“Mommy, why is this fish’s mouth is so wide open?” That was the question of my son, the toothless, asked when he saw these broiled fish on the dinner table. “Well, because he is screaming to tell me that the oven was too hot for him” That was the answer I could come up with. LOL!
Here are some I would like to share with you…
This is the local tram stop at Wan Chai market.
It only cost HKD$2 (25 cents US) to use it.
One of the market entrance.
one of the many fish stands.
A man cleaning fish for his customers.
The life of fish!
Well ripened papaya
Not a big fan of these fruits.
White flesh inside, very sweet and juicy.
Not a big fan, either.
even if I buy just a single zucchini.
Kinda gross to me….
One of my favorite fish and my kids just love them.
Pull your sleeves and let’s get to work on this fish!
Always look for fresh fish. That is the first step.
Here are some tips how to choose fresh fish.
4. Look for bright red gills. Old fish will have darker brownish gills.
and you need to remove as much as you can.
Say hello darling!
Remove more scales around the fins as well.
Wash them good.
(except the shark’s fin…)
Trim off these fins as well,
Get some coarse salt.
Sprinkle salt inside and
keep them in freezer up to couple of month.
Ready to broil?
I will show you my secret of broiling fish without the worry of smell during cooking.
Even watermelons or cantaloupes peels are good to use.
I even use them when roasting chicken. Wonderful!
Remember to spray the rack with oil spray, otherwise your fish will stick on.
This will help the steam to escape and help even cooking.
If your fish has been cured with salt for a long time you don’t need to add more salt.
Pour about 1/4C of water in the pan. This will prevent the peels from burning.
Yes, They will get smelly.
A tiny bit of dipping is all you need.
Tastes awesome that way!
Fish B : “What did you expect? An air conditioner?”
- 2 whole yellow Croaker, scaled and cleaned
- ¼C coarse salt
- Bunch of frozen fruit and vegetable peels (orange, lemon, lime, onion, celery, ginger, etc)
- ¼C water
- Oil spray
- Korean soy sauce for dipping, optional
- Remove all the scales on the fish including body, around head, behind fins.
- Wash them well. Trim off all the fins and sprinkle salt inside and outside of fishes.
- Place on the plate and cover with plastic wrap. Let it chill for 6 hours or overnight.
- When ready, preheat your oven on broil setting. The rack should be about 3 inch from the heat.
- Wash the fish again to remove excess salt. Set aside.
- Line a jellyroll pan with foil and spread the frozen fruit and vegetable peels all around. Spray a broil rack or mesh with oil spray and place on top of the peels.
- Give a few slits on both side of fish with a knife and place the fish on top of the pan.
- Place the pan in the hot oven with broil setting. Broil for 8-10 minutes each sides. Carefully flip in between.
- Serve with Korean soy sauce if you wish. Dip bite size fish just a little bit in the sauce.