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| A. Tips for Choosing Fish |
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| How to Choose and Handle Live Fish and Ice-bed Fish : 1C2A |
| PARKnSHOP provides you a simple formula for choosing a live fish or an ice-bed fish. Just remember“1C2A”. That stands for Clarity of eyes, Appearance and Activity of fish. Here is a checklist to help you: |
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Look for: |
| Both Live and Ice-bed Fish |
- Bright, crystal clear eyes...never dull or foggy
- Shiny skin or scales, clinging close to the body... without scratches, wounds or peeling
- Bright, distinct body colour and red gills
- Elasticity when the body is softly pressed
- No excessive fishy smell
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| Live Fish |
- Energetic swimming
- Without rapid breathing
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Storage and Preparation: |
- Fish bruise easily ﹣handle with care. Lift whole fish with both hands, and never hold by the tail.
- Remove scales and all inner organs from the fish.
- Wash inside and outside with cold running water. Completely dry with paper towel.
- Wrap the fish with cling wrap and stored in refrigerator up to 2 days.
- Fish can also be kept frozen in freezer up to 4 weeks.
- Wash your hands and any utensils you have used.
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| How to Choose a Frozen Fish |
Look for: |
- Bright, distinct colour of fish meat... no tinges of black or faded colour.
- Fillet should be frozen hard without oozing.
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| B. Tips for Cooking Fish |
| Fish is an easy dish with lots of cooking methods for meal variety. You can steam, bake, pan-fry, deep-fry, poach, stew, soak or even micro-wave. |
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General |
- Don’t cook too long or over too high a temperature.
- Cook only until the flesh flakes easily at the touch of a fork.
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Steaming |
- Make sure the water is boiling before placing the fish.
- When the fish is steam cooked, turn off the fire and uncover the wok immediately, otherwise the meat will roughen.
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Frying |
- Make sure the oil is well heated before adding your fish to the skillet.
- Do not turn the fish over immediately or the meat will loosen.
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Batter Frying |
- Always make sure the batter is cold. This will prevent the fish from absorbing too much oil.
- Test the heat of oil by dropping in a little bit of batter. At the correct
temperature it should turn golden brown in about a minute.
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| Waste Not, Want Not - Simple Recipes |
| Don’t throw out the leavings of a fish dish like fish head! With just a few ingredients and your creativity they can become delicious, easy-to-make dishes. |
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Basic Chinese Fish Soup |
- Gently fry the off-cuts until golden brown, then cook it with some ginger slices and adequate water on high flame for about 30-40 minutes, strain before served.
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Basic Western Fish Soup |
- Cook fish off-cuts, half an onion (quartered), 1 bay leaf, a few black pepper corn and 1/4 cup of white wine simmer with suitable amount of water for about an hour, strain before served.
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Fish Head |
- Coat with flour and fry until golden brown. Enjoy with curry, satay or other strong-tasting sauces. An easy and inexpensive way to cook!
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