The other thread of Cantonese style fish reminded me of something I once read online but unfortunately the article only side-mentioned it and didn't go in depth. Could've been here actually...
It's about cooking fish by pooring blazingly hot oil over it. Apparently something done in certain Asian cuisines. Perhaps someone has experience with this and can describe it?
There are so many ways to cook a fish and I need to try them all.
It's about cooking fish by pooring blazingly hot oil over it. Apparently something done in certain Asian cuisines. Perhaps someone has experience with this and can describe it?
There are so many ways to cook a fish and I need to try them all.