The slow-cooker makes warm, delicious soup or gravy-filled Asian dishes convenient to cook and packed with flavours. Come learn how to make the best of it.
If you’re abstaining from meat this Friday, take a peek at seven of the best ways to cook fish for Good Friday. And if you’re feeling particularly adventurous, why not start by cleaning a whole fish?
To sauté means to fry quickly in a hot, shallow pan with a little fat, such as oil or butter. Though the term may be French, it’s a popular technique across the world, including Asia. In China, fish is often tossed in cornflour first to create a light, golden coating.
Steaming is one of the healthiest cooking methods as it locks in the nutrients and doesn’t require any added fat. It’s the ideal technique for delicate-fleshed fish.
Utilising the high heat of a wok, speedy stir fries are a fantastic way to cook firm fish fillets, such as ling or flake, and other seafood such as prawns and squid.
A quick sear on a chargrill, frypan or hotplate is a top way to cook meatier fish, such as tuna, scallops and salmon, which can be served rare in the centre. Depending on the thickness of your fish, sear the fillet for 30-60 seconds each side until lightly coloured, but still completely rare in the centre.
It may not be the healthiest way to cook fish, but it’s certainly one of the tastiest. By deep frying or shallow frying fish in oil, you’ll get a crunchy, golden coating and moist, juicy flesh. Firm white fish fillets (ling, sea perch, blue grenadier or flake) are the way to go as they won’t fall apart.
Soups and Curries
If you’re craving a fish soup or curry, then cutlets of firm, rich fish is the way to go—Spanish mackerel is a great choice. The skin ensures the cutlets retain their shape while cooking, while the bones add extra flavour.
One of Japan’s most revered ‘cooking’ techniques doesn’t require any cooking at all! The fine art of slicing fish for sashimi is a skill that’s mastered over many years and is the ideal way to showcase the best-quality tuna, salmon and kingfish.