Monday, September 21, 2009

Cheapest plate of protein!

We went to the fish market the other day (at about 6:00PM) trying to buy fish for dinner. After walking one round, we couldn't find anything that we normally buy. Then I spotted this particular stall selling small fishes, about 4 inches long and I also recognize that those "little fishes" were actually "babies" of the much more expensive fish. He was selling them for RM3 per kg. (Normal price is about RM6-8). I bought two kg for RM6.
Here is how I cook them... my first time doing it this way!
Remove all scale and cut off the head and remove the gut. Use a small knife, pop it through the center just above the backbone and slide it to the front and then back along the bone. Flip over and do the same. So, you have two small fillets for one fish.
After all the fillet is done, sprinkle some salt and powder it with a generous amount of tapioca flour.
Heat up oil in a wok or frying pan. When hot, put in the fillet one at a time and fry until crispy.
When done, you should have something like this... yummy and very nice! The fillet has no bone.

Tip: To find out whether oil is hot enough or not, you pick up one fillet and hold it on one end dipping a little bit of the other end into the oil. If it bubbles, it is hot enough. Don't overheat the oil until it is "smoking". Don't use a plastic chopstick in hot oil. It can be very poisonous to consume.


kenwooi said...

i love fish fillet =P

Delly new blog said...

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Anonymous said...

Is this what they call bak chik? Love the fish! Will fry till crispy and just eat with the bones - except the big one in the middle..

wenn said...

delicious and crispy..

William said...

suituapui: I think they are not bak chik. Bak chit has flatter body.They are baby red snapper and "golden line" + some other mix. I removed the center bone cos the fish is too thick.

wenn: Yes, indeed.

Kenwooi: Me too!

FM Luder said...

It looks delicious and you make it sound so easy =]

To check if the oil is hot I usually stick my finger in.