Steps to Make Ultimate Fried Cobia with Salt and Chili
Hello everybody, I hope you are having an amazing day today. Today, we're going to make a distinctive dish, Recipe of Ultimate Fried Cobia with Salt and Chili. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Fried Cobia with Salt and Chili, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fried Cobia with Salt and Chili delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Fried Cobia with Salt and Chili is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Fried Cobia with Salt and Chili estimated approx 20 mins.
To begin with this particular recipe, we must prepare a few ingredients. You can cook Fried Cobia with Salt and Chili using 7 ingredients and 3 steps. Here is how you cook that.
Last long holiday, my oldest brother and his wife took my family to Mui Ne. My husband and I both loved the delicious fried cobia with salt and chili: fatty and tender flesh with a mixture of salty and spicy taste, crispy skin. On the way back home, we stopped by Phan Thiet market to buy some cobia. And this is my “achievement”. Served with white rice and boiled vegetables. Or as a perfect snack with beer. When my child finished his meal, he begged me, “Mom, can I eat this again tomorrow?” (contributed by The Vy)
Ingredients and spices that need to be Take to make Fried Cobia with Salt and Chili:
- 400 -500 g cobia (2 slices)
- cooking oil
- 1 lemon or 2 kumquats
- 3 cloves garlic (unpeeled, crushed, to eliminate the odour of fish)
- some coarse salt (Kosher salt or granular salt)
- 1 pinch monosodium glutamate powder (skip if you don't want to use)
- to taste fresh chili (or chili powder)
Steps 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).
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