Fried flying fish with turmeric and fried flying fish with bulbous onion are two specialty dishes from Quang Nam that are both delicious and healthy. What is the recipe for these two dishes? Let TasteVN suggest it for you, and now let’s get cooking and make this fried dish right away!
1. Fried flying fish with turmeric
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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Fried flying fish with turmeric Serves 2
Flying fish 3 fish (about 300g) Turmeric 4 roots (small type) Chili 2 pieces Green onion 6 stalks Cooking oil 4 tablespoons Fish sauce 2 tablespoons Common seasoning a little (salt/ monosodium glutamate/ ground pepper/ seasoning powder)
Ingredient image
-800x450-12.jpg "2 ways to make delicious fried flying fish with turmeric and fried shallots 3")
How to cook Fried flying fish with turmeric
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Prepare the flying fish
After buying the flying fish, clean the scales, remove all the internal organs, and then wash it thoroughly.
Use a knife to make two cuts along the spine of the fish, inside the belly, so it can be easily folded for frying later.
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Pound the ingredients
Fresh turmeric should be washed clean without peeling. Wash the chili.
Then put the turmeric and chili into a mortar and pound them finely. After grinding the ingredients, season with 1.5 teaspoons of monosodium glutamate, 1/2 teaspoon of salt, 1/2 teaspoon of ground pepper, and 1 teaspoon of seasoning powder. Mix well so that the spices blend with the turmeric mixture.
Take the green onions’ long leaves and briefly blanch them in boiling water until the leaves wilt.
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Marinate the fish
Take 1 tablespoon of the turmeric mixture just prepared and put it into the belly of the fish, carefully folding the fish in half lengthwise, so that the fish head aligns with the tail and the turmeric inside does not spill out.
Use 2 green onion leaves to secure the fish.
The leftover turmeric mixture for marinating the fish should be mixed with 2 tablespoons of fish sauce, 1 teaspoon of monosodium glutamate, 1/2 teaspoon of salt, and 1/2 teaspoon of seasoning powder. Mix and spread evenly over both surfaces of the fish, marinate for about 10 – 15 minutes before frying.
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Fry the fish
Add 4 tablespoons of cooking oil to the pan, turn on the stove to heat the oil and add the marinated fish to fry.
Fry on low heat so that the fish cooks slowly and absorbs the seasoning better. To enhance the flavor, when both sides of the fish are golden, add the remaining marinade mixture to the pan, and fry for another 5 minutes.
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Final product
Thus, the fried mackerel dish is complete. Try a piece of fried fish with crispy skin, tender, juicy meat, still retaining the natural sweetness of the fish.
The marinated seasoning is rich, fragrant turmeric, eye-catching yellow color, served with hot rice and fresh vegetables, making it delicious beyond words.
2. Fried Spanish Mackerel with Scallion Bulbs
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Preparation
20 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Fried Spanish Mackerel with Scallion Bulbs Serves 4
Spanish Mackerel 4 fish (about 500g) Scallions 2 stalks Scallion Bulbs 50 g Red Onions 3 bulbs Turmeric Powder 1 teaspoon Chili Powder 2 teaspoons Cooking Oil 6 tablespoons Common Seasoning a little (salt/ sugar/ monosodium glutamate/ seasoning powder/ ground pepper)
What are Scallion Bulbs? Where to Buy Scallion Bulbs?
Scallion bulbs, also known as shallots or green shallots, are small, white, and about the size of a fingertip, commonly grown in the central regions of our country. Scallion bulbs have a spicy, sweet flavor and a fragrant smell, often used as a seasoning to add aroma to dishes.
You can find scallion bulbs in large supermarkets, agricultural markets, or reputable large e-commerce sites.
How to Make Fried Spanish Mackerel with Scallion Bulbs
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Preparation of Spanish Mackerel
After purchasing the Spanish mackerel, clean the scales, remove all the internal organs, and rinse thoroughly.
Then, cut along the length of the belly of the fish, removing the main fish bone, or you can cut across the main fish bone to fold the fish in half.
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Mix the marinating mixture for the fish
Peel and finely chop the shallots, wash the bulb onions. Then put the bulb onions and shallots into a mortar and grind them finely.
Next, add 1 teaspoon of salt, 1 teaspoon of ground pepper, 1 teaspoon of monosodium glutamate, 1 teaspoon of sugar, 1 teaspoon of turmeric powder, 2 teaspoons of chili powder, and 1 tablespoon of cooking oil. Mix all the ingredients together well.
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Boil the green onions
Use only the green part of the green onions, wash them thoroughly.
Then, take a pot of water with about 1 bowl of cold water, bring it to a boil and blanch the green onions for about 30 seconds until the green onions wilt and become more chewy.
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Marinate the fish
Put about 1/2 tablespoon of the prepared fish marinade into the fish’s belly, spreading it evenly so that the seasoning absorbs well into the fish.
Then you fold the fish in half and use blanched green onions to secure the fish. Marinate the fish for about 10 – 15 minutes for the fish to absorb the seasoning and taste better.
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Fry the fish
Put about 5 tablespoons of cooking oil into the pan and heat the oil. When the oil is hot, add the marinated fish to fry.
Fry on low heat to cook the fish slowly, after about 5 minutes, flip the fish, and fry until the fish is golden brown on both sides.
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Final product
Now we have the dish of fried flying fish with fried onion, delicious and crispy for the family meal. The fish’s flesh has a crispy skin on the outside and is soaked with spices on the inside. This fried fish tastes best when it is still hot and crispy, served with white rice for an unbeatable flavor.
What is flying fish? How to choose fresh and delicious flying fish
What is flying fish?
- Flying fish, also known as flying fish, is mainly caught in the coastal waters of the Central provinces of our country.
- This type of fish usually has a long, slightly flattened body, a small head, and large eyes.
- Flying fish has scales that are golden-green, gray-green, and light gray. Notably, the fins of the fish are very hard, long, and can spread out like bird wings.
How to choose fresh and delicious flying fish
- Choose fish that have a long and slightly flattened body.
- Look for fish with clear eyes and dark red or pink gills.
- Fresh fish will have a certain elasticity when touched.
- Choose fish when the scales are still tightly attached to the skin, and the fish has no strange smell.
- Avoid fish with cloudy eyes or scales that easily peel off the skin.
- Absolutely do not buy fish with gray gills, soft flesh, or strange smells.
How to clean flying fish properly, without a fishy smell
- To keep the fish clean and odor-free, you must first remove the scales and all the internal organs.
- Then you can soak the fish in rice water for about 15 – 20 minutes, which will help eliminate the fishy smell.
- Additionally, you can use salt, lemon juice, vinegar, or alcohol to rub the fish and then rinse it with clean water.
- Or you can soak the fish in unsweetened fresh milk, which also helps remove the fishy smell.
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Above is a detailed guide on how to make the dish turmeric fried flying fish and fried bulb onion fish that is fragrant and delicious. TasteVN hopes that with such specific recipe posts, you can prepare many delicious dishes for your family. Wishing you success!
*Refer to images and recipes from 2 YouTube channels NỮ NHI FOOD and Happy Kitchen
