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Cooking fish by pooring hot oil over it?

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Leander

Leander

Well-Known Member
Oct 17, 2017
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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. :)
 
mary91

mary91

New Member
Jan 6, 2022
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I haven't heard of such a method. I only know how to cook fish in oil.

The process of gently cooking it in liquid at temperatures below boiling point. It is a classic French technique. Traditionally, fish broth is taken as the liquid in which fish is cooked. Fish that has been cooked in it turns out very tasty, light, and tender.

There is another variant - the fish is not cooked in broth but is stewed in olive oil. In this case, the fish is immersed in a mold, in which the pre-poured olive oil. The form is put in the oven, and the fish is stewed at a low temperature until it is completely cooked. The fish turns out incredibly tender and fragrant. The advantages of poaching fish compared to cooking on the face. Of course, the fresher the fish, the better its flavor and aroma will be.
 
hteas

hteas

Well-Known Member
Mar 9, 2005
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Leander, did you ever try your hot oil recipe?
 
Leander

Leander

Well-Known Member
Oct 17, 2017
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No I haven't. I kinda forgot about it myself. Just did another google on the topic, and this time it seemed more successful.

Steamed fish, finished by pouring hot oil over it

This recipe talks about steaming the fish, and finishing it by pouring smoking hot oil over it, to burn the taste of the greens and spices on top of the fish into the fish's skin. I think this must be what I was remembering. If I see how much time it takes to pan-fry a fish or even to deep-fry one, just pouring oil as the only action wouldn't be enough.

The recipe looks promising though. I tried a few of the Asian ways to prepare fish, and they definitely know what they're doing and are far ahead of the west.

Perhaps, if I manage to collect some courage to brave the cold winter sea I might give it a try.
 
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