Hey everyone, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, fried cobia with salt and chili. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
When the oil is hot, drop the fish into the wok and fry over medium heat. Squeeze the lemon or kumquat onto the mixture of salt and chili to dip the fish. Fried Cobia with Salt and Chili step by step. Rub the cobia fillets with oil and add salt.
Fried Cobia with Salt and Chili is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Fried Cobia with Salt and Chili is something that I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can have fried cobia with salt and chili using 7 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Fried Cobia with Salt and Chili:
- Take 400 -500 g cobia (2 slices)
- Make ready cooking oil
- Prepare 1 lemon or 2 kumquats
- Take 3 cloves garlic (unpeeled, crushed, to eliminate the odour of fish)
- Take some coarse salt (Kosher salt or granular salt)
- Take 1 pinch monosodium glutamate powder (skip if you don't want to use)
- Make ready to taste fresh chili (or chili powder)
Deep Fried Cobia Fish Cubes You have to fillet the cobia and remove the skin. Remove any blood clots or blood from the meat. It will taste nicer this way. A clove of finely chopped garlic.
Instructions to make Fried Cobia with Salt and Chili:
- 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).
It will taste nicer this way. A clove of finely chopped garlic. The salt and chilli finish can be applied to various different dishes, from ribs and chicken wings to chips, mini spring rolls and even pizza crunch. My personal favourite and arguably the original and best is chicken breast, deep fried in potato flour until crispy and then flash fried with the vegetables and spicy salt mix. Add the chips/fries to the stir fry and season with the salt and chilli mixture.
So that is going to wrap this up for this exceptional food fried cobia with salt and chili recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
