Pan Fried Yellowfin Seabream Fish
This is a pretty good picture… Victor took it 😛 As I’m scurrying about in the kitchen, I sometimes ask Victor to take my pictures right out of the pan so that it’s optimal. It’s kind of funny: last time, I asked him to take more angles so that I can choose later, and well, this time he did. And yet, this was the only one I could use; all the other ones were out of focus, or were awkward… hehe… he tried 🙂 I kinda like this picture though… doesn’t it look like those biology specimen pictures? ❤
I wasn’t planning on getting fish the other day; just clams because they were on sale. But when I caught sight of the fish at the supermarket I couldn’t resist. They looked so fresh! Unfortunately, the one that I was eyeing was quickly snatched up by another lady, so I ended up getting these yellowfin seabream instead.
To tell the freshness of fish, the eyes have to be clear; no cloudiness at all. Secondly, flip up the gills and they should be bright red; not dull dark red. Do this and you’re set up for success!
- 2 medium yellowfin seabream
- 7 slices ginger
- 2 sprigs green onion, chopped diagonally
- At the fish counter, ask the fishmonger to clean the fish (scale, de-gut, fins and tail cut).
- At home, rinse the fish under cool running water, cleaning out anything hanging loose in the cavities. With a knife, scrape off any remaining scale. If the fishmonger hadn’t already, cut off the fins and tails with a pair of scissors. Set on a plate and pat very dry.
- Place green onion and two slices of ginger in each fish cavity. This will help with getting rid of any fishy taste and smell.
- Heat up a cast iron pan or wok with ~3tbsp oil (There must be enough oil, otherwise the fish will be skinned bare when you flip it! I’m speaking from experience and had to call mum to ask why :P). Fry the ginger briefly.
- Turn the heat down to medium-high. Place the fish in the pan and don’t move it! Flip it after ~4min. If still not done, fry on each side once more and use the rim of the pan to cook the belly and back of the fish.
- Place on a wire rack before serving so that the underside doesn’t get soggy. Serve with a squirt of lemon, or mayo, or as is!