Yen Can Cook ~ Spring Onion Braised Hairtail Fish
I know Kris is going to comment I’m cooking an exotic ingredient again, haha! (^·^)
Main ingredient for today’s recipe is Hairtail Fish, also known as cutlass fish, ribbon fish, or belt fish which is very much explain the appearance of this fish. It is elongated in shape, with a ribbon-like compressed body and generally steely blue or silver in colour with large fang-like teeth. The fish is used in Chinese (Daiyu in Mandarin) and Korean cuisine (Galchi in Korean), the most common ways are to shallow-fry or braise. Today’s recipe combines both of these cooking methods, but fret not, it only involves rather simple steps that promises a delightful and nutritious dish. The only downside is there are many small bones on the two sides of the fish, which must be more meticulous when eating the fish. (ノω＾、)
Oh ya, I got my hairtail fish supply from a FB live seller. The fresh fish was cleaned and frozen to preserve its freshness before delivery.
Ingredients (Serve: 3-4)
500g hairtail fish, into 7-8cm sections
2 tablespoons all purpose flour
2 stalks spring onion, cut to 3.5cm sections, separate the white and green part
3 cloves garlic, sliced
2 tablespoons soy sauce
1 tablespoon cooking wine
100ml water
Cooking oil
Marinade
1.5 teaspoons salt
1.5 tablespoons cooking wine
1/4 thumb-sized ginger, shredded
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Step 1: Sprinkle salt evenly all over the fish pieces, add the cooking wine and shredded ginger. Marinate for 1-2 hours in the fridge.
Step 2: Take out the marinated fish (Step 1) and bring to room temperature. Lightly coat the fish with all-purpose-flour on both sides. Shake off any excess.
Step 3: Heat up cooking oil in a skillet, pan fry the fish pieces until golden brown on both sides. Remove and set aside.
Step 4: In the same skillet, saute garlic and white part of spring onion till fragrant. Pour in soy sauce, cooking wine and water, bring to a boil then add in pan fried fish pieces (Step 3) and let them simmer till 80% of liquid has evaporated.
Step 5: Add in green part of spring onion, stir to combine. Serve.
Note: Do the last step earlier if you want a more saucy dish.
HAPPY COOKING! #stayhealthy #staysafe
I think I’ve seen this once at the wet market. The fishmonger told me the flesh is sweet but got many bones (that’s where it lost me…lol). As usual, fish with lots of bones, the flesh is usually sweeter.
Kris, I also heard from someone (most probably my mom) that boney fishes are sweeter. 😛