Ingredients for Fried Fish
Fresh fish (any variety: salmon, tilapia, mackerel, carp, etc.)
Coarse salt: 2-3 teaspoons
Cooking vinegar or fresh lime: 1-2 tablespoons
White wine: 1 tablespoon (optional)
Fresh ginger: 1 small knob (about 20g)
Clean water
Knife, chopping board, bowl or clean sink
How to Fry Fish to Perfection
Step 1: Prepare the Fish
Rinse the fish: Wash the fish under clean running water to remove any dirt and initial slime. Use a knife to gently scrape off the scales (if present) from tail to head to avoid damaging the flesh.
Remove the innards: Slit open the belly of the fish and remove all the innards, gills, and the black membrane inside as these parts cause a fishy odor. Rinse again with clean water.
Trim the fins and tail (optional): If you don’t plan to use the fins or tail, cut them off for easier cooking.
Step 2: Soak the Fish in a Odor-Neutralizing Mixture
Prepare the mixture: In a clean sink or large bowl of water, dissolve 2 teaspoons of coarse salt, 1 tablespoon of vinegar or lime juice, and 1 tablespoon of white wine (if using). Pound or slice the ginger and add it to the mixture.
Soak the fish: Immerse the fish in this mixture for about 5-10 minutes. Ginger and vinegar help neutralize odors, while salt removes slime and bacteria. White wine enhances the odor-neutralizing effect.
Note: Do not soak for too long, as it may affect the freshness and nutritional value of the fish.
Step 3: Rinse and Scrub
Rinse again: After soaking, rinse the fish once more under clean running water. Use your hands or a soft brush to gently scrub the fish to ensure all slime is removed.
Scrub with ginger: Take a small piece of fresh ginger, pound it, and rub it directly onto the fish’s skin and gills. Ginger not only neutralizes odors but also enhances the flavor of the fish during cooking.
Step 4: Store or Cook
Storage: If not cooking immediately, wrap the fish tightly in plastic wrap and store it in the refrigerator. You can also place a few slices of ginger on the fish to maintain its aroma.
Cooking: The cleaned fish can be used for steaming, frying, grilling, or poaching. To enhance the flavor, you can marinate the fish with ginger, shallots, or other spices before cooking.
Tips for Extra Crispy Fried Fish
Choose fresh fish: Fresh fish has clear eyes, red gills, and firm flesh, which helps reduce natural fishiness and retains more nutrients.
Use lukewarm water: If the fish is extremely fishy, you can rinse it briefly with lukewarm water (around 40-50°C), but avoid hot water as it will partially cook the fish.
Add ginger during cooking: When preparing dishes like steamed fish, fish soup, or braised fish, include ginger to boost the flavor and completely neutralize any fishy odor.
Nutritional Benefits
Fish is an excellent source of high-quality protein, heart-healthy omega-3 fatty acids, and vitamins such as D and B12.
This cleaning method preserves the natural nutrients of the fish while enhancing the flavor and making it easier to digest.
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