Choosing Mudskippers
The best mudskippers for cooking are freshwater fish, still alive, and recently caught. To buy these fish, you’ll need to head to the market early.
When choosing mudskippers, select ones that are of a uniform, medium size to avoid ending up with farmed fish, which are typically larger.
Removing the Fishy Smell
To eliminate the fishy odor, first, rub the fish with diluted vinegar or coarse salt to remove any dirt and neutralize the smell. Then, rinse the fish with clean water.
Gutting the fish can also help reduce the fishy smell, but if the fish are small, they might fall apart. Instead, scale, clean the fins, gills, and head of the fish.
Additionally, you can use alcohol, ginger, or fresh lemon juice to wash the fish, effectively removing any remaining odor. Alternatively, pan-fry the fish before cooking to neutralize the smell and give the skin a golden, crispy texture.
Marinating the Fish
The choice of marinade plays a crucial role in making the dish tasty and odor-free. Use fragrant and strong-flavored ingredients like chili peppers, ginger, and shallots to mask any remaining fishy smell. These ingredients will add a warm and spicy aroma to the dish.
Marinate the fish for about 2 hours to allow the flavors to penetrate the flesh, resulting in a more flavorful and firmer-textured fish.
Note: Avoid using garlic in the marinade, as its strong flavor can overpower the delicate taste of the mudskipper.
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With these tips, you can now prepare delicious and odor-free mudskipper dishes, characterized by firm and flavorful fish.
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