« Pancake – Jamie Oliver style
Chocolate Indulgence (Double Chocolate Cake) »

How to Fry Fish Without Sticking to Wok?

April 12th, 2009.

Categories: All, Fish, Roasted/Fry, Tips

Well, since early last year, I have been trying to reduce meat intake. I think I still cannot go complete vegetarian yet, so I am still eating fish.

Now that I cook myself, frying fish became a challenge to me. I have been having problems when fishes stick to the wok. Whether I grill, fry or roast my fish, a large chunk of meat would be wasted – torn off and stuck on the wok, at the end become charcoal.

Luckily I have 2 seefu (teachers) around, my mom and MIL. This time, it was MIL who told me this ‘secret’. Apparently, if you add a little salt into the oil before frying, the fish will not stick.

I immediately try it, and it works 100% of the time!

Not only it won’t stick to the wok, the salt also helps season the fish. So, with this method, I don’t even season or marinade my fish before frying!!

Related Posts with Thumbnails

No related posts.


6 Responses to “How to Fry Fish Without Sticking to Wok?”

  1. Ann
    April 14th, 2009 14:12
    1

    Umm….use no stick pan?? Stick also can wash off easier! Or better still, get a oven and stick the fish with lemon and olive oil covered with aluminium foil…

    Then you don’t even have to stand in front of the fire no?

    So bold…first time here already leaving comments like that! :)

  2. Suzette
    April 18th, 2009 16:55
    2

    Ann: Hi! You are the very first person leaving comment in this blog. I have been waiting for my new theme to be delivered, and hold on to the announcement/launching of it yet. Bought it for 1.5 months, and the designer hasn’t delivered it. So upset!! :(

    Ya, non-stick pans and oven work well in most western cooking, but not so much for Asian. I am very tempted to buy those non-stick grease spray, as per seen in most of the western cook show. Don’t think it is available here though. BTW, where are you from?

  3. Jess
    April 29th, 2009 16:14
    3

    usually i rub some salt onto fish surface (both side) before frying.

    also have to ensure the oil is heat enough before ‘threw’ in the fish. :P

  4. Sumuk
    September 16th, 2009 11:23
    4

    i don’t have problem with fish sticking to wok, even normal wok. it’s all about the timing. i learnt this from my grandpa :)

  5. Jys
    February 2nd, 2010 14:23
    5

    I have problem making the fried fish crispy.. any tips on that? I’m sure the oil is very hot d, but no matter wat it still not crispy..

    is it not enough oil?

  6. Suzette
    February 2nd, 2010 22:47
    6

    Jys: Urrr… sorry, no idea. Maybe can try dipping with some batter?

Leave a Reply