| This recipe is liked by 0 person(s). |
Fried Mackeral / ??
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Buying: |
Make sure that fish meat is not too soft.
Better to ask fish monger to cut from mackeral & not to take the the already detached ones, may not be fresh.
Storing:
Tomorrow: Refrigerator.
1 week later: Freezer.
Immediately: Apple salt to fish 5 minutes before cooking.
Cook:
Wash salt off, dry with kitchen towel while heating wok. (With oil)
Make sure that wok is heated up before frying.
Fry till golden brown. (Up to myself)
For the ‘syrup’, take some oil from where the fish was fried & pour into the dish with a little ‘sang cao’ aka light soya sauce.
Note: Never leave fish in room temperature for too long due to bacteria attack!
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe