urge.
Choosing your fish
- Easy peasy Japanesy. Just a fish with firm white flesh. No bones or skin
Preperation
- Depending on the size of the fillets I will usually cut them up a few times so they’re no longer then 3.5 inches in length or 1.5 inches in width (doesn’t really matter too much, just my preference)
- Rub salt generously on all sides of the fish pieces
- Have a plate with a bit of plain flour on it and put some on both sides of the fish, just so it’s lightly coated, don’t press it on. Give it a shake
Cooking
- Cover pan with olive oil, heat till hot
- Put in pieces of fish
- I fry until it’s nice and brown (maybe more then golden) on each side
- If pieces are thick, I can see from the side how much is cooked when it turns from clear to white. When the bottom half of the fish turns white, it’s ready to turn when you’re happy with the browning
You’re done!
- Out of the pan, place your fried fish onto plenty of absorbent toweling to soak excess oil
- Taste a bit bland, no worries, just sprinkle more salt on it
- You can eat your fish with rice, potatos, potato chips, mash potato, salad, bread, whatever you want
Another quick way is to get blackbean sauce, smear it on the fish, put it on a steamer for 15 minutes (You can add slice ginger if you want). Serve it as it is or Optionals (Once cooked, you can drizzle it with sesame oil, garnish it with spring onions and coriander sprigs). YUM!