About: Traditional Fried Fish   Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

1 Scale and clean all the , remove the gills, and cut off the fins and the tails. Lay the flat on a chopping board, and make 2 deep but short diagonal cuts in each side, leaving 1/2 inch between the 2 cuts. 2 Prepare the seasoning by mixing the ginger, chiles, and salt into a paste, and stuff some in the cuts on both sides of each . Rub some of the remaining paste all over the . 3 Heat the oil in a deep skillet, and deep-fry each until crisp and golden brown, being careful not to overcook. Remove from the oil and drain. 4 Serve hot.

AttributesValues
rdfs:label
  • Traditional Fried Fish
rdfs:comment
  • 1 Scale and clean all the , remove the gills, and cut off the fins and the tails. Lay the flat on a chopping board, and make 2 deep but short diagonal cuts in each side, leaving 1/2 inch between the 2 cuts. 2 Prepare the seasoning by mixing the ginger, chiles, and salt into a paste, and stuff some in the cuts on both sides of each . Rub some of the remaining paste all over the . 3 Heat the oil in a deep skillet, and deep-fry each until crisp and golden brown, being careful not to overcook. Remove from the oil and drain. 4 Serve hot.
dcterms:subject
dbkwik:recipes/pro...iPageUsesTemplate
abstract
  • 1 Scale and clean all the , remove the gills, and cut off the fins and the tails. Lay the flat on a chopping board, and make 2 deep but short diagonal cuts in each side, leaving 1/2 inch between the 2 cuts. 2 Prepare the seasoning by mixing the ginger, chiles, and salt into a paste, and stuff some in the cuts on both sides of each . Rub some of the remaining paste all over the . 3 Heat the oil in a deep skillet, and deep-fry each until crisp and golden brown, being careful not to overcook. Remove from the oil and drain. 4 Serve hot.
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