Fried Cobia with Salt and Chili.
You can Cook Fried Cobia with Salt and Chili using 7 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Fried Cobia with Salt and Chili
- It's 400 of -500 g cobia (2 slices).
- What You needis of cooking oil.
- What You needis 1 of lemon or 2 kumquats.
- Lets Go Prepare 3 cloves of garlic (unpeeled, crushed, to eliminate the odour of fish).
- What You needis of some coarse salt (Kosher salt or granular salt).
- Lets Go Prepare 1 pinch of monosodium glutamate powder (skip if you don't want to use).
- It's to taste of fresh chili (or chili powder).
Fried Cobia with Salt and Chili instructions
- Mix 1/3 tablespoon of salt, a little monosodium glutamate powder, a desired amount of chili. Coat evenly onto the fish from 5-10 minutes. (skip monosodium glutamate powder if you don’t want to use it, but do not use sugar instead).
- Put a wok on the heat, pour the cooking oil into the wok (to submerge only about 2/3 of the fish). When the oil is hot, drop the fish into the wok and fry over medium heat. After about 3-5 minutes, drop 3 crushed cloves of garlic, flip the fish, fry until 2 sides are golden brown evenly. Squeeze the lemon or kumquat onto the mixture of salt and chili to dip the fish..
- Final product: the fried fish is singed, evenly golden brown from 2 sides, flaky skin, tender, fatty and fragrant flesh. How to prepare the salt and chili dipping sauce: Mix 1 teaspoon of coarse salt (can be replaced by regular table salt but it is often more salty and pungent than coarse salt), a little monosodium glutamate powder and chili. Mix well and a squeeze of kumquat or lemon (kumquat is more aromatic than lemon)..