Comments on: How to Fry Fish Without Sticking to Wok?

By: Suzette

Suzette — Tue, 02 Feb 2010 14:47:43 +0000

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

By: Jys

Jys — Tue, 02 Feb 2010 06:23:13 +0000

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?

By: Sumuk

Sumuk — Wed, 16 Sep 2009 03:23:23 +0000

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

By: Jess

Jess — Wed, 29 Apr 2009 08:14:10 +0000

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.

By: Suzette

Suzette — Sat, 18 Apr 2009 08:55:45 +0000

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?

By: Ann

Ann — Tue, 14 Apr 2009 06:12:32 +0000

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!